From a no-bake dessert to a tangy salad: The Mamamia team share their go-to summer recipes.

Summer's here, and that means endless celebrations with good food, great company, and, of course, a bit of indulgence.

Whether you're the designated bringer of the salad, dessert, or those sneaky snack bites that always steal the show, we've got you covered.

Watch: Moccona Summer Recipes Coconut and Mint Affogato. Post continues after video.

The Mamamia team has shared our ultimate summer recipes, from no-bake desserts to salads with a twist, all guaranteed to impress your guests at your next celebration.

Get ready to jot these down — these are the summer recipes you'll want to make again and again!

No-Bake Chocolate Cheesecake | Julie Goodwin

No-Bake Chocolate Cheesecake. Image: scribd.com/

"This is my ride or die. No bake chocolate cheesecake is our Christmas dessert of choice each year!" — Lauren

Ingredients

• 250g plain biscuits

• 150g melted butter

• 500g cream cheese, softened

• 200g dark chocolate

• 300mL thickened cream

• 1 cup icing sugar

• 1 tsp vanilla extract

Method

• Crush the biscuits until fine crumbs, then mix with melted butter. Press the mixture into the base of a springform pan and refrigerate to set.

• Melt the chocolate and allow it to cool slightly.

• Beat the cream cheese, thickened cream, icing sugar, and vanilla until smooth. Slowly fold in the melted chocolate.

• Pour the mixture onto the biscuit base and smooth the top. Refrigerate for at least 4 hours or overnight.

• Serve with chocolate shavings or berries on top.

Full recipe here

Roasted Broccoli Salad | Jamie Vespa

Roasted Broccoli Salad. Image: Dishing Out Health

"The GOAT entertaining salad." — Hannah

Ingredients

• 2 large heads broccoli, cut into florets

• 2 tbsp olive oil

• Salt and pepper to taste

• 1/4 cup tahini

• 1 tbsp lemon juice

• 1 tbsp maple syrup

• 1/4 cup roasted pumpkin seeds

• 1/4 cup crumbled feta cheese

Method

• Preheat your oven to 200°C. Toss broccoli florets with olive oil, salt, and pepper. Roast for 20-25 minutes until golden and crispy at the edges.

• While broccoli roasts, whisk tahini, lemon juice, and maple syrup in a bowl. Add water if the dressing needs thinning.

• Toss roasted broccoli with dressing, and top with pumpkin seeds and feta before serving.

Full recipe here

Pesto Pearl Couscous Salad | Ellie Bullen

Pesto Pearl Couscous Salad. Image: Elsa's Wholesome Life

"Whenever I have to bring a salad, I bring a version of this, depending on what I have in the fridge/cupboard, with pearl cous cous, pesto, something crunchy on top and roasted pumpkin. You can also add a protein like steak or salmon to have it as a main for dinner." — Morgan.

Ingredients

• 1 cup pearl couscous

• 1 cup roasted pumpkin, cubed

• 1/4 cup pesto

• 1/2 cup crumbled feta

• Optional: steak or salmon (for added protein)

Method

• Cook the pearl couscous according to package directions.

• Toss couscous with pesto, roasted pumpkin, and feta.

• For a heartier salad, add protein like grilled steak or salmon. Serve warm or chilled.

Full recipe here

Stef's Microwave Apples

"This may sound skanky but for a Christmas quick dessert I do microwave apples — they are actually really good and take less than 10mins." — Stef

Ingredients

• 4 apples

• 2 tbsp brown sugar

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 2 tbsp butter (softened)

• 1/4 cup raisins or sultanas

Method

• Core the apples, leaving the base intact.

• Mix brown sugar, cinnamon, and nutmeg in a bowl, setting some aside to sprinkle on top.

• Stuff the apples with the sugar mix and softened butter, then top with raisins.

• Microwave on high for 3-4 minutes, or until apples are tender.

• Serve with ice cream or custard, and sprinkle with the reserved sugar mixture.

Best Roast Potatoes | Jamie Oliver

Best Roast Potatoes. Image: jamieoliver.com

"These potatoes are known as 'Cass' potatoes' amongst my family and friends as I make them every Christmas, but really I just plagarised Jamie Oliver." —Cass.

Ingredients

• 1.5 kg potatoes, peeled and cut into chunks

• 2 tbsp olive oil

• Sea salt and pepper

• Fresh rosemary (optional)

Method

• Preheat your oven to 220°C. Boil potatoes in salted water until tender (about 10 minutes).

• Drain potatoes and toss them in olive oil, salt, pepper, and rosemary (if using).

• Roast potatoes for 40-45 minutes until golden and crispy. Serve with your favorite dipping sauce or alongside a roast.

Full recipe here

Pecan Pie | RecipeTin Eats

Pecan Pie. Image: recipetineats.com

"It's so good that my little sausage dog Fergus once got up on the dining room table and ate half of it in the middle of the night on Xmas eve." — Cass.

Ingredients

• 1 ½ cups (250g) pecan halves

• 3/4 cup (150g) packed brown sugar

• 1/2 cup (120g) light corn syrup

• 1/4 cup (60g) butter, melted

• 3 large eggs

• 1 tsp vanilla extract

• 1/4 tsp salt

• 1 tbsp bourbon (optional)

• 1 sheet (23cm) frozen pie crust, thawed (or homemade if preferred)

Method

• Preheat the oven to 180°C (160°C fan-forced).

• In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, eggs, vanilla extract, salt, and bourbon (if using) until smooth.

• Add the pecans and stir until evenly distributed in the mixture.

• Pour the pecan mixture into the prepared pie crust and spread it out evenly.

