8 Easy Christmas Desserts That’ll Make You the Holiday Hero

By Brandon D / October 2, 2025

If your holiday to-do list is longer than a wish list to the North Pole, you need desserts that deliver big joy with minimal stress. These are the festive treats people hover around, the ones that vanish before you can say “save me a slice.” They’re unfussy, make-ahead friendly, and absolutely delicious.

We’re talking creamy cheesecakes, nostalgic cookies, no-bake showstoppers, and a hot chocolate trifle that basically gives hugs. Ready to knock dessert off your list with zero fuss and maximum sparkle? Let’s bake some cheer.

1. Peppermint Mocha No-Bake Cheesecake That Steals the Cookie Plate

This is the holiday dessert that tastes like your favorite seasonal coffee order, but in cheesecake form. It’s silky, chocolatey, and laced with cool peppermint—without you turning on the oven. Make it a day ahead and let the fridge do the work.

Ingredients:

• 24 chocolate sandwich cookies, crushed (about 2 1/2 cups crumbs)
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup sour cream
• 2 tsp vanilla extract
• 1 tsp peppermint extract
• 1/2 cup strong brewed coffee, cooled
• 1 cup semi-sweet chocolate chips, melted and slightly cooled
• 1 1/2 cups heavy cream, cold
• Crushed candy canes, chocolate curls, or mini chips for topping

Instructions:

1. Make the crust: Stir cookie crumbs with melted butter until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Chill 15 minutes.
2. Beat the filling: In a large bowl, beat cream cheese, powdered sugar, sour cream, vanilla, and peppermint until smooth. Mix in the cooled coffee.
3. Add chocolate: Beat in melted chocolate until evenly combined.
4. Whip the cream: In a separate bowl, whip heavy cream to stiff peaks. Fold gently into the chocolate mixture in two additions.
5. Fill and chill: Spread filling over crust. Smooth the top and refrigerate at least 6 hours, ideally overnight.
6. Finish: Before serving, top with crushed candy canes and chocolate curls.

Serve cold with extra whipped cream if you like. Swap peppermint extract for orange extract and garnish with candied orange peel for a cozy twist. Pro tip: Refrigerate your mixing bowl and beaters for fluffier whipped cream.

2. Maple Pecan Shortbread Bars That Taste Like Cozy Sweaters

Buttery shortbread meets gooey maple-pecan topping—think pecan pie, but easier and more portable. These bars cut clean, travel well, and scream holiday bake sale victory. They’re sweet, nutty, and impossible to stop nibbling.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp fine salt
• 1 cup pure maple syrup
• 1/3 cup light brown sugar, packed
• 2 tbsp unsalted butter
• 2 tbsp heavy cream
• 1/2 tsp fine salt
• 2 cups chopped pecans, toasted

Instructions:

1. Prep: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment with overhang.
2. Make shortbread: Beat 1 cup butter with 1/2 cup sugar and 1/4 cup brown sugar until creamy. Mix in vanilla, then flour and 1/2 tsp salt until crumbly. Press evenly into the pan. Prick with a fork.
3. Bake crust: 18–20 minutes, until lightly golden at edges. Cool 10 minutes.
4. Make topping: In a saucepan, bring maple syrup and 1/3 cup brown sugar to a gentle boil for 2 minutes. Remove from heat; stir in 2 tbsp butter, cream, 1/2 tsp salt, then pecans.
5. Assemble: Pour topping over crust, spreading evenly.
6. Bake: 15–18 minutes, until bubbling and set. Cool completely before slicing.

Cut into small squares or wedges—these are rich! For variety, swap half the pecans with walnuts or add a pinch of cinnamon. Store covered at room temp up to 3 days; the flavor deepens overnight.

3. Gingerbread Tiramisu Cups for When You Want Fancy Without Fuss

All the creamy magic of tiramisu with classic gingerbread spice. It’s layered, lush, and looks impressive in glasses or jars. No eggs, no stress—just pure holiday spoonable bliss.

Ingredients:

• 8 oz mascarpone, softened
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp molasses
• 1 cup heavy cream, cold
• 1 cup strong coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 18–24 gingersnaps or thin ginger cookies
• Cocoa powder and crushed gingersnaps for topping

Instructions:

1. Make the filling: Beat mascarpone and cream cheese with powdered sugar until smooth. Mix in vanilla, ginger, cinnamon, nutmeg, and molasses.
2. Whip the cream: In a separate bowl, whip heavy cream to medium-stiff peaks. Fold into the spiced cheese mixture.
3. Dip cookies: Combine coffee and liqueur (if using). Dip each gingersnap briefly—1–2 seconds—so it softens but doesn’t fall apart.
4. Layer: In 6–8 small glasses, layer dipped cookies and cream mixture. Repeat for 2–3 layers, ending with cream.
5. Chill: Refrigerate at least 4 hours to set.
6. Finish: Dust with cocoa and sprinkle with crushed gingersnaps before serving.

