There is nothing like the holidays to satisfy your sweet tooth. I have collected 25 of the most amazing Christmas desserts that include pliable pudding, chewy fudge, and impressive show stopping cakes! Every dessert craving is covered! Unbutton your pants, and let's celebrate the holiday with these desserts!
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1) Peppermint Bark Fudge
All the snaps of peppermint bark will be transformed into creamy, melt-in-your-mouth fudge.
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Peppermint Bark Fudge
Minty fudge has white chocolate and is mixed with crushed peppermint and candy canes.
Ingredients
Method
- Line an 8x8 pan with parchment paper.
- Melt the white chocolate chips, condensed milk, and butter until smooth.
- Stir in the peppermint extract.
- Spread into the lined pan and smooth the top.
- Sprinkle the crushed candy canes over the surface and press them in lightly.
- Chill until firm, then cut into squares.
Notes
Press the candy cane in gently so it sticks once the fudge sets.
2) Gingerbread Trifle
Gingerbread layers with spiced cream and custard gently folded with whipped cream, all in a lovely bowl.
Gingerbread Trifle
Gingerbread trifle with spice cake cubes, vanilla custard, and whipped cream.
Ingredients
Method
- Layer half the gingerbread cubes in the bottom of a glass trifle bowl.
- Spoon half the custard over the cake.
- Whip the cream with powdered sugar and cinnamon, then spread half over the custard.
- Repeat the layers with the remaining gingerbread, custard, and cream.
- Sprinkle gingersnap crumbs over the top.
- Chill at least 2 hours before serving.
Notes
Use a clear bowl so those cozy layers are on full display.
3) Eggnog Cheesecake Bars
Now you can grab and go and enjoy all the richness of eggnog cheesecake.
Eggnog Cheesecake Bars
Creamy eggnog cheesecake bars have nutmeg and spice to get you ready for the holidays. Easy to slice on a graham cracker crust.
Ingredients
Method
- Mix the graham crumbs and melted butter, then press into a lined 8x8 pan.
- Beat the cream cheese and sugar until smooth.
- Blend in the eggnog, eggs, and nutmeg until just combined.
- Pour the filling over the crust.
- Bake at 325F for about 35 minutes until the center is just set.
- Cool, then chill at least 3 hours before cutting into bars.
Notes
Chill them fully so they slice into clean, neat squares.
4) Cranberry Bliss Bars
These copycat bars are sweet and tangy and frosted with cream cheese frosting. They are super addictive!
Cranberry Bliss Bars
White chocolate blondies with cranberries and topped with a zesty cream cheese frosting.
Ingredients
Method
- Whisk the melted butter and brown sugar, then beat in the eggs.
- Fold in the flour, white chocolate chips, and half the cranberries.
- Spread into a lined 9x13 pan and bake at 350F for about 25 minutes.
- Cool completely.
- Beat the cream cheese with powdered sugar and spread over the bars.
- Top with the remaining cranberries and cut into triangles.
Notes
A drizzle of melted white chocolate on top makes them extra pretty.
5) Chocolate Peppermint Swiss Roll
Perfectly sliced pinwheels of rolled chocolate cake with a chilled peppermint cream filling.
Chocolate Peppermint Swiss Roll
A chocolate Swiss roll filled with whipped cream that has a minty flavor and is covered with cocoa.
Ingredients
Method
- Beat the eggs and sugar until thick and pale.
- Fold in the flour and cocoa, then spread onto a lined sheet pan.
- Bake at 375F for 10 to 12 minutes, then roll the warm sponge in a towel and cool.
- Whip the cream with peppermint extract and powdered sugar.
- Unroll the cooled sponge, spread the peppermint cream, and re-roll gently.
- Dust with cocoa and chill before slicing.
Notes
Roll the cake while warm so it won't crack when you fill it.
6) Spiced Orange Molasses Cookies
These chewy molasses cookies have a sugary, crackly top with the addition of bright orange zest.
Spiced Orange Molasses Cookies
Orange zest gives these soft and chewy molasses cookies their cheerful vibrant look.
Ingredients
Method
- Cream the butter and brown sugar until fluffy.
- Beat in the egg, molasses, and orange zest.
- Stir in the flour and ginger to form a soft dough.
- Roll the dough into balls and coat in sparkling sugar.
- Place on lined sheets and bake at 350F for 9 to 11 minutes.
