Christmas is a time for joy, family, and of course, indulging in delicious treats! After a savory Christmas dinner, the anticipation for dessert reaches its peak. This year, elevate your holiday dessert game with these 10 decadent Christmas dessert recipes that are sure to impress your guests and create lasting memories. From classic favorites with a twist to innovative creations, there’s something here for every palate and skill level. Get ready to bake your way to a sweeter Christmas!
**1. Classic Christmas Yule Log (Bûche de Noël)**
The Yule Log, or Bûche de Noël, is a classic Christmas dessert that resembles a log, traditionally decorated with powdered sugar “snow,” meringue mushrooms, and chocolate shavings. It’s a showstopper both visually and in taste.
**Ingredients:**
* **For the Sponge Cake:**
* 6 large eggs, separated
* ¾ cup granulated sugar, divided
* 1 teaspoon vanilla extract
* ½ cup all-purpose flour
* ¼ cup unsweetened cocoa powder
* ¼ teaspoon salt
* **For the Chocolate Cream Filling:**
* 1 ½ cups heavy cream
* 6 ounces bittersweet chocolate, chopped
* ¼ cup powdered sugar, sifted
* 1 teaspoon vanilla extract
* **For the Chocolate Ganache:**
* 8 ounces bittersweet chocolate, chopped
* 1 cup heavy cream
* **For Decoration (Optional):**
* Powdered sugar
* Meringue mushrooms
* Chocolate shavings
* Fresh berries
* Rosemary sprigs
**Instructions:**
1. **Prepare the Sponge Cake:** Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides. This is crucial for easy removal.
2. In a large bowl, beat egg yolks with ½ cup of granulated sugar until pale and thick. Add vanilla extract and mix well.
3. In a separate clean bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup of granulated sugar and continue beating until stiff, glossy peaks form.
4. Gently fold one-third of the egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites, being careful not to deflate them.
5. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually sift the dry ingredients over the egg mixture and gently fold until just combined. Be careful not to overmix.
6. Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar. This will prevent the cake from sticking.
8. Once the cake is baked, immediately invert it onto the prepared towel. Gently peel off the parchment paper. Starting from one short end, carefully roll the cake up with the towel. Let it cool completely in the rolled-up position. This is essential for creating the log shape without cracking.
9. **Prepare the Chocolate Cream Filling:** While the cake is cooling, prepare the chocolate cream filling. In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the chocolate. Remove from heat and let it cool slightly.
10. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the cooled melted chocolate into the whipped cream until well combined.
11. **Assemble the Yule Log:** Carefully unroll the cooled cake. Spread the chocolate cream filling evenly over the cake. Re-roll the cake tightly without the towel.
12. Trim both ends of the log diagonally to create a more natural log appearance. Reserve the trimmed pieces.
13. **Prepare the Chocolate Ganache:** Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until just simmering. Pour the hot cream over the chocolate and let it sit for a minute to soften the chocolate. Then, whisk until smooth and glossy.
14. **Frost the Yule Log:** Place the Yule Log on a serving platter. Frost the entire log with the chocolate ganache, using a fork to create a bark-like texture. Attach the reserved trimmed pieces to the sides of the log with ganache to create branches.
15. **Decorate (Optional):** Dust the log with powdered sugar for a snowy effect. Decorate with meringue mushrooms, chocolate shavings, fresh berries, and rosemary sprigs as desired.
16. Refrigerate the Yule Log for at least 2 hours before serving. This allows the flavors to meld and the ganache to set.
**2. Gingerbread Cheesecake Bars**
These Gingerbread Cheesecake Bars offer a delightful combination of the spicy warmth of gingerbread and the creamy richness of cheesecake. They’re perfect for slicing and sharing at holiday gatherings.
**Ingredients:**
* **For the Gingerbread Crust:**
* 1 ½ cups gingersnap cookie crumbs
* 5 tablespoons unsalted butter, melted
* 2 tablespoons granulated sugar
* **For the Cheesecake Filling:**
* 24 ounces cream cheese, softened
* 1 cup granulated sugar
* ½ cup sour cream
* 2 large eggs
* 2 tablespoons molasses
* 1 teaspoon ground ginger
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground cloves
* ⅛ teaspoon ground nutmeg
* 1 teaspoon vanilla extract
**Instructions:**
1. **Prepare the Gingerbread Crust:** Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift the bars out after baking.
