15+ Delicious and Easy Christmas Desserts for Your Holiday Celebrations

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The holiday season is a time for joy, laughter, and, of course, indulgence in sweet Christmas dessert treats that warm the heart.

This year, we’ve gathered an array of simple Christmas desserts and fancy Christmas dessert recipes that will elevate your celebrations.

Each recipe is crafted to bring a smile to your face and a sparkle to your gatherings, making them perfect for Christmas Day desserts or any festive occasion.

Whether you’re looking for easy holiday desserts Christmas or unique Xmas desserts recipes, you’ll find something here to satisfy every sweet tooth.

So, roll up your sleeves, gather your loved ones, and let’s create some magical memories with these scrumptious desserts for Christmas party that everyone will adore.

1. Hot Chocolate Cookies

This recipe from Christi Johnstone is a delightful twist on traditional cookies that will warm your heart and satisfy your sweet tooth.

Perfect for cookie exchanges or holiday gatherings, these cookies are sure to be a hit at any Christmas party.

With their soft texture and gooey marshmallow bits, they bring a fun and festive flair to your dessert table.

List of Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 1/4 cups all-purpose flour
  • 4 packages hot cocoa mix (NOT sugar-free)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup chocolate chips
  • 1 cup Mallow Bits (mini marshmallows do not work the same)

Cooking Details

  • Preheat your oven to 350°F (175°C).
  • In a large bowl, beat the butter and sugars until light and fluffy.
  • Add the eggs and vanilla, mixing well.
  • In a separate bowl, combine the dry ingredients, then gradually mix them into the butter mixture.
  • Stir in the chocolate chips and Mallow Bits.
  • Cover and chill the dough for at least 30 minutes (up to 24 hours).
  • Drop 2 tablespoons of dough onto lined baking sheets, spacing them 2 inches apart.
  • Bake for 9 to 11 minutes or until the edges are lightly browned.
  • Cool on the baking sheets for 5 minutes before transferring to wire racks.

Special Advice

  • For a unique flavor, try using dark chocolate hot cocoa mix.
  • Avoid using sugar-free hot cocoa mix, as it may affect the texture and taste.
  • If Mallow Bits melt during baking, consider adding them after chilling the dough.

Portion Sizes or Calorie Info

  • Servings: 36 cookies
  • Approximate calories per cookie: 157

Link to Detailed Recipe

Click here for the detailed recipe

2. Eggnog Cupcakes

This recipe from Lindsay transforms the classic holiday drink into a delightful dessert that captures the rich, creamy flavors of eggnog in a light and fluffy cupcake.

Perfect for any Christmas party, these cupcakes are not only delicious but also visually appealing.

List of Ingredients

For the Eggnog Cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 1/2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup + 2 tablespoons eggnog

For the Eggnog Buttercream:

  • 1/2 cup unsalted butter
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 4 tablespoons eggnog
  • 1/4 teaspoon rum extract (optional)
  • 1 teaspoon nutmeg
  • Pinch of salt

Cooking Details

  • Preheat your oven to 350°F (176°C) and prepare a cupcake pan with liners.
  • In a medium bowl, combine flour, baking powder, nutmeg, and salt; set aside.
  • In a large mixer bowl, beat butter, sugar, and oil until light and fluffy (about 3 minutes).
  • Add eggs one at a time, mixing well after each addition, and add vanilla with the second egg.
  • Gradually mix in half of the dry ingredients, then add eggnog and mix until combined.
  • Add the remaining dry ingredients and mix until smooth, being careful not to over-mix.
  • Fill the cupcake liners just over halfway and bake for 15-18 minutes, or until a toothpick comes out clean.
  • Let the cupcakes cool completely on a wire rack.

For the Buttercream:

  • In a large mixer bowl, combine butter and shortening until well mixed.
  • Gradually add 2 cups of powdered sugar, mixing until smooth.
  • Add eggnog, rum extract, nutmeg, and salt; mix until well combined.
  • Gradually add the remaining powdered sugar and mix until smooth.
  • Frost the cooled cupcakes and sprinkle with nutmeg, garnishing with a cinnamon stick if desired.

Special Advice

  • Ensure the butter is at room temperature for easier mixing.
  • Avoid over-mixing the batter to keep the cupcakes light and fluffy.
  • Store frosted cupcakes in the fridge due to the eggnog in the frosting.

