Four fabulous (and easy to make) desserts for Mother’s Day

Four fabulous (and easy to make) desserts for Mother’s Day

Mothers Day Recipes

When it comes to celebrating a special occasion, trust Mom to take charge of the kitchen and whip up a fabulous meal for the family.

This Mother’s Day on Sunday, May 12, trade places with the lady of the house and make her feel like a queen when you serve her homemade desserts as sweet as she is!

No baking experience or oven? No problem! These four easy-to-prepare treats—from cheesecake to, yes, even ice cream—from The Maya Kitchen only require basic ingredients and your willingness to try.

Also Read: Tinapa Recipes: Three Ways to Cook Andres Bonifacio’s Favorite Food

Mango Graham Mug Cake

Mango Graham Mug Cake (Image source: The Maya Kitchen)


  • 1 pack Maya Happy Mug Caramel Mug Cake Mix
  • 3 tablespoons mango juice/mango nectar
  • Chopped fresh mango
  • Crushed graham crackers
  • Whipped cream, as needed


  • 1.  Mix Maya Happy Mug Cake with mango juice in a mug.
  • 2. Microwave for 1 minute and 30 seconds. Remove from microwave, be careful, container will be hot.
  • 3. Top with chopped fresh mango, crushed graham crackers, and whipped cream as desired.  Serve immediately.

Yield: 1 serving

No-Bake Chocolate Hotcake Cheesecake

No-Bake Chocolate Hotcake Cheesecake (Image source: The Maya Kitchen)


  • 1 pack 200g Maya Chocolate Hotcake Mix, prepared and cooked
  • according to package instructions
  • 1 bar cream cheese
  • ½ cup sugar
  • ¾ cup heavy whipping cream
  • 1 tablespoon gelatin powder, bloomed in 3 tablespoons water


  • 1. Prepare a cake pan by lining it with aluminum foil. Cut cooked chocolate hotcakes the same size as the cake pan.
  • 2. Prepare cream cheese filling. In a bowl, beat cream cheese with sugar. Slowly add the cream. Beat until well blended.
  • 3. Place hotcake at the bottom of the prepared pan then pour enough cream cheese filling on top of the hotcake. Repeat this step to make layers, with a hotcake as the topmost layer.
  • 4. Chill for a few hours to set.
  • 5. Optional: coat the whole cheesecake with dark chocolate ganache.

Yield: 8-10 servings

Homemade Blueberry Lime Ice cream

Homemade Blueberry Lime Ice cream (Image source: The Maya Kitchen)


  • 2 cups whipping cream
  • 1 can condensed milk
  • 1 piece lime zest
  • 1 piece lime juice
  • 1 cup blueberry filling/topping


  • 1. In a bowl, whip whipped cream until it reaches its peak. Set aside.
  • 2. Mix condensed milk, lime zest, and lime juice. Lightly fold in lime-milk mixture into the whipped cream, until well blended.
  • 3. Add the blueberry filling/topping and lightly mix until it creates blueberry swirls.
  • 4. Cover the bowl with Cling Wrap and freeze the ice cream at least 6 hours or overnight. Serve.

Yield: 10 to 12 servings

Peanut Butter and Jelly Muffins

Peanut Butter and Jelly Muffins (Image source: The Maya Kitchen)


  • 1 pack 200g Maya Oven Toaster Butter Cake Mix
  • 2 tablespoons softened butter
  • 3 tablespoons creamy peanut butter
  • 2 pieces eggs
  • ½ cup fresh milk
  • 1/3 cup strawberry jam


  • 1. Prepare two 6-hole 3oz. muffin tins.
  • 2. In a bowl, mix together butter and peanut butter and beat until well blended and soft. Add in eggs and milk.
  • 3. Blend mixture until all ingredients are well incorporated.
  • 4. Fold into the batter mixture half of the strawberry jam then pour mixture into prepared muffin pans.
  • 5. Divide the rest of the strawberry jam on top of the muffin and make a swirl.
  • 6. Bake in the oven toaster for 12-15 minutes.

Yield: 8 to10 muffins


Text by Joy Rojas. Photos from The Maya Kitchen.

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