20 No Bake Christmas Desserts That Are Ready in Minutes

These 20 no bake Christmas desserts skip the oven entirely, using the fridge or freezer to set fudges, truffles, bark, cheesecakes, and cookie balls. Perfect for busy holiday hosts, cookie exchanges, or last-minute parties, each recipe comes together in under an hour of hands-on time.

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1. Classic Peppermint Bark

Two glossy layers of chocolate meet a snowy dusting of crushed candy cane in this classic. It snaps clean with every bite and looks like it came from a candy shop window, not a kitchen counter.

Prep Time: 15 min  |  Cook Time: 0 min  |  Total Time: 45 min (includes chilling)  |  Servings: 16 pieces  |  Difficulty: Easy

Ingredients

• 12 oz semi-sweet chocolate chips
• 12 oz white chocolate chips
• 1/2 tsp peppermint extract, divided
• 2/3 cup crushed candy canes

Instructions

1. Line a 9×13-inch baking sheet with parchment paper.
2. Melt the semi-sweet chocolate chips in the microwave in 30-second bursts, stirring between each, until smooth. Stir in 1/4 tsp peppermint extract.
3. Pour the dark chocolate onto the parchment and spread into an even 1/4-inch layer. Chill in the freezer for 10 minutes, until firm to the touch.
4. Melt the white chocolate chips the same way and stir in the remaining 1/4 tsp peppermint extract.
5. Pour the white chocolate over the chilled dark layer and spread evenly to the edges.
6. Immediately sprinkle crushed candy canes over the top, pressing lightly so they stick.
7. Chill for 20–25 minutes, until fully set, then break into irregular shards.

Get the full peppermint bark recipe

2. Oreo Snowman Truffle Balls

These start as a dense, cookies-and-cream truffle center and finish under a smooth white chocolate shell, then get a two-second face that turns them into an entire snowman family on a platter.

Prep Time: 30 min  |  Cook Time: 0 min  |  Total Time: 1 hr 30 min (includes chilling)  |  Servings: 24 truffles  |  Difficulty: Easy

Ingredients

• 36 regular Oreo cookies
• 8 oz cream cheese, softened
• 24 oz white chocolate melting wafers
• Mini chocolate chips, for eyes
• Orange candy melts, for noses
• Black decorating gel, for mouths

Instructions

1. Pulse the Oreo cookies in a food processor until finely ground.
2. Add the softened cream cheese and pulse until a thick, uniform dough forms.
3. Roll the dough into 24 balls, about 1 tablespoon each, and place on a parchment-lined tray.
4. Freeze the balls for 30 minutes, until firm.
5. Melt the white chocolate wafers in the microwave in 30-second bursts, stirring between each, until smooth.
6. Dip each ball fully in the melted white chocolate, tap off the excess, and return to the parchment.
7. While the coating is still wet, add two mini chocolate chip eyes and a tiny dot of melted orange candy for the nose.
8. Once set, pipe a small curved mouth with black decorating gel.
9. Chill for 20 minutes to fully set the shells.

See the original Oreo snowman balls

3. Salted Caramel Chocolate Truffles

A soft caramel ganache center gets rolled in bittersweet cocoa and finished with a pinch of flaky salt, giving every bite a slow melt and a savory-sweet snap at the end.

Prep Time: 25 min  |  Cook Time: 5 min  |  Total Time: 2 hr 30 min (includes chilling)  |  Servings: 20 truffles  |  Difficulty: Medium

Ingredients

• 10 oz dark chocolate, finely chopped
• 1/2 cup heavy cream
• 1/3 cup store-bought soft caramel sauce
• 1/4 tsp fine sea salt
• 1/2 cup unsweetened cocoa powder, for rolling
• Flaky sea salt, for topping

Instructions

1. Place the chopped chocolate in a heatproof bowl.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3 minutes.
3. Pour the hot cream over the chocolate and let sit for 2 minutes, then whisk until smooth.
4. Whisk in the caramel sauce and fine sea salt until fully combined.
5. Cover and refrigerate the ganache for 2 hours, until firm enough to scoop.
6. Scoop tablespoon-sized portions and roll into balls between your palms.
7. Roll each ball in cocoa powder to coat, then top with a small pinch of flaky sea salt.
8. Chill for 15 minutes before serving.

