Soulitinerary

No Bake Christmas Treats that are quick, festive, and oven-free—easy holiday desserts perfect for gifting!

No Bake Christmas Treats are the holiday lifesavers you reach for when the oven is already working overtime and you still want something magical on the dessert table!

Before You Start: My No-Bake Rules That Never Fail

I’ve made enough no-bake desserts to know exactly where people slip. So here’s how you stay flawless:

• Use Full-Fat Dairy For Anything Set-Like. Low-fat versions turn soft and sad. Full-fat sets clean and tastes like dessert, not regret.
• Chill Time Is Not A Suggestion. Chill time is the difference between “wow” and “why is it melting.”
• Salt Makes Sweet Taste Better. A pinch of salt in creamy desserts is the difference between “nice” and “stop talking, I’m eating.”
• Line Your Pans. Parchment paper saves you from the shame of scooping fudge out with a spoon.

No Bake Christmas Treats

1. Peppermint Bark Cheesecake Cups

These taste like peppermint bark met cheesecake at a Christmas party and immediately eloped. You get crunch, cream, and a minty finish that feels icy in the best way.

Ingredients For Peppermint Bark Cheesecake Cups (Makes 10–12)

For The Crust

• 2 cups chocolate sandwich cookie crumbs (about 22–24 cookies, filling included)
• 4 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar (optional, only if your cookies aren’t sweet)

For The Cheesecake Filling

• 16 oz (2 blocks) full-fat cream cheese, softened
• 1 cup powdered sugar, sifted (no lumps, no surprise sugar rocks)
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract (measured like a grown-up—peppermint is loud)
• 1 cup heavy whipping cream, cold
• ¼ teaspoon fine salt

For The Toppings

• 1 cup white chocolate, melted and slightly cooled
• ½ cup crushed candy canes or peppermint candies
• ½ cup mini chocolate chips (optional, but festive chaos deserves chocolate)

The “Chill, Fill, And Flex” Method

• Toss cookies into a food processor and pulse until fine crumbs form. If you’re using a bag and rolling pin, press hard and roll like you’re flattening every December stressor.
• Pour melted butter into the crumbs. Stir until the texture looks like damp sand that clumps when you squeeze it. That clump test tells you it’s going to hold up under the filling.
• Line a muffin tin with paper liners. Spoon about 1½ tablespoons of crust into each liner. Press down firmly with the bottom of a spoon or a small glass. A tight crust stays crisp instead of crumbling into sadness.
• In a cold bowl, whip the heavy cream until stiff peaks form. When you lift the whisk, the cream stands tall without flopping over. Park it in the fridge.
• In another bowl, beat cream cheese until smooth—no lumps, no gritty texture. Add powdered sugar, vanilla, peppermint extract, and salt. Beat until glossy and creamy.
• Add whipped cream into the cream cheese mixture in two additions. Fold gently with a spatula. You’re preserving air here. That air makes it mousse-like instead of brick-like.
• Spoon or pipe the filling over the crusts. Smooth the top with the back of a spoon.
• Drizzle melted white chocolate over each cup. Sprinkle crushed candy cane immediately while the chocolate is still wet, so it sticks like it’s supposed to.
• Refrigerate for at least 4 hours, preferably overnight. Overnight gives you that clean cheesecake bite.

Keep refrigerated in an airtight container for up to 4 days. Add extra candy cane right before serving so it stays crunchy.

2. Gingerbread Truffle “Yule Logs”

These are truffles shaped like tiny yule logs—spiced, cozy, and ridiculously good with coffee. They look fancy. They take almost no effort. This is my favorite kind of deception.

Ingredients For Gingerbread Truffle Yule Logs (Makes 18–22)

• 2 cups gingerbread cookie crumbs (or spiced cookies)
• 4 oz cream cheese, softened
• 3 tablespoons molasses
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1½ cups dark chocolate, melted
• 1 tablespoon coconut oil (for glossy chocolate coating)

Optional “snow”: Powdered sugar or shredded coconut

Optional “bark”: Crushed nuts or cookie crumbs

The “Roll, Coat, And Pretend You’re A Pastry Chef” Method

• Use a food processor for quick crumbs. Fine crumbs help the truffles hold together without feeling gritty.
• In a bowl, combine cookie crumbs, cream cheese, molasses, ginger, cinnamon, cloves, and salt. Stir until thick and uniform. It should look like soft dough and smell like Christmas decided to show up early.
• Refrigerate the mixture for 20 minutes. Cold dough shapes cleanly and doesn’t stick to your hands like a needy toddler.
• Scoop about 1 tablespoon of dough and roll into a ball first. Then gently roll it into a short log shape—about 1½ inches long. Keep them roughly the same size so they set evenly.
• Place logs on a parchment-lined tray and freeze for 10 minutes. This helps them stay firm when they hit the warm chocolate.
• Melt dark chocolate and stir in coconut oil. Coconut oil gives a shiny finish and a clean snap.
• Dip each log into chocolate using two forks. Let excess chocolate drip off, then place back on parchment.
• Sprinkle with crushed nuts, cookie crumbs, or coconut immediately. Once chocolate sets, it locks in decorations.
• Refrigerate for 30–45 minutes until fully set.

Store refrigerated for up to 1 week. Serve slightly chilled for the best texture.

3. Cranberry Pistachio White Chocolate Fudge

This one is a holiday classic with a glow-up. Tart cranberries cut the sweetness. Pistachios give crunch. White chocolate makes it rich and creamy.

