25+ Christmas Dessert Recipes to Make This Year

Some desserts only taste right at Christmas. The pudding that steams for hours, the stollen dusted white with sugar, the cake that has been quietly deepening in flavor since November — these Christmas dessert recipes are the classics families bake year after year, plus a few new favorites worth adding to your tradition.

Inside this collection of Christmas dessert recipes you will find traditional puddings, celebration cakes, spiced cookies and a few clever no-bake treats, each with a full ingredients list and simple step-by-step directions. Many of them improve with making ahead, so you can spread the baking over calm December days and keep the big day itself relaxed.

1. Traditional Christmas Pudding

Dark, dense and deeply fruity, a traditional Christmas pudding is the centerpiece many families simply will not skip. It is made weeks ahead, so by Christmas Day all that is left to do is steam it back to life and carry it to the table.

Ingredients

• 3 cups mixed dried fruit (raisins, currants and sultanas)
• 1/2 cup candied peel, chopped
• 1 cup suet or cold grated butter
• 1 cup fresh breadcrumbs
• 3/4 cup dark brown sugar
• 3 eggs, beaten
• 1 tsp mixed spice
• Zest of 1 orange, plus 2 tbsp orange juice

Directions

1. Put the dried fruit, peel and orange juice in a large bowl, stir well, cover and leave to soak overnight.
2. Stir in the suet or butter, breadcrumbs, sugar, spice and orange zest, then mix in the beaten eggs until everything is evenly combined.
3. Pack the mixture into a buttered 1.5-quart pudding basin, cover with parchment and foil, tie with string and steam for 6 hours, topping up the water as needed.
4. Cool, re-cover and store in a cool, dark place for up to 6 weeks; steam again for 2 hours before serving with cream or custard.

2. German Stollen

Germany’s beloved Christmas loaf is a rich, buttery yeast bread packed with fruit and finished with a thick snowfall of powdered sugar. A ribbon of marzipan through the middle keeps every slice soft and moist.

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp instant yeast
• 1/2 cup warm milk
• 3/4 cup butter, softened, plus more for brushing
• 1/3 cup sugar
• 1 egg, plus 1 egg yolk
• 1 1/2 cups raisins and candied peel
• 1/2 cup chopped almonds
• 7 oz marzipan (optional)
• Powdered sugar, for dusting

Directions

1. Mix the flour, yeast, sugar, warm milk, egg and yolk into a soft dough, then knead in the butter and leave to rise for 1 hour.
2. Knead in the fruit and almonds, roll the dough into an oval, lay the marzipan down the center and fold the dough over it.
3. Leave to rise again for 45 minutes, then bake at 350°F (175°C) for 35 to 40 minutes until deep golden.
4. Brush the hot loaf with melted butter and dust thickly with powdered sugar; cool, then dust once more before slicing.

3. Italian Panettone

Tall, golden and feather-light, panettone is Milan’s gift to the Christmas table, and its slow rise gives it those soft, pull-apart strands. Serve it in wedges with coffee, and save leftovers for the best French toast of the year.

Ingredients

• 4 cups bread flour
• 2 1/4 tsp instant yeast
• 1/2 cup sugar
• 4 egg yolks, plus 1 whole egg
• 3/4 cup butter, softened
• 3/4 cup raisins
• 1/2 cup candied orange peel
• 1 tsp vanilla extract
• Zest of 1 lemon

Directions

1. Mix the flour, yeast and sugar with the eggs and 1/2 cup warm water to a dough; knead well, then work in the butter a little at a time.
2. Cover and leave to rise until doubled, about 2 hours, then knead in the raisins, peel, vanilla and lemon zest.
3. Place in a tall panettone mold or a parchment-lined deep cake pan, rise until just over the rim, then bake at 350°F (175°C) for 40 to 45 minutes.
4. Cool completely — upside down, rested between two pans, if you can — before slicing into wedges.

4. Black Forest Cake

Chocolate layers, cherries and clouds of cream — black forest cake is the celebration cake at the heart of so many Christmas tables. Jarred cherries keep it simple, and it looks far more impressive than the effort involved.

