8 Easy No-bake Thanksgiving Desserts That Disappear Before the Turkey

By Brandon D / October 3, 2025

Let’s be honest: by the time Thanksgiving rolls around, your oven is busier than a crowded airport. That’s where these 8 Easy No-Bake Thanksgiving Desserts swoop in to save your sanity—and your sweet tooth. They’re fast, festive, and ridiculously delicious, with zero baking required. We’re talking creamy pies, luscious cheesecakes, and nostalgic treats that make everyone at the table feel like they’re getting a hug in dessert form.

These are perfect for prepping the day before or throwing together in the morning while the turkey hogs prime real estate. Ready to skip the oven and still steal the show? Let’s go.

1. Silky No-Bake Pumpkin Cheesecake That Tastes Like a Cozy Hug

If pumpkin pie and cheesecake had a love child, this would be it. It’s ultra-creamy, gently spiced, and sets up beautifully in the fridge—no cracking, no stress. This one practically begs to be the star of your dessert table, and it plays well with whipped cream, toasted pecans, or a drizzle of caramel.

Ingredients:

• 2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• 16 ounces cream cheese, softened
• 1 cup pumpkin puree (not pie filling)
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon fine sea salt
• 1 cup cold heavy cream
• 1 tablespoon powdered sugar

Instructions:

1. Make the crust: In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Chill while you make the filling.
2. Beat the base: In a large bowl, beat cream cheese until super smooth. Add pumpkin, granulated sugar, vanilla, pumpkin pie spice, and salt. Beat until creamy and well combined.
3. Whip the cream: In a separate bowl, whip heavy cream with powdered sugar to soft peaks. Fold gently into the pumpkin mixture until no streaks remain.
4. Fill and chill: Spoon filling into the crust and smooth the top. Cover and chill at least 6 hours, preferably overnight.

Serve with a cloud of whipped cream and a sprinkle of cinnamon. For a fun twist, swap graham crackers for gingersnaps in the crust. You can also divide the filling into jars for cute individual servings—great for a grab-and-go dessert bar.

2. Maple Pecan Icebox Bars With Salted Caramel Magic

These are chewy, crunchy, and buttery with an unmistakable maple vibe—basically a pecan pie’s cooler, no-bake cousin. They’re layered and luscious, with a whisper of salt to keep everything in balance. Bonus: they slice cleanly and stack nicely, so they’re perfect for potlucks or Friendsgiving.

Ingredients:

• 2 cups vanilla wafer crumbs
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon fine sea salt
• 8 ounces cream cheese, softened
• 1/3 cup pure maple syrup
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream, cold
• 1 cup chopped toasted pecans
• 1/2 cup thick salted caramel sauce, plus extra for drizzling
• Flaky sea salt, for finishing

Instructions:

1. Crust time: Mix wafer crumbs, melted butter, and salt. Press into a parchment-lined 8×8-inch pan. Chill 15 minutes.
2. Make the maple layer: Beat cream cheese, maple syrup, powdered sugar, and vanilla until silky. Whip the cream to soft peaks, then fold into the cream cheese mixture.
3. Assemble: Spread half the maple filling over the crust. Sprinkle half the pecans and drizzle half the caramel. Repeat with remaining filling, pecans, and caramel.
4. Chill: Cover and refrigerate for at least 4 hours, until set. Slice into bars and finish with a pinch of flaky salt.

These bars love a pile of whipped cream or a scoop of vanilla ice cream. No maple syrup? Use honey and add a drop of maple extract if you have it. You can swap pecans for walnuts or hazelnuts—just toast them first for maximum flavor.

3. Cranberry-Orange Fool That’s Festive in 15 Minutes

Bright, tangy, and beautifully swirled, this dessert looks fancy but takes almost no time. It’s light enough to enjoy after a heavy meal, and the citrus perfumes the whole thing. If you’ve got cranberry sauce on hand, you’re already halfway there.

Ingredients:

• 1 1/2 cups cranberry sauce (homemade or whole-berry canned)
• 1 tablespoon orange zest
• 2 tablespoons orange juice
• 2 tablespoons honey or sugar (optional, to taste)
• 1 1/2 cups cold heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Candied orange peel or chopped pistachios, for garnish (optional)

Instructions:

1. Flavor the cranberry: Stir cranberry sauce with orange zest, orange juice, and sweetener if needed. It should be tart-sweet and spoonable.
2. Whip it: Whip heavy cream with powdered sugar and vanilla to soft peaks.
3. Fold and swirl: Gently fold two-thirds of the cranberry mixture into the whipped cream, leaving streaks. Spoon into glasses and swirl a little extra cranberry on top.
4. Chill briefly: Refrigerate 30–60 minutes for the flavors to mingle.

