35 Best Holiday Desserts

With a maple-scented, butter-smooth filling and nutty graham cracker crust, this cheesecake leans toward more adult palates. Top it with drifts of whipped cream and a crown of walnut brittle.

Dipping toffee pieces halfway in chocolate is way tidier and easier than fully coating them-and the result is more striking, visually. (We recommend melting chopped good-quality chocolate bars for dipping-chips have additives that affect their consistency.) For undeniable holiday wow, brush on some edible gold luster dust. It's a splurge, but applying it thinly with a paintbrush helps avoid waste.

We gussied up chocolate cake mix with sour cream and red food coloring for this festive cake. Then, we crowned the holiday dessert with a white chocolate-cream cheese frosting and toasted coconut.

Nutmeg lends unmistakable holiday flavor to these puffy, old-fashioned cut-out cookies. They do spread a bit, so don't use this recipe for delicate shapes. It's best-suited for circles, bells and the like.

In Midwest Made: Big, Bold Baking from the Heartland, Shauna Sever describes this kitschy, candy-like classic as "the unicorn of the cookie tin" — irresistible, elusive, and mysterious.

You will most likely print this recipe to keep in your favorites stash. With a satisfying crunch to the crust and plenty of PB&J flavor and chocolate chips in the filling, it was a test kitchen favorite.

This shortcut fudge—from Shauna Sever's cookbook Midwest Made: Big, Bold Baking from the Heartland—gets a 21st-centery boost with bittersweet chocolate and flaky sea salt. If you want to streamline a little, use high-quality chocolate chips, such as Ghirardelli.

Caramels made in the microwave? Absolutely! And the only gear you need is a candy thermometer. Be sure to use coarse salt so it doesn't melt into the candies.

The filling of this chocolate-crust pie is luscious, but not too rich. (Think old-fashioned chocolate pudding.) A bit of sour cream in the whipped topping balances the chocolate perfectly.

We took the red velvet cake that we love and gave it a creamy twist. Don't let the red color fool you: The flavor of this holiday dessert is all chocolate.

Using an easy method from Pete's Chocolate Co. in Detroit, you can make a dazzling array of rich, creamy chocolate truffles. (Note: The yield varies depending if you use bittersweet, milk or white chocolate, so read the recipe carefully before starting. And know that you can double it if desired.)

Sandbakkels means "sand tarts" because the cookies (which, flipped over, can double as tiny shells to hold cream and fruit) have such a fine, crisp texture. Find them in Shauna Sever's book Midwest Made: Big, Bold Baking from the Heartland.

Take the layers in: Cookie-crumb crust. Dark chocolate cheesecake. Vanilla cheesecake speckled with raspberries and orange zest. A heap of fresh fruit. What a stunner!

Fanciful pink peppermint frosting and snowy cake layers will brighten any holiday party. To decorate, choose between simple candy adornments (pictured) or whimsical white-chocolate trees.

How to Decorate a Peppermint Forest Cake

A creamy, peppermint-flavor cheesecake layer adds holiday flair to classic chocolate brownies.

Chocolate-hazelnut spread (Nutella) gives this fudge a smooth texture and luscious nutty flavor. The recipe comes from Annie Marshall of the Indianapolis-based blog Everyday Annie.

These five-ingredient truffles come together in a snap. Blending jam into the chocolate makes for a subtle fruit flavor perfectly balancing the rich, smooth chocolate. The recipe comes from Indianapolis blogger Annie Marshall.

In 1985, Cafe Latte in Saint Paul created the Turtle Cake that's still on the menu today. It's a moist, rich, three-layer wonder. The cake layers are dark chocolate frosted with rich fudge and caramel and topped with a generous garnish of giant pecans.

A spiced graham cracker crust and bourbon-infused egg nog filling give these simple bars a delicious holiday twist. The recipe comes from Annie Marshall of the Indianapolis-based blog Everyday Annie.