Ingredients

• 1 chocolate sponge cake, cut into 3 layers (homemade or from a good bakery)
• 2 cups jarred cherries in juice, drained, juice reserved
• 2 cups heavy cream
• 2 tbsp sugar
• 1 tsp vanilla extract
• Chocolate shavings, to cover
• Extra cherries, to decorate

Directions

1. Drain the cherries, reserving 1/2 cup of the juice, and sprinkle the juice over the sponge layers to keep them moist.
2. Whip the cream with the sugar and vanilla until it just holds soft peaks.
3. Layer sponge, cream and cherries twice, finishing with a layer of sponge.
4. Cover the whole cake with the remaining cream, press chocolate shavings around the sides and decorate the top with cream swirls and extra cherries.

5. Eggnog Cheesecake

All the warm spice of eggnog baked into a silky cheesecake on a crisp cookie crust. It chills overnight, which makes it an ideal make-ahead for Christmas Eve or the big day itself.

Ingredients

• 1 1/2 cups cookie crumbs
• 1/3 cup butter, melted
• 24 oz cream cheese, softened
• 3/4 cup sugar
• 1 cup eggnog
• 3 eggs
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg, plus extra for serving
• Whipped cream, to serve

Directions

1. Mix the crumbs and butter, press into a 9-inch springform pan and bake at 325°F (165°C) for 10 minutes.
2. Beat the cream cheese and sugar until smooth, then beat in the eggnog, the eggs one at a time, the vanilla and the nutmeg.
3. Pour into the crust, set the pan in a water bath and bake for 55 to 65 minutes, until the edges are set and the center still wobbles slightly.
4. Cool slowly in the oven with the door ajar, then chill overnight; top with whipped cream and a dusting of nutmeg to serve.

6. Lebkuchen

Soft, honey-sweet and warmly spiced, lebkuchen are the gingerbread hearts of German Christmas markets. Bake them at home, finish with a thin chocolate glaze, and serve them as dessert with strong coffee after dinner.

Ingredients

• 3/4 cup honey
• 1/2 cup brown sugar
• 2 1/2 cups all-purpose flour
• 1 cup ground almonds
• 2 tsp lebkuchen spice (or cinnamon, cloves and ginger)
• 1 tsp baking soda
• 1 egg
• 4 oz dark chocolate, melted, for glazing

Directions

1. Warm the honey and sugar together until melted, cool slightly, then stir in the egg.
2. Fold in the flour, almonds, spice and baking soda to make a stiff dough; wrap and rest for at least 2 hours, or overnight.
3. Roll out about 1/2 inch thick, cut out hearts or stars and bake at 350°F (175°C) for 10 to 12 minutes, until just firm.
4. Cool on a rack, then dip the tops in melted chocolate and leave until set.

7. Linzer Torte

A nutty, spiced pastry with a jewel-red lattice over raspberry jam, linzer torte is one of Austria’s oldest and most loved Christmas bakes. It keeps beautifully for days and slices neatly for a festive dessert table.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup ground hazelnuts or almonds
• 3/4 cup butter, cold and cubed
• 2/3 cup sugar
• 1 egg, plus 1 egg yolk for glazing
• 1 tsp ground cinnamon
• Pinch of ground cloves
• 1 cup raspberry jam

Directions

1. Rub the butter into the flour, ground nuts, sugar and spices, then bind with the egg to a soft dough and chill for 1 hour.
2. Press two-thirds of the dough into a 9-inch tart pan and spread the raspberry jam over it.
3. Roll the remaining dough into thin strips, lay a lattice over the jam and brush the pastry with the beaten egg yolk.
4. Bake at 350°F (175°C) for 30 to 35 minutes until golden; cool completely before slicing.

8. Christmas Fudge (Chocolate Walnut)

Old-fashioned fudge is a Christmas tin essential: smooth, deeply chocolatey and studded with walnuts. Cook it to soft-ball stage, stir until it just loses its shine, and it will set with the perfect gentle bite.