Serve with a drizzle of caramel if you’re feeling extra. You can swap gingersnaps for ladyfingers dusted in cinnamon. Make a day ahead—the flavors meld beautifully.

4. Cranberry Orange Pavlova Wreath That Looks Like It Came From a Bakery Window

Light as snow with a crackly shell and marshmallowy center, this pavlova wreath brings drama to the table without the drama in the kitchen. Tangy cranberries and bright orange curd keep it from being too sweet. It’s festive, stunning, and naturally gluten-free.

Ingredients:

• 6 large egg whites, room temperature
• 1 1/2 cups superfine sugar (or pulse granulated sugar until fine)
• 2 tsp cornstarch
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1 cup heavy cream, cold
• 1/2 cup prepared orange curd (store-bought or homemade)
• 1 1/2 cups fresh or frozen cranberries
• 1/2 cup sugar (for cranberries)
• 1/2 cup water
• Orange zest, to garnish

Instructions:

1. Prep: Heat oven to 250°F (120°C). Line a baking sheet with parchment; trace a 10-inch circle, then a 6-inch circle inside to guide a wreath.
2. Make meringue: Beat egg whites to soft peaks. Gradually add sugar, 1 tbsp at a time, beating to stiff, glossy peaks. Beat in cornstarch, vinegar, and vanilla just to combine.
3. Shape: Spoon meringue around the ring between the circles, forming a wreath with some swoops and peaks.
4. Bake: 1 hour 15 minutes. Turn off oven, crack door slightly, and let pavlova cool inside completely.
5. Cranberry topping: Simmer cranberries with 1/2 cup sugar and 1/2 cup water 5–7 minutes until some burst but hold shape. Cool.
6. Whip cream: Beat heavy cream to soft peaks.
7. Assemble: Just before serving, top wreath with whipped cream, dollops of orange curd, cranberry compote, and orange zest.

Serve immediately for best texture. For less tang, fold a spoonful of powdered sugar into the whipped cream. If humidity is high, bake a tad longer and cool in the oven to keep it crisp.

5. Lazy Baker’s Chocolate Peppermint Fudge (Three Ingredients, Zero Stress)

Need a last-minute gift or a quick sweet bite for guests? This fudge is smooth, rich, and ridiculously simple. It sets fast, slices clean, and never disappoints.

Ingredients:

• 3 cups semi-sweet chocolate chips
• 1 (14-oz) can sweetened condensed milk
• 1 tsp peppermint extract
• Optional toppings: crushed candy canes, flaky salt, mini marshmallows

Instructions:

1. Prep: Line an 8×8-inch pan with parchment.
2. Melt: In a saucepan over low heat, stir chocolate chips and condensed milk until melted and smooth. Remove from heat; stir in peppermint extract.
3. Set: Spread into the pan. Add toppings if using and press gently.
4. Chill: Refrigerate 2 hours until firm. Cut into small squares.

Store in an airtight container at room temp for a softer bite or in the fridge for a firmer texture. Swap peppermint for vanilla or orange extract. A swirl of white chocolate on top makes it look fancy with zero extra effort.

6. Eggnog Bread Pudding With Brown Butter Rum Sauce That’ll Silence the Table

This is comfort in a baking dish—custardy on the inside, caramelized on the edges, and soaked with holiday eggnog. The brown butter rum sauce takes it to legendary status. Serve warm and watch it disappear.

Ingredients:

• 8 cups cubed day-old brioche or challah
• 2 1/2 cups eggnog
• 1 cup whole milk
• 4 large eggs
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon
• 1/2 cup golden raisins (optional)
• 2 tbsp unsalted butter, for the dish

Brown Butter Rum Sauce:

• 1/2 cup unsalted butter
• 1/2 cup light brown sugar, packed
• 1/2 cup heavy cream
• 1/4 tsp fine salt
• 2–3 tbsp dark rum (or 1 tsp rum extract)
• 1 tsp vanilla extract

Instructions:

1. Prep: Heat oven to 350°F (175°C). Butter a 9×13-inch baking dish. Spread bread cubes in the dish; add raisins if using.
2. Make custard: Whisk eggnog, milk, eggs, sugar, vanilla, nutmeg, and cinnamon until smooth. Pour over bread and press gently to soak. Rest 10–15 minutes.
3. Bake: 40–45 minutes, until set in the center and golden on top.
4. Sauce: In a saucepan, melt butter over medium heat. Cook until it smells nutty and turns amber. Stir in brown sugar, cream, and salt; simmer 2 minutes. Remove from heat; add rum and vanilla.
5. Serve: Drizzle warm sauce over warm pudding.