Portion Sizes or Calorie Info

  • Servings: 12-14 cupcakes
  • Approximate calories per cupcake: 302

Link to Detailed Recipe

Click here for the detailed recipe

3. Christmas Trifle Dessert

This recipe from Sara Zenner is a festive delight that beautifully layer crumbles of red and white velvet cake, combined with a rich, creamy filling.

With its vibrant layers and sweet flavors, this trifle is sure to be a showstopper at any Christmas party.

List of Ingredients

  • 1 white box cake mix (prepared according to box directions)
  • 1 red velvet box cake mix (prepared according to box directions)
  • Green food coloring
  • 8 ounces cream cheese (softened)
  • 14 ounces sweetened condensed milk
  • 8 ounces whipped topping

Cooking Details

  • Preheat your oven to 350°F (176°C) and grease two 9×13 inch cake pans.
  • Prepare each cake mix according to the package directions.
  • Add 10 drops of green food coloring to the white cake mix to create a festive green layer.
  • Pour each batter into the prepared cake pans and bake for 23-25 minutes, or until a toothpick comes out clean.
  • Allow the cakes to cool completely.
  • In a medium bowl, mix the cream cheese, sweetened condensed milk, and whipped topping until smooth.
  • Crumble each cake into a large bowl, setting aside ¼ cup of each color for garnish.
  • To assemble the trifle, alternate layers of crumbled cake and cream mixture in a clear glass dish, finishing with the reserved cake crumbs on top.

Special Advice

  • Feel free to customize the trifle with your favorite fruits or cake flavors.
  • Using a clear glass container allows you to showcase the beautiful layers of this dessert.

Portion Sizes or Calorie Info

  • Servings: 12
  • Approximate calories per serving: 172

Link to Detailed Recipe

Click here for the full recipe

4. Mini Cherry Cheesecakes

This recipe Mini Cherry Cheesecakes from Milisa feature a delicious Oreo crust, creamy cheesecake filling, and a sweet cherry pie topping that everyone will love.

They are not only easy to make but also a fantastic way to serve a crowd, making them an ideal addition to your Christmas dessert ideas.

List of Ingredients

  • 10 Oreo cookies
  • 2 tablespoons melted butter
  • 8 ounces cream cheese, softened
  • 2 tablespoons heavy whipping cream
  • 1 egg
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup cherry pie filling

Cooking Details

  • Preheat your oven to 325°F (163°C).
  • Crush the Oreo cookies into fine crumbs and mix with melted butter.
  • Scoop about 1 tablespoon of the crumb mixture into a mini cheesecake pan, pressing it down to form the crust.
  • In a mixing bowl, beat the softened cream cheese until creamy. Add the heavy whipping cream and mix until combined.
  • Add the egg, sugar, and vanilla extract, mixing until smooth.
  • Scoop the cheesecake filling into the mini cheesecake pan, filling each about 3/4 full.
  • Bake for 25 minutes or until the centers are set. Allow to cool.
  • Top each cheesecake with cherry pie filling and chill for at least one hour before serving.

Special Advice

  • If you don’t have a mini cheesecake pan, you can use a muffin tin with liners, but adjust the baking time as needed.
  • For a different flavor, try using strawberry or blueberry pie filling instead of cherry.

Portion Sizes or Calorie Info

  • Servings: 12 mini cheesecakes
  • Approximate calories per cheesecake: 182

Link to Detailed Recipe

Click here for the full recipe

5. No-Bake Gingerbread Spice Cheesecake

This recipe from Mimi is perfect for last-minute holiday gatherings, offering a rich and creamy dessert that requires no baking.

With a delicious gingerbread spice flavor and a simple graham cracker crust, these cheesecake cups are fantastic addition to your Christmas dessert ideas.

List of Ingredients

For the No-Bake Graham Cookie Crust:

  • 200 grams graham cookie crumbs
  • 48 grams brown sugar
  • 90 grams unsalted butter, melted
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 1 teaspoon lemon zest

For the No-Bake Gingerbread Cheesecake:

  • 155 grams white baking chocolate
  • 130 grams cream cheese, softened
  • 70 grams unsalted butter, room temperature
  • 45 grams sour cream
  • 1 teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • ½ teaspoon vanilla extract
  • 1/16 teaspoon sea salt

