12 Easy Christmas Desserts That Look Festive on the Holiday Table

Christmas dinner already asks a lot of the kitchen, so dessert works best when it looks festive on the table without adding a lot of last-minute work. A few no-bake trays can be ready the day before, and one baked cake or pie can sit in the center while everything else comes together.

These easy Christmas desserts mix peppermint bark and fudge, a layered trifle, a cranberry bundt, no-bake cheesecake, truffles, festive bars, a yule log, sticky date pudding, cracker candy, gingerbread and pecan pie. Each one comes from a food blogger who shared the full recipe, so you get a quick overview here and the exact amounts on their page.

How to plan Christmas desserts (and keep them safe)

Plan a mix of make-ahead and last-minute

Bark, fudge, truffles, cheesecake and cracker candy can all be finished ahead and kept chilled or stored airtight. Save the yule log, bundt or pie for when you have oven time, and warm the sticky date pudding just before you serve it.

Keep perishable desserts cold

Cheesecake, trifle, puddings with cream or ice cream, and leftover pie or cake filling all need the refrigerator. The USDA recommends refrigerating leftovers within 2 hours (1 hour if the room is above 90°F) and keeping cold food at 40°F or below.

Reheat baked leftovers carefully

If you are warming sticky date pudding, leftover pie or slices of cake, the same USDA guidance says leftovers should be reheated to 165°F. Sauces can be brought back to a simmer. Keep them refrigerated and eat leftover desserts within 3 to 4 days.

Watch dairy, eggs and chocolate melt

Cream cheese fillings, whipped cream, pudding layers and egg-based pie filling should not sit out on a buffet. Use smaller platters you can refill from the fridge, and keep chocolate bark and cracker candy in a cool, dry spot so the coating does not soften.

1. Peppermint Bark

Dark and white chocolate are melted with a little peppermint extract, swirled together on a baking sheet and finished with crushed candy canes. It is one of the fastest treats on this list, and the shards look pretty on a dessert board or packed into a tin.

Quick ingredients

• White chocolate, chopped or chips
• Semi-sweet or dark chocolate, chopped or chips
• Peppermint extract
• Crushed mini candy canes
• Parchment paper

How to make it

1. Line a baking sheet with parchment and melt the dark chocolate with a little peppermint extract, using short bursts in the microwave at reduced power so it does not scorch.
2. Spread the dark chocolate into a thin layer on the parchment.
3. Melt the white chocolate with the remaining extract and spoon it over the dark layer, then swirl the two together with a knife.
4. Sprinkle crushed candy canes over the top, chill until firm and break or cut into pieces. Store airtight.

Get the full recipe: Barefeet in the Kitchen.

2. Easy Homemade Fudge

This is a microwave fudge: chocolate chips and mini marshmallows melt with sweetened condensed milk and butter, then the mixture is spread in a pan to set. It is soft and creamy rather than grainy, and a splash of peppermint extract or a sprinkle of crushed candy canes makes it feel more like Christmas.

Quick ingredients

• Semi-sweet chocolate chips
• Mini marshmallows
• 1 can sweetened condensed milk
• Butter and a pinch of salt
• Vanilla or peppermint extract
• Optional add-ins such as chopped nuts, toffee bits or crushed peppermint

How to make it

1. Line an 8- or 9-inch pan with foil and grease it lightly.
2. Add the chocolate chips, marshmallows, sweetened condensed milk, butter and salt to a large microwave-safe bowl.
3. Heat in short intervals, stirring between each one, until the mixture is smooth, then stir in the extract and any add-ins.
4. Spread it in the pan, press on any toppings, refrigerate until set and cut into squares. Keep it covered in the refrigerator.

Get the full recipe: Mel's Kitchen Cafe.

3. Christmas Trifle

Cubes of chocolate cake are layered in a glass bowl with a peppermint pudding filling, crushed Oreos and a whipped topping, then finished with chopped peppermint candies. It feeds a crowd, looks festive through the sides of the dish, and can be assembled ahead and chilled.

Quick ingredients

• 1 box chocolate cake mix, plus the ingredients listed on the box
• Instant vanilla or white chocolate pudding mix and milk
• Peppermint flavoring and a little pink food coloring (optional)
• Whipped topping
• Oreos or peppermint Oreos, crushed
• Chopped peppermint chocolates, such as Andes

How to make it

1. Bake the cake in a 9×13-inch pan, let it cool completely and cut it into cubes.
2. Whisk the instant pudding with the milk, then fold in peppermint flavoring, a little color if you are using it, and most of the whipped topping.
3. Crush the cookies in a bag.
4. Layer half the cake, half the filling and half the crumbs in a trifle bowl, then repeat.
5. Finish with the remaining whipped topping and the chopped peppermint candies. Chill at least 1 to 2 hours, and keep it refrigerated until serving.