Try the full salted caramel truffle recipe

4. Gingerbread Cookie Dough Truffles

Warm molasses, cinnamon, and ginger flavor an eggless dough that’s safe to eat raw, then it’s coated in chocolate for a spiced, chewy bite that tastes exactly like a gingerbread cookie without ever touching an oven.

Prep Time: 20 min  |  Cook Time: 0 min  |  Total Time: 1 hr 15 min (includes chilling)  |  Servings: 22 truffles  |  Difficulty: Easy

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 2 tbsp molasses
• 1 tsp vanilla extract
• 1 1/4 cups heat-treated flour (see note)
• 1 1/2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 2–3 tbsp milk, as needed
• 12 oz dark chocolate, melted, for coating

Instructions

1. Cream the softened butter and brown sugar together in a bowl until light and fluffy, about 2 minutes.
2. Beat in the molasses and vanilla extract until combined.
3. Add the heat-treated flour, ginger, cinnamon, cloves, and salt, and mix until a crumbly dough forms.
4. Add milk 1 tablespoon at a time, mixing after each addition, until the dough holds together when pressed.
5. Roll the dough into 22 balls, about 1 tablespoon each, and place on a parchment-lined tray.
6. Freeze for 30 minutes, until firm.
7. Dip each ball in melted dark chocolate, tap off the excess, and return to the parchment.
8. Chill for 25 minutes, until the coating sets.

Get the full gingerbread truffle recipe

5. Chocolate Peppermint Freezer Pie

A crushed chocolate cookie crust holds a cool, minty chocolate filling that sets up in the freezer, giving you the texture of a frozen mousse cake with none of the baking or water-bath fuss.

Prep Time: 25 min  |  Cook Time: 0 min  |  Total Time: 4 hr 25 min (includes freezing)  |  Servings: 8 slices  |  Difficulty: Easy

Ingredients

• 24 chocolate sandwich cookies, crushed
• 5 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1/2 tsp peppermint extract
• 1 1/2 cups heavy cream, divided
• 4 oz semi-sweet chocolate, melted and cooled
• 1/3 cup crushed candy canes

Instructions

1. Mix the crushed cookies with the melted butter until evenly moistened.
2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Freeze for 15 minutes.
3. Beat the cream cheese, powdered sugar, and peppermint extract together until smooth.
4. Beat 1/2 cup of the heavy cream to stiff peaks in a separate bowl, then fold it into the cream cheese mixture along with the cooled melted chocolate.
5. Spread the filling evenly into the chilled crust.
6. Freeze the pie for at least 4 hours, until firm.
7. Just before serving, whip the remaining 1 cup of heavy cream to soft peaks and spread or pipe over the pie.
8. Top with crushed candy canes and slice while still cold.

Try the full freezer pie recipe

6. Frozen Eggnog Ice Cream Pie

Store-bought vanilla ice cream gets swirled with eggnog and warm nutmeg, then frozen solid in a spiced gingersnap shell for a make-ahead pie that tastes like the holidays in every forkful.

Prep Time: 20 min  |  Cook Time: 0 min  |  Total Time: 5 hr 20 min (includes freezing)  |  Servings: 8 slices  |  Difficulty: Easy

Ingredients

• 2 cups crushed gingersnap cookies
• 6 tbsp unsalted butter, melted
• 1 quart vanilla ice cream, slightly softened
• 1/2 cup eggnog
• 1/2 tsp ground nutmeg, plus more for topping
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Mix the crushed gingersnaps with the melted butter until evenly moistened.
2. Press the mixture into the bottom and sides of a 9-inch pie dish. Freeze for 15 minutes.
3. In a large bowl, fold the softened ice cream, eggnog, and nutmeg together until smooth and well combined.
4. Spread the eggnog mixture into the chilled crust and smooth the top.
5. Cover with plastic wrap and freeze for at least 5 hours, until firm.
6. Just before serving, whip the heavy cream and powdered sugar together to soft peaks.
7. Spread or pipe the whipped cream over the pie and dust with a little extra nutmeg.

Get the full eggnog pie recipe

7. White Chocolate Peppermint Popcorn Bark

Popped corn gets tossed in a blanket of melted white chocolate and crushed peppermint for a crunchy-sweet snack mix that disappears fast at any cookie swap or movie night.

