25+ Easy Christmas Desserts Everyone Will Love

Christmas dinner deserves a sweet ending, and these easy Christmas desserts deliver it without stress — many are no-bake or make-ahead; from creamy cheesecakes and trifles to 15-minute no-bake treats, there’s something for every table and every baker’s skill level.

This list gathers 25 festive favorites — glossy tarts, spiced cakes, peppermint everything, and a few shortcut heroes that start with a tube of cinnamon rolls or a bought fruit cake. Pick one showstopper or build a whole dessert table; every recipe below comes with its ingredients and simple directions. For us, easy Christmas desserts are all about maximum sparkle for minimum effort, and these fit the bill.

1. No-Bake White Chocolate Cranberry Cheesecake

All the glamour of a celebration cheesecake with none of the baking — a buttery graham crust, a silky white chocolate filling and a jewel-red cranberry swirl on top. It slices beautifully straight from the fridge, so it is perfect for making the day before.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 16 oz cream cheese, softened
• 8 oz white chocolate, melted and slightly cooled
• 1 cup heavy cream, whipped to soft peaks
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 3/4 cup cranberry sauce

Directions

1. Stir the crumbs and melted butter together, press firmly into the base of a 9-inch springform pan and chill for 20 minutes.
2. Beat the cream cheese, powdered sugar and vanilla until smooth, then beat in the melted white chocolate.
3. Fold in the whipped cream, spoon the filling over the crust and smooth the top.
4. Dollop on the cranberry sauce, swirl it through with a knife and chill for at least 4 hours, or overnight, before slicing.

2. Christmas Trifle

Layers of cake, custard and berries under a cloud of whipped cream — the trifle bowl does all the decorating for you. Assemble it in the morning and let the flavors melt together in the fridge.

Ingredients

• 1 pound cake, cut into cubes
• 2 cups vanilla custard or prepared vanilla pudding
• 2 cups heavy cream, whipped
• 2 cups strawberries and raspberries
• 1/4 cup orange juice (or sherry, for adults)
• Fresh mint, to garnish

Directions

1. Drizzle the cake cubes with the orange juice.
2. Layer half of the cake, custard, berries and cream in a large trifle bowl or glass dish.
3. Repeat the layers once more, finishing with whipped cream.
4. Chill for at least 2 hours, then garnish with extra berries and mint before serving.

3. Peppermint Chocolate Mousse Cups

Deep, dark chocolate mousse with a cool whisper of peppermint, served in little cups so everyone gets their own. A sprinkle of crushed candy cane on top adds the crunch.

Ingredients

• 6 oz dark chocolate, chopped
• 1 1/2 cups heavy cream, divided
• 1/2 teaspoon peppermint extract
• Pinch of salt
• 2 candy canes, crushed

Directions

1. Melt the chocolate with 1/2 cup of the cream until smooth; let it cool slightly, then stir in the peppermint extract and salt.
2. Whip the remaining cream to soft peaks.
3. Fold the whipped cream through the chocolate in two additions, keeping it light and airy.
4. Spoon into small cups, chill for 2 hours and shower with crushed candy cane to serve.

4. Gingerbread Layer Cake with Cream Cheese Frosting

Warm molasses spice in soft, tender layers, wrapped in tangy cream cheese frosting. A light dusting of cinnamon over the top is all the decoration it needs.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger and 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 3/4 cup molasses
• 2 eggs
• 1 cup buttermilk
• For the frosting: 8 oz cream cheese and 1/2 cup butter, both softened
• 3 cups powdered sugar and 1 teaspoon vanilla extract
• Ground cinnamon, for dusting

Directions

1. Heat the oven to 350°F (175°C). Whisk the flour, spices and baking soda. Beat the butter and brown sugar, add the eggs and molasses, then add the dry ingredients alternating with the buttermilk.
2. Divide between two greased, lined 8-inch pans and bake for 25–30 minutes, until a tester comes out clean.
3. Cool the layers completely on a rack.
4. Beat the frosting ingredients until fluffy, stack and frost the cake, then dust lightly with cinnamon.

5. Christmas Yule Log (Bûche de Noël)

A soft chocolate sponge rolled around whipped cream and cloaked in ganache, forked into bark ridges. It looks like a woodland centerpiece and tastes like the best Swiss roll of the year.