Cooking Details

  1. Make the Crust:
    • Melt the butter in the microwave and mix it with the graham cracker crumbs, spices, lemon zest, and brown sugar until well combined.
    • Evenly distribute the crust mixture into paper-lined cupcake cavities, pressing down firmly. Place in the fridge to set while preparing the cheesecake.
  2. Melt the Chocolate:
    • Place the white baking chocolate in a heat-proof bowl over a pot of simmering water, stirring until melted. Allow to cool to room temperature.
  3. Prepare the Cheesecake Filling:
    • In a large mixing bowl, whip the room temperature butter until fluffy. Add the softened cream cheese and mix until combined.
    • Fold in the melted chocolate and remaining cheesecake ingredients until smooth and well incorporated.
  4. Assemble and Chill:
    • Evenly distribute the cheesecake filling into each crust. Place in the freezer for 15 minutes to set, then transfer to the fridge for at least 1 hour before serving.
    • Before serving, top with whipped cream and a light dusting of cinnamon.

Special Advice

  • For best results, ensure all ingredients are at room temperature before mixing.
  • These cheesecake cups can be made in advance and stored in the fridge for up to 3 days.

Portion Sizes or Calorie Info

  • Servings: 10 cheesecake cups
  • Approximate calories per cup: 449

Link to Detailed Recipe

Click here for detailed recipe

6. Strawberry Santas

This recipe from Julie Wunder is a fun and festive treat that’s perfect for the holiday season. With just four simple ingredients, you can whip up these delightful no-bake desserts in under 15 minutes.

List of Ingredients

  • 12 large strawberries
  • 1 cup whipped cream cheese
  • 2 tablespoons powdered sugar
  • ¼ teaspoon vanilla extract
  • Decorative red and black icing for the face

Cooking Details

  1. Prepare the Strawberries:
    • Wash the strawberries and dry them carefully.
    • Cut the stem off to create a flat base, then slice each strawberry in half, leaving enough room on top for the “Santa hat.”
  2. Make the Cheesecake Filling:
    • In a small mixing bowl, combine the whipped cream cheese, powdered sugar, and vanilla extract until smooth.
    • Transfer the mixture into a piping bag fitted with a star tip.
  3. Assemble the Strawberry Santas:
    • Place the bottom half of the strawberry on a plate.
    • Pipe the cheesecake filling on top, creating a tall mound for the Santa’s body.
    • Add the top half of the strawberry as the Santa hat and pipe a small amount of filling on top for the hat’s pom-pom.
    • Use decorative icing to draw the eyes and nose.
  4. Serve:
    • Enjoy immediately or store in the fridge until ready to serve.

Special Advice

  • These treats are best enjoyed the same day they are made, but can be stored in an airtight container in the fridge for up to two days.
  • Avoid freezing them, as the strawberries will become mushy.

Portion Sizes or Calorie Info

  • Servings: 12
  • Approximate calories per Santa: 49

Link to Detailed Recipe

Click here for the detailed recipe

7. Christmas Cookie Lasagna Dessert

This festive recipe from My Heavenly Recipes is a delightful twist on traditional desserts. The Christmas Cookie Lasagna is a no-bake treat that layers creamy cheesecake filling with crushed vanilla Oreo cookies, making it a perfect addition to your holiday celebrations.

List of Ingredients

  • 48 vanilla Oreo cookies, divided
  • 6 tablespoons butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons holiday sprinkles, divided
  • 2 (8-ounce) tubs whipped topping
  • 1 (3.4-ounce) cheesecake instant pudding mix
  • 2 cups cold milk

Cooking Details

  1. Prepare the Cookie Crust:
    • Crush 36 Oreo cookies in a food processor until fine crumbs form.
    • In a large bowl, combine the cookie crumbs with melted butter and ½ tablespoon of holiday sprinkles. Mix until well blended.
    • Press the cookie mixture into the bottom of a 9×13 glass baking dish.
  2. Make the Cream Cheese Layer:
    • In a large bowl, use an electric mixer to combine the softened cream cheese and powdered sugar until smooth.
    • Fold in one container of whipped topping and gently stir in ½ tablespoon of holiday sprinkles.
    • Spread the cream cheese mixture over the cookie crust.
  3. Prepare the Pudding Layer:
    • In a medium bowl, whisk together the dry cheesecake pudding mix and cold milk until combined. Let it set for 3 minutes until slightly firm.
    • Gently stir in ½ tablespoon of sprinkles and spread the pudding mixture over the cream cheese layer.
  4. Assemble the Dessert:
    • Top with the remaining container of whipped topping.
    • Crush the remaining 12 Oreo cookies and sprinkle them over the top of the dessert.
    • Finish by sprinkling the remaining holiday sprinkles on top.
  5. Chill:
    • Refrigerate for at least 4 hours or freeze for a firmer texture. If frozen, allow to thaw for an hour before slicing.

