Last updated on December 17th, 2025
The best part of Christmas dinner? Dessert. While everyone’s arguing about who makes the better turkey or ham, I’m already thinking about what’s coming after. These Christmas desserts bring together everything you want during the holidays: rich flavors, festive presentations, and that cozy feeling that only comes once a year.
I’ve put together ten recipes for you to try this holiday season. Some take minutes to throw together, others need a bit more attention, but all of them will have your guests asking for seconds!
1. Peppermint Bark Brownies
These combine two favorites into one seriously addictive dessert. The fudgy brownie base gets topped with a layer of white chocolate peppermint bark that hardens into a satisfying crunch.
Ingredients
- 1 cup butter, melted
- 2 cups sugar
- 4 large eggs
- 1 1/2 cups cocoa powder
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp vanilla extract
- 12 oz white chocolate chips
- 1 cup crushed candy canes
- 1/2 tsp peppermint extract
How to Make
- Heat oven to 350°F. Line a 9×13 pan with parchment paper.
- Mix melted butter and sugar until combined. Add eggs one at a time, beating after each.
- Stir in cocoa powder, flour, salt, and vanilla until just combined.
- Pour into prepared pan and bake 25-30 minutes. Don’t overbake. You want these fudgy.
- While brownies cool, melt white chocolate in 30-second microwave bursts, stirring between each.
- Stir peppermint extract into melted chocolate, then spread over cooled brownies.
- Immediately sprinkle crushed candy canes on top. Press gently so they stick.
- Refrigerate until chocolate sets, about 30 minutes. Cut into squares.
Make-Ahead and Storage
Bake these up to 3 days ahead and store at room temperature in an airtight container.
For longer storage, wrap individual brownies in plastic wrap and freeze for up to 3 months. Thaw at room temperature for about an hour before serving. The peppermint topping stays crunchy even after freezing.
2. Eggnog Cheesecake
This cheesecake tastes exactly like the holidays. The eggnog flavor comes through without being overwhelming, and the nutmeg adds warmth to every bite.
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
Filling:
- 32 oz cream cheese, softened
- 1 1/4 cups sugar
- 3 tbsp flour
- 4 large eggs
- 1 cup eggnog
- 2 tsp vanilla extract
- 1 tsp nutmeg
- 1/4 tsp cinnamon
How to Make
- Heat oven to 325°F. Wrap outside of a 9-inch springform pan with aluminum foil.
- Mix graham cracker crumbs, sugar, and melted butter. Press into bottom of pan.
- Bake crust 10 minutes, then cool while making filling.
- Beat cream cheese until fluffy, about 3 minutes. Add sugar and flour, beat until smooth.
- Add eggs one at a time on low speed, mixing just until incorporated after each.
- Pour in eggnog, vanilla, nutmeg, and cinnamon. Mix on low until combined.
- Pour filling over crust. Place springform pan in a larger roasting pan and add hot water to come halfway up the sides.
- Bake 70-80 minutes. Center should still jiggle slightly.
- Turn off oven and crack door open. Let cheesecake cool in oven for 1 hour.
- Remove from oven and water bath. Cool completely, then refrigerate at least 4 hours.
Make-Ahead and Storage
Make this cheesecake up to 3 days before serving. It actually tastes better after a day in the fridge.
Keep it covered in the springform pan or transfer to a cake keeper. Don’t freeze this one. Cheesecakes with high liquid content like eggnog don’t thaw well and can become watery.
3. Gingerbread Trifle
Layers of spiced gingerbread cake, vanilla pudding, and whipped cream make this a showstopper in a glass bowl. You can see all those beautiful layers, and everyone gets a little bit of everything in each spoonful.
Ingredients
- 1 box gingerbread cake mix (plus ingredients listed on box)
- 2 packages (3.4 oz each) instant vanilla pudding
- 4 cups cold milk
- 3 cups heavy cream
- 1/4 cup powdered sugar
- 2 tsp vanilla extract
- Crushed gingersnap cookies for garnish
How to Make
- Bake gingerbread according to package directions in a 9×13 pan. Cool completely and cut into cubes.