- Let them set on the pan a few minutes for that chewy center.
Notes
Pull them while soft in the middle for the chewiest bite.
7) Cinnamon Sugar Donuts
Cinnamon sugar donuts are warm and cozy treats that are perfect for the morning.
Cinnamon Sugar Donuts
While still warm, these baked doughnuts are coated in a buttery cinnamon sugar mixture.
Ingredients
Method
- Whisk the flour, sugar, and baking powder together.
- Stir in the milk, eggs, and melted butter until smooth.
- Pipe the batter into a greased donut pan.
- Bake at 350F for 10 to 12 minutes until springy.
- Mix the coating sugar and cinnamon in a shallow bowl.
- Brush the warm donuts with butter and roll in the cinnamon sugar.
Notes
Coat them while warm so the cinnamon sugar sticks beautifully.
8) Maple Pecan Tart
With a buttery crust, maple filling, and toasted pecans, it’s like having a sophisticated cousin of pecan pie!
Maple Pecan Tart
A buttery tart filled with a maple custard that sticks to the tart and has a top layer of pecans that are toasted for a crunch.
Ingredients
Method
- Pulse the flour and cold butter, then add ice water to form a dough.
- Press the dough into a tart pan and chill briefly.
- Whisk the maple syrup, brown sugar, and eggs together.
- Arrange the pecans in the crust and pour the filling over.
- Bake at 350F for about 35 minutes until the center is just set.
- Cool completely before slicing into wedges.
Notes
Arrange the pecan halves face up for a pretty finished top.
9) Sticky Toffee Pudding
The best dessert for cold nights is warm date cake smothered in toffee sauce.
Sticky Toffee Pudding
A warm serving of moist date sponge soaked in rich and buttery toffee sauce and cream.
Ingredients
Method
- Soak the dates in the boiling water with the baking soda for 10 minutes.
- Cream the butter and brown sugar, then beat in the eggs.
- Fold in the flour, then stir in the soaked dates and their liquid.
- Pour into a greased dish and bake at 350F for about 30 minutes.
- Simmer the cream with extra brown sugar and butter into a glossy toffee sauce.
- Pour the warm sauce over the cake and serve right away.
Notes
It's best warm, so reheat gently if you make it ahead.
10) Candy Cane Cookies
Twisted red and white candy canes were the cutest on the tray.
Candy Cane Cookies
Buttery peppermint sugar cookies that are twisted into festive red and white candy cane shapes.
Ingredients
Method
- Cream the butter and powdered sugar, then beat in the egg and peppermint extract.
- Mix in the flour to form a soft dough, then divide it in half.
- Knead the red food coloring into one half of the dough.
- Roll a red and a white rope, twist them together, and bend into a cane shape.
- Place on lined sheets and bake at 350F for 9 to 10 minutes.
- Sprinkle with crushed candy cane right after baking.
Notes
Keep the dough cool so the twists hold their shape while baking.
11) Caramel Apple Brie Bites
These warm brie bites are sweet, gooey, and slightly savory, which causes them to vanish quickly from the platter.
Caramel Apple Brie Bites
Pastry bites with layers of flaky pastry containing melting brie, sweet apples, and drizzled with caramel.
Ingredients
Method
- Cut the puff pastry into squares and press into a mini muffin tin.
- Place a cube of brie in each pastry cup.
- Top with diced apple tossed in cinnamon.
- Bake at 375F for 15 to 18 minutes until the pastry is golden.
- Drizzle warm caramel over each bite.
- Sprinkle with chopped pecans and serve warm.
Notes
Serve these warm while the brie is still gooey and soft.
12) Red Velvet Cupcakes
Classic red velvet topped with a tall swirl of cream cheese frosting is always a hit!
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Red Velvet Cupcakes
Moist red velvet cupcakes topped with cream cheese frosting and holiday sprinkles.
Ingredients
Method
- Whisk the flour, cocoa, and sugar together.
- Beat in the oil, eggs, buttermilk, and red food coloring until smooth.
- Divide the batter among lined cupcake cups.
- Bake at 350F for 18 to 20 minutes until springy.
- Cool completely.
- Pipe cream cheese frosting on top and add festive sprinkles.
Notes
Let them cool fully before frosting so it doesn't melt.
13) White Chocolate Cranberry Cookies
The cookie plate is at risk. The chewy cookies with the sweet and sour flavor will always be the first to go.