Special Advice

  • For easier slicing, consider lining the baking dish with parchment paper.
  • Store leftovers in the refrigerator for up to 4 days or in the freezer for up to a month.

Portion Sizes or Calorie Info

  • Servings: 16
  • Approximate calories per serving: 200 (varies based on specific ingredients used)

Link to Detailed Recipe

Click here for the full recipe

8. Christmas Chocolate Hot Cups

This recipe from Maria Tarrant is a delightful and creative way to enjoy hot cocoa during the festive season.

These Christmas Chocolate Hot Cups are not only delicious but also incredibly fun to make.

They make a wonderful addition to your Christmas dessert ideas and are sure to impress your guests.

List of Ingredients

  • Disposable cups
  • Melted milk chocolate
  • Candy canes
  • Cocoa powder
  • Mini marshmallows
  • Granulated sugar

Cooking Details

  • Slowly melt the chocolate in a double boiler or microwave on low power.
  • Pour the melted chocolate into the disposable cups, swirling to coat the sides.
  • Let the chocolate set, then repeat the process to create stable cups.
  • Carefully remove the cups and pour a bit more melted chocolate inside.
  • Insert candy canes into the chocolate and let it dry.
  • Add 2 teaspoons of cocoa powder into each cup and top with mini marshmallows.
  • Drizzle melted chocolate over the marshmallows to secure them.
  • Decorate the cups with melted chocolate and granulated sugar, then dip the cups back into chocolate for extra flair.

Special Advice

  • Feel free to customize the decorations with colored sugar or sprinkles for a festive touch.
  • These cups can be prepared ahead of time and stored until you’re ready to serve.

Portion Sizes or Calorie Info

  • Servings: Varies based on the number of cups made
  • Approximate calories per cup: Varies based on ingredients used

Link to Detailed Recipe

Click here for the detailed recipe

9. Chocolate Peppermint Lasagna

This recipe from Vera Z. is a delightful no-bake dessert that is an easy-to-make with rich chocolate pudding, creamy peppermint cheesecake, and a crunchy Oreo crust.

List of Ingredients

For the Oreo Crust:

  • 36 Oreo cookies
  • ½ cup unsalted butter, melted

For the Peppermint Cheesecake Layer:

  • ½ cup unsalted butter, softened
  • 12 ounces cream cheese, room temperature
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 ½ cups stabilized whipped topping (like Cool Whip)
  • ½ cup crushed candy canes

For the Chocolate Pudding Layer:

  • 2 (3.9-ounce) packages instant chocolate pudding
  • 2 ¾ cups whole milk

For the Topping:

  • 2 ½ cups whipped topping
  • ¼ cup crushed candy canes

Cooking Details

  1. Prepare the Crust:
    • In a food processor, crush the Oreo cookies into fine crumbs.
    • Mix the crumbs with melted butter until evenly moistened, then press into the bottom of a 9×13-inch dish. Place in the fridge or freezer to set.
  2. Make the Peppermint Cheesecake Layer:
    • In a mixing bowl, beat the softened butter, cream cheese, powdered sugar, vanilla, and peppermint extract until smooth.
    • Fold in the whipped topping and crushed candy canes. If desired, add a few drops of red or pink food coloring for a festive touch.
    • Spread the cheesecake mixture over the chilled crust and return to the freezer for 10-15 minutes.
  3. Prepare the Chocolate Pudding Layer:
    • In a medium bowl, whisk together the chocolate pudding mix and milk until it starts to thicken.
    • Spread the pudding over the peppermint cheesecake layer and refrigerate until set.
  4. Assemble and Chill:
    • Top with the remaining whipped topping and sprinkle with crushed candy canes.
    • Chill for at least 5 hours or preferably overnight before serving.

Special Advice

  • For best results, chill the dessert overnight to allow the flavors to meld.
  • Store leftovers in the fridge for up to 4 days.

Portion Sizes or Calorie Info

  • Servings: 16
  • Approximate calories per serving: 200 (varies based on specific ingredients used)

Link to Detailed Recipe

Click here for the full recipe

10. Eggnog Pie

This festive recipe from Camila Hurst is a delightful addition to your holiday dessert table. The Eggnog Pie features a spiced gingerbread cookie crust filled with a creamy eggnog filling.

