The last thing anyone wants in the middle of preparing Christmas lunch or Christmas Dinner is a kitchen disaster. In order to help you celebrate the holidays in style, we have created a collection of the absolute best. A full package of the 10 best holiday Christmas dessert recipes. As rated and loved by all of you.
- Cinnamon Roll Christmas Tree
- Lemon Cheese Cake
- Christmas Brownies
- Apple Pie
- Christmas Pudding
- Chocolate Mousse
- Christmas Cake
- Low Fat Berry and Meringue Icecream Cake
- Chocolate and Cherry Triffle
- Eggnog Icecream
10 Easy Christmas Dessert Recipes
These yum and traditional Christmas Dessert ideas will be loved by your guests. These are must-try to complete the courses of the meal.
1. Cinnamon Roll Christmas Dessert Recipes
- 1 Pillsbury dough
- Refrigerated cinnamon buns with frosting (8 rolls per can)
- Coloured sugar
Preheat the oven to 400 degrees. Cooking spray should be sprayed onto a large baking sheet. Make eight rolls out of the dough. Cut each roll into four pieces with a pair of kitchen scissors or a knife.
Form each piece into a little ball and set it on a baking sheet to cool. Place 10 balls in a single layer, clustering and contacting each other, to make a circular disc shape with your hands. Start trying to form an 8-ball configuration, Secondly 6-ball formation, Thirdly 4-ball formation, 3-ball formation, and ultimately a single ball. After baking, there will be a total of 6 discs (plus the solitary ball), which will be used to construct the levels of the Christmas tree.
Bake for 8-10 minutes, or up to the top is golden. Allow for 2 minutes cooling time on the cookie sheet. In the meantime, transfer the icing to a microwavable liquid measuring cup and set it aside. Microwave on High for 10 to 15 seconds, once the mixture is pourable.
Transfer the biggest disc to a serving dish or cake plate by using a large, flat spatula to transfer it. Using the next biggest disc, cover with a tiny bit of icing and allow to set aside. Using a tiny bit of frosting, drizzle the cake. Continue with the remaining discs to reach the last ball. Drizzle the leftover icing over the top of the tree. Immediately after drizzling, sprinkle with colored sugar to finish. Here is one of the best Christmas dessert recipes.
2. Lemon Cheese Cake
- 250 gram plain sweet biscuit
- 150 grams melted butter
- 500g softened cream cheese
- 3/4 cup caster sugar
- 3 tablespoon finely grated lemon rind
- 3 eggs
- 1/4 cup lemon juice
- Double cream to serve
Prepare the oven to 160 or 140 degrees Celsius. Grease a round springform pan depth. Finely chop the biscuits in a food processor. Toss in the butter. Mix making sure everything is well-combined. Spread the mixture over the bottom and sides of the pan that has been prepared. Refrigerate for 15 min to obtain.
Combine the cream cheese, sugar, and lemon peel in a large mixing bowl up to it is smooth. Beating well after each addition adds eggs one by one. Toss with lemon juice. After 1 minute of continuous beating pour the mixture into the pan that has been prepared.
Bake for 50 minutes to 1 hour once the filling has just set, depending on your oven. Allow it to cool in the oven with the door slightly ajar. Refrigerate for 4 hours, or up to the mixture is cool. Serve with whipped cream after being dusted with icing sugar.
Also, Try Winter Dinner Recipes
3. Christmas Tree Brownie ( Christmas Dessert Recipes )
- 250 gram butter
- 250 gram dark chocolate
- 3 eggs
- 1 cup packed brown sugar
- 3/4 cup plain flour
- 1/4 cup self raising flour
- 1/2 cup white chocolate bits
- Icing sugar mixture
Preheat the oven to 170 degrees Celsius. Lightly oil a slice pan. Line the baking sheet with both long ends, and set it aside.
In a heatproof, microwave-safe dish, combine the butter and the dark chocolate. For smooth and melted chocolate, microwave on medium-high for 2 to 3 minutes, stirring every minute, or up to smooth and melted. Set aside for 5 minutes to allow the mixture to cool somewhat.
Beat the eggs and sugar together up to a light and frothy using an electric mixer. Pour in the chocolate mixture. To blend, beat the ingredients together. Using your hands, fold in the flours.
Pour half of the mixture into the pan that has been prepared. Garnish with raspberries and white chocolate pieces if desired. Pour the remaining mixture over the top. Preheat the oven to 350°F and bake for 35 minutes, or up to the center is slightly firm to the touch. Allow the pan to cool fully and remove it from the oven. Refrigerate for 4 hours, or once the mixture becomes solid.
Remove the brownie from the pan. Make squares out of the leftovers. Icing sugar should be sprinkled on top. Pack everything into boxes.