Ingredients

• 4 eggs
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder, plus extra for dusting
• 1 cup heavy cream, whipped, for the filling
• 4 oz dark chocolate, chopped, and 1/2 cup heavy cream, for the ganache
• Meringue mushrooms, optional, to decorate

Directions

1. Heat the oven to 400°F (200°C). Whisk the eggs and sugar until thick and pale, fold in the sifted flour and cocoa, and spread in a lined jelly roll pan. Bake for 8–10 minutes.
2. Turn the warm sponge onto a cocoa-dusted towel, peel off the paper and roll it up in the towel; leave to cool completely.
3. Unroll, spread with the whipped cream filling and roll up again; chill for 30 minutes.
4. Pour warm ganache over the log, drag a fork through it to make the bark texture and decorate as you like.

6. Eggnog Panna Cotta

Barely set, silky and softly spiced with nutmeg — eggnog turned into the easiest elegant dessert on the list. Set them in small glasses and they are ready whenever you are.

Ingredients

• 1 1/2 cups heavy cream
• 1 1/2 cups eggnog
• 1/4 cup sugar
• 2 1/4 teaspoons powdered gelatin (1 packet)
• 2 tablespoons cold water
• 1 teaspoon vanilla extract
• Freshly grated nutmeg, to finish

Directions

1. Sprinkle the gelatin over the cold water and leave it for 5 minutes to bloom.
2. Warm the cream, eggnog and sugar until steaming and the sugar has dissolved; do not let it boil.
3. Take the pan off the heat, stir in the gelatin until melted, then add the vanilla.
4. Pour into glasses, chill for at least 4 hours until set, and finish with grated nutmeg.

7. Cranberry Orange Pound Cake

Dense, buttery and bright with orange zest, studded with tart cranberries that burst as it bakes. The glossy orange glaze makes it gift-wrap pretty with zero effort.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1 cup sugar
• 3 eggs
• Zest of 1 orange and 1/4 cup orange juice
• 1 1/2 cups fresh or frozen cranberries
• For the glaze: 3/4 cup powdered sugar and 2 tablespoons orange juice

Directions

1. Heat the oven to 350°F (175°C) and line a loaf pan. Cream the butter and sugar until pale, then beat in the eggs one at a time with the orange zest.
2. Fold in the flour, baking powder and salt, alternating with the orange juice, then fold in the cranberries.
3. Bake for 55–65 minutes, until golden and a tester comes out clean; cool in the pan for 15 minutes.
4. Whisk the glaze ingredients together, drizzle over the warm cake and let it set before slicing.

8. Christmas Pavlova Wreath

Crisp meringue with a marshmallowy middle, piped into a wreath and crowned with cream, kiwi and berries. It is a centerpiece and a dessert in one.

Ingredients

• 6 egg whites, at room temperature
• 1 1/2 cups superfine sugar
• 2 teaspoons cornstarch
• 1 teaspoon white vinegar
• 1 1/2 cups heavy cream, whipped
• Kiwi slices, mixed berries and mint leaves, to top

Directions

1. Heat the oven to 250°F (120°C). Beat the egg whites to stiff peaks, adding the sugar a spoonful at a time until glossy.
2. Fold in the cornstarch and vinegar, then pipe or spoon the meringue into a ring on a parchment-lined tray.
3. Bake for 1 hour 15 minutes, then turn the oven off and let the wreath cool inside completely.
4. Fill with whipped cream and pile on the kiwi, berries and mint just before serving.

9. No-Bake Peppermint Pie

A chocolate cookie crust and a blushing-pink peppermint filling that sets in the fridge while you get on with Christmas. Finish with crushed candy canes for sparkle and crunch.

Ingredients

• 1 prepared chocolate cookie crust (9-inch)
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon peppermint extract
• A few drops of pink food coloring, optional
• 8 oz whipped topping, thawed
• Crushed candy canes, to garnish

Directions

1. Beat the cream cheese and powdered sugar until smooth.
2. Mix in the peppermint extract and coloring, if using, then fold in the whipped topping.
3. Spoon the filling into the crust and smooth the top.
4. Chill for at least 4 hours, or freeze for 2 hours, and scatter with crushed candy canes to serve.

10. Salted Caramel Chocolate Tart

Crisp cookie crust, a layer of golden caramel and a dark chocolate top with a flicker of sea salt. It is rich, glossy and resolutely make-ahead.