2. In a medium bowl, combine the gingersnap cookie crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of the prepared baking pan to create an even crust.
3. Bake the crust for 8-10 minutes, or until lightly golden. Let it cool slightly while you prepare the cheesecake filling.
4. **Prepare the Cheesecake Filling:** In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue beating until well combined.
5. Add the sour cream and beat until smooth. Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
6. Stir in the molasses, ground ginger, ground cinnamon, ground cloves, ground nutmeg, and vanilla extract until well combined. The mixture should be smooth and fragrant.
7. Pour the cheesecake filling over the pre-baked gingerbread crust and spread evenly.
8. Bake for 30-35 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. This is important to prevent cracking.
9. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gradual cooling process helps prevent cracking.
10. Remove the cheesecake from the oven and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before slicing and serving. This allows the cheesecake to set completely and develop its flavor.
11. Use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into squares and serve. You can garnish with a dusting of powdered sugar or a dollop of whipped cream.
**3. Peppermint Bark Brownies**
These Peppermint Bark Brownies are a festive and flavorful twist on classic brownies. The combination of rich chocolate, cool peppermint, and crunchy candy canes is simply irresistible.
**Ingredients:**
* **For the Brownies:**
* ½ cup (1 stick) unsalted butter
* 1 cup granulated sugar
* ¾ cup unsweetened cocoa powder
* ¼ teaspoon salt
* 1 teaspoon vanilla extract
* 2 large eggs
* ½ cup all-purpose flour
* **For the Peppermint Bark Topping:**
* 8 ounces semi-sweet chocolate chips
* 1 teaspoon peppermint extract
* ½ cup crushed peppermint candies
**Instructions:**
1. **Prepare the Brownies:** Preheat oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift the brownies out after baking.
2. In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the granulated sugar, cocoa powder, and salt until well combined. The mixture will be slightly grainy.
3. Stir in the vanilla extract. Add the eggs one at a time, beating well after each addition. The batter should be smooth and glossy.
4. Stir in the flour until just combined. Be careful not to overmix.
5. Pour the brownie batter into the prepared baking pan and spread evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Be careful not to overbake.
7. Let the brownies cool completely in the pan.
8. **Prepare the Peppermint Bark Topping:** While the brownies are cooling, prepare the peppermint bark topping. In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the chocolate chips, stirring occasionally until smooth.
9. Remove from heat and stir in the peppermint extract.
10. Pour the melted chocolate over the cooled brownies and spread evenly.
11. Sprinkle the crushed peppermint candies over the chocolate.
12. Refrigerate the brownies for at least 30 minutes, or until the chocolate is set.
13. Use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve. The peppermint bark topping will crack slightly when you cut the brownies, which adds to the rustic charm.
**4. Cranberry Bliss Bars (Starbucks Copycat)**
These Cranberry Bliss Bars are a beloved Starbucks holiday treat. They feature a tangy cranberry cream cheese frosting and a hint of orange zest, making them a perfect balance of sweet and tart.
**Ingredients:**
* **For the Bars:**
* 1 ½ cups all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ¼ teaspoon salt
* ½ cup (1 stick) unsalted butter, softened
* ¾ cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup dried cranberries, roughly chopped
* ½ cup white chocolate chips
* **For the Cranberry Cream Cheese Frosting:**
* 4 ounces cream cheese, softened
* ¼ cup (½ stick) unsalted butter, softened
* 2 cups powdered sugar, sifted
* 2 tablespoons orange juice
* 1 teaspoon orange zest
* ½ cup dried cranberries, roughly chopped, for garnish
**Instructions:**
1. **Prepare the Bars:** Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift the bars out after baking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Stir in the chopped dried cranberries and white chocolate chips.
6. Pour the batter into the prepared baking pan and spread evenly.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bars cool completely in the pan.