- Make pudding with milk according to package directions. Refrigerate until set.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- In a large trifle bowl or clear glass bowl, layer half the gingerbread cubes.
- Spread half the pudding over cake layer.
- Add half the whipped cream.
- Repeat layers with remaining ingredients.
- Top with crushed gingersnap cookies. Refrigerate at least 2 hours before serving.
Make-Ahead and Storage
Prep the components separately. Bake the cake up to 2 days ahead, wrap tightly, and store at room temperature.
Make the pudding the day before and keep refrigerated.
Assemble the trifle up to 8 hours before serving. Wait to add the gingersnap topping until just before serving so it stays crunchy.
The trifle keeps in the fridge for 2 days, though the cake will soften as it sits.
4. Cranberry Orange Bars
Tart cranberries and bright orange zest make these bars taste fresh and vibrant. They cut through all the heavy holiday food nicely.
Ingredients
Crust:
- 2 cups flour
- 1/2 cup powdered sugar
- 1 cup cold butter, cubed
Filling:
- 4 large eggs
- 2 cups sugar
- 1/3 cup flour
- 2 cups fresh cranberries, chopped
- Zest of 2 oranges
- 1/4 cup orange juice
- Powdered sugar for dusting
How to Make
- Heat oven to 350°F. Line a 9×13 pan with parchment paper.
- Mix flour and powdered sugar. Cut in butter until mixture looks like coarse crumbs.
- Press into bottom of prepared pan. Bake 20 minutes until lightly golden.
- While crust bakes, whisk eggs and sugar together. Add flour, cranberries, orange zest, and juice.
- Pour filling over hot crust. Return to oven and bake 25-30 minutes until filling is set.
- Cool completely in pan. Dust with powdered sugar before cutting into bars.
Make-Ahead and Storage
These bars keep well at room temperature in an airtight container for up to 4 days.
For best results, wait to dust with powdered sugar until the day you serve them.
You can also freeze the bars for up to 2 months. Wrap individually in plastic wrap, then place in a freezer bag.
Thaw in the refrigerator overnight and bring to room temperature before serving.
5. Chocolate Peppermint Lava Cakes
These individual cakes have molten chocolate centers that flow out when you break into them. Adding peppermint takes them from fancy restaurant dessert to Christmas celebration.
Ingredients
- 6 oz dark chocolate, chopped
- 1/2 cup butter
- 2 large eggs
- 2 egg yolks
- 1/4 cup sugar
- 1/4 cup flour
- 1/2 tsp peppermint extract
- Butter and cocoa powder for ramekins
- Crushed candy canes for topping
How to Make
- Heat oven to 425°F. Butter four 6-oz ramekins and dust with cocoa powder.
- Melt chocolate and butter together in microwave in 30-second intervals, stirring between each.
- In another bowl, whisk eggs, yolks, and sugar vigorously for 2-3 minutes until thick.
- Fold melted chocolate into egg mixture. Add flour and peppermint extract, folding gently.
- Divide batter among ramekins. Place on a baking sheet.
- Bake 12-14 minutes. Edges should be set but centers still soft.
- Let stand 1 minute, then run a knife around edges and invert onto plates.
- Sprinkle with crushed candy canes and serve immediately.
Make-Ahead and Storage
Prep the batter and fill the ramekins up to 3 hours ahead. Cover with plastic wrap and refrigerate.
When ready to bake, add 1-2 minutes to the baking time since they’re starting cold.
These must be served immediately after baking for that molten center effect. You can’t really store baked lava cakes, but unbaked filled ramekins can sit in the fridge for a few hours.
6. Spiced Apple Galette
This rustic tart looks impressive but comes together easily. The flaky crust and cinnamon-spiced apples make your kitchen smell incredible.
