Labor Day dessert recipes
Indulge in the taste of summer with these Labor Day dessert recipes. | Tom Adams for LIVEKINDLY; Ivy Miller for LIVEKINDLY

3 Labor Day Dessert Recipes

Round out your Labor Day meal with these vegan dessert recipes. From pie to cheesecake and galette—you'll want to eat all three!
Jump To Recipe

Ah, Labor Day. Celebrated annually on the first Monday in September, it honors the work and contributions of hard-working Americans. It’s also one of the most common paid holidays and a public school holiday, which means quality time for you and your family with a spread of delicious summery food (and a few Labor Day dessert recipes).

Although it’s been quite toasty out (did the dog days of summer get an extension this year?!), what better way to celebrate a long three-day weekend than with a picnic outing? You can pack the perfect picnic basket with a few sandwiches (like these seitan and tempeh sandwich recipes), some chips, and a refreshing beverage. (And ice… don’t forget to pack lots of ice. Heatstroke is real.)

Of course, a Labor Day picnic meal wouldn’t be complete without a dessert, or three, bursting with summer fruits like strawberries and blueberries. Get the most out of your seasonal produce with these summer-worthy treats, which are equal parts colorful and tasty. 

Easy as pie: 3 Labor Day dessert recipes

From cheesecake to fruit pie, you may want to skip the main course and dive right into these desserts. Here are three Labor Day dessert recipes that are perfect for any picnic or barbecue spread. You’re definitely going to want seconds.

no-bake vegan cheesecake
You don’t need an oven to make this vegan cheesecake. | Thomas Adams for LIVEKINDLY

Easy vegan cheesecake

Creamy, dreamy, and totally dairy-free—you can whip this no-bake vegan cheesecake up in no time at all. Featuring a crumbly graham cracker crust and a cashew- and coconut cream-based filling, this cheesecake is #dessertgoals. Go crazy with your favorite toppings like cranberry jam, passionfruit curd, or cookie butter (or make all three!). Note: to whip up this tasty, no-bake dessert, you’ll need a food processor.

Easy Vegan Cheesecake

30 mins to prep
Vegan

Ingredients

Crust:

  • 2 cups (200g) vegan graham cracker crumbs
  • 6 tablespoons (80g) vegan butter (or coconut oil), melted

Filling:

  • 2 ½ cups (360g) raw cashews
  • ⅓ cup refined coconut oil, melted
  • ¾ cup coconut cream (from 1 or 2 chilled cans of coconut milk)
  • 5 tablespoons lemon juice (1 lemon) and zest
  • 8 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • Pinch of salt

Topping ideas:

  • ½ cup cranberry jam, passionfruit curd, or cookie butter (a.k.a. Biscoff spread)

Preparation

    Crust

    • 1
      Place the biscuits in a food processor and pulse until they are crumbs. Add the melted butter and process further until well combined.
    • 2
      Press the crust in the base of a springform cake pan until completely flat. To make it easier to remove later, feel free to line the cake pan with parchment before this step. Place the cake tin into the freezer to set the crust while working on the filling.

    Filling

    • 1
      Place two cups of water in a saucepan on the hob and bring to a rolling boil. Add the cashews to the water and boil them for 20 minutes until completely soft.
    • 2
      Remove the cashews from the water and dry them off using a paper towel.
    • 3
      Add the cashews to a food processor with all the other filling ingredients and pulse until completely smooth.
    • 4
      Take the chilled crust out of the freezer and pour the cheesecake filling on top of it. Spread the filling carefully so as not to disrupt the base.
    • 5
      Chill for at least three hours, or ideally overnight, and then serve with your favorite toppings.

Equipment Needed

Food processor and 8” springform cake pan

vegan blueberry pie
This vegan blueberry pie is almost too good to eat. | Ivy for LIVEKINDLY

Vegan blueberry pie

Lemon crust? Sweet blueberry filling? Okay, this pie looks almost too good to eat. We said almost. Garnish it with extra lemon slices and a handful of fresh blueberries for a delectable dessert that is sure to impress anyone who eats it. (Level up this recipe with a few scoops of vegan vanilla ice cream. Trust us, you won’t be disappointed.) 

Vegan Blueberry Pie With Lemon Crust

30 mins to prep
2 hours to cook
Vegan

Ingredients

Crust:

  • 4 tablespoons lemon juice
  • 3 cups all-purpose flour
  • ¼ teaspoons salt
  • 1 cup plant-based butter, chilled and cubed
  • ¼ cup vegetable shortening
  • ½ cup ice water
  • lemon zest from one large lemon

Filling:

  • 5 cups fresh blueberries
  • ¾ cup sugar
  • 1/3 cup cornstarch
  • 1/8 teaspoon salt
  • ½ teaspoon cinnamon powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Vegan egg wash:

  • 1 tablespoon water
  • 1 tablespoon aquafaba

Garnish:

  • Lemon slices
  • Fresh blueberries 

Preparation

    Crust:

    • 1
      Start by mixing together flour and salt. Then add the vegetable shortening and butter cubes.
    • 2
      Take a fork or use your hands and combine the flour-salt mix and butter-margarine mix until crumbly.
    • 3
      Add the ice water, one spoon after another, while kneading the dough with your hand or a fork. The dough should be tacky, not sticky.
    • 4
      When done, divide the dough into two pieces. Form two hand-sized disks and wrap them separately in plastic wrap. Store in the fridge for at least two hours, or preferably overnight.