Top with pistachios or candied peel for crunch. For a deeper hit of orange, add a splash of Grand Marnier to the cranberry. Want it dairy-free? Use coconut whipped cream—seriously good with citrus.

4. Bourbon Chocolate Pudding Pie With Pretzel Crunch

Decadent chocolate pudding meets salty pretzel crust, and a whisper of bourbon makes it holiday-level special. It’s rich without being heavy, and the texture is pure silk. If you’ve got chocolate lovers at the table, this is their moment.

Ingredients:

• 2 cups pretzel crumbs (finely crushed)
• 7 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
• 1/4 teaspoon fine sea salt
• 2 1/2 cups whole milk, divided
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 6 ounces semisweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1–2 tablespoons bourbon (optional)
• 1 cup cold heavy cream
• 1 tablespoon powdered sugar

Instructions:

1. Crust prep: Mix pretzel crumbs, butter, brown sugar, and salt. Press into a 9-inch pie dish. Chill 20 minutes.
2. Make the pudding: In a saucepan, whisk 2 cups milk, sugar, cocoa, cornstarch, and salt until smooth. Cook over medium heat, whisking, until thick and bubbling, 5–7 minutes.
3. Finish with chocolate: Remove from heat. Whisk in chocolate, 2 tablespoons butter, vanilla, and bourbon. Whisk in remaining 1/2 cup cold milk to loosen if needed.
4. Assemble: Pour warm pudding into the crust. Press plastic wrap directly onto the surface and chill until set, about 4 hours.
5. Top: Whip cream with powdered sugar to soft peaks. Spread or pipe over the chilled pie.

Garnish with shaved chocolate or extra crushed pretzels. Skip the bourbon for a family-friendly version, or swap with espresso for depth. This pie slices cleaner if you chill it overnight—worth the wait.

5. No-Bake Apple Pie Parfaits With Cinnamon Crunch

These parfaits pack classic apple pie vibes without a single slice to fuss over. They’re layered with cinnamon apples, tangy cream, and a crunchy cookie crumble that stays crisp. Perfect for individual servings and portion control—if you can stop at one.

Ingredients:

• 4 medium apples, peeled and diced (Honeycrisp or Gala)
• 2 tablespoons lemon juice
• 3 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Pinch of salt
• 1 tablespoon unsalted butter (optional, for richness)
• 1 cup cinnamon sugar cookies or graham crackers, crushed
• 1 tablespoon melted butter (for the crumble)
• 8 ounces cream cheese, softened
• 1/2 cup Greek yogurt (or sour cream)
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 3/4 cup cold heavy cream

Instructions:

1. Apple layer: Toss apples with lemon juice, brown sugar, cinnamon, nutmeg, and salt. Microwave 2–3 minutes or sauté briefly until just tender. Stir in 1 tablespoon butter if using. Cool completely.
2. Crunch time: Mix cookie crumbs with melted butter until sandy.
3. Cream layer: Beat cream cheese, yogurt, powdered sugar, and vanilla until smooth. Whip the cream to soft peaks and fold in.
4. Assemble: Layer crumbs, cream, apples, and repeat in 6–8 glasses. Finish with crumbs on top.

Serve chilled with a drizzle of caramel sauce. Add a splash of apple brandy to the apples for grown-ups. For a lighter take, swap the cream layer for vanilla yogurt—still dreamy, just less rich.

6. Sweet Potato Mousse With Toasted Marshmallow Topping

All the nostalgic sweet potato casserole flavors, flipped into a silky dessert. It’s airy and spiced with a toasty marshmallow cap that makes people grin. The best part? It’s make-ahead and stunning in little cups or one big bowl.

Ingredients:

• 1 1/2 cups mashed cooked sweet potato (well chilled; canned puree works)
• 4 ounces cream cheese, softened
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves or allspice
• Pinch of salt
• 1 cup cold heavy cream
• 1 tablespoon powdered sugar
• 2 cups mini marshmallows
• Crushed pecans, for garnish (optional)

Instructions:

1. Base: Beat sweet potato, cream cheese, brown sugar, vanilla, spices, and salt until smooth and fluffy.
2. Lighten: Whip cream with powdered sugar to soft peaks; fold into the sweet potato mixture until airy.
3. Top: Spoon into glasses or a serving dish. Cover the surface with mini marshmallows.
4. Toast: Carefully toast marshmallows with a kitchen torch until golden. If you don’t have one, skip toasting or briefly pass under a high-heat broiler while keeping the mousse as cold as possible—only if your vessel is broiler-safe.

