Looking for holiday treats that won’t take an afternoon to bake? Whether you’re not a fan of baking or just want a recipe that’s quick and simple to whip up, I have 25 no bake Christmas desserts that you will love.
25 No‑bake Christmas Desserts to Make Ahead
1. 5-Ingredient Christmas Rocky Road
This 5-ingredient dessert is so delicious and takes virtually no time to prepare. While you won’t need to bake anything, you will need to melt some white chocolate (quick and easy to do in the microwave).
Mix your melted chocolate with red and green M&M’s, gingerbread cookies (broken into pieces), mini marshmallows and festive sprinkles. Top with whole gingerbread men cookies and more sprinkles. Refrigerate for a few hours, and you’re ready to dive in.
Ingredients
- 520g white chocolate, melted & cooled slightly
- 100g gingerbread cookies, broken into pieces
- 50g mini marshmallows
- 100g red & green M&M’s
- 3 tbsp festive sprinkles
Instructions
- Line an 8×8-inch square tin with parchment.
- Melt the white chocolate and let it cool slightly.
- In a large bowl, combine the gingerbread cookie pieces, mini marshmallows, red & green M&M’s, and festive sprinkles.
- Pour the cooled white chocolate over the mixture and fold until everything is evenly coated.
- Scrape into the lined tin, spread into an even layer, and chill until set, about 1–2 hours. Cut into squares.
2. Oreo Pine Cones
This no-bake dessert is tasty and adorable. To make the base of your pinecones, you’ll blend together crushed Oreos and cream cheese. Form pine cone shapes with your dough. Insert cornflakes to make the pine cone scales, and drizzle melted chocolate all over your pinecone. Refrigerate to set, top with powdered sugar and enjoy.
3. No-Bake Snowman Oreo Pops
How adorable are these cookie pops? The best part is that they’re so easy to make. Twist apart three Oreos, and line them up vertically (they should create a snowman shape). Add some melted white chocolate to each cookie, and then press in a cake pop stick. Place more melted chocolate on top, and then place the other half of the Oreo.
Chill until the cookies are set. Then, coat your snowmen in white chocolate and freeze. Decorate your snowmen, and serve.
Ingredients
- 250g white chocolate, melted
- 2 packs Oreo Cookies
- Mini peanut butter cups
- Pretzel sticks
- 20g dark chocolate, melted
- Orange food gel
Instructions
- Melt the white chocolate in the microwave or over a double boiler until smooth.
- Assemble the pops – Line a tray with parchment. Twist open the Oreo cookies and lay three halves, cream-side up, in a row on the tray. Spoon about 1 tsp melted white chocolate onto the cream of each, then gently insert a cake pop stick so it runs through the centers of all three. Top with the matching cookie halves and press lightly. Chill until set, about 10 minutes.
- Coat in white chocolate – Rewarm the white chocolate if needed. Dip or spoon it over each snowman pop to fully coat, letting excess drip off. Set back on the tray.
- Add hats and arms – While the coating is still wet, press pretzel sticks into the sides for arms. Use a dab of melted white chocolate to attach a mini peanut butter cup on top as a hat. Let set a few minutes.
- Finish the faces – Melt the dark chocolate and use a piping bag or toothpick to add eyes, a mouth, and buttons. Add a small dot of orange food gel for the nose. Let the pops set until firm.
4. Christmas Oreo Truffles
These truffles are one of the easiest and tastiest no bake Christmas desserts on this list. To make them, all you have to do is blend Oreo cookies in a food processor, add cream cheese and mix until you have a dough.
Roll the dough into little balls, and dip each one in melted white chocolate. Top with festive sprinkles and refrigerate your truffles until they set.
Ingredients
- 1 standard pack of Oreos (15 cookies)
- 4 oz block cream cheese, softened
- 1 cup white chocolate, melted
- Christmas sprinkles
Instructions
- Crush the Oreos into fine crumbs (food processor or sealable bag with a rolling pin). In a bowl, mix the crumbs with the softened cream cheese until a smooth, dough-like mixture forms.
