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11 Easy 15-Minute Christmas Desserts Anyone Can Make Fast

The holidays get busy fast, but that doesn’t mean you have to skip dessert. Whether you’re hosting a last-minute gathering, need something sweet for a Christmas party, or simply want a quick treat to enjoy with family, these 15-minute Christmas desserts make holiday baking effortless.

Each recipe uses simple ingredients, minimal prep, and straightforward steps, so you can create festive, delicious sweets without spending hours in the kitchen.

From no-bake classics and shortcut treats to microwave-friendly goodies and fast stovetop sweets, this collection is designed for anyone who wants big holiday flavor with little time.

These recipes are perfect for beginners, great for kids to help with, and ideal for busy weeknights when you still want something special. Let’s dive into the easiest Christmas desserts you can make in just 15 minutes.

15-Minute Peppermint Bark

A fast, festive, no-bake Christmas dessert made from melted chocolate layered with crushed candy canes. Perfect for gifting, snacking, or adding to holiday treat trays.

Overview

Prep Time: 10 minutes
Set Time: 5 minutes (in fridge or freezer)
Total Time: 15 minutes
Servings: 10–12 pieces (depending on size)

Ingredients

Chocolate Layers

  • 1 cup semisweet chocolate chips
  • 1 cup white chocolate chips

Peppermint

  • 1/2 cup crushed candy canes
  • 1/4 teaspoon peppermint extract (optional)

Equipment

  • Baking sheet
  • Parchment paper
  • Microwave-safe bowls or double boiler
  • Spatula
  • Spoon for spreading

Step-by-Step Instructions

Step 1: Prepare the baking sheet

Line a baking sheet with parchment paper.
Smooth it flat so there are no wrinkles.
This makes removing the bark easier and ensures clean, even layers.

Step 2: Melt the semisweet chocolate

Place the semisweet chocolate chips in a microwave-safe bowl.
Heat for 30 seconds, stir, and continue heating in 15-second intervals until fully melted and smooth.
Stir thoroughly after each interval; residual heat will help finish melting.
If using a double boiler, melt over low heat while stirring continuously.

Step 3: Add peppermint extract (optional)

If you want a stronger peppermint flavor, stir 1/4 teaspoon peppermint extract into the melted semisweet chocolate.
Mix until fully incorporated.
Skip this step if you prefer a milder chocolate base.

Step 4: Spread the chocolate

Pour the melted semisweet chocolate onto the prepared baking sheet.
Use a spatula to spread it into a thin rectangle approximately 1/4 inch thick.
Aim for even thickness so the bark breaks cleanly and chills uniformly.

Step 5: Chill briefly

Place the baking sheet in the refrigerator for 2–3 minutes, or in the freezer for 1 minute.
Do not over-chill; the white chocolate needs to adhere to the semisweet layer.

Step 6: Melt the white chocolate

Place the white chocolate chips in a separate microwave-safe bowl.
Melt using 20–30 second intervals, stirring between each, until completely smooth.
White chocolate scorches easily, so do not overheat.
Stir until glossy and lump-free.

Step 7: Spread the white chocolate layer

Remove the chilled semisweet chocolate from the refrigerator.
Pour the melted white chocolate over it.
Use a clean spatula to gently spread the white chocolate across the entire surface.
Work quickly—white chocolate sets faster than dark chocolate.

Step 8: Add crushed candy canes

Sprinkle the crushed candy canes evenly over the white chocolate while it’s still warm.
Press very lightly with the back of a spoon so the candy adheres without sinking.
Use both fine and chunky pieces for texture and visual appeal.

Step 9: Final chilling

Place the baking sheet in the refrigerator for 5 minutes, or until fully set.
The bark should feel firm to the touch and lift easily from the parchment.

Step 10: Break into pieces

Remove the bark from the baking sheet and peel off the parchment.
Break it into irregular pieces using your hands or a chef’s knife.
Aim for a mix of large and small pieces for a natural look.

Additional Notes and Tips

Candy cane texture

If you prefer softer texture, crush the candy canes finely.
For more crunch, keep some pieces larger.

Chocolate quality

Higher-quality chocolate melts smoother and produces shinier bark.
If the chocolate seizes, add 1 teaspoon of coconut oil and stir until smooth.

Storage

Store in an airtight container at room temperature for up to 1 week.
If your kitchen is warm, keep in the refrigerator to prevent melting.

Variations

  • Swirl the two chocolates together for a marbled effect.
  • Add mini marshmallows for a “hot chocolate bark.”
  • Add chopped pretzels for salty crunch.

Gifting

Place bark pieces in clear cello bags or tins with parchment paper.
This dessert ships well and stays fresh long after preparation.

No-Bake Christmas Oreo Truffles

Soft, creamy Oreo centers coated in chocolate and decorated with festive sprinkles. No baking required, minimal ingredients, and perfect for holiday treat platters or gifts.