Finish with chopped pecans for crunch. A splash of bourbon or maple syrup in the mousse adds depth. If you prefer lighter sweetness, swap some marshmallows for a dollop of whipped cream dusted with cinnamon.

7. Gingerbread Tiramisu That Brings Down the House

Classic tiramisu gets a holiday makeover with ginger cookies, cozy spices, and a kiss of molasses. It’s layered, luscious, and somehow tastes even better the next day. You can build it in a trifle bowl for drama or a simple dish for easy slicing.

Ingredients:

• 10 ounces crisp gingersnap cookies (or soft gingerbread for a cakier texture)
• 1 cup strong coffee, cooled
• 2 tablespoons molasses
• 2 tablespoons dark rum or brandy (optional)
• 8 ounces mascarpone cheese, softened
• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/4 cups cold heavy cream
• Cocoa powder and crushed gingersnaps, for topping

Instructions:

1. Flavor bath: Combine coffee, molasses, and rum/brandy if using. Set aside.
2. Cream layer: Beat mascarpone, cream cheese, powdered sugar, vanilla, cinnamon, and nutmeg until smooth. Whip cream to soft peaks and fold in.
3. Layer: Quickly dip gingersnaps into the coffee mixture and arrange in an 8×8-inch dish. Spread half the cream mixture over. Repeat with another dipped cookie layer and remaining cream.
4. Finish: Dust generously with cocoa powder and sprinkle crushed gingersnaps on top. Chill at least 6 hours.

Serve in squares or scoop it like a trifle—no wrong answers. Swap coffee with chai for a spiced twist. If using soft gingerbread, dip lightly or skip dipping; it softens fast.

8. Eggnog Panna Cotta With Nutmeg Whip and Cookie Crumble

This panna cotta is creamy, gently spiced, and refreshingly light compared to heavy pies. It sets up in cute glasses and tastes like the holidays without the eggnog overload. Plus, panna cotta looks fancy with almost zero effort—win-win.

Ingredients:

• 1 packet (2 1/4 teaspoons) unflavored gelatin
• 2 tablespoons cold water
• 1 1/2 cups eggnog (store-bought or homemade)
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of ground nutmeg
• 1/2 cup crushed shortbread or vanilla wafers
• 3/4 cup cold heavy cream (for whip)
• 1 tablespoon powdered sugar
• 1/4 teaspoon ground nutmeg, plus extra for dusting

Instructions:

1. Bloom gelatin: Sprinkle gelatin over cold water in a small bowl; let stand 5 minutes.
2. Warm base: In a saucepan, heat eggnog, 1 cup heavy cream, and sugar over medium until steaming but not boiling. Remove from heat, stir in vanilla and a pinch of nutmeg.
3. Dissolve: Stir in bloomed gelatin until fully dissolved. Strain through a fine sieve for ultra-smooth texture.
4. Set: Pour into 6–8 small glasses. Chill at least 4 hours until jiggly and set.
5. Top: Whip remaining cream with powdered sugar and nutmeg. Spoon on top, sprinkle cookie crumbs, and dust with a little extra nutmeg.

Want a boozy edge? Add a tablespoon of spiced rum to the base after dissolving the gelatin. For dairy-free, use a coconut milk nog and full-fat coconut milk; bloom the gelatin the same way and proceed. A cranberry compote spooned on top is also killer with the spices.

Make-Ahead Tips and Smart Swaps

Most of these desserts love a good chill. If you can make them the day before, do it. Cover tightly to prevent fridge smells from crashing the party. Need a gluten-free spread? Use GF cookies for crusts and crumbs, and double-check your thickeners. For nut-free menus, skip the pecans and use seeds or cookie crumbles for texture.

Serving Game Plan

Set up a simple dessert bar with small plates, spoons, and labels. Add little bowls of toppings: whipped cream, candied nuts, caramel, shaved chocolate, and fresh berries. Keep a citrus zester and cinnamon shaker nearby for those last-minute chef-y flourishes. Trust me, it makes everything feel restaurant-level.

The best part? With these eight no-bake wonders, your oven gets a break and you get your time (and sanity) back. Mix and match a few—one creamy, one chocolatey, one fruity—and you’ve got a Thanksgiving dessert lineup everyone will remember. Now go claim a corner of the fridge and get mixing. Happy no-baking!