Ingredients

• 2 cups sugar
• 3/4 cup evaporated milk
• 1/2 cup butter
• 1 1/2 cups chocolate chips
• 1 cup marshmallow creme
• 1 cup chopped walnuts
• 1 tsp vanilla extract

Directions

1. Butter an 8-inch square pan. Boil the sugar, evaporated milk and butter in a heavy pan, stirring often, to soft-ball stage, 234°F (112°C), about 5 minutes.
2. Off the heat, stir in the chocolate chips and marshmallow creme until completely smooth and melted.
3. Stir in the walnuts and vanilla and spread quickly into the prepared pan.
4. Cool until firm, then cut into small squares and store in a tin.

9. Peppermint Bark

Two layers of chocolate, a whisper of peppermint and a crunch of candy cane: bark is the fastest homemade treat in this whole collection. Break it into shards and pile it into jars or tins for gifting.

Ingredients

• 8 oz dark chocolate, chopped
• 8 oz white chocolate, chopped
• 1/2 tsp peppermint extract
• 1/2 cup crushed candy canes

Directions

1. Melt the dark chocolate, stir in half the peppermint extract and spread thinly on a parchment-lined tray; chill until just set.
2. Melt the white chocolate with the remaining extract and spread it carefully over the dark layer.
3. Sprinkle the crushed candy canes over the top and chill until completely hard.
4. Break into shards and keep in an airtight tin for up to 2 weeks.

10. Rum Balls

No-bake rum balls are rich, fudgy little bites that somehow taste even better on day two. This family version uses rum extract or strong coffee in place of spirits, so everyone at the table can share them.

Ingredients

• 2 1/2 cups vanilla wafer crumbs
• 1 cup powdered sugar, plus more for rolling
• 2 tbsp cocoa powder
• 1 cup finely chopped pecans
• 1/3 cup honey
• 1 tsp rum extract, or 3 tbsp strong coffee
• Cocoa powder or sprinkles, for coating

Directions

1. Stir the wafer crumbs, powdered sugar, cocoa and pecans together in a large bowl.
2. Add the honey and rum extract or coffee and mix to a firm, rollable dough; chill for 30 minutes.
3. Roll the mixture into walnut-size balls with damp hands.
4. Roll in cocoa, powdered sugar or sprinkles, then rest for a day in a tin before serving so the flavors settle.

11. Cranberry Bliss Bars

A chewy blondie base with white chocolate and cranberries, a tangy cream cheese frosting and that signature white chocolate drizzle. Cut the slab into triangles, coffee-shop style, for your Christmas baking tray.

Ingredients

• 3/4 cup butter, melted
• 1 cup brown sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 3/4 cup white chocolate chips
• 1/2 cup dried cranberries
• Zest of 1 orange
• 8 oz cream cheese and 1 cup powdered sugar, for the frosting
• Melted white chocolate, for drizzling

Directions

1. Whisk the melted butter, brown sugar and eggs, then fold in the flour, baking powder, white chocolate chips, cranberries and orange zest.
2. Spread in a parchment-lined 9×13-inch pan and bake at 350°F (175°C) for 20 to 22 minutes; cool completely.
3. Beat the cream cheese and powdered sugar until smooth and spread over the cooled slab.
4. Drizzle with melted white chocolate, chill until the frosting is set, then cut into bars and halve each bar into triangles.

12. Speculoos (Biscoff-Style) Cheesecake Cups

Spiced cookie crumbs, a cloud of cookie-butter cheesecake and a warm drizzle to finish: these little cups taste like Christmas in the Low Countries. They set in the fridge with no baking at all.

Ingredients

• 1 1/2 cups speculoos cookie crumbs
• 1/3 cup butter, melted
• 8 oz cream cheese, softened
• 1/2 cup cookie butter spread, plus more for drizzling
• 1/4 cup powdered sugar
• 1 cup heavy cream, whipped

Directions

1. Mix the crumbs and melted butter and press firmly into 8 small cups or jars.
2. Beat the cream cheese, cookie butter and powdered sugar until smooth, then fold in the whipped cream.
3. Spoon the filling over the crusts, smooth the tops and chill for at least 4 hours.
4. Warm a little extra cookie butter until pourable, drizzle over the cups and serve cold.