Prep Time: 15 min  |  Cook Time: 0 min  |  Total Time: 35 min (includes chilling)  |  Servings: 10 servings  |  Difficulty: Easy

Ingredients

• 10 cups popped popcorn, unsalted
• 16 oz white chocolate melting wafers
• 1/2 tsp peppermint extract
• 2/3 cup crushed candy canes
• 1/4 tsp fine sea salt

Instructions

1. Spread the popped popcorn in a single layer across two parchment-lined baking sheets, discarding any unpopped kernels.
2. Melt the white chocolate wafers in the microwave in 30-second bursts, stirring between each, until smooth. Stir in the peppermint extract.
3. Drizzle the melted white chocolate evenly over the popcorn, then toss gently with a spatula to coat.
4. Sprinkle the crushed candy canes and sea salt evenly over the coated popcorn.
5. Let sit at room temperature for 15 minutes, then chill for 10 minutes to fully set.
6. Break into clusters before serving.

See the full popcorn bark recipe

8. No Bake Cranberry Swirl Cheesecake

A tangy cranberry swirl cuts through a rich, tall cheesecake filling that sets in the fridge instead of a water bath, giving you all the holiday-red color without ever cracking a top.

Prep Time: 25 min  |  Cook Time: 10 min  |  Total Time: 5 hr 35 min (includes chilling)  |  Servings: 10 slices  |  Difficulty: Medium

Ingredients

• 2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1 cup fresh or frozen cranberries
• 1/3 cup granulated sugar, for cranberry swirl
• 2 tbsp water
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy cream, whipped to stiff peaks

Instructions

1. Mix the graham cracker crumbs with the melted butter until evenly moistened, then press into the bottom of a 9-inch springform pan. Chill for 15 minutes.
2. Combine the cranberries, 1/3 cup sugar, and water in a small saucepan over medium heat. Simmer for 8–10 minutes, mashing occasionally, until thickened into a jammy sauce. Cool completely.
3. Beat the softened cream cheese, 3/4 cup sugar, and vanilla extract together until smooth and fluffy, about 2 minutes.
4. Fold the whipped cream into the cream cheese mixture in two additions until fully combined and airy.
5. Spread two-thirds of the filling over the chilled crust, then dollop half the cooled cranberry sauce on top and swirl gently with a knife.
6. Add the remaining filling, then dollop and swirl the remaining cranberry sauce on top.
7. Cover and refrigerate for at least 5 hours, or until fully set.
8. Run a warm knife around the edge before releasing the springform ring and slicing.

Start with the base no bake cheesecake recipe

9. Mini No Bake Gingerbread Cheesecake Cups

Layers of crushed gingersnap crumbs and spiced cheesecake filling are built right in individual cups, so there’s no slicing, no springform pan, and no waiting for a whole cake to set.

Prep Time: 20 min  |  Cook Time: 0 min  |  Total Time: 2 hr 20 min (includes chilling)  |  Servings: 8 cups  |  Difficulty: Easy

Ingredients

• 1 1/2 cups crushed gingersnap cookies
• 4 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 2 tbsp molasses
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 cup heavy cream, whipped to stiff peaks
• Whipped cream, for topping

Instructions

1. Mix the crushed gingersnaps with the melted butter until evenly moistened.
2. Divide the crumb mixture among 8 small cups or jars, pressing gently into the bottom of each.
3. Beat the softened cream cheese, powdered sugar, molasses, cinnamon, and ginger together until smooth.
4. Fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
5. Spoon or pipe the filling evenly over the crumb layers in each cup.
6. Chill for at least 2 hours, until set.
7. Top with a dollop of whipped cream just before serving.

See the base mini cheesecake cup recipe

10. Santa Hat Cheesecake Bites

A bite-size cheesecake base gets crowned with a strawberry half and a peak of whipped cream, turning into a two-second Santa hat that’s more fun to plate than almost anything else on this list.

Prep Time: 30 min  |  Cook Time: 0 min  |  Total Time: 1 hr 30 min (includes chilling)  |  Servings: 20 bites  |  Difficulty: Easy

Ingredients

• 1 1/2 cups graham cracker crumbs
• 5 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 tsp vanilla extract
• 3/4 cup heavy cream, whipped to stiff peaks
• 20 fresh strawberries, hulled and halved
• 1/2 cup whipped cream, for the “hat” tips

Instructions

1. Mix the graham cracker crumbs with the melted butter until evenly moistened.
2. Press 1 tablespoon of the crumb mixture into the bottom of each cavity of a mini muffin tin lined with paper liners. Chill for 15 minutes.
3. Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth.
4. Fold the whipped cream into the cream cheese mixture until fully combined.
5. Pipe or spoon the filling over each crust, filling almost to the top.
6. Chill for 1 hour, until set.
7. Top each bite with a strawberry half, cut-side down, to form the hat shape.
8. Pipe a small dot of whipped cream at the tip of each strawberry to finish the look.