White Chocolate Cranberry Cookies
Softer cookies filled with smooth white chocolate pieces and chewy dried cranberries.
Ingredients
Method
- Cream the butter with both sugars until fluffy.
- Beat in the egg until smooth.
- Stir in the flour and baking soda to form a soft dough.
- Fold in the white chocolate chips and dried cranberries.
- Scoop onto lined sheets and bake at 350F for 10 to 12 minutes.
- Cool on the pan a few minutes before transferring.
Notes
Pull them when the edges set but the centers still look soft.
14) Almond Toffee Bars
With a buttery shortbread layer, crunchy toffee and toasted almonds, this bar is hard to resist.
Almond Toffee Bars
Layers of scrumptious toffee and crunchy toasted almonds on top of a buttery shortbread base.
Ingredients
Method
- Cream the butter and brown sugar, then beat in the egg yolk.
- Mix in the flour to form a crumbly dough.
- Press evenly into a lined 9x13 pan.
- Bake at 350F for about 20 minutes until lightly golden.
- Sprinkle the chocolate chips over the hot base and let them soften, then spread.
- Top with toasted almonds, cool, and cut into bars.
Notes
Toast the almonds first for the deepest, nuttiest flavor.
15) S'mores Pie
A festive toasty-topped pie with all the campfire magic of s'mores!
S'mores Pie
A chocolate ganache filling encased in a graham cracker crust and finished with a layer of toasted marshmallows.
Ingredients
Method
- Mix the graham crumbs and melted butter, then press into a pie pan.
- Bake the crust at 350F for 8 minutes, then cool.
- Warm the cream and pour it over the chocolate chips, stirring into a smooth ganache.
- Pour the ganache into the crust and chill until set.
- Pile mini marshmallows on top and toast them under the broiler until golden.
- Drizzle with melted chocolate before serving.
Notes
Watch the marshmallows closely under the broiler; they brown fast.
16) Rum Raisin Bread Pudding
Cozy classic with rum soaked raisins, and warm and custardy bread pudding.
Rum Raisin Bread Pudding
A warm bread pudding that is made with a custard base and has rum-soaked raisins and warm spices.
Ingredients
Method
- Soak the raisins in the rum for at least 20 minutes.
- Spread the bread cubes in a greased baking dish.
- Whisk the milk, eggs, sugar, and cinnamon together.
- Stir the soaked raisins into the custard and pour over the bread.
- Let it sit 10 minutes so the bread soaks up the custard.
- Bake at 350F for about 45 minutes until set and golden.
Notes
Day-old bread soaks up the custard best for a creamy pudding.
17) Hot Cocoa Cupcakes
Chocolate cupcakes with marshmallow frosting that taste just like hot chocolate.
Hot Cocoa Cupcakes
Decadent chocolate cupcakes topped with light marshmallow frosting and finished with a dusting of cocoa.
Ingredients
Method
- Whisk the flour, cocoa, and sugar together.
- Beat in the oil, eggs, and milk until smooth.
- Divide the batter among lined cupcake cups.
- Bake at 350F for 18 to 20 minutes until springy.
- Cool completely, then pipe marshmallow fluff on top.
- Toast the tops lightly and finish with mini marshmallows.
Notes
A quick pass with a kitchen torch gives the topping a toasty finish.
18) Pumpkin Spice Latte Cake
Your favorite Autumn coffee drinks is transformed into a moist spiced layer cake with coffee frosting.
Pumpkin Spice Latte Cake
This is a spiced pumpkin cake layered with frosting for a latte-in-cake-form treat.
Ingredients
Method
- Whisk the flour and pumpkin pie spice together.
- Beat the pumpkin, sugar, oil, and eggs until smooth.
- Fold in the flour mixture and divide between two round cake pans.
- Bake at 350F for about 28 to 30 minutes until a toothpick comes out clean.
- Cool, then beat the espresso into the cream cheese frosting.
- Stack and frost the layers, then dust the top with pumpkin spice.
Notes
Dissolve the espresso in a teaspoon of water so it blends smoothly.
19) Brown Sugar Pecan Shortbread
Shortbread that is buttery and crumbly. Have warm brown sugar and toasted pecans in every bite.
Brown Sugar Pecan Shortbread
Brown sugar shortbread that melts in your mouth and has pieces of finely chopped pecans.
Ingredients
Method
- Cream the butter and brown sugar until light.
- Beat in the vanilla.