Ingredients For Cranberry Pistachio Fudge (8×8 Pan)

• 3 cups white chocolate chips (high quality—cheap chips seize and ruin your mood)
• 1 (14 oz) can sweetened condensed milk
• 2 tablespoons unsalted butter
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract (optional, but it screams holiday)
• ¼ teaspoon salt
• ¾ cup dried cranberries, chopped
• ¾ cup pistachios, chopped

Optional: Orange zest from 1 orange (brightens everything)

The “Melt, Stir, And Slice Like A Legend” Method

• Line an 8×8 pan with parchment paper, leaving overhang on two sides. This makes lifting the fudge out ridiculously easy.
• In a saucepan over low heat, combine white chocolate chips, condensed milk, and butter. Stir constantly. Low heat prevents scorching. Constant stirring prevents lumps.
• The mixture goes from chunky to smooth to glossy. The second it looks fully smooth, remove from heat. Overheating makes white chocolate grainy.
• Stir in vanilla, almond extract (if using), salt, and orange zest. Salt balances sweetness. Orange zest gives that holiday perfume.
• Stir in chopped cranberries and pistachios. Mix evenly so every bite gets a little tart and crunch.
• Pour into the lined pan and smooth the top with a spatula. Press a few extra cranberries and pistachios on top for that “I styled this” look.
• Refrigerate for at least 3 hours. Overnight gives the cleanest slices.
• Lift fudge out using parchment. Use a sharp knife warmed under hot water, wiped dry, then slice. Warm knife = clean edges.

Refrigerate in an airtight container for up to 10 days. This fudge also freezes beautifully for up to 2 months.

4. Hot Cocoa Marshmallow Rocky Road

This tastes like hot cocoa turned into candy. Marshmallows, chocolate, crunchy bits—pure cozy chaos.

Ingredients For Hot Cocoa Rocky Road (8×8 Pan)

• 2 cups semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 2 tablespoons butter
• 1 tablespoon cocoa powder (deepens chocolate flavor)
• ¼ teaspoon salt
• 2 cups mini marshmallows
• 1 cup crushed pretzels or graham crackers (choose your crunch personality)
• ½ cup chopped almonds or hazelnuts (optional but powerful)
• ½ cup crushed peppermint pieces (optional, for holiday punch)

The “Melt, Fold, And Chill” Method

• Parchment paper again. Always.
• Melt semi-sweet and milk chocolate with butter over low heat, stirring constantly until smooth.
• Stir in cocoa powder and salt until fully dissolved. This makes it taste like hot cocoa instead of plain melted candy.
• Let the chocolate mixture sit for 3–4 minutes. If it’s too hot, marshmallows melt and disappear into goo. You want marshmallow chunks, not marshmallow soup.
• Stir in pretzels/graham crackers, nuts (if using), and half the marshmallows. Mix until everything is coated.
• Pour into pan. Smooth top. Sprinkle remaining marshmallows and peppermint pieces on top. Press lightly so they stick.
• Refrigerate 2–3 hours until solid.
• Use a warm knife for neat squares.

Store airtight at room temp for 3 days or refrigerated for up to 1 week.

5. Eggnog Tiramisu Jars (No Eggs, No Baking, All Luxury)

This is tiramisu’s holiday cousin who wears velvet and shows up with great gossip. Creamy, spiced, coffee-kissed, and festive without being heavy.

Ingredients For Eggnog Tiramisu Jars (Makes 6–8 Small Jars)

For The Cream Layer

• 8 oz mascarpone cheese, cold
• 1 cup heavy cream, cold
• ⅓ cup powdered sugar
• ½ teaspoon vanilla extract
• ½ teaspoon nutmeg
• ¼ teaspoon cinnamon
• Pinch of salt

For The Dip

• 1 cup strong coffee, cooled
• ½ cup eggnog
• 2 tablespoons dark rum or bourbon (optional, but holiday-approved)

For Layering

• 18–24 ladyfingers (depends on jar size)
• Cocoa powder for dusting

Optional Garnish: Grated chocolate, cinnamon stick, nutmeg sprinkle

The “Layered Like A Holiday Romance Novel” Method

• Whip heavy cream with powdered sugar until stiff peaks form. You want structure. Soft peaks collapse and turn soupy.
• In another bowl, beat mascarpone with vanilla, nutmeg, cinnamon, salt. Beat only until smooth—overbeating mascarpone makes it grainy.
• Fold gently until silky. This becomes the cloud layer that makes these jars feel expensive.
• Combine cooled coffee, eggnog, and rum/bourbon (if using). Stir well.
• Dip each ladyfinger for 1 second per side. Not longer. Longer turns them soggy and messy. You want soaked, not drowned.

In each jar:

• Layer of dipped ladyfingers (break to fit)
• Thick layer of cream
• Repeat once more
• Finish with cream on top.

Use a small sieve to dust cocoa powder over the top. This gives it that classic tiramisu look. Refrigerate at least 6 hours. Overnight turns it into a perfect, spoonable dream.

Keep refrigerated for up to 3 days. These taste best on day 2, when flavors fully mingle.

You just built a full dessert spread without turning on the oven, and that’s exactly the kind of holiday power move I love. When the kitchen is crowded and time is tight, No Bake Christmas Treats keep you calm, confident, and suspiciously impressive.

Make one, make all five, or rotate them through December like your personal dessert playlist. Either way, you now have a lineup of No Bake Christmas Treats that looks festive, tastes expensive, and saves your sanity—three things every holiday season deserves!