Late spring dessert can get tricky when you want something fresh without leaning too heavy. This collection focuses on lemon, berries, and rhubarb because those flavors make the most sense for peak May baking, chilling, and sharing. You get a mix of no-bake options, creamy cheesecake styles, fruit pies, and a rhubarb crisp, so the list works for brunch tables, weekend desserts, and make-ahead sweets. Pick the one that matches your time, your fridge space, and how much oven work you want to do.
Lemon Tiramisu
With 25 minutes of prep and a long chill, Lemon Tiramisu gives the classic layered dessert a May-ready citrus turn. The recipe uses lemon juice, limoncello if you want it, mascarpone, heavy cream, powdered sugar, grated lemon peel, and ladyfinger cookies. Since it serves 6 and sets in the fridge, it fits the kind of dessert you can make before the day gets busy. Add fresh berries on the side when you want the lemon to feel even brighter.
Get the Recipe: Lemon Tiramisu
Raspberry Lemon Cheesecake Bars
Cut into 12 slices after chilling, Raspberry Lemon Cheesecake Bars bring lemon and berry flavor into a neat, shareable pan. The crust starts with sugar cookie mix, butter, egg, and lemon peel, while the filling uses cream cheese, sugar, eggs, lemon juice, and fresh raspberries. They bake, chill for 2 hours, and slice into bars that work well for spring trays. Use them when you want cheesecake flavor without serving a full round cake.
Get the Recipe: Raspberry Lemon Cheesecake Bars
No Bake Lemon Tart
For a dessert that skips the oven, No Bake Lemon Tart serves 8 after 20 minutes of prep and a 6-hour chill. Graham cracker crumbs and melted butter form the crust, while sweetened condensed milk, grated lemon peel, lemon juice, and heavy whipping cream make the filling. The clean lemon flavor fits the May theme without needing a baked pie shell. Keep it cold until serving, then add whipped cream or berries.
Get the Recipe: No Bake Lemon Tart
Sweet Raspberry Cheesecake
Topped with a real raspberry sauce, Sweet Raspberry Cheesecake serves 8 and chills for 4 hours before slicing. The crust uses honey graham crackers and butter, while the filling combines cream cheese, heavy cream, sugar, eggs, cornstarch, salt, and vanilla. Raspberries, sugar, and lemon juice cook into the topping, giving the rich cheesecake a fresh fruit finish. This one fits when you want a fuller dessert for a potluck or weekend table.
Get the Recipe: Sweet Raspberry Cheesecake
Blueberry Cheesecake
Made in a 7-inch springform pan, Blueberry Cheesecake serves 8 with a blueberry topping that simmers before it goes over the filling. The recipe uses graham crumbs, butter, cream cheese, heavy cream, an egg, powdered sugar, vanilla, lemon juice, blueberries, sugar, cornstarch, and water. Its total time includes 4 hours of chilling, so it suits a make-ahead May dessert plan. Serve it sliced with extra berries or coffee.
Get the Recipe: Blueberry Cheesecake
Strawberry Mousse
Ready with 10 minutes of prep plus chilling, Strawberry Mousse keeps the berry part of this roundup light and easy to portion. It uses fresh strawberries, sugar, and chilled heavy cream, with extra strawberries for garnish. The recipe makes 4 servings in small glasses, which works nicely when you want dessert already divided before guests arrive. Chill it for at least 1 hour, then serve cold for a soft, creamy finish.
Get the Recipe: Strawberry Mousse
Tangy Rhubarb Crisp
After 20 minutes of prep and 45 minutes of baking, Tangy Rhubarb Crisp turns seasonal rhubarb into a warm fruit dessert for 4. The filling uses rhubarb, sugar, and ground ginger, while the topping comes from butter, brown sugar, and flour. It gives the roundup a baked option that leans into rhubarb’s tart edge instead of covering it up. Serve it slightly warm with ice cream when you want a classic May dessert.
Get the Recipe: Tangy Rhubarb Crisp
Blueberry Pie
Built with 5 cups of fresh blueberries, Blueberry Pie serves 8 and bakes until the filling bubbles under a golden lattice crust. Sugar, cornstarch, vanilla, salt, and two 9-inch pie crusts keep the ingredient list straightforward. The total time is 1 hour and 25 minutes, plus cooling time, so the filling can set. This is the one to use when fresh blueberries are the main reason you are making dessert.
Get the Recipe: Blueberry Pie
Tangy Lemon Pie
Finished with homemade whipped cream, Tangy Lemon Pie serves 8 after baking and chilling into clean, creamy slices. The graham cracker crust uses crumbs, sugar, and butter, while the filling is made with sweetened condensed milk, egg yolks, grated lemon peel, lemon juice, and vanilla. It needs time in the fridge, which makes it a good make-ahead choice for May plans. Add the whipped cream topping close to serving so it stays soft and fresh.
Get the Recipe: Tangy Lemon Pie