4. Apple Pie
- 1 pack Pillsbury pie crust
- 6 medium peeled apples
- 2 tablespoon flour
- 3/4 cup sugar
- ¾ tablespoon cinnamon
- 1/2 tablespoon salt
- 1/8 tablespoon nutmeg
- 1 tablespoon lemon juice
Preheat the oven to 400 degrees. Using a pie pan, prepare the pie crust according to the package directions for Two-Crust Pie.
In a large mixing container, combine all of the filling ingredients. Fill the pie crust with the contents, distributing it evenly. Cover with second crust, tucking any extra top crust under the border of the bottom crust. To seal the edges, press them together and flute the edges as desired. Make slits in the top crust to let steam escape.
Bake for 40 to 50 minutes, or up to the apples are soft and the filling is bubbling through the openings in the top crust and the crust is golden brown, depending on your oven. After the first 15 minutes of baking, cover the border of the crust with strips of aluminum foil.
5. Chritsmas Pudding
- Melted butter
- 375 gram dried mixed fruit
- 75 gram each of cherries,dried figs,cranberry and chopped dates
- 2 tablespoon grated orange rind
- 1 cup orange juice
- 1/3 cup brandy
- 1 cup each of plain flour and self raising flour
- 1 tablespoon each of bicarbonate soda, ground cinnamon,mixed spices and nutmeg
- 250 grams unsalted butter
- 1 cup pack brown sugar
- 3 eggs
- Custard icecream or brandy butter to serve
Grease a 2-liter pudding bowl with melted butter. Do this in front of filling it with pudding. Rounds of baking paper are used to line the bottom of the pan.
In a medium saucepan over medium heat, combine the dried fruit, cherries, figs, pears, cranberries, dates, orange peel, and juice, and cook up until the dried fruit is soft. Cook and stir occasionally, for 10 minutes continuously. Allow the fruits to tender. Remove from the fire and put aside for 30 minutes to allow the flavors to blend. Stir the brandy properly and make sure everything is well-combined.
Mix together the flours, bicarbonate of soda, cinnamon, mixed spices, and nutmeg in a large mixing basin letting them get well incorporated. Combine the fruit mixture, butter, brown sugar, and eggs in a large mixing bowl making sure it’s thoroughly blended. Gently spoon the ingredients into the pudding steamer that has been prepared, smoothing the top and securing the cover.
In a large pot, combine the pudding bowl and the water. Using a measuring cup, add enough boiling water to fill the pan halfway up the edge of the pan. Stir constantly over medium flame. Wait up to the time it comes to a boil. Cover and cook for 5 hours 30 minutes, topping up with additional boiling water if required or up to a skewer inserted into the center of the pudding that comes out clean.
After taking the steamer out of the pot, put it aside for 10 minutes. Immediate transfer onto a serving platter may be risky. Pour over custard, ice cream, or brandy butter if preferred, and serve immediately.
6. Chocolate Mousse
- 200 gram dark chocolate
- 20 gram butter
- 2 tablespoon of liquor or 1 tablespoon of vanilla extract
- 3 eggs
- 1 ½ cups thick cream
In a heatproof bowl set over a pot of boiling water, whisk constantly as the chocolate butter and liqueur are smooth. To minimize overheating, avoid allowing the bowl to come into contact with the water. Allow for minor cooling.
Stir in the egg yolks up to they are well incorporated — this will give the mousse its richness. Make sure the chocolate mixture is allowed to cool a bit. Avoid heating the egg yolks too much.
In a clean mixing bowl, whip the cream up to soft peaks form, using an electric mixer on low speed. Be careful not to over whisk the cream, as it may split and curdle.
Using a metal spoon, gently fold the cream mixture into the chocolate mixture up to it is completely incorporated. This allows you to cut through the mixture quickly keeping it frothy.
In the process of whisking egg whites, use a clean, dry bowl as the moisture or oil will prevent them from aerating properly. Using a clean electric mixer, whisk the mixture up to soft peaks form.
Gently fold in the egg white in two batches. This will help to gradually loosen the mixture and will remain light and fluffy throughout the process.
Fill the serving cups halfway with the chocolate mixture. Refrigerate for 3-4 hours, or up to the mixture is set.
This is my personal best Christmas dessert recipes.
7. Chritsmas cake ( Christmas Dessert Recipes )
- Salted butter
- 800 gram dried mixed fruit
- 410 gram jar fruit
- 1 tablespoon orange rind
- 1/3 cup brandy
- Unsalted butter
- 1 cup brown sugar
- 2 cups plain flour and 1 cup self raising flour
- 2 ½ tablespoon mixed spices
- 4 eggs
- 1 cup blanced almonds
- 2 tablespoon apricot jam
Preheat the oven to 150 degrees Celsius. Melted butter should be used to grease a circular cake pan. Line the bottom and sides of the pan with three pieces of nonstick baking paper, extending a bit over the edge of the pan.