See the original Santa hat cheesecake bites

11. Rolo Pretzel Reindeer

A single melted caramel candy holds two pretzel “antlers” in place, and one tiny red candy nose is all it takes to turn a two-ingredient base into the most-requested treat on any classroom plate.

Prep Time: 20 min  |  Cook Time: 3 min  |  Total Time: 23 min  |  Servings: 24 pieces  |  Difficulty: Easy

Ingredients

• 48 mini pretzel twists
• 24 Rolo candies, unwrapped
• 24 red M&M’s or red candy-coated chocolates
• 48 candy eyes

Instructions

1. Arrange 24 pretzel twists in a single layer on a parchment-lined baking sheet.
2. Place one Rolo candy on top of each pretzel.
3. Warm the tray in a 250°F oven for 3 minutes, just until the candy softens but doesn’t fully melt (a low, brief warm — not full baking).
4. Immediately press a second pretzel into the softened candy on each side, angled upward like antlers.
5. While the candy is still soft, press two candy eyes and one red candy nose onto the front of each piece.
6. Let cool at room temperature for 10 minutes, until the candy firms back up.

See the original reindeer pretzels

12. No Bake Reindeer Rice Krispie Treats

Classic marshmallow rice cereal squares get cut into triangles and dressed up with pretzel antlers, turning a five-minute stovetop treat into a full reindeer herd for the dessert table.

Prep Time: 15 min  |  Cook Time: 5 min  |  Total Time: 50 min (includes setting)  |  Servings: 12 treats  |  Difficulty: Easy

Ingredients

• 4 tbsp unsalted butter
• 1 (10 oz) bag mini marshmallows
• 6 cups crisp rice cereal
• 24 small pretzel twists
• 12 red M&M’s
• 24 candy eyes

Instructions

1. Melt the butter in a large pot over medium-low heat.
2. Add the mini marshmallows and stir constantly until completely melted and smooth, about 4 minutes.
3. Remove from heat and fold in the rice cereal until evenly coated.
4. Press the mixture firmly into a parchment-lined 9×9-inch pan and let cool for 20 minutes.
5. Cut into 12 triangles, then flip each so the point faces up like an ear shape.
6. Press two pretzel twists into the top of each triangle as antlers.
7. Attach two candy eyes and one red M&M nose to the front of each treat using a small dab of melted chocolate or icing as glue.
8. Let set for 10 minutes before serving.

See the original reindeer rice krispie treats

13. Chocolate Caramel Pretzel Rods

A pretzel rod gets dunked in warm caramel, dipped in chocolate, and rolled in something crunchy, stacking salty, sweet, and snappy into one long bite that’s built for gifting in a cellophane bag.

Prep Time: 25 min  |  Cook Time: 5 min  |  Total Time: 55 min (includes setting)  |  Servings: 16 rods  |  Difficulty: Easy

Ingredients

• 16 long pretzel rods
• 11 oz soft caramel candies, unwrapped
• 2 tbsp heavy cream
• 10 oz chocolate melting wafers
• 3/4 cup chopped pecans or holiday sprinkles

Instructions

1. Line a baking sheet with parchment paper.
2. Melt the caramels with the heavy cream in a small saucepan over low heat, stirring constantly, about 5 minutes, until smooth.
3. Dip each pretzel rod about two-thirds of the way into the warm caramel, letting the excess drip off, and place on the parchment.
4. Chill the caramel-dipped rods for 15 minutes, until set.
5. Melt the chocolate wafers in the microwave in 30-second bursts, stirring between each, until smooth.
6. Dip the caramel end of each rod into the melted chocolate, covering about half of the caramel layer.
7. Immediately roll the chocolate-dipped section in chopped pecans or sprinkles.
8. Return to the parchment and chill for 20 minutes, until fully set.

See the full pretzel rod recipe

14. Oreo Reindeer Truffles

The same rich Oreo truffle base gets a completely different holiday costume here — pretzel antlers and a bright red nose turn this batch into reindeer instead of snowmen, so you can serve both from one dough.