List of Ingredients

For the Gingerbread Crust:

  • 2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon baking soda
  • 5 tablespoons unsalted butter, softened
  • ¼ cup brown sugar
  • ¼ cup unsulfured molasses
  • 1 large egg

For the Eggnog Filling:

  • 2 ½ teaspoons gelatin powder
  • ¼ cup water, divided
  • 1 cup eggnog
  • 1 cup cream cheese, softened
  • 1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

For the Sugared Cranberries:

  • 3 tablespoons water
  • 6 tablespoons granulated sugar, divided
  • ⅓ cup cranberries

Cooking Details

  1. Make the Gingerbread Crust:
    • Sift together the flour, ginger, cinnamon, allspice, nutmeg, cloves, and baking soda in a bowl. Set aside.
    • In a mixing bowl, cream the softened butter for 1 minute, then add the brown sugar and cream until fluffy.
    • Mix in the molasses and egg until well combined.
    • Gradually add the dry ingredients and mix until just combined. Avoid overmixing.
    • Wrap the dough in plastic and refrigerate for at least 2 hours or up to 1 day. You can also freeze it for up to 1 month.
    • Roll out the dough to about ¼ inch thick and press it into a 9 or 10-inch pie plate. Trim excess dough and poke holes in the bottom.
    • Freeze the crust for 15 minutes, then bake in a preheated oven at 350°F (175°C) for about 15 minutes until set and slightly golden. Let cool.
  2. Prepare the Eggnog Filling:
    • In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for 5-10 minutes.
    • Heat the remaining 2 tablespoons of water and pour it over the bloomed gelatin, stirring until dissolved.
    • In a large mixing bowl, beat the cream cheese until fluffy. Add the Eagle Brand® Sweetened Condensed Milk, eggnog, lemon juice, vanilla, cinnamon, and nutmeg. Mix until smooth.
    • Stir in the dissolved gelatin mixture and pour the filling into the cooled crust.
    • Refrigerate for at least 6 hours or overnight until set.
  3. Make the Sugared Cranberries:
    • In a small saucepan, combine 3 tablespoons of water and 3 tablespoons of sugar over medium heat, stirring until the sugar dissolves.
    • Add cranberries to the syrup and stir for about 1 minute. Remove with a slotted spoon and let them dry on a cooling rack for about 1 hour.
    • Roll the cranberries in the remaining sugar to coat.
  4. Serve:
    • Before serving, top the pie with gingerbread cookies, sugared cranberries, and optional rosemary sprigs. Dust with cinnamon and nutmeg if desired.

Special Advice

  • This pie can be made ahead of time, making it a great option for holiday gatherings.
  • Store leftovers in the fridge for up to 4 days.

Portion Sizes or Calorie Info

  • Servings: 10 slices
  • Approximate calories per slice: 310

Link to Detailed Recipe

Click here for the detailed recipe

11. Cranberry Mini Pavlovas

This delightful recipe from Emma Hurst is not only visually stunning but also incredibly delicious, featuring a crisp meringue shell filled with whipped cream and a tangy cranberry-orange sauce.

Each mini pavlova is an individual treat, making them ideal for holiday gatherings and a fantastic addition to your Christmas dessert ideas.

List of Ingredients

For the Meringue Nests:

  • 4 large egg whites, room temperature
  • 200 grams caster sugar
  • 1 teaspoon white wine vinegar (or lemon juice)
  • 1 teaspoon cornflour (cornstarch)

For the Cranberry Sauce:

  • 150 grams fresh cranberries
  • 100 grams caster sugar
  • Juice and zest of 2 oranges
  • 1 teaspoon vanilla extract

For the Decoration:

  • 300 ml double cream (heavy cream)
  • Fresh cranberries, sprigs of rosemary, and dried orange slices (optional)