Get the full recipe: Lil' Luna.

4. Cranberry Orange Bundt Cake

A sour-cream bundt is flavored with orange zest and juice, folded with dried cranberries and finished with a simple orange glaze. Once it is sliced and arranged back into a ring, it looks like a centerpiece, and the leftover slices keep well for a day or two.

Quick ingredients

• All-purpose flour, baking powder, baking soda and salt
• Sour cream, orange zest, orange juice and vanilla
• Butter and sugar
• Eggs
• Dried cranberries
• Powdered sugar and more orange juice for the glaze

How to make it

1. Heat the oven to 350°F and generously grease and flour a 10-inch bundt pan.
2. Sift the dry ingredients, and stir together the sour cream, zest, juice and vanilla.
3. Cream the butter and sugar, beat in the eggs, then add the flour mixture and sour cream mixture in turns. Fold in the cranberries.
4. Bake until a toothpick in the center comes out clean, about 40 to 50 minutes. Cool briefly in the pan, then invert and cool completely.
5. Whisk powdered sugar with enough orange juice to make a thick glaze and pour it over the cake.

Get the full recipe: Food52.

5. No-Bake Peppermint Cheesecake

A chocolate sandwich-cookie crust is pressed into a springform pan and filled with a peppermint cream cheese mixture that sets in the refrigerator. The pink layer and whipped topping make it look like a bakery cake, with no oven time required.

Quick ingredients

• Chocolate sandwich cookies and melted butter for the crust
• Softened cream cheese
• Heavy cream and powdered sugar
• Instant white chocolate pudding mix
• Peppermint extract
• Red food coloring (optional)
• Whipped topping and crushed peppermint for garnish

How to make it

1. Pulse the cookies with melted butter and press the crumbs into a parchment-lined 8-inch springform pan. Freeze the crust while you make the filling.
2. Beat the cream cheese with the heavy cream, powdered sugar, pudding mix, peppermint extract and color, if using, until smooth and thick.
3. Spread the filling in the pan, smooth the top and cover it with whipped topping.
4. Chill at least 4 hours, or up to 2 days, then release the ring and garnish with peppermint. Keep leftovers refrigerated and do not leave the cheesecake out for more than 2 hours.

Get the full recipe: Butter with a Side of Bread.

6. Peppermint Chocolate Truffles

Melting chocolate and sweetened condensed milk are stirred together over a double boiler, cooled, rolled into small balls and coated in crushed peppermint candy. The recipe makes a large batch, which is useful for gifting or for filling a dessert tray.

Quick ingredients

• Melting chocolate (semisweet or milk; melting wafers work better than chips)
• Sweetened condensed milk
• Peppermint extract and a pinch of salt
• Crushed peppermint candies or candy canes

How to make it

1. Set a heatproof bowl over barely simmering water and melt the chocolate with the condensed milk, extract and salt, stirring until smooth.
2. Let the mixture cool at room temperature until it is firm enough to scoop, about 20 to 25 minutes.
3. Scoop small, even portions and roll them into balls, then roll each one in crushed peppermint.
4. Chill on a parchment-lined pan until firm. Store in a sealed container in the refrigerator, with parchment between layers, or freeze and thaw briefly before serving.

Get the full recipe: Lord Byron's Kitchen.

7. Cranberry Bliss Bars

A brown-sugar blondie base is baked with dried cranberries, white chocolate chips and a little candied ginger, then cooled and covered with cream cheese frosting. Cut into triangles and finished with more cranberries and a drizzle, they look like the coffee-shop holiday bars.

Quick ingredients

• Butter, dark brown sugar and eggs
• All-purpose flour, baking powder, salt and vanilla
• Dried cranberries and white chocolate chips
• Candied ginger
• Cream cheese, powdered sugar, and lemon or orange juice for the frosting
• A little cream and powdered sugar for the drizzle

How to make it

1. Heat the oven to 350°F and butter a 9×13-inch pan.
2. Beat the brown sugar and butter, then beat in the eggs, ginger, vanilla and salt. Mix in the flour and baking powder and fold in most of the cranberries and the white chocolate.
3. Spread the thick batter in the pan and bake until the top is lightly browned and a toothpick comes out clean, about 30 minutes. Cool completely.
4. Beat the cream cheese frosting and spread it over the cooled bars. Sprinkle with the remaining cranberries and ginger, then drizzle and chill before cutting into triangles. Refrigerate leftovers.