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 6 tablespoons melted butter
• 1 cup soft caramel sauce (store-bought is fine)
• 8 oz dark chocolate, chopped
• 3/4 cup heavy cream
• Flaky sea salt, to finish

Directions

1. Mix the crumbs and butter, press into a tart pan and bake at 350°F (175°C) for 8 minutes; let it cool.
2. Spread the caramel over the base and chill for 20 minutes.
3. Pour the hot cream over the chocolate, rest for 2 minutes, then stir into a smooth ganache and pour it over the caramel.
4. Chill for at least 3 hours and sprinkle with flaky sea salt before slicing.

11. Christmas Tree Brownies

One slab of fudgy brownies becomes a forest: cut triangles, zigzag on the green frosting and let everyone add sprinkles. Kids volunteer for this one every time.

Ingredients

• 1 batch brownie batter (your favorite recipe or a boxed mix)
• 1 cup green buttercream, or canned frosting tinted green
• Assorted festive sprinkles
• Candy stars, one for each tree

Directions

1. Bake the brownies in a lined 9×13-inch pan and let them cool completely.
2. Cut the slab into triangles.
3. Pipe the green frosting in zigzags down each triangle to make the branches.
4. Decorate with sprinkles and finish each tree with a candy star on top.

12. Red Velvet Cupcakes with Cream Cheese Frosting

Scarlet crumb, gentle cocoa and swoops of cream cheese frosting — the Christmas jumper of cupcakes, and proudly so. A pinch of festive sprinkles finishes each one.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon cocoa powder
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1/2 cup neutral oil
• 1 egg
• 1 tablespoon red food coloring and 1 teaspoon vanilla extract
• For the frosting: 8 oz cream cheese, 1/4 cup butter, 2 cups powdered sugar
• Festive sprinkles, to decorate

Directions

1. Heat the oven to 350°F (175°C) and line a 12-cup muffin tin. Whisk together the dry ingredients.
2. Whisk the buttermilk, oil, egg, coloring and vanilla, then combine the two mixtures just until smooth.
3. Fill the liners two-thirds full and bake for 18–20 minutes; cool completely.
4. Beat the frosting until fluffy, swirl it onto the cupcakes and add the sprinkles.

13. Italian Tiramisu Cups

Coffee-soaked ladyfingers and clouds of mascarpone, layered in glasses so the stripes show. They might be the most elegant easy Christmas desserts on this whole list — and they take about twenty minutes.

Ingredients

• 12 ladyfinger cookies
• 8 oz mascarpone
• 1 cup heavy cream, whipped
• 1/4 cup sugar
• 1 cup strong coffee, cooled
• Cocoa powder, for dusting

Directions

1. Beat the mascarpone and sugar until smooth, then fold in the whipped cream.
2. Dip the ladyfingers briefly in the coffee — a quick dip, not a soak.
3. Layer the ladyfingers and mascarpone cream in glasses, finishing with cream.
4. Dust generously with cocoa and chill for at least 2 hours; overnight is even better.

14. Sticky Toffee Pudding

Dark, date-rich sponges drowned in warm toffee sauce until they gleam. Serve it warm with the sauce pooling, and accept the silence that follows.

Ingredients

• 1 cup chopped dates
• 1 cup boiling water
• 1 teaspoon baking soda
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup butter, softened
• 3/4 cup brown sugar
• 2 eggs
• For the toffee sauce: 1/2 cup butter, 3/4 cup brown sugar, 2/3 cup heavy cream

Directions

1. Soak the dates in the boiling water with the baking soda for 15 minutes, then mash roughly with a fork.
2. Cream the butter and sugar, beat in the eggs, then fold in the flour, baking powder and the date mixture.
3. Divide into greased ramekins or a baking dish and bake at 350°F (175°C) for 25–30 minutes.
4. Simmer the sauce ingredients for 3 minutes, pour over the warm puddings and serve straight away.

15. Candy Cane Ice Cream Sundaes

The five-minute hero of Christmas night: vanilla scoops, warm chocolate sauce and a blizzard of crushed candy cane. Set everything out and let everyone build their own.

Ingredients

• 1 quart vanilla ice cream
• 1 cup chocolate sauce, warmed
• 1 cup heavy cream, whipped (or canned whipped cream)
• 1/2 cup crushed candy canes
• Maraschino cherries, to finish

Directions

1. Chill the serving glasses so the scoops hold their shape.
2. Add two scoops of ice cream to each glass.
3. Spoon over the warm chocolate sauce and a big swirl of whipped cream.
4. Finish with crushed candy cane and a cherry on top.

