9 Easy Christmas Desserts for Busy Bakers That Taste Like Holiday Magic

By Brandon D / October 3, 2025

You’ve got gifts to wrap, playlists to curate, and people to hug—so let’s keep dessert easy and unforgettable. These nine Christmas treats deliver big holiday flavor with minimal fuss, using shortcuts and smart techniques that actually work. Think rich chocolate, cozy spice, tangy cranberry, and creamy peppermint—all done fast, with pantry staples and a few clever swaps.

Short, punchy, and festive. That’s the vibe. Ready to bake, chill, melt, and whip your way to holiday hero status?

1. No-Fuss Peppermint Bark That Disappears in Minutes

This is the ultimate low-effort crowd-pleaser: glossy chocolate, crunchy candy canes, and that fresh peppermint pop. It looks like a fancy gift-shop treat, but it comes together in 15 minutes—no oven, no drama. Perfect for gifting, snacking, or setting out with hot cocoa.

Ingredients:

• 12 oz semisweet chocolate, chopped (or chips)
• 12 oz white chocolate, chopped (or chips)
• 1 tsp refined coconut oil, divided (optional, for shine)
• 1/2 tsp peppermint extract
• 6 candy canes, crushed (about 1/2 cup)
• Pinch of flaky sea salt (optional)

Instructions:

1. Line a baking sheet with parchment paper. Melt the semisweet chocolate with 1/2 tsp coconut oil in the microwave in 20–30 second bursts, stirring between each until smooth.
2. Spread the semisweet layer into a 9×12-inch rectangle, about 1/4-inch thick. Chill 5–7 minutes until just set but still slightly tacky.
3. Melt the white chocolate with remaining coconut oil the same way. Stir in peppermint extract.
4. Pour the white chocolate over the dark layer and gently spread. Sprinkle crushed candy canes and flaky salt on top.
5. Chill 20–30 minutes until firm. Break into shards.

Serve on a holiday tray or package in clear bags with ribbon. For variations, try a drizzle of dark chocolate on top, or swirl the layers for a marbled look. Pro tip: Use good-quality chocolate bars if you want a super snappy bark.

2. Gingerbread Cheesecake Bars With Shortcut Crust

All the cozy spice of gingerbread meets creamy cheesecake—without wrestling a springform pan. These bars bake evenly, cut cleanly, and taste like sleigh bells and fireplace nights. They’re party-friendly and pack nicely for potlucks.

Ingredients:

• 2 cups gingersnap cookie crumbs
• 5 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1/3 cup brown sugar
• 1/4 cup sour cream
• 3 large eggs
• 2 tbsp molasses
• 1 1/2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F. Line a 9×13-inch pan with parchment, leaving overhang. Mix gingersnap crumbs with melted butter and press firmly into the pan. Bake 8 minutes; cool slightly.
2. Beat cream cheese, sugars, and sour cream until smooth. Add eggs one at a time, scraping the bowl. Mix in molasses, spices, vanilla, and salt until just combined.
3. Pour over crust. Tap pan to release air bubbles. Bake 30–35 minutes, until the center wobbles slightly but isn’t runny.
4. Cool to room temp, then chill at least 3 hours. Slice into bars.

Top with whipped cream and a dusting of cinnamon. Want extra sparkle? Drizzle with caramel sauce or scatter crushed gingersnaps on top. If your kitchen’s warm, chill the bars well before slicing for those clean, bakery-style edges.

3. Cranberry Orange Sheet-Pan Blondies With White Chocolate

These blondies taste like a bakery cookie and a holiday cake had a very delicious baby. Bright orange zest cuts through buttery sweetness, while tart cranberries and white chocolate make every bite pop. Bonus: They bake in one pan and feed a crowd.

Ingredients:

• 1 cup unsalted butter, melted and cooled slightly
• 1 1/2 cups light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs + 1 egg yolk
• 2 tsp vanilla extract
• Zest of 2 oranges
• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 cup dried cranberries
• 1 cup white chocolate chips
• 1/2 cup chopped pecans (optional)

Instructions:

1. Preheat oven to 350°F. Line a 9×13-inch pan with parchment. Whisk melted butter with both sugars until glossy.
2. Whisk in eggs and yolk, vanilla, and orange zest until smooth.
3. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Fold into wet mixture until just combined. Stir in cranberries, white chocolate, and pecans.
4. Spread evenly in the pan. Bake 22–26 minutes, until edges are golden and center is set but soft. Cool before slicing.