9. **Prepare the Cranberry Cream Cheese Frosting:** While the bars are cooling, prepare the cranberry cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
10. Gradually add the powdered sugar, beating until light and fluffy. Stir in the orange juice and orange zest.
11. Spread the frosting evenly over the cooled bars.
12. Sprinkle the chopped dried cranberries over the frosting.
13. Refrigerate the bars for at least 30 minutes before cutting into squares and serving. This allows the frosting to set.
**5. Eggnog Crème Brûlée**
This Eggnog Crème Brûlée is a sophisticated and festive dessert that will impress your guests. The creamy eggnog custard is topped with a brittle caramelized sugar crust, creating a delightful contrast of textures and flavors.
**Ingredients:**
* 4 cups heavy cream
* 1 cup eggnog
* 8 large egg yolks
* ½ cup granulated sugar, plus extra for brûléeing
* ¼ teaspoon ground nutmeg
* ¼ teaspoon ground cinnamon
* Pinch of salt
**Instructions:**
1. Preheat oven to 300°F (150°C). Arrange six 6-ounce ramekins in a baking pan.
2. In a medium saucepan, combine the heavy cream and eggnog. Heat over medium heat until just simmering, but do not boil.
3. In a large bowl, whisk together the egg yolks, sugar, nutmeg, cinnamon, and salt until pale and slightly thickened.
4. Gradually whisk the hot cream mixture into the egg yolk mixture, tempering the eggs to prevent them from scrambling.
5. Strain the custard through a fine-mesh sieve to remove any lumps or bits of cooked egg.
6. Pour the custard into the ramekins.
7. Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins. This creates a water bath, which helps the custard cook evenly and prevents it from cracking.
8. Bake for 45-55 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
9. Remove the ramekins from the water bath and let them cool completely at room temperature. Then, cover them with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
10. Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar, creating a hard, brittle crust. Alternatively, you can broil the custards in the oven for a few minutes, watching carefully to prevent burning.
11. Let the caramelized sugar cool and harden slightly before serving. The contrast between the cold custard and the warm, crunchy sugar is heavenly.
**6. Chocolate Peppermint Cupcakes**
These Chocolate Peppermint Cupcakes are a delightful combination of rich chocolate and refreshing peppermint. They’re perfect for holiday parties or as a sweet treat for yourself.
**Ingredients:**
* **For the Cupcakes:**
* 1 ½ cups all-purpose flour
* ¾ cup unsweetened cocoa powder
* 1 ½ teaspoons baking powder
* ¾ teaspoon baking soda
* ¾ teaspoon salt
* 1 ½ cups granulated sugar
* ¾ cup vegetable oil
* 1 ½ teaspoons vanilla extract
* 1 ½ cups buttermilk
* 2 large eggs
* ¾ cup hot coffee
* **For the Peppermint Buttercream Frosting:**
* 1 cup (2 sticks) unsalted butter, softened
* 4 cups powdered sugar, sifted
* ¼ cup heavy cream
* 1 teaspoon peppermint extract
* Red food coloring (optional)
* Crushed peppermint candies, for garnish
**Instructions:**
1. **Prepare the Cupcakes:** Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the sugar, oil, vanilla extract, buttermilk, and eggs. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
4. Stir in the hot coffee. The batter will be thin.
5. Fill the cupcake liners about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
8. **Prepare the Peppermint Buttercream Frosting:** While the cupcakes are cooling, prepare the peppermint buttercream frosting. In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
9. Gradually add the powdered sugar, beating until well combined. Add the heavy cream and peppermint extract and beat until smooth and creamy.
10. If desired, add a few drops of red food coloring to tint the frosting pink or red.
11. Frost the cooled cupcakes with the peppermint buttercream frosting. Garnish with crushed peppermint candies.
**7. Sugar Plum Fairy Tart**
Inspired by the classic ballet, this Sugar Plum Fairy Tart is a delightful combination of sweet plums, warm spices, and a buttery crust. It’s a sophisticated and elegant dessert that’s perfect for a special occasion.
**Ingredients:**
* **For the Crust:**
* 1 ¼ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) unsalted butter, cold and cubed
* ¼ cup ice water
* **For the Filling:**
* 1 ½ pounds ripe plums, pitted and sliced
* ½ cup granulated sugar
* 2 tablespoons cornstarch
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* ¼ teaspoon ground cloves
* 1 tablespoon lemon juice
* 2 tablespoons unsalted butter, cubed
**Instructions:**
1. **Prepare the Crust:** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
3. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. **Prepare the Filling:** While the dough is chilling, prepare the filling. In a large bowl, combine the sliced plums, sugar, cornstarch, cinnamon, nutmeg, and cloves. Stir in the lemon juice.