Get the full recipe: Allrecipes.

8. Chocolate Yule Log

A thin chocolate sponge is baked in a Swiss roll tin, turned out, spread with a chocolate cream filling and rolled back up, then covered to look like a log. A short piece is attached as a stump, and a dusting of sugar finishes the snowy look.

Quick ingredients

• Eggs, separated
• Light brown sugar
• Self-raising flour and cocoa powder
• Caster sugar for dusting
• Double cream
• Chocolate for the filling and icing
• Icing sugar for dusting

How to make it

1. Heat the oven to 190°C (170°C fan, about 375°F). Butter and line a Swiss roll tin.
2. Whisk the egg yolks with the sugar and a little water until thick, then fold in the flour and cocoa. Whisk the egg whites to stiff peaks and fold them in in batches.
3. Spread the batter in the tin and bake until the cake feels firm, about 10 to 12 minutes. Turn it out onto sugared parchment, peel off the lining, cover it, and let it cool completely, then roll it up with the paper inside.
4. Heat the cream, melt in most of the chocolate and chill until the mixture is spreadable. Unroll the cake, spread the filling, roll it up again and attach a diagonal slice as a stump.
5. Cover with the remaining icing and dust with icing sugar. Keep it chilled until serving.

Get the full recipe: BBC Good Food.

9. Sticky Date Pudding

Chopped dates are soaked in baking soda and boiling water, then mashed into a simple batter and baked as one pan or as individual puddings. While the cake is still hot, holes are poked in the top and butterscotch sauce is poured over so it soaks in. Serve it warm with more sauce and ice cream or cream.

Quick ingredients

• Pitted dates, baking soda and boiling water
• Brown sugar, butter and eggs
• All-purpose flour and baking powder
• Brown sugar, heavy cream, butter and vanilla for the butterscotch sauce
• Ice cream or cream for serving

How to make it

1. Heat the oven to 350°F (180°C). Grease individual pudding molds or line an 8-inch square pan.
2. Soak the chopped dates with baking soda and boiling water for about 10 minutes, then mash them.
3. Beat the butter and sugar, add the eggs, then mix in the flour, baking powder and mashed dates.
4. Bake until a skewer comes out clean (about 25 minutes for individual puddings or 35 minutes for a pan).
5. While the pudding is hot, poke holes in the surface and pour over some of the warm butterscotch sauce to soak. Serve warm with more sauce. Refrigerate leftovers and reheat until they are steaming hot, to 165°F.

Get the full recipe: RecipeTin Eats.

10. Christmas Cracker Candy

Saltine crackers are covered with a quick brown-sugar caramel, baked until bubbling, then spread with melted chocolate and chilled until you can break the sheet into pieces. The combination of salty cracker, soft caramel and chocolate is a classic holiday candy, and it stores well in the fridge.

Quick ingredients

• About 1 sleeve saltine crackers
• Dark brown sugar, butter and a pinch of salt
• Vanilla extract
• Chopped semi-sweet chocolate (chopped bars often stick better than chips)

How to make it

1. Heat the oven to 400°F. Line a jelly roll pan with foil and arrange the crackers in a single layer.
2. Melt the brown sugar, butter and salt in a saucepan, bring the mixture to a boil, then take it off the heat and stir in the vanilla.
3. Pour the caramel over the crackers, spread it evenly and bake for about 5 minutes, until it is bubbling.
4. Let it settle for about 1 minute, then spread melted chocolate over the warm toffee.
5. Cool, then refrigerate overnight before breaking into pieces. Store airtight in the refrigerator.

Get the full recipe: Simply Recipes.

11. Gramercy Tavern Gingerbread

This is a dark, sticky gingerbread bundt made with stout and molasses, plenty of ginger and other warm spices, and a generous dusting of powdered sugar. It is more intense than a mild coffee-shop loaf, and the flavor is even better a day after baking.