Overview

Prep Time: 15 minutes
Chill Time: 10 minutes (optional but recommended)
Total Time: 15–25 minutes
Servings: 18–24 truffles (depending on size)

Ingredients

Filling

  • 1 package Oreo cookies (regular, not double-stuffed)
  • 6–8 ounces cream cheese, softened

Coating

  • 1 1/2 cups white chocolate melting wafers or chips
  • 1 cup semisweet or milk chocolate wafers or chips

Decoration

  • Christmas sprinkles
  • Crushed candy canes (optional)
  • Melted chocolate for drizzling

Equipment

  • Food processor or plastic bag + rolling pin
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Fork or dipping tool

Step-by-Step Instructions

Step 1: Prepare the baking sheet

Line a baking sheet with parchment paper.
Set it aside within easy reach for placing finished truffles.

Step 2: Crush the Oreos

Place the entire package of Oreos (cookies and filling) into a food processor.
Pulse until the cookies form fine, even crumbs.
If you don’t have a processor, place Oreos in a zip-top bag and crush thoroughly with a rolling pin.
Ensure there are no large pieces, as they prevent a smooth truffle texture.

Step 3: Mix with cream cheese

Transfer the crushed Oreos into a mixing bowl.
Add the softened cream cheese.
Mix using a spatula or clean hands until the mixture becomes a uniform dough-like consistency.
The mixture should be soft, slightly sticky, and rollable.

Step 4: Shape the truffles

Scoop out small portions (about 1 tablespoon each) and roll into smooth balls using your hands.
Place each truffle ball onto the prepared baking sheet.
Repeat until all dough is used.
Truffles should be evenly sized for consistent coating.

Step 5: Quick chill (optional but improves dipping)

Place the baking sheet in the refrigerator for 10 minutes or the freezer for 5 minutes.
Chilled truffles hold their shape better when dipped in chocolate.

Step 6: Melt the white chocolate

Place white chocolate wafers or chips in a microwave-safe bowl.
Heat for 20–30 seconds, stir, and continue in 15-second intervals until completely melted and smooth.
White chocolate scorches easily, so stir frequently and avoid overheating.

Step 7: Dip the truffles

Using a fork or dipping tool, dip each chilled truffle into the melted white chocolate.
Tap the fork gently on the edge of the bowl to remove excess coating.
Place the coated truffle back onto the parchment-lined sheet.
Repeat until half the batch is coated.

Step 8: Melt the semisweet chocolate

Repeat the same melting process with the semisweet (or milk) chocolate.
Dip the remaining truffles and place back onto the baking sheet.

Step 9: Decorate immediately

While the chocolate coating is still wet, add Christmas sprinkles or crushed candy canes.
If using drizzle, microwave a small amount of leftover chocolate and use a spoon to create thin lines over the truffles.
Work quickly; melted chocolate sets fast.

Step 10: Final set

Allow truffles to rest at room temperature for 5–10 minutes until the coating is firm.
If you want faster setting, place the baking sheet in the refrigerator for 5 minutes.

Additional Notes and Tips

Cream cheese amount

Start with 6 ounces.
If the dough feels too dry or crumbly, add 1–2 more ounces gradually.

Oreo alternatives

Any chocolate sandwich cookie works.
Mint Oreos make a peppermint holiday version.
Golden Oreos produce a vanilla truffle variation.

Storage

Keep truffles in an airtight container in the refrigerator for up to 1 week.
They can also be frozen for up to 2 months.

Gifting

Place truffles in mini cupcake liners and arrange in tins or boxes.
Because they contain cream cheese, gift only if they will be refrigerated upon arrival.

Troubleshooting

  • If chocolate is too thick, add 1 teaspoon coconut oil.
  • If truffles crack when dipping, chill them less; overly cold centers can cause chocolate to harden too fast.
  • If truffles look uneven, roll with slightly damp palms for smoother balls.

Quick Gingerbread Mug Cake

A fast, warm, spiced Christmas dessert made entirely in the microwave. Soft, fragrant, and ready in minutes with classic gingerbread flavors of ginger, cinnamon, molasses, and brown sugar.

Overview

Prep Time: 5 minutes
Cook Time: 1–2 minutes
Total Time: 6–7 minutes
Servings: 1 mug cake

Ingredients

Dry Ingredients

  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of salt
  • 1/4 teaspoon baking powder

Wet Ingredients

  • 3 tablespoons milk
  • 1 tablespoon vegetable oil (or melted butter)
  • 1 tablespoon molasses
  • 1/4 teaspoon vanilla extract

Optional Toppings

  • Whipped cream
  • Powdered sugar
  • Vanilla ice cream
  • Crushed gingerbread cookies

Equipment

  • Microwave-safe mug (10–12 oz)
  • Small fork or spoon for mixing

Step-by-Step Instructions

Step 1: Choose the right mug

Select a microwave-safe mug that holds at least 10–12 ounces.
The cake rises during cooking, so avoid smaller mugs to prevent overflow.
A straight-sided mug works best for even cooking.