Prep Time: 30 min  |  Cook Time: 0 min  |  Total Time: 1 hr 30 min (includes chilling)  |  Servings: 20 truffles  |  Difficulty: Easy

Ingredients

• 30 regular Oreo cookies
• 6 oz cream cheese, softened
• 20 oz milk chocolate melting wafers
• 40 mini pretzel twists, broken in half for antlers
• 20 red M&M’s
• 40 candy eyes

Instructions

1. Pulse the Oreo cookies in a food processor until finely ground.
2. Add the softened cream cheese and pulse until a thick, uniform dough forms.
3. Roll the dough into 20 balls, about 1 tablespoon each, and place on a parchment-lined tray.
4. Freeze for 30 minutes, until firm.
5. Melt the milk chocolate wafers in the microwave in 30-second bursts, stirring between each, until smooth.
6. Dip each ball fully in the melted chocolate, tap off the excess, and return to the parchment.
7. While the coating is still wet, press two broken pretzel halves into the top as antlers and add two candy eyes and one red M&M nose.
8. Chill for 20 minutes to fully set.

See the original Oreo reindeer truffles

15. Christmas Tree Cheesecake Pops

A cheesecake filling gets tinted green, shaped into little cone trees on a stick, and dressed with sprinkle ornaments — the most visually striking item on this list and one that photographs beautifully for a party table.

Prep Time: 40 min  |  Cook Time: 0 min  |  Total Time: 2 hr 40 min (includes chilling)  |  Servings: 16 pops  |  Difficulty: Medium

Ingredients

• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• Green gel food coloring
• 1 cup crushed vanilla wafer cookies
• 16 lollipop sticks
• 12 oz green candy melting wafers
• Small round sprinkles, for ornaments
• Yellow candy melts, for tree-top stars

Instructions

1. Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth.
2. Fold in the crushed vanilla wafers and a few drops of green gel food coloring until evenly tinted.
3. Cover and chill the mixture for 1 hour, until firm enough to shape.
4. Scoop portions of the chilled mixture and shape into small cones, about 2 inches tall.
5. Insert a lollipop stick into the base of each cone and freeze for 30 minutes, until firm.
6. Melt the green candy wafers in the microwave in 30-second bursts, stirring between each, until smooth.
7. Dip each cone into the melted green candy to fully coat, letting the excess drip off.
8. While the coating is still wet, press on small round sprinkles as ornaments.
9. Pipe a small star shape at the top of each tree using melted yellow candy.
10. Stand the pops upright in a foam block and chill for 20 minutes to fully set.

See the original cheesecake pops

16. No Bake Peanut Butter Snowballs

A dense peanut butter and oat filling gets rolled into rounds and dusted heavily in powdered sugar, giving you a rich, no-fuss treat that looks like fresh snow the moment it hits the plate.

Prep Time: 20 min  |  Cook Time: 0 min  |  Total Time: 50 min (includes chilling)  |  Servings: 24 balls  |  Difficulty: Easy

Ingredients

• 1 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar, plus 1/2 cup for rolling
• 1 cup old-fashioned oats
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Beat the peanut butter and softened butter together in a bowl until smooth.
2. Mix in 1 cup powdered sugar, the oats, vanilla extract, and salt until a thick, cohesive dough forms.
3. Chill the dough for 20 minutes, until firm enough to roll.
4. Roll the dough into 24 balls, about 1 tablespoon each.
5. Roll each ball generously in the remaining 1/2 cup powdered sugar to coat.
6. Chill for 10 minutes before serving.

See more no bake peanut butter desserts

17. Christmas Trifle Cups

Layers of cake crumbs, whipped cream, and jammy berries get built right in individual glasses, so guests get the drama of a full trifle without a single spoon fighting over the serving dish.

Prep Time: 25 min  |  Cook Time: 0 min  |  Total Time: 1 hr 25 min (includes chilling)  |  Servings: 8 cups  |  Difficulty: Easy

Ingredients

• 1 store-bought pound cake, cut into 1/2-inch cubes
• 2 cups fresh raspberries
• 2 cups fresh strawberries, sliced
• 1/4 cup granulated sugar
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• Fresh mint leaves, for garnish

Instructions

1. Toss the raspberries and strawberries with the granulated sugar in a bowl and let sit for 15 minutes, until juicy.
2. Whip the heavy cream, powdered sugar, and vanilla extract together to stiff peaks.
3. Layer the bottom of each cup with cubed pound cake, pressing gently.
4. Add a layer of the macerated berries, followed by a layer of whipped cream.
5. Repeat the layers once more, finishing with whipped cream on top.
6. Chill the cups for at least 1 hour, until the cake softens slightly.
7. Garnish each cup with a fresh mint leaf just before serving.