- Stir in the flour and chopped pecans to form a stiff dough.
- Press the dough into a lined pan or roll and cut into rounds.
- Bake at 325F for 16 to 18 minutes until the edges are golden.
- Cool completely before slicing or breaking into pieces.
Notes
Bake low and slow so the shortbread stays pale and tender.
20) Salted Caramel Brownie Bites
Molten caramel center two-bite brownies with a dash of flaky sea salt.
Salted Caramel Brownie Bites
Fudgy brownie bites filled with a soft salted caramel center and topped with flaky sea salt.
Ingredients
Method
- Whisk the melted butter, sugar, and cocoa until glossy.
- Beat in the eggs, then fold in the flour.
- Spoon the batter into a greased mini muffin tin.
- Press a caramel candy into the center of each.
- Bake at 350F for 15 to 18 minutes until set.
- Sprinkle with flaky sea salt while warm and cool before removing.
Notes
A little flaky salt on top makes the caramel taste even richer.
21) Hazelnut Chocolate Mousse
Silky chocolate mousse with a, Serves in pretty little glasses, a nutty hazelnut twist.
Hazelnut Chocolate Mousse
A delightful chocolate hazelnut mousse topped with whipped cream and bits of hazelnut.
Ingredients
Method
- Stir the hazelnut spread into the melted chocolate and let it cool slightly.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Gently fold half the whipped cream into the chocolate mixture.
- Fold in the rest until light and airy.
- Spoon into small glasses and chill at least 2 hours.
- Top with whipped cream and chopped hazelnuts before serving.
Notes
Fold gently to keep the mousse light and full of air.
22) Spiced Pear Cake
A moist cake with a nice aroma, sweet pears and cozy spices of winter.
Spiced Pear Cake
A gentle spice cake topped with sweet juicy pears and finished with a light sprinkling of sugar.
Ingredients
Method
- Whisk the flour, baking powder, cinnamon, and ginger together.
- Cream the butter and sugar, then beat in the eggs.
- Fold in the dry ingredients until just combined.
- Gently stir in the diced pears.
- Pour into a greased bundt pan and bake at 350F for about 40 minutes.
- Cool, then dust with powdered sugar.
Notes
Use ripe but firm pears so they hold their shape in the cake.
23) Gingerbread Cupcakes
Cupcakes made with rich gingerbread spices and topped with a light and fluffy cream cheese frosting.
Gingerbread Cupcakes
Tender gingerbread cupcakes with a sweet molasses flavor and cream cheese frosting.
Ingredients
Method
- Whisk the flour, ginger, and cinnamon together.
- Cream the butter and brown sugar, then beat in the eggs and molasses.
- Fold in the dry ingredients until just combined.
- Divide the batter among lined cupcake cups.
- Bake at 350F for 18 to 20 minutes until springy.
- Cool, then pipe cream cheese frosting on top.
Notes
A sprinkle of cinnamon on the frosting adds a cozy finishing touch.
24) Cranberry Orange Bread
A warm and tender quick-bread filled with cranberries and zesty orange.
Cranberry Orange Bread
A quick bread with cranberries and oranges, and a sweet citrus glaze on top.
Ingredients
Method
- Whisk the flour, sugar, and baking powder together.
- Stir in the orange zest, half the orange juice, oil, and eggs until smooth.
- Gently fold in the fresh cranberries.
- Pour into a greased loaf pan and bake at 350F for about 55 minutes.
- Cool, then whisk the powdered sugar with the remaining orange juice into a glaze.
- Drizzle the glaze over the cooled bread.
Notes
Toss the cranberries in a little flour so they don't sink.
25) Black Forest Yule Log
A chocolate roll cake filled with cherries and cream and decorated as a Christmas yule log.
Black Forest Yule Log
A chocolate sponge cake that is rolled and filled with cherry whipped cream and then iced to make a black forest yule log.
Ingredients
Method
- Beat the eggs and sugar until thick, then fold in the flour and cocoa.
- Spread onto a lined sheet pan and bake at 375F for 10 to 12 minutes.
- Roll the warm sponge in a towel and let it cool.
- Whip the cream, fold in the cherries, then unroll and spread over the sponge.
- Re-roll the cake and frost the outside with melted chocolate beaten smooth.
- Drag a fork for bark, dust with powdered sugar, and chill before slicing.
Notes
Pat the cherries dry first so they don't water down the cream.