Top with powdered sugar or a scoop of vanilla ice cream. To prep ahead, assemble the pudding and refrigerate up to 8 hours; bake just before serving. No rum? Use extra vanilla and a pinch of nutmeg in the sauce.

7. Sparkling Sugar Plum Thumbprints That Bring Cookie-Exchange Glory

These buttery, tender cookies wear a crown of jewel-toned jam and a glittery sugar coat. They’re classic, gorgeous, and totally unfussy. The dough is a dream to work with, and the results are party-perfect.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg yolk
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp fine salt
• 3–4 tbsp coarse sanding sugar (white or sparkling)
• 1/2 cup plum jam (or raspberry, blackberry, or mixed berry)
• Optional: 1/2 tsp almond extract for the dough

Instructions:

1. Make dough: Beat butter and sugar until light and fluffy, 2–3 minutes. Beat in egg yolk, vanilla, and almond extract if using. Mix in flour and salt until a soft dough forms.
2. Chill: Wrap and refrigerate 30 minutes for easy handling.
3. Shape: Roll into 1-inch balls. Roll each in sanding sugar and place on lined baking sheets. Press a thumb or teaspoon into the center to make a well.
4. Fill: Stir jam until smooth; spoon 1/2 tsp into each well.
5. Bake: 350°F (175°C) for 11–13 minutes, until edges are set and bottoms are lightly golden. Cool on the sheet 5 minutes, then transfer to a rack.

Dust with powdered sugar for extra sparkle. Change the flavor with apricot jam and a hint of cardamom in the dough—so good. These keep well in tins for gifting and freeze like champs.

8. Hot Chocolate Trifle With Toasted Marshmallow Clouds

This trifle is a full-on celebration of chocolate—pudding, cake, and marshmallow cream in billowy layers. It’s nostalgic, dramatic, and feeds a crowd without a single person feeling left out. Bonus: it’s super forgiving and totally make-ahead friendly.

Ingredients:

• 1 box chocolate cake mix (plus ingredients on box) or 1 bakery chocolate loaf cake
• 2 boxes (3.9 oz each) instant chocolate pudding mix
• 4 cups cold milk
• 1 cup mini chocolate chips
• 1 jar (7 oz) marshmallow crème (fluff)
• 2 cups heavy cream, cold
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup crushed chocolate cookies (optional)
• Mini marshmallows and chocolate shavings for topping

Instructions:

1. Cake: Bake the cake according to package directions and cool completely, or use a store-bought cake. Cut into 1-inch cubes.
2. Pudding: Whisk pudding mixes with cold milk for 2 minutes; let thicken 5 minutes. Stir in mini chocolate chips.
3. Marshmallow cream: Whip heavy cream with powdered sugar and vanilla to soft peaks. Fold in marshmallow crème until smooth and fluffy.
4. Layer: In a large trifle dish, layer half the cake, half the pudding, a sprinkle of crushed cookies, and half the marshmallow cream. Repeat layers.
5. Chill: Refrigerate at least 2 hours to set and meld.
6. Finish: Top with mini marshmallows and chocolate shavings. Lightly toast marshmallows with a kitchen torch if you have one.

Serve in big scoops. Add crushed peppermint between layers for a minty twist, or swirl caramel into the pudding for a “hot cocoa meets s’mores” moment. It’s chaos—in the best way.

Final Tips for Holiday Dessert Bliss

• Make-ahead is your friend: Cheesecakes, bars, tiramisu cups, and trifles actually taste better the next day.
• Balance the table: Mix something creamy (tiramisu) with something crisp (pavlova) and something fudgy (fudge) for happy guests.
• Garnish smart: A dusting of powdered sugar, citrus zest, or crushed candy canes makes everything look pro with zero effort.

There you go—8 easy Christmas desserts with big flavor and even bigger holiday vibes. Pick one, pick three, or make them all and become the dessert legend of your friend group. You’ve got this—save me a slice?