In a large saucepan, heat the dried fruit, fruit mince, orange rind, and orange juice over medium-low heat allowing the dried fruit to get soft. Cook, stirring constantly, for 10 minutes, the fruits will start to tender. Remove from the fire and put aside for 30 minutes to allow the flavors to blend. Stir in the brandy and make sure everything is well-combined.
In a separate bowl, combine the butter and sugar with the fruit mixture. Stir in the blended flours and mixed spices everything is well-combined. Stir the eggs up to beaten perfectly. Pour into the pan that has been prepared and level the surface. To settle the mixture, lightly tap the pan on the benchtop. Place the almonds on top of the cake and press them down.
Bake in the preheated oven for 3 hours 15 minutes, or up to a spear inserted into the center comes out clean. If the cake is becoming too brown, loosely cover it with aluminum foil. Remove the baking sheet from the oven. Using a pastry brush, coat the heated cake with apricot jam. Wrap the cake with aluminum foil. Wrap the cake in a big tea towel and lay it aside overnight to allow it to cool to room temperature.
To serve, turn the cake out onto a serving platter.
8. Low Fat Berry and Meringue Icecream Cake
- 2 litres low-fat vanilla ice-cream
- 500 gram mixed berries
- 100 gram pavlova nests
- White chocolate curls (optional), to serve
- Icing sugar mixture
- Extra mixed berries to serve
Prepare a round pan with cooking spray. Line the bottom and sides baking paper.
In a large mixing bowl, combine the ice cream and the vanilla. Allow for 10 minutes as the vegetables will just begin to soften. Combine the berries and meringue in a mixing bowl. Stir everything together thoroughly.
Pour the mixture into the pan which we have prepared in the beginning. Top of the scale. Wrap the entire area in plastic wrap. Freeze for around 6 hours, preferably overnight. All you need is firmness.
Remove the cake from the pan and set it on a serving platter. If desired, garnish with chocolate curls (if using) and more berries. Immediately serve with icing sugar sprinkled on top.
9. Chocolate and Cherry Trifle Christmas Dessert Recipes
- 540 gram rich chocolate cake
- 540 gram chocolate cake
- 2 Eggs
- 60 gram butter
- 500 gram thick vanilla custard
- 680 gram jar sour pitted cherries
- 1/4 cup kirsch (optional)
- 300ml thickened cream
- 1 tablespoon icing sugar
- 1 tablespoon vanilla extract
- 50 gram dark chocolate
Prepare the cake mix according to the package directions, using the eggs, butter, and 175 mL water as needed. Turn out onto a wire cooling rack to finish cooling. Cut the cake horizontally into three equal layers, using a serrated knife.
In a large mixing bowl, whisk together the custard and chocolate frosting mix from the packet up to thoroughly blend.
Drain the cherries, remaining 1/2 cup (125mL) of the juice to use ahead. In a jug, combine the cherry juice that has been set aside and the kirsch. In a large mixing basin, whisk together the cream, icing sugar, and vanilla extract up to soft peaks form, about 5 minutes.
Place 1 cake layer in the bottom of a 20cm trifle bowl with a deep straight edge and set aside. Drizzle with 1/4 cup (60 mL) of the kirsch mixture and serve immediately. One-third of the custard mixture, one-third of the cherries, one-third of the grated chocolate, and one-third of the cream mixture should be placed on top of the cake and served. Repeat the layering process, concluding with cherries, cream mixture, and chocolate shavings. Cover and leave in the refrigerator overnight to let the flavors develop.
10. Eggnog Icecream
- 4 cups cereal
- 1/2 cup chopped pecans
- 7 tablespoon butter
- 6 cups vanilla ice cream
- 1 1/2 tablespoon nutmeg
- 1 1/2 tablespoon rum extract
- 16 pecan halves, toasted
Process the cereal and chopped pecans in a food processor bowl fitted with a metal blade. The mixture is should be coarsely crushed. The motto is that the butter is fully incorporated. Press the mixture into the bottom and 1 inch up the sides of the pan that has not been oiled. Bake for 8 to 10 minutes at 350 degrees, observing the sides being gently browned. Allow 30 minutes or less allowing the mixture to cool off.
In a large mixing bowl, whisk together the softened ice cream, the nutmeg, and the rum essence and make sure it is well combined. Spread equally in a pan fitted with a crust. Pecan halves should be placed around the top edge of the torte. Cover the dessert and place it in the freezer for up to 4 hours or up to 2 weeks.
Allow 15 minutes for the dessert to come to room temperature. Now it is ready to serve. Remove the sides of the pan by running a knife along the edge of the desert. To serve, cut the fruit into wedges.
A full package of the Yummiest best 10 and Must try Christmas Dessert Recipes which are easy to cook is perfect to enlighten your Christmas.