Cooking Details

  1. Make the Meringue Nests:
    • Preheat your oven to 140°C (280°F) and line a baking tray with parchment paper, tracing circles about 5 cm (2 inches) in diameter.
    • In a clean mixing bowl, whisk the egg whites on high speed until soft peaks form.
    • Gradually add the caster sugar, one tablespoon at a time, whisking well between each addition. Continue whisking until the mixture is thick and glossy.
    • Gently fold in the vinegar and cornflour until fully combined.
    • Spoon the meringue mixture onto the prepared circles, shaping them into nests with a slight hollow in the center.
    • Bake for 1 hour, then turn off the oven and leave the meringues inside to cool completely.
  2. Prepare the Cranberry Sauce:
    • In a medium saucepan, combine the cranberries, sugar, orange juice, zest, and vanilla extract over low heat.
    • Stir frequently until the cranberries burst and the sauce thickens. Remove from heat and let cool completely.
  3. Assemble and Decorate:
    • Whip the cream until soft peaks form.
    • Spoon whipped cream into each meringue nest, then top with cranberry sauce.
    • Decorate with fresh cranberries, rosemary sprigs, and dried orange slices if desired.

Special Advice

  • Store the meringues ‘undressed’ to maintain their crispness. The cream and sauce can be refrigerated separately for up to 4 days.
  • For best results, serve the assembled pavlovas immediately after topping them with cream and sauce.

Portion Sizes or Calorie Info

  • Servings: 10
  • Approximate calories per pavlova: 246

Link to Detailed Recipe

Click here for the full recipe

12. Pecan Pie Bites

This recipe from The BakerMama is a perfect bite-sized treat for the holiday season! They are made up of buttery crust filled with a sweet and nutty pecan filling.

List of Ingredients

For the Toasted Pecans:

  • 2 tablespoons unsalted butter
  • 2 ½ cups pecans, chopped

For the Crust:

  • 1 cup (2 sticks) unsalted butter, softened
  • ½ cup brown sugar
  • 2 cups all-purpose flour
  • ½ teaspoon salt

For the Filling:

  • 1 ½ cups brown sugar
  • ¾ cup light corn syrup
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Cooking Details

  1. Prepare the Toasted Pecans:
    • In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped pecans and toast for about 10 minutes, stirring frequently until golden brown. Set aside to cool.
  2. Make the Crust:
    • Preheat your oven to 350°F (175°C) and lightly spray a mini muffin pan with cooking spray.
    • In a mixing bowl, beat the softened butter and brown sugar until creamy. Add the flour and salt, mixing until well combined.
    • Take a heaping tablespoon of dough and press it into the bottom and up the sides of each mini muffin cup.
  3. Prepare the Filling:
    • In a large bowl, stir together the brown sugar, light corn syrup, melted butter, and vanilla extract. Mix in the toasted pecans until well coated.
    • Spoon about a tablespoon of filling into each crust, filling it about ¾ full. Avoid overfilling, as the filling will bubble over while baking.
  4. Bake:
    • Bake the bites for about 15 minutes or until the crusts just start to brown. Remove from the oven and let them set for about 5 minutes before adding another tablespoon of filling to each bite.
    • Allow the bites to cool completely in the pan before removing.

Special Advice

  • These bites can be made ahead of time and stored in an airtight container for up to 4 days.
  • They freeze well; just let them cool completely and store in a freezer-safe container for up to 3 months.

Portion Sizes or Calorie Info

  • Servings: 24 mini pies
  • Approximate calories per bite: 182

Link to Detailed Recipe

Click here for the full recipe

13. Sugar Cookie Truffles

This delightful recipe from Jamielyn Nye is a fun and festive treat that’s perfect for the holiday season. These Sugar Cookie Truffles are no-bake and made with just four simple ingredients, making them an easy addition to your holiday dessert table.

Coated in chocolate and decorated with festive sprinkles, these truffles are sure to be a hit at any Christmas party and a fantastic choice for your Christmas dessert ideas!

List of Ingredients

  • 12-15 sugar cookies (store-bought or homemade)
  • 2-3 ounces cream cheese, softened
  • ½ teaspoon vanilla extract
  • 1 ½ cups chocolate melting wafers
  • Optional: sprinkles for decorating

Cooking Details

  1. Prepare the Cookie Mixture:
    • Place the sugar cookies in a blender or food processor and blend until they turn into fine crumbs.
    • Add the softened cream cheese and vanilla extract, then pulse until well combined. If the mixture is too firm, you can add an extra ounce of cream cheese.
  2. Form the Truffles:
    • Line a baking sheet with parchment or freezer paper.
    • Using a small cookie scoop or tablespoon, scoop out the dough and roll it into balls. Place them on the lined baking sheet.
    • Freeze the truffles for about 20 minutes, or until firm.
  3. Dip the Truffles:
    • Melt the chocolate in a microwave-safe bowl for 1 minute, stirring until smooth. If needed, melt for an additional 15-30 seconds.
    • Using a fork, dip each truffle into the melted chocolate, tapping the fork on the side of the bowl to remove excess chocolate. Place back onto the lined baking sheet.
    • Immediately add sprinkles on top while the chocolate is still wet.
  4. Chill and Serve:
    • Place the truffles in the refrigerator until ready to serve. They are best enjoyed chilled.