See more mini Christmas dessert ideas

18. Chocolate Hazelnut Snowball Cookies

Crushed cookies and chocolate hazelnut spread bind into a fudgy, no-bake dough that’s rolled thick and dusted in powdered sugar, giving you a rich bite that tastes like a truffle but holds its shape like a cookie.

Prep Time: 20 min  |  Cook Time: 0 min  |  Total Time: 50 min (includes chilling)  |  Servings: 20 cookies  |  Difficulty: Easy

Ingredients

• 2 cups crushed chocolate wafer cookies
• 3/4 cup chocolate hazelnut spread
• 1/4 cup unsalted butter, softened
• 1/4 cup chopped toasted hazelnuts
• 1/2 cup powdered sugar, for rolling

Instructions

1. Combine the crushed cookies, chocolate hazelnut spread, and softened butter in a bowl until a thick, moldable dough forms.
2. Fold in the chopped toasted hazelnuts.
3. Chill the dough for 20 minutes, until firm enough to roll.
4. Roll the dough into 20 balls, about 1 tablespoon each.
5. Roll each ball in powdered sugar to fully coat.
6. Chill for 10 minutes before serving.

See more rich chocolate dessert ideas

19. Cranberry Pistachio White Chocolate Fudge

A simple stovetop white chocolate fudge gets studded with tart dried cranberries and green pistachios, setting up firm in the fridge with a festive red-and-green flecked look straight through every slice.

Prep Time: 15 min  |  Cook Time: 5 min  |  Total Time: 2 hr 20 min (includes chilling)  |  Servings: 24 pieces  |  Difficulty: Easy

Ingredients

• 24 oz white chocolate chips
• 14 oz sweetened condensed milk
• 2 tbsp unsalted butter
• 1/2 tsp vanilla extract
• 1/2 cup dried cranberries
• 1/3 cup shelled pistachios, roughly chopped

Instructions

1. Line an 8×8-inch pan with parchment paper.
2. Combine the white chocolate chips, sweetened condensed milk, and butter in a saucepan over low heat.
3. Stir constantly for 4–5 minutes, until fully melted and smooth.
4. Remove from heat and stir in the vanilla extract.
5. Fold in the dried cranberries and chopped pistachios, reserving a small handful of each for the top.
6. Pour the fudge into the prepared pan and smooth the top with a spatula.
7. Sprinkle the reserved cranberries and pistachios over the top, pressing gently.
8. Chill for at least 2 hours, until fully set, then cut into squares.

See more holiday fudge recipes

20. Peppermint Mocha Icebox Cake

Chocolate wafer cookies soften in the fridge overnight between layers of coffee-spiked, peppermint-scented whipped cream, turning into a sliceable cake with zero oven time and a flavor that tastes like your favorite holiday coffee order.

Prep Time: 25 min  |  Cook Time: 0 min  |  Total Time: 8 hr 25 min (includes chilling overnight)  |  Servings: 10 slices  |  Difficulty: Easy

Ingredients

• 3 cups heavy cream
• 1/2 cup powdered sugar
• 2 tbsp instant espresso powder, dissolved in 1 tbsp hot water
• 1/2 tsp peppermint extract
• 2 (9 oz) boxes thin chocolate wafer cookies
• 1/3 cup crushed candy canes, for topping
• Cocoa powder, for dusting

Instructions

1. Whip the heavy cream and powdered sugar together to stiff peaks.
2. Fold in the dissolved espresso and peppermint extract until fully combined.
3. Spread a thin layer of the whipped cream on a serving platter to anchor the first row.
4. Stand chocolate wafer cookies on edge in a row, then spread whipped cream between and around them to build a log-shaped layer.
5. Continue stacking rows of cookies and cream, forming a loaf shape roughly 3 cookies wide and 3 cookies tall.
6. Frost the entire outside of the loaf with the remaining whipped cream.
7. Cover and refrigerate overnight, at least 8 hours, until the cookies have softened to a cake-like texture.
8. Top with crushed candy canes and a dusting of cocoa powder just before slicing on a diagonal.

Try the peppermint mocha cheesecake too

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