Quick ingredients

• Oatmeal stout or Guinness and dark molasses (not blackstrap)
• Baking soda and baking powder
• All-purpose flour
• Ground ginger, cinnamon, cloves, nutmeg and a pinch of cardamom
• Eggs, dark brown sugar and granulated sugar
• Vegetable oil
• Powdered sugar for dusting, and unsweetened whipped cream for serving

How to make it

1. Heat the oven to 350°F. Butter a bundt pan very thoroughly and dust it with flour, knocking out the excess.
2. Bring the stout and molasses to a boil, take the pan off the heat, whisk in the baking soda and let the mixture cool.
3. Sift the flour, baking powder and spices. Whisk the eggs and sugars, then whisk in the oil and the cooled molasses mixture. Add the dry ingredients and stir just until combined.
4. Pour the batter into the pan, tap out air bubbles and bake until a tester has a few moist crumbs, about 50 minutes.
5. Cool in the pan for about 5 minutes, then turn out and cool completely. Dust with powdered sugar and serve with whipped cream. The cake keeps, covered, at room temperature for a few days.

Get the full recipe: Smitten Kitchen.

12. Pecan Pie

A homemade or store-bought deep-dish crust is filled with a brown-sugar and dark corn syrup mixture, plenty of pecans, and an optional splash of bourbon. Baked on a hot sheet in the lower third of the oven, it comes out with a set filling and a crisp bottom — a familiar finish for a Christmas dinner table.

Quick ingredients

• Homemade pie dough or a store-bought 9-inch deep-dish crust
• Melted butter, light brown sugar and dark corn syrup
• Eggs, vanilla and salt
• Bourbon (optional)
• Pecan halves, some chopped and a few left whole for the top
• Beaten egg, milk or cream for brushing the crust

How to make it

1. Fit the crust into a 9-inch deep-dish pie pan, trim and crimp the edges, and keep it chilled.
2. Heat the oven to 350°F with a baking sheet in the lower third.
3. Whisk the melted butter, sugar, corn syrup, eggs, bourbon if using, vanilla and salt until smooth.
4. Scatter the chopped pecans in the crust, pour the filling over them and arrange any whole pecans on top. Brush the crust edge.
5. Bake on the hot sheet until the filling is set and the crust is golden. Cool before slicing. Refrigerate leftovers and do not leave the pie out for more than 2 hours.

Get the full recipe: Once Upon a Chef.

FAQ

Which of these Christmas desserts can I make ahead?

Bark, fudge, truffles and cracker candy can be made a day or two early and stored airtight (chocolate pieces do well in the refrigerator). The no-bake cheesecake needs several hours to chill and can sit in the pan for up to two days. Gingerbread often tastes better the next day. The trifle can be layered and chilled for a few hours. Warm the sticky date pudding and finish the yule log closer to serving time.

How should I store leftover Christmas desserts?

The USDA recommends refrigerating leftovers within 2 hours and eating them within 3 to 4 days. Cheesecake, trifle, pie, and anything with whipped cream or cream-cheese frosting should go back in the fridge promptly. Fudge, bark and cracker candy keep well in airtight containers; keep chocolate in a cool place so it does not bloom or melt.

What are the easiest options if the oven is already full?

Peppermint bark, the microwave fudge, the peppermint truffles and the no-bake cheesecake do not need the oven. Christmas cracker candy uses the oven for only a few minutes. The trifle uses a baked cake, but you can bake that earlier in the day or the day before and assemble the bowl once the cake is cool.

Which desserts work best for a crowd or for gifting?

The trifle is built for a party bowl. Fudge, bark, truffles, cracker candy and bliss bars all cut or break into many small pieces, which makes them easy to set out or pack into tins. The bundt, gingerbread, yule log and pecan pie are the slice-and-serve centerpieces.

Do I need any special pans?

A bundt pan and a Swiss roll tin are the most specific pieces, for the cranberry cake, gingerbread and yule log. The cheesecake uses a springform pan, and the trifle looks best in a glass bowl. Everything else uses ordinary baking sheets, a square or 9×13-inch pan, or a standard pie dish. If you do not have a bundt pan, check the original posts — some bakers have had success with loaf pans for the gingerbread.

How do I keep dairy desserts safe on the table?

Cheesecake, trifle, puddings with cream or ice cream, and leftover pie should not sit out longer than 2 hours, according to the same USDA leftover guidance. Put out a smaller portion, keep the rest cold, and return leftovers to the refrigerator. Reheat warm puddings until they reach 165°F.

If you are building a whole Christmas menu, these desserts sit nicely next to easy Christmas appetizers, make-ahead Christmas breakfast ideas, Christmas cookie decorating ideas and a Christmas charcuterie board. Save the full recipes from the bakers above for the exact amounts, and keep anything with dairy or eggs cold until it is time to serve.