Special Advice

  • These truffles can be made ahead of time and stored in the refrigerator for up to 1 week or frozen for up to 3 months.
  • If using homemade sugar cookies, ensure they are hard and not soft for the best texture.

Portion Sizes or Calorie Info

  • Servings: 12 truffles
  • Approximate calories per truffle: 82

Link to Detailed Recipe

Click here for the detailed recipe

14. Santa Hat Brownie Bites

This festive recipe from The BakerMama is a fun and adorable treat that’s perfect for the holiday season.

List of Ingredients

  • 1 package brownie mix
  • 2 large eggs
  • ½ cup vegetable oil
  • ¼ cup water
  • 24 fresh strawberries
  • 1 cup heavy whipping cream
  • 3 tablespoons instant vanilla pudding

Cooking Details

  1. Prepare the Brownie Bites:
    • Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan, then dust with flour.
    • In a medium mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until no dry mix remains.
    • Using a 1-inch cookie scoop, fill each muffin cup about ¾ full with brownie batter.
    • Bake for 12 minutes, then remove from the oven and let cool for 15 minutes.
    • Carefully remove each brownie bite from the pan and place them on a cooling rack to cool completely.
  2. Make the Whipped Cream:
    • In a large mixing bowl, whip the heavy cream until soft peaks form.
    • Add the instant vanilla pudding and continue whipping until stiff peaks form. Be careful not to overbeat.
  3. Assemble the Santa Hat Brownie Bites:
    • Fill a piping bag fitted with a #21 tip with the whipped cream.
    • Pipe a generous dollop of whipped cream on top of each brownie bite.
    • Cut the green tops off the strawberries and place the large end down on top of the whipped cream.
    • Pipe a small dollop of whipped cream on top of the strawberry to create the Santa hat’s pom-pom.

Special Advice

  • These brownie bites are best served chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • You can use store-bought brownies if you prefer a quicker option.

Portion Sizes or Calorie Info

  • Servings: 24 brownie bites
  • Approximate calories per bite: 82

Link to Detailed Recipe

Click here for the full recipe

15. Christmas Cheesecake (Cranberry Jam White Chocolate Mousse Cheesecake)

This festive recipe from Lyuba Brooke is a stunning dessert that will make your holiday celebrations even more special. The Christmas Cheesecake features a creamy vanilla bean cheesecake layered with a tangy cranberry jam and topped with a smooth white chocolate mousse.

List of Ingredients

For the Cranberry Jam:

  • 16 oz fresh cranberries
  • 1 cup white granulated sugar
  • ½ tablespoon vanilla extract

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup brown sugar
  • 5 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • ¾ cup heavy whipping cream
  • 2 tablespoons sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons corn starch
  • ½ cup white granulated sugar
  • 1 vanilla bean

For the White Chocolate Mousse:

  • 8 oz baking white chocolate bars (2-4 oz bars)
  • 8 oz cream cheese, softened
  • 8 oz whipped topping (like Cool Whip)

For the Candied Cranberries (Optional):

  • 8 oz fresh cranberries
  • 1 ½ cups water
  • 1 ½ cups sugar
  • ½ cup sugar or superfine sugar