Step 2: Add dry ingredients

Add the flour, brown sugar, ginger, cinnamon, nutmeg, salt, and baking powder directly into the mug.
Use a fork to stir the dry ingredients thoroughly.
Ensure no clumps of brown sugar remain.
Mixing dry ingredients first ensures even distribution of spices.

Step 3: Add wet ingredients

Pour in the milk, vegetable oil, molasses, and vanilla extract.
Stir with the fork until the batter becomes smooth.
Scrape around the bottom and edges of the mug to incorporate all dry pockets.
The batter should be slightly thick but pourable.

Step 4: Check consistency

If the batter appears too thick (similar to cookie dough), add another teaspoon of milk.
If it seems too runny, sprinkle in a pinch of flour.
Proper consistency cooks more evenly in the microwave.

Step 5: Microwave the mug cake

Place the mug in the microwave.
Cook on high for 60–90 seconds depending on microwave strength.
Check the cake at 60 seconds; if the center looks slightly wet, microwave for an additional 10–15 seconds.
Do not overcook; the cake will continue to set for a few seconds after microwaving.

Step 6: Test for doneness

The top should look dry and spring back lightly when touched.
Insert a toothpick or clean fork into the center:

  • If it comes out clean or with a few crumbs, it’s done.
  • If it comes out wet, microwave for another 5–10 seconds.

Step 7: Cool slightly

Let the mug cake cool for 1–2 minutes.
This allows flavors to develop and prevents burning your mouth when tasting.
The texture will become softer and more cohesive as it rests.

Step 8: Add toppings (optional)

Top with whipped cream, powdered sugar, vanilla ice cream, or crushed cookies.
Each option complements the warm spices and enhances presentation.

Additional Notes and Tips

Mug coat tip

To prevent sticking, lightly grease the inside of the mug with oil or butter before mixing, though this is optional.

Microwave variations

All microwaves vary.
High-powered microwaves (1000+ watts) may only need 60–75 seconds.
Lower-powered microwaves may require up to 90 seconds.

Intensity of spice

Increase ginger or cinnamon by 1/8 teaspoon for a stronger gingerbread flavor.
Add a tiny pinch of cloves for deeper warmth.

Make-ahead option

Pre-mix several batches of the dry ingredients and store them in small jars or bags.
When ready to make, pour into a mug, add wet ingredients, and cook.

Serving suggestions

Serve immediately while warm for the best texture.
Pair with coffee, hot vanilla milk, or peppermint hot chocolate.

15-Minute Hot Chocolate Fudge

A rich, creamy, stovetop fudge inspired by classic hot chocolate. Made with chocolate chips, condensed milk, butter, and mini marshmallows for a smooth, melt-in-your-mouth Christmas dessert.

Overview

Prep Time: 5 minutes
Cook Time: 8–10 minutes
Total Time: 13–15 minutes
Servings: 20–24 small squares

Ingredients

Fudge Base

  • 2 cups semisweet chocolate chips
  • 1 cup milk chocolate chips (optional, for creamier flavor)
  • 1 can (14 ounces) sweetened condensed milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

Add-Ins & Toppings

  • 1 cup mini marshmallows
  • Optional: extra mini marshmallows for the top
  • Optional: crushed candy canes or chocolate shavings

Equipment

  • Medium saucepan
  • Rubber spatula
  • 8×8 inch baking pan
  • Parchment paper

Step-by-Step Instructions

Step 1: Prepare the pan

Line an 8×8 baking pan with parchment paper, leaving a slight overhang on two sides for easy lifting.
Press the paper firmly into the corners so the fudge sets evenly.

Step 2: Combine ingredients in the saucepan

Place the semisweet chocolate chips, milk chocolate chips (if using), sweetened condensed milk, and butter into a medium saucepan.
Keep the heat off for now.
Gather your spatula and keep it within reach.

Step 3: Melt the chocolate mixture

Turn heat to low or medium-low.
Stir continuously as the mixture begins to warm.
Chocolate can scorch easily, so avoid high heat.
Continue stirring until the mixture becomes smooth, glossy, and fully melted.
This usually takes 5–7 minutes.

Step 4: Add vanilla

Once everything is melted, remove the pan from heat.
Stir in the vanilla extract.
This enhances flavor without altering texture.

Step 5: Fold in the mini marshmallows

Add 1 cup mini marshmallows into the warm chocolate mixture.
Fold gently with a spatula until evenly distributed.
The marshmallows should soften slightly but retain shape, creating the classic hot chocolate texture.

Step 6: Transfer to the prepared pan

Pour the fudge mixture into the parchment-lined baking pan.
Use the spatula to spread it evenly, pressing gently into corners.
For a smoother top, run the spatula lightly across the surface.

Step 7: Add optional toppings

If desired, scatter extra mini marshmallows, crushed candy canes, or chocolate shavings over the top.
Press lightly so they adhere as the fudge cools.

Step 8: Quick chill

Place the pan in the refrigerator for 5 minutes or the freezer for 2–3 minutes.
The fudge should firm up enough to cut but remain soft and creamy.