- Roll the mixture into bite-size balls and place on a parchment-lined baking sheet. Refrigerate or freeze until firm enough to dip.
- Melt the white chocolate in a microwave-safe bowl in short bursts, stirring until smooth.
- Dip each chilled ball in the melted white chocolate, letting excess drip off. Set back on the sheet and add Christmas sprinkles right away. Chill until the coating sets.
5. Chocolate Pretzel Christmas Trees
If you’re looking for a super easy, minimalist dessert, these chocolate pretzel Christmas trees are it.
Just melt some white chocolate, add pink food coloring (or whatever color you want), set out pretzel sticks on a sheet of wax paper and use a piping bag to draw out your Christmas trees. Top with festive sprinkles, and let your creations set until firm.
Ingredients
- Parchment paper
- Pretzel sticks
- White chocolate, melted
- Food coloring, optional
- Sprinkles
Instructions
- Line a baking sheet with parchment paper. Arrange pretzel sticks on the sheet, spaced apart.
- Place the white chocolate in a microwave-safe bowl and heat in 20–30 second bursts, stirring between each, until smooth and fully melted.
- If using, stir in food coloring until you reach the color you want. Transfer the chocolate to a piping bag or a zip-top bag and snip a small corner.
- Pipe zigzags over each pretzel stick to form a tree shape, wider at the base and narrower at the top. Add sprinkles while the chocolate is still wet.
- Let the trees sit at room temperature until set, about 20–30 minutes, or refrigerate 5–10 minutes to speed it up.
Related: 21 Christmas Bark Recipes That Are Easy and Adorable
6. Peppermint Oreo Pie
Here’s a more substantial dessert that’s still easy to make. You’ll love the crust, which is just a blend of Oreo cookies and butter that’s pressed into a pie pan.
Then, you’ll add layers of whipped peppermint, chocolate and traditional whipped cream. Crushed candy canes are the perfect garnish for this pie.
Meaningful Eats walks you through all the steps of creating each layer.
7. Gingerbread Truffles
These delicious truffles only require three ingredients: crushed gingerbread cookies, cream cheese and melted white chocolate.
Crush your gingerbread cookies with a rolling pin, mix with cream cheese and form the dough into balls. Freeze for 20 minutes, and then dip each truffle in melted white chocolate. Dust with powdered sugar and decorate with sprinkles if you want.
Ingredients
- 100g gingerbread biscuits
- 60g cream cheese, room temp
- 150g white chocolate, melted
- White glitter
- Sugar snowflakes
Instructions
- Crush the gingerbread biscuits to fine crumbs in a bowl. Add the room-temp cream cheese and mix until you have a smooth, sticky dough.
- Roll into 9 even balls and place on a parchment-lined plate or small tray. Chill in the fridge until firm, about 15–20 minutes.
- Melt the white chocolate in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth.
- Dip each chilled ball in the melted white chocolate, letting excess drip off, then set back on the tray. Add white glitter and sugar snowflakes before the coating sets.
- Refrigerate until set, about 15 minutes. Store in the fridge.
8. Christmas Fudge
You’ll be proud to serve this festive fudge to your guests, and they’ll think you spent hours making it.
But in reality, all you have to do is microwave chocolate chips, sweetened condensed milk and butter together to make the base. Mix in a little vanilla extract, and spread your fudge out onto parchment paper. Add some colorful sprinkles and refrigerate. It’s that easy!
Ingredients
- Semi sweet chocolate chips
- Sweetened condensed milk
- Butter
- Vanilla extract
Instructions
- Prepare the pan – Line a square baking pan with parchment paper.
- Melt the base – In a medium saucepan over low heat, add the semi sweet chocolate chips, sweetened condensed milk, and butter. Cook, stirring constantly, until completely melted and smooth.
- Add vanilla – Remove from the heat and stir in the vanilla extract until combined.
- Chill and cut – Spread the mixture evenly in the prepared pan and smooth the top. Refrigerate until firm, then lift out and cut into squares.