Ingredients:
Crust:
- 1 1/2 cups flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 4-5 tbsp ice water
Filling:
- 4 medium apples, peeled and sliced thin
- 1/3 cup sugar
- 2 tbsp flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1 tbsp lemon juice
- 2 tbsp butter, cut into small pieces
- 1 egg beaten with 1 tbsp water
- Coarse sugar for sprinkling
How to Make:
- Mix flour, sugar, and salt. Cut in butter until pea-sized pieces form.
- Add ice water one tablespoon at a time until dough comes together.
- Form into a disk, wrap in plastic, and refrigerate 30 minutes.
- Heat oven to 400°F. Line a baking sheet with parchment.
- Toss apples with sugar, flour, spices, and lemon juice.
- Roll dough into a 12-inch circle on floured surface. Transfer to baking sheet.
- Pile apples in center, leaving a 2-inch border. Dot with butter pieces.
- Fold edges of dough over filling, pleating as you go.
- Brush crust with egg wash and sprinkle with coarse sugar.
- Bake 35-40 minutes until crust is golden and apples are tender.
Make-Ahead and Storage:
Make the dough up to 2 days ahead and keep it wrapped in the refrigerator. You can also assemble the entire galette, freeze it unbaked on a baking sheet until solid, then wrap tightly and freeze for up to 2 months.
Bake from frozen, adding 10-15 minutes to the baking time. Once baked, the galette is best the day it’s made but will keep covered at room temperature for up to 2 days. Reheat in a 350°F oven for 10 minutes to crisp the crust.
7. White Chocolate Raspberry Tart
The combination of white chocolate and raspberries looks elegant and tastes like a special occasion. This tart slices beautifully and holds up well on a dessert table.
Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tbsp butter, melted
Filling:
- 12 oz white chocolate, chopped
- 3/4 cup heavy cream
- 8 oz cream cheese, softened
- 2 cups fresh raspberries
How to Make:
- Mix graham cracker crumbs, sugar, and melted butter. Press into bottom and up sides of a 9-inch tart pan.
- Refrigerate crust while making filling.
- Heat cream in a small saucepan until it just begins to simmer. Remove from heat.
- Add white chocolate and let sit 2 minutes, then whisk until smooth.
- Beat cream cheese until fluffy. Gradually add white chocolate mixture, beating until smooth.
- Pour filling into crust. Refrigerate at least 3 hours.
- Before serving, arrange raspberries on top of tart.
Make-Ahead and Storage:
Make the tart up to 24 hours ahead without the raspberries. Keep it covered in the refrigerator. Add the fresh raspberries just before serving so they don’t get soggy or bleed into the white chocolate.
The tart stays fresh in the fridge for 3 days, but add new raspberries each day if you’re serving leftovers. This tart doesn’t freeze well because of the cream cheese filling.
8. Cinnamon Roll Bread Pudding
This transforms breakfast pastries into a dessert that soaks up a sweet custard and bakes into something between bread pudding and cinnamon rolls.
Ingredients:
- 8 large cinnamon rolls (from refrigerated tube), baked and cooled
- 4 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
How to Make:
- Butter a 9×13 baking dish. Cut cinnamon rolls into quarters and arrange in dish.
- Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and nutmeg.
- Pour custard over cinnamon roll pieces. Press down gently so everything gets soaked.
- Let sit 30 minutes at room temperature.
- Heat oven to 350°F. Bake 45-50 minutes until custard is set and top is golden.
- While bread pudding bakes, whisk together glaze ingredients.
- Drizzle glaze over warm bread pudding before serving.
Make-Ahead and Storage:
This actually gets better when made ahead.
Assemble the entire dish the night before, cover with plastic wrap, and refrigerate overnight. The next day, let it sit at room temperature for 30 minutes, then bake as directed.
Store leftovers covered in the fridge for up to 3 days.
Reheat individual portions in the microwave for 30-45 seconds.
You can also freeze baked bread pudding for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.