Step 9: Cut into squares

Lift the fudge out using the parchment paper overhang.
Place on a cutting board.
Use a sharp knife to cut into 1–2 inch squares.
Clean the knife between cuts for clean edges.

Additional Notes and Tips

Texture control

For firmer fudge, chill longer.
For softer fudge, let it set at room temperature instead of in the fridge.

Chocolate variations

Use all semisweet for richer flavor, all milk chocolate for sweeter flavor, or a mix for balance.
Dark chocolate also works for a deeper, more intense taste.

Marshmallow tips

Add the marshmallows last to prevent melting completely.
If you want a “swirled” look, fold only halfway.

Storage

Store in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week.

Gifting

Wrap individual squares in parchment or place them in festive tins.
This fudge travels well and keeps its shape.

Easy Christmas Sugar Cookie Dip

A creamy, sweet, no-bake dessert dip that tastes like classic sugar cookies. Made with simple ingredients and ready in minutes, this dip is perfect for parties, dessert boards, and last-minute holiday gatherings.

Overview

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6–8 (as a dip)

Ingredients

Base

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional but highly recommended for “sugar cookie” flavor)

Creamy Add-Ins

  • 1 cup whipped topping (thawed)
    or
  • 1/2 cup heavy cream, whipped to soft peaks

Mix-Ins & Garnish

  • 2 tablespoons holiday sprinkles (plus extra for topping)
  • Optional: 1–2 tablespoons crushed sugar cookies

Equipment

  • Mixing bowl
  • Hand mixer or whisk
  • Spatula
  • Serving bowl

Step-by-Step Instructions

Step 1: Soften the cream cheese

Allow the cream cheese to sit at room temperature for about 10–15 minutes.
Softened cream cheese blends smoother and prevents lumps in the final dip.

Step 2: Beat the cream cheese

Place the cream cheese into a mixing bowl.
Using a hand mixer (or whisk if you don’t have one), beat for 20–30 seconds until smooth and creamy.
The texture should appear light and free of clumps.

Step 3: Add powdered sugar

Slowly add the powdered sugar to the cream cheese.
Mix on low speed at first to prevent dusting, then increase to medium until fully combined.
Scrape the sides of the bowl with a spatula to ensure everything is incorporated.
Mixture should be thick and slightly glossy.

Step 4: Add vanilla and almond extract

Pour in the vanilla extract and almond extract (if using).
Mix again for 5–10 seconds.
Almond extract provides a classic sugar cookie aroma and flavor, but vanilla alone also works well.

Step 5: Fold in whipped topping

Add the whipped topping (or freshly whipped cream) to the bowl.
Use a spatula to gently fold it in until the dip becomes light, fluffy, and smooth.
Avoid vigorous mixing—folding maintains the creamy, airy texture.

Step 6: Add sprinkles

Add 2 tablespoons of holiday sprinkles.
Fold gently until just distributed.
Do not overmix or the food coloring from sprinkles may bleed into the dip.

Step 7: Optional cookie crunch

If you want extra sugar-cookie flavor and texture, fold in 1–2 tablespoons of crushed sugar cookies.
This adds slight crunch without making the dip heavy.

Step 8: Transfer to serving bowl

Spoon the dip into a serving bowl using a spatula.
Smooth the top and add an extra pinch of sprinkles for decoration.

Step 9: Serve

Serve immediately, or refrigerate for 10–15 minutes if you prefer a slightly firmer texture.
Pair with dippers like:

  • Graham crackers
  • Vanilla wafers
  • Pretzels
  • Fruit slices
  • Sugar cookies
  • Shortbread cookies

Additional Notes and Tips

Softening cream cheese

If in a hurry, microwave on low power for 10–12 seconds.
Do not overheat or the texture may become grainy.

Sweetness control

Add an extra 2–3 tablespoons powdered sugar for a sweeter dip.
For less sweetness, start with 3/4 cup powdered sugar and adjust after tasting.

Make-ahead

Store in an airtight container for up to 3 days.
Stir before serving to restore creaminess.

Flavor variations

  • Add 1/4 teaspoon cinnamon for a snickerdoodle version.
  • Add crushed peppermint candies for a peppermint sugar cookie dip.
  • Mix in mini white chocolate chips for extra sweetness.

Serving ideas

Serve on dessert boards, holiday platters, or as a dip centerpiece at parties.
Chill for a firmer, frosting-like texture or leave room temperature for a creamy, whipped consistency.

3-Ingredient Chocolate-Covered Pretzels

A sweet-and-salty Christmas favorite made with only three ingredients. Perfect for gifting, parties, dessert trays, and quick last-minute treats.