    Filling:

    • 1
      Preheat the oven to 400°F / 200°C.
    • 2
      Sprinkle some flour on your kitchen counter and put one chilled dough disk on top. Sprinkle some more flour on top and start to roll it out. The dough should be 0.5inch/5 mm thick.
    • 3
      Take your dough roll and carefully roll 1 rolled-out dough disk onto the dough roll. Transfer the dough into the pie tin and carefully push down until it fits. Cut off the excess dough from the top.
    • 4
      Place the pie crust in the fridge for as long as you work on the second dough.
    • 5
      Cover the kitchen counter with more flour, take the second dough disk and roll it out just like the other. Take a pastry wheel and cut half-inch strings.
    • 6
      Take a bowl and mix together all of the ingredients for the filling. Don’t mash the blueberries, just mix all of the other ingredients.
    • 7
      Take the pie crust out of the fridge and pour in the filling. Now place the dough strings on top in a lattice pattern.
    • 8
      Cut off the excess dough from the top and pinch together the top strings with the crust edges. Take a brush and brush the top of the dough with vegan egg wash.
    • 9
      Cover the sides of the pie with aluminum foil to prevent them from getting too brown in the oven. Transfer the pie onto the middle rack of the oven and bake for 50 minutes to an hour. After 30 minutes, take off the aluminum foil, then keep baking it uncovered.
    • 10
      When the pie is golden, take it out of the oven. Let the pie cool completely. Then transfer it to the fridge and let it set for 1 hour. Take the pie out of the fridge at least 15 minutes before serving. Garnish with fresh Blueberries and lemon slices.

Equipment Needed

8-inch round pie tin, pastry wheel, and rolling pin

vegan strawberry galette
Load this vegan galette with your favorite seasonal fruits. | Thomas Adams for LIVEKINDLY

Vegan strawberry galette

Your Labor Day dessert recipes just got sweeter. For those not familiar with this baked goodness, a galette is a type of French pastry that can either be made to be sweet or savory. It traditionally features a thick crust made of pastry or bread dough. This sweet galette features a buttery, flaky crust and lots of strawberries. But feel free to use any of your favorite seasonal fruits. Enjoy!

Strawberry Galette

40 mins to prep
35 mins to cook
Vegan

Ingredients

Crust:

  • 1 ¼ cup plain flour
  • ¼ cup + 3 tbsp  vegan block butter, chilled (can be substituted with solid coconut oil)
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • (optional “egg wash” – 2 tablespoons soy milk + 1 tablespoon maple syrup)
  • (optional 2 tablespoons demerara sugar)

Filling:

  • 1 ½ cup seasonal fruit (I chose strawberries)
  • ¼ cup granulated sugar
  • 1 lemon (juice and zest)
  • 1 teaspoon vanilla extract

Preparation

    Crust:

    • 1
      Add flour and butter to a mixing bowl and mash together with a cold metal whisk until it is the consistency of breadcrumbs (you can use your hands but your body heat might start to melt the butter).
    • 2
      Add the sugar, salt and 2 tablespoons of ice cold water and keep mixing/kneading until it is in a smooth ball of dough (do not over work). Cover this dough and rest in the fridge for at least 30 minutes.

    Filling:

    • 1
      Meanwhile, slice your strawberries (or other seasonal fruit), and mix with the other filling ingredients.
    • 2
      Pre-heat the oven to 180C.
    • 3
      Cover a clean surface with a dusting of flour and unwrap the pastry. Use a rolling pin to roll the pastry out into a circular disc, about 4mm thick. Place the pastry onto a baking tray lined with parchment.
    • 4
      Place the chopped strawberries in the centre of the pastry leaving a 1-inch gap all the way around the fruit.
    • 5
      Once placed, fold the edges of the pastry inwards, slightly overlapping the sliced fruit. Mix together the soy milk and maple syrup and brush the edges of the galette with the mixture. Sprinkle some Demerara sugar onto these edges for an added rustic effect.
    • 6
      Bake in the over for 30-35 minutes until golden brown.
    • 7
      Decorate with fresh greens and serve warm or cold!

Equipment Needed

Whisk


LIVEKINDLY is here to help you navigate the growing marketplace of sustainable products that promote a kinder planet. All of our selections are curated by the editorial team. If you buy something we link to on our site, LIVEKINDLY may earn a commission.