Easy Holiday No-Bake Desserts

With the turkey, sides, and other trimmings, we know that most people have limited oven space this holiday season. So, when it comes to desserts, here are a few easy and impressive options to top off your meal that don’t require the oven and are easy to prepare in advance, so you can truly enjoy the holiday.

Some of these dishes are creative twists on traditional favorites, while others are simply unique and delicious. These ideas are sure to please any guest.

Hot Chocolate Tiramisu

  • 1½ cups hot water
  • 5 pouches Swiss Miss hot chocolate mix, separated
  • 1 teaspoon espresso powder, optional
  • 8 ounces mascarpone
  • 2 teaspoon vanilla extract
  • 4 Snack Pack vanilla pudding cups
  • 8 ounces non-dairy topping, or 8oz heavy whipping cream whipped up, separated
  • 2 (7-ounce) packages lady fingers, or about 24

Prepare hot chocolate by whisking 4 pouches hot chocolate into 1½ cup hot water (add espresso powder, if using). Set aside to cool.

With a handheld mixer, beat pudding, mascarpone, and vanilla together until creamy and smooth. Fold in about half of the whipped topping.

Quickly dip lady fingers in hot chocolate for a few seconds on each side, shaking off excess liquid. Line them in a trifle dish to complete the first layer, top with a pudding layer. Repeat 2-3 times with remaining cookies. Top with the remaining whipped topping and sprinkle one packet hot chocolate mix over the top. Rerigerate for at least 4 hours or overnight.

Pumpkin Ice Box Cake

  • 2 cups cold heavy whipping cream
  • 1 cup sugar, divided
  • 1 package (8-oz) full-fat cream cheese, softened
  • 1 can (15-oz) 100% pumpkin
  • ½ teaspoon vanilla extract
  • 2 teaspoons pumpkin spice mix, plus some for garnish
  • 2 packages Glutino vanilla sandwich cookies

Line a loaf pan with 2 sheets of parchment paper, or plastic wrap. In a standing mixer fitted with the whisk attachment or with an electric handheld mixer, beat heavy whipping cream with ½ cup sugar until stiff peaks form. In a separate bowl, beat cream cheese with the remaining ½ cup sugar until thoroughly incorporated. Add in pumpkin, vanilla, and spice mix until creamy and smooth. Fold in whipped cream.

In prepared loaf pan, layer the mixture with the cookies, started and ending with the cream mixture, and breaking cookies as necessary to create even layers. Reserve a few cookies and crush them up for garnish. Smooth out the top layer and freeze for two hours or refrigerate overnight.

Flip out onto serving dish (easiest done from frozen). Garnish with reserved crushed cookies and sprinkle with pumpkin pie spice mix.

Chocolate-Gingersnap Truffles

  • 20 ounces gingersnap cookies, broken up
  • ¾ cup chopped walnuts or pecans
  • 1 package (8-oz) cream cheese, softened
  • 2 tablespoons Duncan Hines chocolate frosting
  • ½ cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 2 ounces dark chocolate, chopped, for drizzling

Buzz cookies and nuts in a food processor until crumbly, reserving 2 tablespoons crumbs for garnish. Add in cream cheese, frosting, powdered sugar, and spice mix until a dough forms. Roll into 1-inch balls. Melt chocolate in microwave, stirring every 20 seconds. Place in a plastic storage bag and snip off one corner. Drizzle balls with chocolate and sprinkle with reserved gingersnap crumbles. Refrigerate 1 hour or until firm.

Trail Mix Chocolate Bark

  • 1-pound high quality dark chocolate
  • 1½ cups Udi’s granola, big pieces smashed or chopped smaller
  • 1½ cups dried fruit, such as cranberries, cherries, raisins, chopped apricot, or unsweetened coconut
  • ½ cup DAVID’s pepitas

Line a sheet pan with parchment paper. Melt chocolate in microwave in intervals, stirring every 30 seconds, until melted and smooth. Spread onto parchment paper using an offset spatula and sprinkle granola, dried fruit, and pepitas evenly over the top, gently pressing done to submerge them slightly in the chocolate. Let cool completely to room temperature before refrigerating at least 2 hours. Gently break apart into smaller pieces before serving or storing in an airtight container for up to a week.

Peanut Butter Apple Trifle

  • 1 (8-oz) package cream cheese, softened
  • ¾ cup plus ½ cup Peter Pan creamy peanut butter
  • ½ cup plus ¾ cup powdered sugar
  • ¼ cup whole milk, plus more if needed
  • 2 cups Reddi-wip, plus more for garnish
  • ½ teaspoon cinnamon
  • 1 (10-oz) angel food cake, cubed
  • 2 (21-oz) cans Duncan Hines apple pie filling

Beat cream cheese, ¾ cup peanut butter, ½ cup powdered sugar, and milk together until creamy and smooth. Fold in Reddi-wip..

Combine remaining powdered sugar, remaining peanut butter, and cinnamon until crumbly..

Line the bottom of a large trifle dish with half the cake cubes. Top with half of the cream mixture, 1 can of apple pie filling, and half of the crumbly peanut butter. Repeat layers. Refrigerate and garnish with additional Reddi-wip when ready to serve.

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