13. Cinnamon Star Cookies (Zimtsterne)

Chewy almond stars with crisp white caps, zimtsterne are the prettiest cookies on a German Christmas plate. The dough is all almonds and cinnamon, so they are naturally flourless, too.

Ingredients

• 2 egg whites
• 1 1/2 cups powdered sugar, plus more for rolling
• 2 1/2 cups ground almonds
• 2 tsp ground cinnamon
• Pinch of salt

Directions

1. Whip the egg whites to stiff peaks, beat in the powdered sugar to a glossy meringue, and set aside about 1/3 cup for glazing.
2. Fold the ground almonds, cinnamon and salt into the remaining meringue to make a sticky dough.
3. Roll out on powdered sugar to about 1/3 inch thick, cut out stars and place on a parchment-lined tray.
4. Spread the tops with the reserved meringue and bake low at 300°F (150°C) for 12 to 15 minutes; cool completely so the caps set.

14. Orange and Almond Cake

This flourless cake begins with two whole oranges simmered until soft, and ends as the moistest, most fragrant cake on the table. It keeps for days and needs nothing more than a dusting of sugar.

Ingredients

• 2 whole oranges
• 6 eggs
• 1 cup sugar
• 2 1/2 cups ground almonds
• 1 tsp baking powder
• Powdered sugar, for dusting

Directions

1. Simmer the oranges in water for 1 hour until very soft; drain, cool, cut open and pick out any seeds.
2. Blend the whole oranges, skin and all, to a smooth purée.
3. Whisk in the eggs and sugar, then fold in the ground almonds and baking powder.
4. Bake in a parchment-lined 9-inch pan at 350°F (175°C) for 45 to 50 minutes; cool and dust with powdered sugar.

15. Classic English Sherry Trifle (family version: orange juice)

Layers of sponge, jelly, fruit, custard and cream: a classic English trifle is the make-ahead centerpiece that feeds a happy crowd. This family version swaps the sherry for orange juice and loses none of the celebration.

Ingredients

• 8 sponge fingers, or slices of sponge cake
• 2 tbsp orange juice (or sherry, for grown-ups)
• 1 package raspberry jelly, made up as directed
• 1 1/2 cups raspberries or mixed fruit
• 2 cups thick custard
• 1 1/2 cups heavy cream, whipped
• Toasted flaked almonds, to finish

Directions

1. Lay the sponge in the base of a glass bowl, sprinkle with the orange juice and scatter the fruit over it.
2. Pour the made-up jelly over the sponge and fruit and chill until firmly set.
3. Spoon the cold custard over the jelly in an even layer.
4. Top with the whipped cream, scatter the toasted almonds and chill until serving.

16. Bread and Butter Pudding, Christmas Style

Buttered brioche, dried fruit and orange zest baked in a spiced custard: bread and butter pudding dressed for Christmas. Serve it warm with cream while the edges are still crisp and golden.

Ingredients

• 8 slices brioche, buttered
• 1/2 cup mixed dried fruit
• Zest of 1 orange
• 3 eggs
• 1 cup heavy cream
• 1 cup milk
• 1/3 cup sugar
• 1 tsp mixed spice

Directions

1. Cut the buttered brioche into triangles and layer them in a buttered baking dish with the dried fruit and orange zest.
2. Whisk the eggs, cream, milk, sugar and spice and pour evenly over the bread.
3. Rest for 30 minutes so the bread drinks in the custard.
4. Bake at 350°F (175°C) for 30 to 35 minutes until puffed, set and golden on top.

17. Chocolate Salami

It slices like a salami and eats like a truffle: this no-bake chocolate log is studded with biscuit pieces, pistachios and cranberries. Dust it with powdered sugar and tie it with string for the full effect.