Cooking Details

  1. Make the Candied Cranberries (Optional):
    • In a saucepan, combine water and 1 ½ cups sugar over medium heat, stirring until the sugar dissolves. Let cool slightly before adding cranberries. Cover and refrigerate overnight.
    • Drain cranberries and roll them in ½ cup sugar to coat. Set aside.
  2. Prepare the Cranberry Jam:
    • In a saucepan, combine cranberries, sugar, and vanilla extract. Cook over medium heat, stirring frequently, until the cranberries burst and the sauce thickens. Let cool completely.
  3. Make the Crust:
    • Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
    • Mix graham cracker crumbs, brown sugar, melted butter, and vanilla extract until well combined. Press the mixture into the bottom of the pan.
    • Spread half of the cranberry jam over the crust.
  4. Prepare the Cheesecake Filling:
    • Beat cream cheese and sugar until smooth. Add vanilla extract, sour cream, and eggs, mixing until well combined.
    • Stir in corn starch and the seeds from the vanilla bean. Pour the filling over the jam layer in the crust.
  5. Bake:
    • Place the springform pan in a larger roasting pan and fill the roasting pan with water halfway up the sides of the springform.
    • Bake for 70-75 minutes. Turn off the oven and leave the cheesecake inside for 10 minutes. Remove from the oven and let cool for 20 minutes before running a knife around the edges to separate from the pan.
  6. Prepare the White Chocolate Mousse:
    • Melt the white chocolate according to package instructions. In a mixing bowl, beat cream cheese until fluffy, then drizzle in the melted chocolate while mixing.
    • Fold in whipped topping until well combined. Spread the mousse over the cooled cheesecake.
  7. Chill:
    • Refrigerate the cheesecake for at least 4 hours or overnight. Before serving, top with the remaining cranberry jam and optional candied cranberries.

Special Advice

  • This cheesecake can be made ahead of time, making it a great option for holiday gatherings.
  • Store leftovers in the fridge for up to 4 days.

Portion Sizes or Calorie Info

  • Servings: 10 slices
  • Approximate calories per slice: 1005

Link to Detailed Recipe

Click here for the full recipe

16. Chocolate Cranberry Christmas Mini Cakes

This delightful recipe from Hana is a festive treat that combines rich chocolate flavors with a tangy cranberry filling.

These Chocolate Cranberry Christmas Mini Cakes are vegan, gluten-free, and nut-free.

List of Ingredients

For the Mini Cakes:

  • ¾ cup brown rice flour (110 grams)
  • ½ cup quinoa flour (60 grams)
  • ¼ cup arrowroot (30 grams)
  • ¼ cup cacao powder (30 grams)
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • Pinch of sea salt
  • ⅓ cup maple syrup (80 ml)
  • ⅓ cup olive oil (80 ml)
  • ¼ cup aquafaba (60 ml)
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ cup rice milk (120 ml)

For the Cranberry Chia Jam:

  • 1 cup cranberries (100 grams)
  • ¼ cup orange juice (60 ml)
  • Zest of 1 orange
  • 1 tablespoon maple syrup
  • Small cinnamon stick (optional)
  • 1 tablespoon chia seeds

For the Coating:

  • 3.5 ounces dark vegan chocolate (100 grams)
  • ¼ cup rice milk (60 ml)
  • 1 tablespoon maple syrup
  • Fresh or dried cranberries for decoration

Cooking Details

  1. Make the Mini Cakes:
    • Preheat the oven to 350°F (175°C) and line a 9×9-inch baking tin with baking paper.
    • In a large bowl, whisk together the brown rice flour, quinoa flour, arrowroot, cacao powder, bicarbonate of soda, baking powder, and salt.
    • In a separate bowl, mix the maple syrup, olive oil, aquafaba, apple cider vinegar, vanilla extract, and rice milk until well combined.
    • Pour the wet mixture into the dry ingredients and mix until just combined. The batter should be pourable but not too thin.
    • Pour the batter into the prepared baking tin and smooth the top. Bake for about 20 minutes or until a toothpick comes out clean.
    • Let the cake cool before cutting out 2-inch round shapes.
  2. Prepare the Cranberry Chia Jam:
    • In a saucepan, combine the cranberries, orange juice, maple syrup, and cinnamon stick. Cook over medium heat until the cranberries burst and soften, about 10 minutes.
    • Remove the cinnamon stick and mash the cranberries with a fork. Stir in the chia seeds and let cool.
  3. Assemble the Mini Cakes:
    • Sandwich two mini cakes together with a generous dollop of cranberry chia jam.
    • For the chocolate coating, melt the dark vegan chocolate with rice milk and maple syrup until smooth.
    • Dip each assembled mini cake into the chocolate, allowing excess to drip off. Place on a wire rack to set.
    • Decorate with fresh or dried cranberries before serving.

Special Advice

  • These mini cakes can be made ahead of time and stored in the fridge for up to 3 days.
  • They can also be frozen for up to 3 months; just thaw in the fridge before serving.

Portion Sizes or Calorie Info

  • Servings: 5 mini cakes
  • Approximate calories per cake: 539

Link to Detailed Recipe

Click here for the full recipe