Overview

Prep Time: 10 minutes
Set Time: 5 minutes
Total Time: 15 minutes
Servings: 30–40 pretzels (depending on size)

Ingredients

Base Ingredients

  • 2 cups pretzels (mini twists, rods, or sticks)
  • 1 1/2 cups milk chocolate or semisweet chocolate chips
  • 1/2 cup Christmas sprinkles

Optional Variations

  • White chocolate for drizzling
  • Crushed candy canes
  • Sea salt flakes

Equipment

  • Microwave-safe bowl
  • Parchment-lined baking sheet
  • Fork or dipping tool
  • Spoon for drizzling

Step-by-Step Instructions

Step 1: Prepare the baking sheet

Line a baking sheet with parchment paper.
Lay it flat and smooth to ensure pretzels do not stick during cooling.

Step 2: Melt the chocolate

Place the chocolate chips in a microwave-safe bowl.
Heat for 30 seconds, then stir thoroughly.
Continue microwaving in 15-second intervals, stirring after each, until chocolate is fully melted and smooth.
Avoid overheating—chocolate burns quickly.
If the chocolate seems too thick, add 1 teaspoon coconut oil and stir until glossy.

Step 3: Dip the pretzels

Use a fork or dipping tool to lower each pretzel into the melted chocolate.
Turn it gently to coat all sides.
Lift the pretzel and tap the fork lightly on the edge of the bowl to remove excess chocolate.
Place the coated pretzel onto the parchment-lined baking sheet.

Step 4: Add sprinkles

Immediately after placing the dipped pretzel on the paper, sprinkle with Christmas sprinkles.
Do not wait—chocolate begins to set quickly.
Repeat the dipping and sprinkling process with remaining pretzels.

Step 5: Drizzle variation (optional)

If desired, melt a small amount of white chocolate using the same method.
Dip a spoon into the melted white chocolate and quickly swing it back and forth over the pretzels to create thin decorative lines.

Step 6: Add extras (optional)

For additional texture and flavor, sprinkle crushed candy canes or a tiny pinch of sea salt onto the freshly dipped pretzels.

Step 7: Let the pretzels set

Allow pretzels to sit at room temperature for 5–10 minutes until chocolate is firm.
For faster setting, place the baking sheet in the refrigerator for 3–5 minutes.

Step 8: Serve or store

Once set, remove pretzels from the parchment paper.
Serve immediately or store in an airtight container.

Additional Notes and Tips

Chocolate type

Milk chocolate yields a sweeter result.
Semisweet or dark chocolate creates a richer, deeper flavor.
White chocolate works but melts faster and requires more careful heating.

Avoiding streaky chocolate

Ensure no water or steam contacts the chocolate; even a drop can cause it to seize.
Use dry bowls and utensils only.

Storage

Store at room temperature for up to 1 week in an airtight container.
Avoid refrigeration unless your environment is warm, as cold can cause condensation.

Gifting

Package pretzels in clear bags with ribbons or place in holiday tins.
These treats travel well and maintain texture.

Variations

  • Dip only half of each pretzel for a professional look.
  • Use caramel drizzle for a salted caramel version.
  • Use different sprinkle combinations for themed versions (red-white-green for Christmas, gold for New Year’s).

Candy Cane Ice Cream Sundaes

A fast, festive ice cream dessert featuring vanilla ice cream topped with crushed candy canes, hot fudge, whipped cream, and simple holiday garnishes. Perfect for last-minute treats or fun Christmas movie-night desserts.

Overview

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 sundaes

Ingredients

Base

  • 2–3 cups vanilla ice cream

Toppings

  • 1/3 cup crushed candy canes
  • 1/4 cup hot fudge sauce
  • Whipped cream
  • 2 maraschino cherries (optional)
  • Optional: chocolate chips or holiday sprinkles

Equipment

  • Sundae bowls or glasses
  • Spoon
  • Small microwave-safe dish (for warming fudge)

Step-by-Step Instructions

Step 1: Prepare serving bowls

Choose two sundae bowls or tall dessert glasses.
Place them in the freezer for 3–5 minutes if you want the ice cream to stay firm longer.

Step 2: Scoop the ice cream

Add 2–3 scoops of vanilla ice cream into each bowl.
Press the scoops gently so they nest together but avoid flattening them completely.
The scoops should sit high enough to showcase toppings.

Step 3: Warm the hot fudge

Place the hot fudge sauce in a microwave-safe dish.
Heat for 10–15 seconds, then stir.
Heat for an additional 5 seconds if needed.
The fudge should be warm and pourable but not too runny.

Step 4: Add hot fudge

Drizzle 1–2 tablespoons of hot fudge over each sundae.
Allow it to cascade naturally over the ice cream.
Do not add too much at once, or it will pool at the bottom.

Step 5: Add crushed candy canes

Sprinkle a generous amount of crushed candy canes over the sundaes.
Use both fine and chunky pieces for texture and visual contrast.
Candy canes add crunch, color, and holiday flavor.

Step 6: Add whipped cream

Top each sundae with a tall swirl of whipped cream.
Apply the whipped cream toward the back or center of the bowl to maintain balance and presentation.