16. Christmas Fruit Cake Bites

Rich fruit cake cut small, kissed with white chocolate and topped with a cherry — two bites of Christmas tradition, with no slicing drama at the table. Starting with a good bought fruit cake is absolutely allowed.

Ingredients

• 1 small fruit cake (bought or homemade), about 1 lb
• 6 oz white chocolate, melted
• Glacé cherries, halved or chopped
• Edible glitter or extra sprinkles, optional

Directions

1. Trim the edges of the fruit cake and cut it into neat 1-inch squares.
2. Dip the tops in the melted white chocolate, or drizzle it over in zigzags.
3. Press a piece of glacé cherry onto each square while the chocolate is still wet.
4. Leave to set for about 30 minutes, then arrange on a plate or pack into gift boxes.

17. Spiced Poached Pears

Whole pears simmered until tender with cinnamon, star anise and cloves — simple, fragrant and quietly stunning. They keep happily in their syrup for days.

Ingredients

• 4 firm ripe pears, peeled with stems left on
• 3 cups red grape juice or water
• 1/2 cup sugar
• 2 cinnamon sticks
• 2 star anise
• 4 whole cloves
• A strip of orange peel, optional

Directions

1. Put the juice or water, sugar and spices in a deep pan and bring to a gentle simmer, stirring to dissolve the sugar.
2. Lower in the pears and cover with a circle of parchment and a lid.
3. Simmer for 20–30 minutes, turning once, until the pears are just tender when pierced.
4. Cool in the syrup and serve warm or chilled, with a little syrup spooned over.

18. Chocolate Orange Pots de Crème

Silky, intense little pots where dark chocolate meets orange zest — no baking, no water bath, just a blender and the fridge. Make them a day ahead and forget about them.

Ingredients

• 6 oz dark chocolate, chopped
• 1 cup heavy cream
• 1/2 cup milk
• 3 egg yolks
• 2 tablespoons sugar
• Zest of 1 orange
• Pinch of salt

Directions

1. Put the chopped chocolate in a blender or a heatproof bowl.
2. Heat the cream, milk, sugar and orange zest until steaming. Whisk a little into the yolks, then stir the yolks back in and heat gently for 1 minute without boiling.
3. Pour the hot mixture over the chocolate, rest for 1 minute, then blend or whisk until completely smooth with the salt.
4. Divide among small pots or glasses and chill for at least 3 hours, until set.

19. Mince Pies

Buttery shortcrust, a generous spoon of mincemeat and a pastry star on top — the official taste of December in our house. A snowdrift of powdered sugar is non-negotiable.

Ingredients

• 1 package shortcrust pastry (or homemade)
• 1 jar (about 14 oz) mincemeat
• 1 egg, beaten, or a splash of milk, for glazing
• Powdered sugar, for dusting
• A little flour, for rolling

Directions

1. Heat the oven to 400°F (200°C). Roll out the pastry and cut circles to line a muffin or tart tin.
2. Fill each case with a heaped teaspoon of mincemeat — don’t overfill them.
3. Cut small stars from the remaining pastry, place one on each pie and brush with the beaten egg.
4. Bake for 15–18 minutes until golden, cool for a few minutes, then dust thickly with powdered sugar.

20. Cinnamon Roll Christmas Tree

Arrange cinnamon rolls in a triangle, bake, and let the icing drip like tinsel — breakfast and centerpiece in a single pan. A cherry on top stands in for the star.

Ingredients

• 2 tubes refrigerated cinnamon rolls with icing (or about 10 homemade rolls)
• The icing from the tubes, or 1 cup powdered sugar mixed with 2 tablespoons milk
• Festive sprinkles
• 1 cherry, for the top

Directions

1. Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Arrange the rolls in a tree shape — rows of 4, 3, 2 and 1, with one extra roll as the trunk.
3. Bake for 18–22 minutes, until golden and puffed.
4. Drizzle the icing over the warm tree, add the sprinkles and finish with the cherry on top.

21. No-Bake Chocolate Biscuit Fridge Cake

Crushed biscuits folded through glossy melted chocolate, pressed into a tin and sliced — the fridge does all the work. It keeps for a week, if it survives that long.