9. No Bake Grinch Cheesecake
This fun and festive cheesecake is perfect for your holiday gathering. It features a decadent Oreo cookie crust and green cheesecake topping that’s delicious (and so easy to prepare).
For the cheesecake, you’ll need cream cheese, powdered sugar, Cool Whip and green food coloring.
Just spread this mixture over your Oreo cookie crust in a 9×13 pan and refrigerate until set.
Ingredients
For the crust
- 1/2 cup butter, melted
- 36 Oreos, crushed
For the filling
- 4 (8 oz) cream cheese, softened
- 2 cups powdered sugar
- 16 oz Cool Whip
- Neon green food coloring
Instructions
- Make the crust – Pulse Oreos to fine crumbs in a food processor. Add melted butter and pulse to combine, then press evenly into a 9×13 pan. Set aside.
- Mix the filling – Beat softened cream cheese with powdered sugar until smooth. Mix in Cool Whip, then beat in neon green food coloring to your desired shade.
- Assemble and chill – Spread the filling evenly over the crust. Cover and refrigerate until ready to serve.
- Serve – Add a dollop of whipped cream on top just before serving.
10. No Bake Christmas Cookie Dip
One of my favorite no bake Christmas desserts on this list. It’s not a traditional dessert, but your guests will absolutely love it (especially the kids).
The dip is a blend of cream cheese, powdered sugar, vanilla extract and heavy whipping cream. Beat your ingredients together and top with festive sprinkles.
Serve with sugar cookies or cookie dippers.
Ingredients
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup heavy whipping cream
- festive sprinkles
Instructions
- Beat the base – In a mixing bowl, beat the softened cream cheese with vanilla and powdered sugar until smooth.
- Whip the cream – In a separate bowl, whip the heavy whipping cream to stiff peaks.
- Fold and add sprinkles – Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Fold in festive sprinkles.
- Chill and serve – Transfer to a serving dish, smooth the top, and refrigerate for at least 2 hours. Serve chilled with sugar cookies or cookie dippers.
11. Gingerbread Rocky Road
This gingerbread rocky road is so rich, and you can customize the mix-ins however you want. This recipe calls for ginger nuts, gingerbread men, mini marshmallows, raisins, gingerbread matchmakers and a few other ingredients.
If you can’t get your hands on some of these ingredients, you can use pretzel sticks or even Biscoff cookie bits.
Ingredients
- 150 g mini marshmallows
- 50 g marshmallows
- 100 g raisins
- 100 g gingerbread matchmakers, broken
- 200 g ginger nuts, broken
- 200 g gingerbread men, broken, some reserved for topping
- 200 g milk chocolate, chopped
- 200 g dark chocolate, chopped
- 125 g unsalted butter
- 125 g golden syrup
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
Instructions
- Line a 9×9-inch square tin with parchment. In a large bowl, add the mini marshmallows, marshmallows, and raisins. Break the matchmakers, ginger nuts, and most of the gingerbread men into pieces and add to the bowl, reserving a few gingerbread men for topping.
- Finely chop the milk and dark chocolate.
- Melt the butter and golden syrup in a saucepan over medium heat until the butter is fully melted and the mixture is lightly bubbling.
- Remove from the heat, add the chopped chocolate, and stir until smooth. Stir in the ground ginger and ground cinnamon, then let it cool for a couple of minutes.
- Pour the chocolate mixture into the bowl of mix-ins and stir well to coat. Pour into the lined tin, add the reserved gingerbread men and sprinkle over some crumbs, then chill until set, about 2 hours. Cut into pieces.
12. Easy No Bake Ritz Cookies
This dessert pairs sweet and salty flavors in a no-bake recipe that everyone will love. In between each cracker, you’ll add a tasty filling of peanut butter and marshmallow creme. Cover your Ritz cracker sandwiches in melted chocolate and top with holiday sprinkles before letting it set in the fridge.
Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup marshmallow creme
- 48 Ritz crackers or buttery golden round crackers
- 1 pound chocolate, coarsely chopped and melted for dipping
- holiday sprinkles, optional
Instructions
- Prep the pan – Line a baking sheet with parchment or wax paper and lay 24 crackers on it; set aside.