• Bake for 45-50 minutes or until the filling is set and a slight wobble remains in the center. (You may want to cover the edges of the crust with foil to prevent over-browning.)

• Let the pie cool completely before serving.

Full recipe here

A trio of desserts

"I have three, all easy desserts, all from an old recipe magazine that no longer exists called Recipes+ that my parents used to publish! The ice cream and the lime tart are the easiest — and I've made the lime tart using lemon juice instead and it worked perfectly (because limes aren't cozzi livs friendly)." — Alix

Zesty Lime Tart

• Serves 6

• Preparation: 15 minutes

• Cooking: 35 minutes

Ingredients

• 1 frozen unbaked flan case (220g)

• 1/2 cup caster sugar

• 1/2 cup lime juice (about 4 limes)

• 1/4 cup cream

• 4 eggs

• Thick cream and lime zest for topping

Method

• Preheat oven to 180°C. Bake the flan case for 10-12 minutes until golden.

• Whisk together sugar, lime juice, cream, and eggs. Strain the mixture and pour it into the flan case.

• Lower oven temperature to 160°C and bake for 20-25 minutes until the filling is set.

• Let it cool, then top with thick cream and lime zest before serving.

Raspberry and Meringue Swirl Ice-Cream

• Serves 8

• Preparation: 10 minutes + 4 hours to freeze

Ingredients

• 300g frozen raspberries, thawed, plus extra, to serve

• 100g packet petit vanilla meringues

• 2 litres vanilla ice-cream, softened slightly

Method

• Freeze a large metal pan until chilled.

• Place raspberries in a medium bowl and use the back of a fork to crush coarsely. In a separate bowl, lightly crush three-quarters of the meringues.

• Place softened vanilla ice-cream in a large bowl and stir in the crushed raspberries and meringue until just combined.

• Spoon the mixture into the prepared pan and smooth the surface. Cover with foil and freeze for 4 hours or until firm.

• Once ready to serve, top with extra raspberries and the remaining meringues.

Chocolate Tart

• Serves 8

• Preparation: 25 minutes + 2 hours to cool

• Cooking: 15 minutes

Ingredients

• 250g packet butternut snap biscuits

• 100g butter, melted

• 200g dark eating chocolate, chopped

• 1/4 cup cream

• 125g butter

• 2 eggs

• 2 egg yolks

• 1/3 cup caster sugar

• Cocoa powder, for dusting

Method

• Preheat oven to 180°C (160°C fan forced). Grease a shallow 22cm fluted flan tin with a removable base (Alix's tip: Use a regular cake tin lined with baking paper so it's easy to pull out). Place on a baking tray.

• Process the biscuits to make fine crumbs, then add melted butter and process to combine. Press the biscuit mixture firmly over the base and sides of the prepared tin. Refrigerate until needed.

• In a medium saucepan, combine chocolate, cream, and extra butter. Cook and stir over low heat until the chocolate is melted. Remove from heat and cool for 5 minutes.

• Meanwhile, using an electric mixer, beat the eggs, yolks, and sugar until thick and creamy. Gradually add the warm chocolate mixture and beat to combine.

• Pour the mixture into the biscuit base and bake for 15 minutes. Allow to cool before refrigerating for 2 hours or until firm.

• Dust with cocoa powder before serving.

Tara's Honey Carrot and Feta Pies

Tara's Honey Carrot & Feta Pies. Image: Supplied

"I started to cook my honey carrot and feta pies every Christmas. They don't take long to do, it's mostly stuff done in the oven, and they're always crowd-pleasers (if I don't scoff them all down myself)." — Tara

Ingredients

• Puff pastry (all butter)

• 2 tbsp honey

• 1 tbsp Dijon mustard

• 4 medium carrots, roasted

• 1 can chickpeas

• 1/2 cup feta, cubed

Method

• Roast carrots at 180°C for 40 minutes with olive oil.

• In a bowl, mix honey, mustard, chickpeas, and the roasted carrots.

• Fold the mixture into puff pastry squares, adding feta cubes.

• Bake at 180°C for 20-30 minutes until golden and crispy.

Christmas Coulis

"I look forward to making these desserts every year with my mum. The recipe was passed onto her from her aunty. And while coulis really only makes up one part of the treat, I used to call them Christmas Coulis when I was little — and the name stuck!" — Catie

Ingredients

• 1-2 punnets of blueberries

• 2-3 punnets of strawberries

• 1 tbsp Cointreau

• 1 tbsp caster sugar

• 1-2 tbsp water

• Pack of Meringue Nests

Method

• Hull the strawberries and cut them into quarters.

• Heat the berries, sugar, and water in a saucepan, stirring gently.

• Once softened, add Cointreau and cook on low heat.

• Stir in the fresh berries and remove from heat.

• Serve on top of meringues with whipped cream.

Rice Salad

"My brother-in-law makes a delicious (and simple!) rice salad every summer, passed on from his Nana. It's sweet, savoury, and nutty — and always a crowd pleaser." — Catie

Ingredients

• 2 cups rice

• 1/3 cup oil

• 3 tbsp sesame oil

• 1/2 cup orange juice

• 2 tbsp soy sauce

• 1/2 tsp salt

• 1-2 tbsp honey or brown sugar

• 2 tbsp cider vinegar

• 1 cup chopped pineapple

• 1/2 cup peanuts

• 1/2 cup cashews

• 2 tbsp sesame seeds

Method

• Cook rice and set aside.

• Mix all the liquid ingredients together.

• Combine rice with the pineapple, peanuts, cashews, and sesame seeds.

• Pour the liquid mixture over the rice and toss well.

With these crowd-pleasing recipes, your next summer celebration is guaranteed to be a hit! Enjoy the sunshine, good vibes, and even better food!