Ingredients

• 8 oz digestive biscuits
• 1/2 cup butter
• 1/3 cup golden syrup or honey
• 7 oz dark chocolate, chopped
• 1/2 cup dried fruit and/or chopped nuts

Directions

1. Line a loaf tin or an 8-inch square tin. Break the biscuits into small chunks — not crumbs.
2. Melt the butter, syrup and chocolate together until smooth.
3. Stir in the biscuit chunks and the fruit and nuts, then press the mixture firmly into the tin.
4. Chill for at least 4 hours, then slice with a hot knife.

22. Baileys-Style Irish Cream Cheesecake

Coffee-kissed, chocolate-shaved and blissfully no-bake — this is the family version, made with Irish-cream-flavored syrup (or strong coffee) so everyone gets a slice. It needs a night in the fridge, which makes it the perfect do-ahead finale.

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 6 tablespoons melted butter
• 16 oz cream cheese, softened
• 1 cup heavy cream, whipped
• 1/3 cup powdered sugar
• 1/4 cup Irish-cream-flavored coffee syrup, or strong cold coffee
• 1 teaspoon vanilla extract
• Chocolate shavings, to finish

Directions

1. Mix the crumbs and butter, press into a springform pan and chill for 20 minutes.
2. Beat the cream cheese, powdered sugar, syrup (or coffee) and vanilla until smooth.
3. Fold in the whipped cream, spoon the filling over the base and smooth the top.
4. Chill overnight, then shower with chocolate shavings before serving.

23. Apple Cranberry Crumble

Jammy apples and cranberries under a rubbly oat crumble that bakes into crisp, buttery clusters. It goes straight from oven to table, ideally with custard.

Ingredients

• 4 apples, peeled and sliced
• 1 1/2 cups fresh or frozen cranberries
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• For the crumble: 1 cup all-purpose flour and 3/4 cup rolled oats
• 1/2 cup cold butter, cubed
• 1/2 cup brown sugar

Directions

1. Heat the oven to 375°F (190°C). Toss the apples and cranberries with the sugar and cinnamon in a baking dish.
2. Rub the butter into the flour until it looks like coarse crumbs, then stir in the oats and brown sugar.
3. Scatter the crumble thickly over the fruit.
4. Bake for 35–40 minutes, until bubbling at the edges and golden on top; rest for 10 minutes and serve with custard.

24. Santa Hat Cheesecake Bites

Two-bite cheesecakes wearing whipped-cream-trimmed strawberry hats — possibly the cutest thing on the dessert table. They disappear fast, so make the full batch.

Ingredients

• 12 mini cheesecakes (homemade or bought), or one cheesecake cut into small squares
• 1 cup heavy cream, whipped to stiff peaks
• 12 strawberries, hulled
• A little powdered sugar, for dusting, optional

Directions

1. Arrange the cheesecake bites on a serving plate.
2. Pipe or spoon a swirl of whipped cream onto each bite.
3. Sit a strawberry, point up, on each swirl to make the hat.
4. Finish with a tiny dot of cream on the tip of each strawberry and serve chilled.

25. Hot Chocolate Trifle

Hot chocolate, rebuilt as a trifle: brownie chunks, chocolate pudding and whipped cream under a snowfall of mini marshmallows. Serve it in the biggest glass bowl you own and hand out the spoons.

Ingredients

• 3 cups brownie cubes (from a batch of brownies or store-bought)
• 2 cups prepared chocolate pudding
• 2 cups heavy cream, whipped
• 1 cup mini marshmallows
• Cocoa powder, for dusting

Directions

1. Layer half of the brownie cubes in a trifle bowl.
2. Spoon over half of the pudding, then half of the whipped cream.
3. Repeat the layers once more, finishing with cream.
4. Top with the mini marshmallows and a dusting of cocoa, chill for 1 hour and serve.

Make-Ahead and Serving Tips

• Most cheesecakes, trifles and panna cotta are better made a day ahead — the flavors deepen, the texture sets perfectly, and you get a calmer Christmas Day.
• Freeze unfrosted cakes and brownies for up to a month; thaw them overnight in the fridge before frosting and decorating.
• Add crunchy toppings, crushed candy canes and fresh fruit just before serving, so they stay crisp and bright.
• Set up a simple dessert table with little labels in front of each dish so guests can help themselves.

Final Thoughts

Twenty-five desserts is a lot of Christmas joy, and the good news is you do not have to choose just one — bake a make-ahead cheesecake this weekend, freeze a batch of brownies for next week, and keep a no-bake pie in reserve for surprise guests. However your table comes together, these easy Christmas desserts are here to make the sweetest part of the day the easiest part too. Merry Christmas, and happy baking!

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