- Make the filling – In a medium bowl, stir together the peanut butter and marshmallow creme until combined.
- Assemble sandwiches – Spread a thin layer of the filling on the 24 crackers, then top with the remaining 24 crackers to make sandwiches.
- Melt the chocolate – In a medium microwave-safe bowl, heat the chopped chocolate on high in 15 to 30 second bursts, stirring after each, until smooth.
- Dip and chill – Dip each stack in the melted chocolate, let the excess drip off, and set on the baking sheet. Add sprinkles if using, then refrigerate or freeze until the chocolate hardens.
13. Cake Pops
Here’s the cheat code for making Christmas cake pops without having to spend a second baking: use Little Debbie Christmas tree cakes. Crush your cakes in a bowl, and scoop out the dough into balls. Dip a candy cane stick into melted white chocolate and insert it into your cake pop. Finally, dip the cake pop itself into the melted chocolate. Top with sprinkles, and let it set in the fridge.
14. Peppermint Mini Cheesecakes
If you’re looking for fancy no bake Christmas desserts, this recipe is perfect. These mini cheesecakes have a tasty Oreo cookie crust and peppermint cheesecake filling.
You’ll need a muffin tin to set each individual cake in. When they’re ready to be served, you can add whipped cream on top with some extra crushed peppermint.
Ingredients
For the crust
- 20 Oreo cookies, crushed
- 5 tbsp unsalted butter, melted
For the filling
- 1 cup cold heavy whipping cream
- 2 packages cream cheese (8 ounce each), softened
- 1 1/2 cups white chocolate chips, melted
- 1/2 teaspoon peppermint extract
- 1/2 cup Andes Peppermint Crunch, chopped
For topping
- Whipped cream
- Andes Peppermint Crunch, chopped
Instructions
- Make the crust – Line two 12-cup muffin pans with cupcake liners. Pulse Oreos to fine crumbs, then stir in melted butter. Add 1 1/2 tablespoons crumbs to each liner and press firmly with the back of a spoon.
- Whip the cream – In a large bowl, beat the heavy whipping cream to stiff peaks; set aside.
- Make the filling base – In another bowl, beat the cream cheese until smooth. Melt the white chocolate chips in a double boiler or in the microwave in 30-second bursts, stirring after each; when mostly melted, stir until smooth. Immediately mix the melted chocolate into the cream cheese.
- Finish the filling – Gently fold in the peppermint extract, chopped Andes Peppermint Crunch, and the whipped cream.
- Fill and chill – Spoon about 1/4 cup filling into each liner. Refrigerate at least 4 hours or overnight.
- Top and serve – Top with whipped cream and additional chopped Andes Peppermint Crunch before serving.
15. Christmas Jelly Cake Bites
Serve something a little different this holiday with a festive jelly cake. This tasty dessert features five layers: a sweet biscuit base, creamy lemon jelly, green jelly crystals, another lemon layer and red jelly crystals. Top with colorful sprinkles and you have a unique dish to enjoy this season.
Ingredients
For the green jelly
- 85 g packet green jelly crystals
For the base
- 250 g plain sweet biscuits, like Arnotts Marie, crushed
- 180 g butter, melted
For the first milk layer
- 2 tsp gelatine powder, dissolved in 1/3 cup water
- 400 g sweetened condensed milk
- 1 tbs lemon juice
For the red jelly
- 85 g packet red jelly crystals
For the second milk layer
- 2 tsp gelatine powder, dissolved in 1/3 cup water
- 400 g sweetened condensed milk
- 1 tbs lemon juice
Instructions
- Prep pan and green jelly – Grease and line a 23cm round springform tin with baking paper. Make the green jelly according to the packet and let it cool on the counter; don’t refrigerate yet.
- Make the base – Crush the biscuits, mix with the melted butter, and press firmly into the prepared tin. Refrigerate until firm.
- First milk layer – Dissolve 2 tsp gelatine in 1/3 cup water. In a bowl, combine 400 g sweetened condensed milk and 1 tbs lemon juice, then mix in the dissolved gelatine. Pour over the base and refrigerate until set.