9. Salted Caramel Pecan Pie
Pecan pie gets an upgrade with a layer of salted caramel that adds depth and keeps the sweetness in check. This will disappear fast.
Ingredients
- 1 refrigerated pie crust
- 1 cup sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 3 tbsp butter
- 1 tsp sea salt
- 3 large eggs
- 1 cup light corn syrup
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 2 1/2 cups pecan halves
How to Make
- Heat oven to 350°F. Press pie crust into a 9-inch pie pan. Crimp edges.
- Make caramel: Heat sugar and water in a saucepan over medium-high heat. Don’t stir, just swirl the pan occasionally. Cook until deep amber color, about 8-10 minutes.
- Remove from heat and carefully whisk in warm cream (it will bubble). Add butter and salt, whisking until smooth. Let cool 15 minutes.
- Whisk eggs, corn syrup, brown sugar, and vanilla together.
- Pour cooled caramel into bottom of pie crust. Arrange pecans over caramel.
- Pour egg mixture over pecans.
- Bake 50-60 minutes until filling is set but still has a slight jiggle in center.
- Cool completely before slicing, at least 4 hours.
Make-Ahead and Storage
Bake this pie 1-2 days ahead. Once completely cool, cover loosely with foil and store at room temperature.
The pie actually slices better the second day after the filling has fully set.
You can also freeze the unbaked assembled pie for up to 2 months. Wrap tightly in plastic wrap and foil.
Bake from frozen, adding 15-20 minutes to the baking time and covering the edges with foil if they brown too quickly.
10. Cardamom Orange Shortbread Cookies
These buttery cookies have subtle spice from cardamom and brightness from orange zest. They’re great for cookie exchanges and gift boxes.
Ingredients
- 1 cup butter, softened
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- Zest of 1 orange
- 2 cups flour
- 1 tsp ground cardamom
- 1/4 tsp salt
- Coarse sugar for sprinkling
How to Make
- Beat butter and powdered sugar until fluffy, about 3 minutes. Add vanilla and orange zest.
- Mix flour, cardamom, and salt. Gradually add to butter mixture on low speed until dough comes together.
- Divide dough in half. Shape each half into a log about 2 inches in diameter.
- Roll logs in coarse sugar to coat. Wrap in plastic wrap and refrigerate at least 2 hours.
- Heat oven to 350°F. Line baking sheets with parchment paper.
- Slice logs into 1/4-inch rounds. Place on baking sheets 1 inch apart.
- Bake 12-15 minutes until edges just start to turn golden.
- Cool on baking sheet 5 minutes, then transfer to a wire rack.
Make-Ahead and Storage
The dough logs can be made up to 1 week ahead and refrigerated, or frozen for up to 3 months.
Slice and bake straight from frozen, adding 1-2 minutes to the baking time. Baked cookies stay crisp in an airtight container at room temperature for up to 2 weeks. Layer them with parchment paper to prevent sticking. These cookies also freeze beautifully once baked.
Store in freezer bags for up to 3 months and thaw at room temperature.
My Tips for Your Holiday Dessert Success
For bringing your goodies to friends/family:
- When transporting desserts to someone else’s house, brownies and bars travel easily in their pan covered with foil.
- The cheesecake should stay in its springform pan until you’re ready to serve.
- Cookies go in a tin or plastic container with parchment between layers.
- For the trifle, keep it in its bowl and cover the top with plastic wrap pressed directly against the surface.
Shelf-life:
- Most of these desserts can handle room temperature for a few hours during serving, but return anything with dairy to the refrigerator within 2 hours.
- If your house runs warm during the holidays, keep an eye on chocolate-topped items. They might need to stay chilled until right before serving.
Have a Sweet Christmas!
These recipes should give you plenty of options for your Christmas dessert table. Mix and match based on what sounds good, what you have time for, and what your crowd likes.
Some people go all-out with multiple desserts, others pick one showstopper and call it done. Either way works.
The important part is having something sweet to end the meal that makes everyone happy!