Step 7: Add final garnish

Options include:

  • A maraschino cherry placed on top of the whipped cream
  • A pinch of holiday sprinkles
  • A small handful of chocolate chips
    These add color and finish the classic sundae look.

Step 8: Serve immediately

Candy canes begin to dissolve slightly on warm fudge, so serve the sundaes right after assembling.

Additional Notes and Tips

Ice cream options

Use peppermint ice cream, chocolate ice cream, or cookies and cream for variations.
A mix of vanilla and chocolate adds color contrast.

Fudge thickness

If fudge becomes too thick, add 1 teaspoon milk and reheat.
Stir until glossy and smooth.

Crushing candy canes

Place candy canes in a zip-top bag and crush with a rolling pin.
Crush to your preferred size depending on desired crunch.

Make-ahead tips

You can pre-crush candy canes and pre-measure toppings.
Do not assemble sundaes ahead of time, as ice cream melts and candy dissolves.

Serving ideas

Serve during Christmas movie nights, holiday parties, or as a dessert bar with multiple topping options.
Add festive spoons or garnish the rim of the glass with colored sugar.

No-Bake Reindeer Rice Krispie Treats

A fast, kid-friendly Christmas dessert made by shaping classic rice krispie treats into reindeer faces. Decorated with pretzel antlers, candy eyes, and a red nose, these treats require no baking and come together in minutes.

Overview

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8–10 reindeer treats

Ingredients

Base

  • 3 tablespoons unsalted butter
  • 1 package (10 ounces) mini marshmallows
  • 6 cups crisp rice cereal

Decorations

  • Mini pretzel twists (for antlers)
  • Candy eyes
  • Red M&M’s or red candies (for noses)
  • Melted chocolate or frosting (for “glue”)

Equipment

  • Large saucepan
  • Spatula
  • Mixing bowl
  • Parchment paper
  • Spoon or small piping bag

Step-by-Step Instructions

Step 1: Prepare the workspace

Lay parchment paper on a flat counter or baking sheet.
Set out pretzels, candy eyes, red candies, and a small dish of melted chocolate or frosting for assembly.

Step 2: Melt the butter

Place the butter in a large saucepan over low heat.
Allow it to melt slowly, stirring occasionally to prevent browning.

Step 3: Add marshmallows

Add the mini marshmallows to the melted butter.
Stir continuously until the marshmallows are completely melted and smooth.
Avoid high heat, as marshmallows can become tough when overheated.

Step 4: Add the cereal

Remove the saucepan from heat.
Immediately pour in the crisp rice cereal.
Use a spatula to fold everything together until all cereal is coated evenly.
Work relatively quickly before the mixture cools.

Step 5: Cool slightly for shaping

Let the mixture rest for 1–2 minutes.
It should still be warm and pliable but not too hot to touch.

Step 6: Form reindeer shapes

Scoop out portions approximately the size of a small handful.
Press gently between your palms to form a compact circle about 1/2–3/4 inch thick.
Place each circle onto the parchment paper.
Repeat until all mixture is shaped.

Step 7: Attach pretzel antlers

Break mini pretzel twists in half to create antler shapes.
Press two pretzel halves into the top of each rice krispie circle.
They should stick naturally while the treats are still slightly warm.

Step 8: Attach candy eyes

Use a tiny dab of melted chocolate or frosting on the back of each candy eye.
Press two eyes onto the front of each treat, spacing them evenly for a reindeer face.

Step 9: Add the red nose

Use another small dab of melted chocolate or frosting to attach a red M&M or red candy below the eyes.
Press gently to secure.

Step 10: Let the decorations set

Allow the reindeer treats to sit at room temperature for 5–10 minutes.
This helps the chocolate “glue” firm up and ensures all decorations stay in place.

Additional Notes and Tips

Shaping tips

Lightly butter your hands if the mixture sticks too much.
Do not compact too tightly; a gentle press maintains soft texture.

Decoration flexibility

Chocolate chips can substitute for candy eyes.
Mini pretzel sticks can be used for simpler antlers.

Flavor variations

Add 1 teaspoon vanilla to the melted marshmallow mixture for extra flavor.
Mix in mini chocolate chips (after cooling slightly) for a chocolatey version.

Storage

Store in an airtight container at room temperature for up to 2 days.
Avoid refrigeration, as pretzels will soften.

Serving ideas

Use these as party treats, add to dessert boards, place in holiday tins, or make them with kids during Christmas activities.

15-Minute Cranberry White Chocolate Bark

A bright, sweet, and slightly tart Christmas bark made with melted white chocolate, dried cranberries, and crunchy pistachios. This no-bake dessert sets quickly and looks beautiful on holiday trays.