- Add green jelly – Gently pour the cooled green jelly over the set layer and refrigerate until set.
- Second milk layer – Make the red jelly according to the packet and let it cool on the counter. Dissolve the remaining 2 tsp gelatine in 1/3 cup water. In a clean bowl, combine the remaining 400 g sweetened condensed milk and 1 tbs lemon juice, then mix in the dissolved gelatine. Carefully pour over the set green jelly and refrigerate until set.
- Finish with red jelly – Gently pour the cooled red jelly over the top and refrigerate until set.
Related: 17 Christmas Meatball Appetizers Everyone Will Devour
16. Reindeer Chocolate Peanut Butter Bars
These gluten-free bars are so fun to make, and they feature healthy ingredients. The base is a mix of natural peanut butter, maple syrup and almond flour. Then, you’ll add a layer of melted chocolate mixed with just a small amount of coconut oil.
To make the reindeer topping, just use broken pretzels for the antlers, candy eyes and a mini red M&M for the nose. Add some colorful sprinkles and pop your tray into the fridge for 2-3 hours.
Ingredients
For the peanut butter layer
- 1 cup natural peanut butter, or nut/ seed butter of your choice; we use creamy
- 1/4 cup maple syrup
- 1 cup gluten-free almond flour or gluten-free oat flour
For the chocolate layer
- 1 cup chocolate chips or dairy free chocolate chips
- 1 tablespoon coconut oil
For the topping
- 1/2 cup gluten-free pretzels, broken or cut in half
- 18 gluten-free candy eyes
- 9 gluten-free mini red m&ms or small red candy
- gluten-free red & green sprinkles or festive decorations like xmas trees
Instructions
- Line the pan – Line an 8×8-inch square pan with parchment and set aside.
- Make peanut butter layer – In a small saucepan over low heat, stir peanut butter and maple syrup until smooth, about 2 minutes. Remove from heat and stir in the almond flour (or oat flour) until well combined; the mixture will be thick. Press evenly into the prepared pan.
- Make chocolate layer – Wipe the saucepan clean. Over low heat, melt the chocolate chips with coconut oil, stirring frequently until smooth. Pour over the peanut butter layer and tilt the pan to spread evenly. Let stand about 10 minutes.
- Decorate reindeer – Plan for 9 reindeer (3 across by 3 down). Gently press pretzel antlers into the chocolate, then add candy eyes and a mini red m&m for the nose. Sprinkle with red & green sprinkles as desired. Or skip the faces and use sprinkles and festive decorations; that version yields 16 bars.
- Chill and cut – Refrigerate 2-3 hours or overnight, until firm. Let sit at room temperature about 10 minutes before cutting, then slice into bars.
- Store – Store in an airtight container in the refrigerator.
17. Butterscotch Crunchies
Here’s a fun and simple dessert that’s easy to whip up for a holiday party or family gathering. One batch makes 1.5 dozen crunchies, so there will be plenty to go around.
You’ll need just three ingredients: butterscotch morsels, peanut butter and Kellogg’s cornflakes cereal. Melt the butterscotch morsels in a saucepan over medium-low heat. Then, add the peanut butter and combine well.
Pour in the cornflakes and gently toss to evenly coat the cereal.
Drop by the tablespoon onto a cookie sheet and add Christmas sprinkles. Store in an airtight container in the fridge until you’re ready to serve.
18. Eggnog Cream Pie
A tasty no-bake pie that takes no time to make. I recommend using a graham cracker crust from the store, but you can always make your own if you have the time.
The filling is a mix of instant vanilla pudding, eggnog, Cool Whip and a pinch of nutmeg. Just mix your filling ingredients together, pour into your prepared crust with a spatula and refrigerate for at least 5 hours before serving.
Ingredients
- 1 1/2 cups eggnog
- 1 vanilla instant pudding mix (153g box)
- 2 cups cool whip or whipped cream
- 1/2 teaspoon ground nutmeg
- 1 graham cracker crust
Instructions
- Make the base – In a medium bowl, add the eggnog and vanilla instant pudding mix. Beat with a hand mixer until smooth.