Ingredients

• 7 oz dark chocolate
• 1/2 cup butter
• 2 tbsp sugar
• 5 oz tea biscuits or digestive biscuits, roughly crushed
• 1/2 cup pistachios
• 1/3 cup dried cranberries
• Powdered sugar, for dusting

Directions

1. Melt the chocolate and butter together until smooth, then stir in the sugar.
2. Fold in the crushed biscuits, pistachios and cranberries until everything is coated.
3. Tip onto a sheet of plastic wrap, roll into a tight log and chill for at least 4 hours, or overnight.
4. Unwrap, dust all over with powdered sugar and slice thickly to serve.

18. Mulled Wine Poached Pears (family version: spiced grape juice)

Pears poached until rosy in spiced juice are the lightest way to end a big Christmas dinner, and one of the prettiest. This family version uses red grape juice in place of mulled wine, with all the same warm spices.

Ingredients

• 4 firm pears, peeled, stems left on
• 3 cups red grape juice (or red wine, for grown-ups)
• 1/2 cup sugar
• 1 cinnamon stick
• 3 whole cloves
• 2 strips orange peel

Directions

1. Put the grape juice, sugar, cinnamon, cloves and orange peel in a pan deep enough to hold the pears and heat gently until the sugar dissolves.
2. Add the pears, cover with a circle of parchment and simmer gently for 20 to 25 minutes until tender all the way through.
3. Lift out the pears and boil the poaching liquid until it reduces to a glossy syrup.
4. Serve the pears warm with the syrup spooned over, with cream if you like.

19. Snow-Capped Christmas Cake

A rich fruit cake under smooth marzipan and a blanket of white icing, with a little snow scene on top: pure Christmas nostalgia, and one of those Christmas dessert recipes every family should have in its back pocket. Keep the decorations simple — a ribbon, a few trees, or a dusting of sugar snow.

Ingredients

• 1 rich fruit cake, 8-inch, homemade or from a good bakery
• 2 tbsp apricot jam, warmed and sieved
• 14 oz marzipan
• 1 lb royal icing or fondant icing
• Powdered sugar, for rolling out
• Ribbon or simple decorations, to finish

Directions

1. Brush the cake all over with the warm apricot jam.
2. Roll out the marzipan, drape it over the cake, smooth it down and trim neatly; leave a day to firm up.
3. Roll out the icing and cover the cake smoothly, trimming the edges.
4. Finish with a simple snow scene, a ribbon, or a soft dusting of powdered sugar snow.

20. Pfeffernüsse

These little German spice cookies pack cinnamon, cloves and a real pinch of black pepper into every bite. Tumble them in powdered sugar while they are still warm and they look like tiny snowballs.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup honey or molasses
• 1/2 cup brown sugar
• 1 egg
• 2 tsp mixed spice
• 1/4 tsp ground black pepper
• 1 tsp baking soda
• Powdered sugar, for coating

Directions

1. Warm the honey or molasses with the brown sugar, cool slightly, then beat in the egg.
2. Stir in the flour, spice, pepper and baking soda to make a firm dough; chill for 1 hour.
3. Roll into small balls, place on parchment-lined trays and bake at 350°F (175°C) for 10 to 12 minutes.
4. While still warm, tumble the cookies in powdered sugar until thickly coated.

21. Marzipan Christmas Stollen Bites

Sweet almond marzipan rolled into little balls, dipped in dark chocolate and crowned with pistachio: all the flavor of stollen season in a single bite. They keep for two weeks and make beautiful gifts.

Ingredients

• 14 oz marzipan
• 5 oz dark chocolate, melted
• 2 tbsp chopped pistachios
• Powdered sugar, for dusting your hands

Directions

1. With sugared hands, roll the marzipan into small balls, about 1 inch across.
2. Dip each ball into the melted chocolate and lift it out with a fork, letting the excess drip off.
3. Set on parchment and sprinkle with chopped pistachio while the chocolate is still wet.
4. Leave until completely firm, then store in an airtight tin.

22. Chestnut Mont Blanc

A swirl of sweet chestnut vermicelli over whipped cream and crisp meringue, dusted like fresh snow: mont blanc is the elegant French finish to a Christmas menu. Good sweetened chestnut purée does most of the work for you.