Serve with a dusting of powdered sugar or a quick orange glaze. Swap dried cherries for cranberries or add a splash of orange juice for extra zing. These freeze beautifully, so stash a few squares for later—you’ll thank yourself.

4. 10-Minute Eggnog Panna Cotta (No-Bake, Maximum Cheer)

Silky, custardy, and wildly easy, this panna cotta tastes like classic eggnog without any stovetop drama. You stir, pour, chill, and boom—holiday elegance. It’s a perfect make-ahead dessert for when the oven is busy with ham and rolls.

Ingredients:

• 1 packet (2 1/4 tsp) unflavored gelatin
• 1/4 cup cold water
• 2 cups store-bought eggnog
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp ground nutmeg, plus more for topping
• Pinch of cinnamon
• Optional: 1–2 tbsp rum or bourbon (adults only)

Instructions:

1. Sprinkle gelatin over cold water in a small bowl; let bloom 5 minutes.
2. In a saucepan, warm eggnog, cream, and sugar over medium heat until steaming (don’t boil). Stir in bloomed gelatin until dissolved.
3. Remove from heat; add vanilla, nutmeg, cinnamon, and optional rum/bourbon. Strain for extra smoothness.
4. Pour into 6–8 small glasses or ramekins. Chill 4 hours, until set.

Top with whipped cream and a dusting of nutmeg. For a festive twist, spoon on cranberry compote or pomegranate seeds. If you love a firmer set, add an extra 1/2 tsp gelatin; if you prefer a softer spoonable texture, reduce by 1/2 tsp.

5. One-Bowl Hot Cocoa Brownie Cookies With Peppermint Drizzle

These cookies taste like a mug of hot chocolate and a brownie teamed up. They’re chewy, fudgy, and deeply chocolatey—no mixer required. The peppermint drizzle makes them holiday-worthy without extra effort.

Ingredients:

• 1/2 cup unsalted butter
• 8 oz semisweet chocolate, chopped
• 2/3 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp espresso powder (optional)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup mini chocolate chips
• 1 cup mini marshmallows (freeze 15 minutes first)
• 1/2 cup white chocolate chips, melted (for drizzle)
• 1/4 tsp peppermint extract (for drizzle)
• Crushed candy canes for topping

Instructions:

1. Melt butter and chopped chocolate in the microwave in 20–30 second bursts until smooth. Whisk in sugars, then eggs and vanilla.
2. Fold in flour, cocoa, espresso powder, baking powder, and salt until just combined. Stir in mini chocolate chips.
3. Chill dough 20 minutes. Preheat oven to 350°F and line baking sheets with parchment.
4. Scoop tablespoon-size mounds, spacing well. Press 2–3 frozen mini marshmallows into each mound. Bake 9–11 minutes until edges are set and centers look soft.
5. Cool completely. Mix melted white chocolate with peppermint extract and drizzle over cookies. Sprinkle crushed candy canes.

Serve with—you guessed it—hot cocoa. Swap marshmallows for chopped Andes mints or skip the drizzle and dust with powdered sugar for a snow-kissed look. If your dough spreads too much, chill it another 10–15 minutes.

6. Caramel Apple Upside-Down Puff Pastry Tart

Fancy looks, zero stress. Store-bought puff pastry meets caramelized apples for a dessert that feels like a Parisian bakery run (minus the flight). Quick caramel, sliced apples, and a buttery lid—then flip for the big reveal.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 3 large apples (Honeycrisp or Granny Smith), peeled, cored, sliced 1/4-inch
• 4 tbsp unsalted butter
• 1/2 cup granulated sugar
• 2 tbsp water
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp cardamom (optional)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Flour for rolling
• Whipped cream or vanilla ice cream, to serve

Instructions:

1. Preheat oven to 400°F. Roll puff pastry to slightly larger than a 10-inch ovenproof skillet; prick with a fork and chill while you make the caramel.
2. In the skillet, heat sugar and water over medium heat until amber. Remove from heat; stir in butter, salt, cinnamon, cardamom, vanilla, and lemon juice.
3. Arrange apple slices over caramel in concentric circles. Cook on medium 5–7 minutes to soften slightly.
4. Lay puff pastry over apples, tucking edges down the sides. Bake 20–25 minutes until golden and puffed.
5. Cool 5 minutes, then invert onto a serving plate. Mind the hot caramel.