- Fold in cream – Add the cool whip and 1/4 teaspoon ground nutmeg. Fold until evenly combined.
- Fill and top – Spread the filling in the graham cracker crust and smooth the top. Sprinkle with the remaining 1/4 teaspoon nutmeg.
- Chill – Refrigerate until firm, at least 5 hours or overnight.
19. Snowman Truffles
These truffles only need two ingredients for the base: sweetened condensed milk and shredded coconut. Mix them together, and divide your dough into 12 larger balls and 12 smaller balls. These will be the snowmen’s bodies and heads.
Roll each ball into more shredded coconut and pair the larger ones with the smaller ones. Use melted chocolate to hold them together.
Then, decorate your snowmen and serve. Follow the Pinner’s steps to get creative with your decorations.
20. Hot Chocolate Lasagna
This is one of those no bake Christmas desserts that you won’t want to share. It features a tasty Oreo cookie crust with layers of hot chocolate mousse, chocolate pudding and a whipped cream topping. Drizzle on some melted chocolate or Nutella and add some mini marshmallows. You can also add crushed peppermint to make it even more festive.
Ingredients
For the crust
- 36 Oreo cookies, ground
- 1/2 cup unsalted butter, melted
For the hot chocolate cheesecake mousse
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 1/2 cups heavy whipping cream
- 5 (0.73 oz) envelopes of instant hot cocoa mix (milk chocolate flavor)
For the pudding layer
- 2 (3.8 oz) chocolate instant pudding mix
- 2 3/4 cups milk
- 1 cup mini marshmallows
For the whipped cream topping
- 1 1/4 cups heavy whipping cream (or 2 1/2 cups whipped cream)
- 2 tablespoons powdered sugar
For serving
- 2 cups mini marshmallows
- Chocolate topping or Nutella for serving
Instructions
- Make the crust – Pulse whole Oreos (filling and all) to fine crumbs, mix with melted butter, and press firmly into the bottom of a 13×9-inch casserole dish. Chill in the refrigerator or freezer until firm.
- Make the mousse – Beat softened butter, cream cheese, vanilla, and powdered sugar until smooth. In a separate bowl, beat 1 1/2 cups heavy cream with the hot cocoa mix to stiff peaks. Fold the cocoa whipped cream into the cheesecake mixture in two additions, scraping the bowl. Spread over the crust and chill to set.
- Make the pudding layer – Whisk instant chocolate pudding mix with milk until it starts to thicken. Stir in 1 cup mini marshmallows, spread over the mousse, and chill to set.
- Whip the topping – Beat 1 1/4 cups heavy cream with powdered sugar to stiff peaks (or use 2 1/2 cups whipped cream). Spread over the pudding layer.
- Chill – Refrigerate for a few hours or, even better, overnight.
- Finish and serve – Scatter 2 cups mini marshmallows on top. Drizzle with chocolate topping or Nutella just before serving.
21. Christmas Dirt Cups
Who doesn’t love dirt cups? This recipe puts a holiday spin on things by using vanilla pudding instead of chocolate and Golden Oreos. You’ll still add layers of Cool Whip. To top things off, add a Little Debbie Christmas tree cake and some festive sprinkles.
22. Amaretto Truffles
These truffles only need five ingredients: chopped dark chocolate, heavy whipping cream, amaretto liqueur, almond extract and cocoa powder.
Combine the chocolate with the heavy cream in a pan and heat until the chocolate is melted and creamy. Add the amaretto and almond extract and stir. Then, chill for about four hours.
Once chilled, form the dough into one-inch balls. Roll each truffle in cocoa powder and sprinkles or chopped nuts (optional).
Ingredients
- 2/3 cup heavy whipping cream, or full fat coconut cream
- 10 oz dark chocolate, chopped small
- 3 tbsp amaretto liqueur
- 1/2 tsp almond extract
- 1/3 cup cocoa powder
Instructions
- Put the chopped chocolate in a medium bowl.