5. **Assemble the Tart:** Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges of the dough and crimp the edges.
6. Pour the plum filling into the tart crust. Dot the filling with the cubed butter.
7. Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
8. Let the tart cool completely before serving. You can garnish with a dusting of powdered sugar or a dollop of whipped cream.
**8. Cranberry Orange Bundt Cake**
This Cranberry Orange Bundt Cake is a moist and flavorful cake that’s perfect for the holidays. The combination of tart cranberries and bright orange zest is simply irresistible.
**Ingredients:**
* 3 cups all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened
* 2 cups granulated sugar
* 4 large eggs
* 1 teaspoon vanilla extract
* 1 cup sour cream
* ½ cup orange juice
* 2 tablespoons orange zest
* 1 ½ cups fresh or frozen cranberries, roughly chopped
* **For the Orange Glaze (Optional):**
* 2 cups powdered sugar, sifted
* ¼ cup orange juice
* 1 teaspoon orange zest
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a small bowl, whisk together the sour cream, orange juice, and orange zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
6. Fold in the chopped cranberries.
7. Pour the batter into the prepared Bundt pan and spread evenly.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
10. **Prepare the Orange Glaze (Optional):** While the cake is cooling, prepare the orange glaze. In a medium bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth.
11. Drizzle the glaze over the cooled cake.
**9. Gingerbread Truffles**
These Gingerbread Truffles are a bite-sized delight that captures the essence of Christmas. They’re easy to make and perfect for gifting or serving at holiday parties.
**Ingredients:**
* 1 package (8 ounces) cream cheese, softened
* 3 cups gingersnap cookie crumbs
* ½ cup powdered sugar, sifted
* 1 teaspoon ground ginger
* ½ teaspoon ground cinnamon
* ¼ teaspoon ground cloves
* 1 cup semi-sweet chocolate chips, melted
* Sprinkles or chopped nuts, for decoration
**Instructions:**
1. In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Add the gingersnap cookie crumbs, powdered sugar, ginger, cinnamon, and cloves. Mix until well combined.
3. Roll the mixture into 1-inch balls.
4. Dip each truffle into the melted chocolate, coating it completely.
5. Sprinkle with sprinkles or chopped nuts before the chocolate sets.
6. Refrigerate the truffles for at least 30 minutes, or until the chocolate is set.
**10. Peppermint Hot Chocolate Fudge**
This Peppermint Hot Chocolate Fudge is a creamy, decadent treat that combines the comforting flavors of hot chocolate with the refreshing coolness of peppermint. It’s perfect for gifting or enjoying by the fireplace.
**Ingredients:**
* 3 cups granulated sugar
* ¾ cup (1 ½ sticks) unsalted butter
* ⅔ cup evaporated milk
* 12 ounces semi-sweet chocolate chips
* 7 ounces marshmallow crème
* 1 teaspoon vanilla extract
* ½ teaspoon peppermint extract
* ½ cup crushed peppermint candies
**Instructions:**
1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift the fudge out after it sets.
2. In a medium saucepan, combine the sugar, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture comes to a full rolling boil.
3. Continue to boil for 5 minutes, stirring constantly. Use a candy thermometer to ensure the mixture reaches 235°F (113°C).
4. Remove from heat and stir in the chocolate chips, marshmallow crème, vanilla extract, and peppermint extract until smooth.
5. Stir in the crushed peppermint candies.
6. Pour the fudge into the prepared baking pan and spread evenly.
7. Refrigerate the fudge for at least 2 hours, or until it is set.
8. Use the parchment paper overhang to lift the fudge out of the pan. Cut into squares and serve. Enjoy your festive Christmas desserts!
These 10 Christmas dessert recipes offer a variety of flavors and textures to delight your holiday guests. Whether you’re a seasoned baker or a beginner, you’ll find something to satisfy your sweet tooth and create lasting memories this Christmas season. Happy baking!