Serve warm with ice cream. Add chopped toasted pecans under the pastry for crunch, or drizzle with salted caramel if you’re feeling extra. If your caramel sets too firm, gently warm the skillet on low before inverting.

7. Chocolate-Dipped Shortbread Wreaths With Holiday Sprinkles

Buttery, crisp, and impossibly charming—these shortbread cookies are dressy without demanding much from you. The dough comes together fast, holds its shape, and practically begs for sprinkles. Perfect for cookie boxes and kid helpers.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 6 oz dark or milk chocolate, melted
• Holiday sprinkles or crushed pistachios

Instructions:

1. Cream butter with powdered and granulated sugars until smooth. Mix in vanilla, then flour and salt until a soft dough forms.
2. Divide dough in half. Shape into two logs about 1 1/2 inches thick. Chill 45–60 minutes until firm.
3. Preheat oven to 325°F. Slice 1/4-inch rounds and use a small cutter to remove the centers (or poke a hole with a piping tip) to make wreaths. Place on parchment-lined sheets.
4. Bake 12–15 minutes until just starting to color at the edges. Cool completely.
5. Dip half of each cookie in melted chocolate and add sprinkles or pistachios. Let set.

For flavor twists, add 1 tsp lemon zest or 1/2 tsp almond extract. If you don’t want wreaths, skip the hole and do classic rounds. Pro tip: Don’t overbake—shortbread should be pale with golden edges for that perfect tender snap.

8. Lazy-Baker Tiramisu Trifles (Individual Cups, Big Applause)

All the creamy, coffee-kissed magic of tiramisu without any delicate layering stress. These mini trifles assemble in minutes and chill while you do literally anything else. They’re fancy enough for Christmas Eve and forgiving enough for weeknight dessert.

Ingredients:

• 1 cup strong coffee or espresso, cooled
• 2 tbsp coffee liqueur or dark rum (optional)
• 8 oz mascarpone, softened
• 1 cup cold heavy cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 24–30 ladyfingers (store-bought)
• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings (optional)

Instructions:

1. Mix coffee with liqueur or rum. In a bowl, beat cold cream with powdered sugar and vanilla to soft peaks. Fold in mascarpone until smooth.
2. Quickly dip ladyfingers in coffee (don’t soak). Layer in glasses: coffee-dipped ladyfingers, mascarpone cream, dust of cocoa. Repeat.
3. Chill at least 2 hours, up to overnight. Dust with cocoa and add chocolate shavings before serving.

Swap the coffee for hot cocoa if serving kids, or add a layer of raspberries for a tart twist. You can make one big trifle instead of individual cups—just keep the dip quick to avoid soggy layers. Seriously, this one always gets recipe requests.

9. Maple Pecan Bread Pudding With Cinnamon Glaze

Warm, custardy, and loaded with toasty pecans, this is the coziest way to rescue stale bread. It’s hands-off and bakes up golden with crisp edges and a plush center. Breakfast dessert? Dessert dessert? We don’t judge.

Ingredients:

• 8 cups day-old brioche or challah, cubed
• 1 cup toasted pecans, roughly chopped
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup pure maple syrup
• 1/3 cup brown sugar
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted

For the Cinnamon Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk or cream
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish. Spread bread cubes and pecans in the dish.
2. Whisk eggs, milk, cream, maple syrup, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour over bread. Press gently to soak. Rest 10–15 minutes.
3. Drizzle with melted butter. Bake 35–45 minutes until puffed and set in the center.
4. Whisk glaze ingredients until smooth, adding milk to reach drizzly consistency. Pour over warm bread pudding.

Serve with a dollop of whipped cream or a scoop of cinnamon ice cream. Add dried cranberries to the custard for extra holiday flair or swap pecans for walnuts. Leftovers reheat like a dream—splash with cream and warm in the oven.

Tips For Staying Sane And Festive

• Batch your melts: Do chocolate-based recipes back-to-back to keep cleanup minimal.
• Lean on parchment: Line pans for smooth release and faster washing.
• Chill strategically: Make no-bake desserts the night before, then bake cookies day-of for that fresh-out-of-the-oven smell.
• Garnish smart: Powdered sugar, crushed candy canes, and store-bought caramel make anything look pro.

The holidays are busy, but dessert shouldn’t be stressful. These 9 easy Christmas desserts are proof you can bring the sparkle without losing your Saturday. Pick one (or three), tie on a festive apron, and get ready for compliments—you’ve got this.