- Heat the cream (or coconut cream) in a saucepan over medium heat, stirring often, until it just simmers, about 185°F.
- Pour the hot cream over the chocolate and stir until smooth and creamy.
- Stir in the amaretto and almond extract until blended. Cover and chill about 4 hours.
- After chilling, use a cookie scoop to portion about 1-inch balls. Roll to shape, then coat in cocoa powder.
23. Cinnamon Roll Cheesecakes
These mini cheesecakes taste just like a cinnamon roll. The graham cracker crust has a dash of cinnamon, along with brown sugar to make it extra sweet.
The filling is simple, but the cinnamon swirl topping is what makes this treat special.
Ingredients
For the crust
- 1 1/2 cups (200g) graham cracker crumbs
- 1/4 cup (50g) light or dark brown sugar, packed
- 1 teaspoon ground cinnamon
- 7 tablespoons (100g) unsalted butter, melted and cooled
For the filling
- 12 oz (340g) block full fat cream cheese, room temp
- 1/4 cup (50g) light or dark brown sugar, packed
- 1/4 teaspoon salt
- 1 1/2 tablespoons plain yogurt, room temp
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 cup (180mL) cold heavy whipping cream
For the cinnamon swirl
- 4 oz (115g) full fat cream cheese, room temp
- 2 tablespoons unsalted butter, room temp
- 1/4 cup (50g) light or dark brown sugar, packed
- 2 tablespoons ground cinnamon
Instructions
- Make the crust – Line a 12-cup muffin tin with paper liners. In a medium bowl, mix graham cracker crumbs, brown sugar, and cinnamon, then stir in the melted butter until evenly moistened. Divide among the liners and press firmly into the bottoms. Refrigerate while you make the filling.
- Make the filling – Beat the cream cheese with the brown sugar until smooth. Scrape the bowl, then mix in the salt, yogurt, lemon juice, vanilla, and cinnamon until smooth. With the mixer on low, slowly stream in the cold heavy cream, scraping halfway. Once all the cream is in, beat on high 1–2 minutes until thick and it leaves ripples.
- Fill the cups – Spoon or pipe the filling over the crusts and smooth the tops. Refrigerate while you make the topping.
- Cinnamon swirl – Beat the cream cheese, butter, brown sugar, and cinnamon until smooth. Transfer to a piping bag, snip the tip, and pipe swirls over each cheesecake.
- Chill – Refrigerate at least 3 hours or overnight. Optional: freeze 10–15 minutes before unwrapping so the liners peel off cleanly.
Related: Balance Your Christmas Dinner With These 20 Festive Salad Recipes
24. Peppermint Oreo Balls
Another take on the Oreo truffle recipe. This one adds crushed peppermint candies and peppermint extract into the mix for a more festive flavor.
While the recipe calls for white chocolate, you can use milk chocolate if you want.
25. No Bake Butterscotch Marshmallow Bars
These marshmallow bars are rich and delicious, featuring butterscotch chips, creamy peanut butter, sweetened coconut flakes, walnuts and marshmallows.
Just melt some butter with the peanut butter and butterscotch. Then, pour the chocolate mix over the marshmallows, coconut and walnut mix. Refrigerate, and then cut into bars before serving.
Ingredients
- 1/2 cup unsalted butter (1 stick), 113 g
- 1 cup creamy peanut butter, not natural, 270 g
- 11 oz butterscotch chips
- 10 oz mini marshmallows
- 1 cup chopped walnuts
- 1 cup sweetened flaked coconut, 85 g
Instructions
- In a large pot over medium-low heat, combine the butter, peanut butter, and butterscotch chips. Stir often until completely melted.
- Meanwhile, in a large bowl, mix the mini marshmallows, walnuts, and coconut.
- Remove the pot from the heat and pour the melted mixture over the marshmallow mixture. Stir to coat evenly.
- Spread into an ungreased 9×13-inch pan and let set, then cut into bars. For faster setting, chill in the refrigerator or a cold garage. Or use a cookie scoop to portion into mini muffin cups instead of the pan.