Overview

Prep Time: 10 minutes
Set Time: 5 minutes
Total Time: 15 minutes
Servings: 12–16 pieces

Ingredients

Base

  • 2 cups white chocolate chips or chopped white chocolate
  • 1 teaspoon coconut oil (optional, helps with smoother melting)

Toppings

  • 1/2 cup dried cranberries
  • 1/3 cup chopped pistachios
  • Optional: 1 tablespoon crushed candy canes
  • Optional: 1 teaspoon orange zest (adds citrus brightness)

Equipment

  • Microwave-safe bowl or double boiler
  • Baking sheet
  • Parchment paper
  • Spatula

Step-by-Step Instructions

Step 1: Prepare the baking sheet

Line a baking sheet with parchment paper.
Flatten the paper to remove wrinkles.
This ensures smooth bark and easy removal once set.

Step 2: Prepare toppings

Roughly chop the pistachios.
Measure cranberries and any optional items.
Keeping toppings ready helps you add them before the chocolate sets.

Step 3: Melt the white chocolate

Place the white chocolate chips in a microwave-safe bowl.
Heat for 20–30 seconds, then stir thoroughly.
Continue heating in 15-second intervals, stirring after each.
Stop as soon as the chocolate is smooth and fully melted.
White chocolate burns easily, so stir more than you heat.
If needed, add 1 teaspoon coconut oil for a glossier finish.

Step 4: Spread the chocolate

Pour the melted white chocolate onto the parchment-lined baking sheet.
Use a spatula to spread it into a rectangular shape about 1/4 inch thick.
Aim for even thickness to ensure clean breaking later.

Step 5: Add dried cranberries

Immediately sprinkle dried cranberries evenly over the warm chocolate.
Distribute them so every piece of bark will have both color and flavor.

Step 6: Add pistachios

Sprinkle the chopped pistachios over the chocolate.
Press lightly with your fingers or the back of a spoon to help them adhere.

Step 7: Add optional toppings

For extra holiday flavor or color:

  • Add crushed candy canes for minty crunch.
  • Add a pinch of orange zest for bright citrus aroma.
  • Add white chocolate drizzle for decoration.

Step 8: Quick chill

Place the baking sheet in the refrigerator for 5 minutes, or in the freezer for 2–3 minutes.
The bark should be firm to the touch but not brittle.

Step 9: Break into pieces

Remove from the fridge and lift the bark using the parchment paper edges.
Place on a cutting board.
Break into irregular pieces using your hands or cut with a sharp knife for cleaner edges.

Additional Notes and Tips

Avoid pink streaking

When working with white chocolate and cranberries, sprinkle cranberries lightly; do not stir into the melted chocolate or color may bleed.

Texture options

For chewier bark, use more cranberries.
For crunchier bark, increase pistachios or add chopped almonds.

Storage

Store in an airtight container at room temperature for up to 1 week.
If your environment is warm, refrigerate to prevent softening.

Variations

  • Use dark or milk chocolate instead of white chocolate.
  • Add pumpkin seeds or chopped walnuts.
  • Add dried apricots for a fruitier version.
  • Create swirls by melting a tablespoon of dark chocolate and drizzling before setting.

Gifting

Package pieces in clear bags tied with ribbon or place in decorative tins.
This bark holds shape well and travels easily.

Shortcut Christmas Cheesecake Cups

A fast, no-bake dessert made by layering premade cheesecake filling with crushed holiday cookies and whipped cream. These individual cups look elegant, taste rich, and come together in minutes.

Overview

Prep Time: 12–15 minutes
Total Time: 12–15 minutes
Servings: 4–6 cups (depending on size)

Ingredients

Base Layers

  • 1 package premade cheesecake filling (store-bought)
  • 1 cup crushed ginger snaps or graham crackers

Additional Layers

  • 1/2 cup whipped cream or whipped topping
  • 1 teaspoon vanilla extract (optional, enhances flavor)
  • Optional: 1–2 tablespoons powdered sugar (to sweeten whipped cream)

Toppings

  • Crushed cookies
  • Holiday sprinkles
  • Fresh berries or mint leaves

Equipment

  • Small serving cups or jars
  • Mixing bowls
  • Spoon or piping bag
  • Zip-top bag (for crushing cookies)

Step-by-Step Instructions

Step 1: Prepare serving cups

Set out 4–6 small glass cups, jars, or dessert bowls.
Transparent containers work best to showcase the layered look.

Step 2: Crush the cookies

Place ginger snaps or graham crackers into a zip-top bag.
Seal and crush using a rolling pin until you have fine crumbs with some small chunks for texture.
Measure out 1 cup of crumbs.

Step 3: Form the bottom layer

Spoon 1–2 tablespoons of crushed cookies into the bottom of each cup.
Press lightly with the back of a spoon to form a thin, even layer.
This creates the “crust” base.

Step 4: Prepare the cheesecake filling

Spoon the premade cheesecake filling into a bowl.
If desired, stir in 1 teaspoon vanilla extract for extra flavor.
Mix gently until smooth.
For cleaner layers, transfer the mixture to a piping bag or a zip-top bag with the corner snipped.

Step 5: Add the cheesecake layer

Pipe or spoon a generous layer of cheesecake filling over the cookie crumbs.
Fill the cups about halfway.
Tap the cups on the counter to release air pockets and flatten the layer.