Ingredients

• 4 meringue bases or sponge discs
• 1 1/2 cups sweetened chestnut purée
• 1 cup heavy cream, whipped
• 2 tbsp powdered sugar, plus more for dusting
• 1 tsp vanilla extract

Directions

1. Set the meringue bases or sponge discs on serving plates.
2. Pipe or spoon a generous mound of whipped cream onto each base.
3. Press the chestnut purée through a ricer, or pipe it in fine strands, over the cream to build a little mountain.
4. Dust generously with powdered sugar, like snow, and serve right away.

23. Saffron and Pear Galette

A free-form pear tart with a whisper of saffron in the filling and edges folded up however they fall: rustic is exactly the point. Serve it warm, in wedges, with pouring cream.

Ingredients

• 1 round of pie dough
• 3 ripe pears, thinly sliced
• 1/3 cup sugar
• Pinch of saffron threads, or 1 tsp vanilla extract
• 1 tbsp butter, cut into small pieces
• 1 egg, beaten, for the egg wash
• 1 tbsp coarse sugar, for sprinkling

Directions

1. Roll the dough into a rough 12-inch circle on a sheet of parchment.
2. Steep the saffron in a spoonful of hot water for 5 minutes; toss the pear slices with the sugar and the saffron liquid (or the vanilla).
3. Fan the pears in the center of the dough, fold the edges up and over the fruit, dot with butter and brush the crust with egg wash and coarse sugar.
4. Bake at 375°F (190°C) for 35 to 40 minutes until the crust is deep golden and the pears are bubbling.

24. Christmas Pudding Ice Cream

The smartest leftovers trick in this list: Christmas pudding folded through softened vanilla ice cream and frozen in a loaf tin. Slice it like a cake and nobody will guess how easy it was.

Ingredients

• 1 quart good vanilla ice cream, or frozen custard
• 1 1/2 cups leftover Christmas pudding, crumbled, or mincemeat
• 1/2 cup heavy cream, lightly whipped (optional)
• 1 tbsp orange juice (optional)

Directions

1. Soften the ice cream at room temperature for about 15 minutes, until it stirs easily with a spoon.
2. Fold through the pudding crumbs, the orange juice if using, and the whipped cream if using, until marbled.
3. Pack into a parchment-lined loaf tin and smooth the top.
4. Freeze for at least 4 hours or overnight; slice with a knife dipped in hot water to serve.

25. Buñuelos with Cinnamon Sugar

Crisp, puffed and showered in cinnamon sugar, buñuelos are the warm-from-the-pan treat that ends Christmas on a high. A drizzle of honey at the table is non-negotiable.

Ingredients

• 8 flour tortillas, or simple homemade dough discs
• Oil, for frying
• 1/2 cup sugar
• 1 1/2 tsp ground cinnamon
• Honey, for drizzling

Directions

1. Stir the sugar and cinnamon together in a shallow dish and set near the stove.
2. Heat about 1/2 inch of oil in a wide pan until shimmering.
3. Fry the tortillas or dough discs one at a time for 30 to 60 seconds per side, until crisp, puffed and golden.
4. Drain briefly on paper, coat both sides in the cinnamon sugar and serve warm with honey.

Baking Ahead and Storage Tips

• Fruit puddings and cakes improve for weeks: wrap them tightly in parchment and foil and store them somewhere cool and dark.
• Cheesecakes love time too — chill them overnight for the cleanest slices, or freeze them whole for up to a month.
• Bark, fudge and rum balls keep for 2 weeks in airtight tins, which makes them perfect for gifting.
• Thaw frozen desserts overnight in the fridge, and always add cream, glazes and fresh garnishes at the last minute.

Final Thoughts

The best Christmas dessert recipes are the ones that come back year after year. Start with a single classic — a pudding, a stollen, a cake — and let it become the recipe your family asks for by name. These Christmas dessert recipes are here to be baked, shared and baked again, and I hope at least one of them joins your tradition for good.

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