This rich blend of two favorite holiday flavors-chocolate and mint-might start a new dessert tradition in your house. Can't find the mint-flavored pieces? Use regular chocolate chips and add 1/2 teaspoon peppermint extract to the batter.

These cupcake-size treats are a fantastically simple alternative to a full-size cheesecake. You could also garnish them with fresh raspberries or blueberries.

These easy candies look elegant but are simple to make. This holiday dessert recipe comes from the Inn and Spa at Cedar Falls in Logan, Ohio. 

A round cookie cutter with scalloped edges makes a nice shape for these cookies, but bell, tree or star cutters would also be good choices for the holidays.

This grand finale of a dessert features maple-burnished pears, drifts of lemony whipped cream and a sprinkling of candied pine nuts. It's all about contrasts-warm and cool, creamy and crunchy, sweet and tart. And best of all, all three components can be made ahead of time.

Dream about all the ingredients you'd like to see in a dessert, and you'll see why we named this Fantasy Chocolate Pie. This holiday dessert recipe includes three kinds of chocolate pieces (milk chocolate, semisweet and semisweet-and-white-chocolate swirled)-plus coconut, pecans and almonds. For extra indulgence, top with whipped cream and chocolate curls.

Chocolate, nuts, coconut and more fill our easy-to-make bar cookies. Mixed dried fruit bits and candy-coated milk chocolate pieces are among the layers that make this bar cookie distinctive.

The eggnog flavor in these buttery cutouts comes from nutmeg and rum extract; it's subtle enough to be a pleasant twist on classic holiday sugar cookies without being overpowering. 

Don't be fooled by appearances. This dessert couldn't be easier. Vanilla ice cream, pistachios and crisp purchased meringues match wits with a triple threat of raspberry sorbet, jam and fresh fruit. Such an effortlessly glamorous dessert shouldn't taste this good.

The recipe for this four-layer cake-with a puddinglike filling, unmistakable poppy seed flavor and soft whipped cream frosting-comes from Wisconsin's White Gull Inn.

Graham crackers form the base for this bar cookie with layers of marshmallows, brown sugar, almonds and coconut. "They're one of my family's favorites," says Georgine Simmonds of Genesee, Michigan.

Top these gooey-center, intense chocolate desserts with powdered sugar.

These cookies are easier than they look -make one batch of dough, divide it in half, and blend cocoa into one portion and crushed candy canes and peppermint extract into the other. The recipe comes from the Fairmont Hotel in Chicago.

These playful candies are sort of a mock turtle-all the texture and flavor minus the homemade caramel or fussy dipping. Sprinkle with Wilton's gold star sprinkles (sold online) or coarse sparkling sugar. For a flavor twist, substitute roasted, salted almonds or even smoked almonds.

These cookies from the Inn at Cedar Falls in Logan, Ohio, make a colorful holiday treat.

Homemade marshmallows are infinitely superior to store-bought-creamy and almost melt-in-your mouth soft. And peppermint is just one variation. In the baking aisle, find extracts like lemon, raspberry and cinnamon to customize your own marshmallows. The power of a stand mixer eases prep of this recipe, though a hand mixer works well.

Elsie Larson and Emma Chapman of the blog A Beautiful Mess share this sinfully good holiday candy recipe. Adding almond butter makes the candy a bit softer and more flaky than traditional brittle.

Do you have a chocoholic in your family? Give them something to love with this über-rich pie. For pretty chocolate curls, warm a bar of milk chocolate in your pocket or hand, then shave with a sharp vegetable peeler.

A Chicago restaurant used an English tradition as inspiration for this molasses-date holiday dessert with honey-toffee sauce. Buttery toffee originated in England, but a Robinson, Illinois, company named Heath launched an empire when it began making toffee commercially in 1914.

These sweet, nutty and oh-so-buttery bars are a guaranteed showstopper on any cookie tray.

This five-ingredient fudge is simplicity, squared: Just melt, stir, spread, cool and cut. We love seeing festive flecks of orange zest in the fudge, but substituting orange-flavored dried cranberries will have a similar taste.