Step 6: Add a second cookie layer (optional)

For extra crunch, add another thin layer of crushed cookies on top of the cheesecake filling.
Press gently.

Step 7: Prepare the whipped topping

If using whipped cream or whipped topping:

  • Add to a bowl.
  • Optional: Mix in 1–2 tablespoons powdered sugar for sweeter flavor.
    Stir gently until smooth and stable.

Step 8: Add the whipped topping layer

Pipe or spoon whipped cream on top of the cheesecake layer.
Create a smooth dome or swirl depending on presentation preference.

Step 9: Add holiday toppings

Finish with any combination of:

  • Additional crushed cookies
  • Holiday sprinkles
  • Fresh raspberries or strawberries
  • A small mint leaf
    Choose colors that match your Christmas theme.

Step 10: Serve or chill

Serve immediately for a softer texture.
If preparing ahead, refrigerate up to 2 hours for a firmer, mousse-like consistency.

Additional Notes and Tips

Cookie variations

Try crushed Oreos, Biscoff cookies, or vanilla wafers.
Different cookies change the flavor profile without affecting prep time.

Flavor variations

Add 1–2 tablespoons lemon juice to the cheesecake filling for a bright twist.
Add a thin layer of fruit preserves between the cookie and cheesecake layer.

Texture control

For firmer cheesecake cups, add more cookie crumbs between layers.
For lighter cups, use less cookie and more whipped topping.

Make-ahead

Assemble up to 4 hours ahead.
Keep refrigerated and covered with plastic wrap until serving.

Serving suggestions

Serve chilled with small dessert spoons.
Great for dessert boards, holiday parties, or individual Christmas treats.

3-Ingredient Snowball Cookies (No Bake)

Soft, chewy, coconut-covered snowball-style treats made with only three simple ingredients. No baking required, fast to prepare, and perfect for holiday platters.

Overview

Prep Time: 10–12 minutes
Total Time: 10–12 minutes
Servings: 12–16 snowballs (depending on size)

Ingredients

Base Mixture

  • 2 cups shredded sweetened coconut
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract (optional, for extra flavor)

Coating

  • 1/2 cup shredded coconut reserved for rolling

Equipment

  • Mixing bowl
  • Spatula
  • Spoon or small cookie scoop
  • Plate or shallow bowl for coating

Step-by-Step Instructions

Step 1: Prepare the coconut coating

Place 1/2 cup shredded coconut into a shallow bowl or plate.
Set this aside—this will be used to coat the outside of each snowball.

Step 2: Combine the base ingredients

In a mixing bowl, add 2 cups shredded coconut.
Pour in the sweetened condensed milk.
Add vanilla extract if using.
Use a spatula to mix thoroughly until the coconut is fully coated and the mixture becomes sticky and cohesive.

Step 3: Check consistency

The mixture should be thick, sticky, and able to hold its shape when pressed together.
If too soft, add 2–3 tablespoons more shredded coconut.
If too firm, add 1 teaspoon additional condensed milk.

Step 4: Shape the snowballs

Use a spoon or small cookie scoop to portion the mixture.
Each piece should be about 1 tablespoon, but you can make them larger if preferred.
Roll each portion between your palms to form smooth, round balls.

Step 5: Coat in coconut

Roll each snowball in the reserved shredded coconut.
Press lightly to ensure the coating adheres fully and covers all sides.
Coating helps create the signature “snow” appearance.

Step 6: Place on a plate

Arrange the coated snowballs on a plate or tray in a single layer.
If they feel soft, leave them to rest for 5 minutes; they will firm as the coconut absorbs moisture.

Step 7: Optional quick chill

For a firmer texture, refrigerate for 10 minutes.
Chilling helps them hold shape better, especially if preparing ahead for events.

Additional Notes and Tips

Sweetness adjustments

Because sweetened condensed milk is naturally sweet, avoid adding sugar.
If you prefer a less sweet version, use unsweetened shredded coconut for the coating.

Texture variations

Add 1–2 tablespoons crushed graham crackers for a slightly firmer bite.
Add 2 tablespoons mini chocolate chips for extra flavor.

Make-ahead

These snowball cookies store well.
Keep refrigerated in an airtight container for up to 5 days.
Allow them to sit for a few minutes at room temperature before serving for best texture.

Flavor variations

Add a drop of almond extract for a marzipan-like flavor.
Add lemon zest for a citrus twist.
Replace vanilla with peppermint extract for a holiday mint version.

Serving ideas

Serve on holiday trays, dessert boards, or gift tins.
They pair well with hot chocolate, coffee, or tea.

Creating festive holiday desserts doesn’t need to be time-consuming or complicated. These 15-minute Christmas treats prove that you can make something delicious, fun, and beautifully seasonal with just a few ingredients and simple steps.

Whether you’re hosting a party, preparing a last-minute dessert, or adding a sweet touch to a family night, each recipe offers a quick way to bring holiday flavor to the table without the stress of traditional baking.