Traditional Christmas Dessert Recipes To WoW!

Many families have traditional desserts they share at Christmas time. Even if you serve your own family traditional desserts that have been passed down from the generations you still may want to try one of these mouth watering holiday desserts!

Who knows, maybe you will start a new tradition!

christmas pudding

Christmas Pudding


  • 1 cup raisins
  • 1 cup currants
  • 1 cup chopped dates
  • 1 cup chopped nuts (such as almonds or walnuts)
  • 1 cup breadcrumbs
  • 1 cup brown sugar
  • 1 cup flour
  • 1 cup suet (or substitute with butter)
  • 1 cup milk
  • 1 tsp baking soda
  • 1 tsp mixed spice (cinnamon, nutmeg, allspice)


Mix all dry ingredients together in a large bowl.
Add the milk and mix well.

Grease a pudding basin and fill it with the mixture
Cover with a layer of parchment paper and foil, tying it securely with string.
Steam for about 4-6 hours.

Serve with a festive sauce or custard.

yule log

Yule Log (Bûche de Noël)

Ingredients for Sponge Cake

  • 4 eggs
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • Ingredients for Filling:
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract


Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
In a large bowl, beat eggs, sugar, and vanilla until fluffy.
In a separate bowl, sift together cocoa powder, flour, and salt. Fold into the egg mixture.
Pour batter into the prepared pan and spread evenly.
Bake for 12-15 minutes.

While the cake is baking, whip the cream, powdered sugar, and vanilla until stiff peaks form.
Once the cake is cooled, spread the whipped cream over it.
Roll the cake into a log shape and transfer to a serving platter.

Optional – Decorate with powdered sugar, cocoa, or festive decorations

christman fruit mince pies

Fruit Mince Pies


  • 2 cups mincemeat
  • 2 tbsp brandy (optional)
  • 2 sheets of ready-made shortcrust pastry
  • 1 egg, beaten (for egg wash)
  • Icing sugar for dusting


Preheat oven to 375°F (190°C).

Mix mincemeat with brandy.
Roll out the pastry and cut circles to fit a muffin tin.
Line the muffin tin with pastry.
Spoon mincemeat into each pastry case.
Cut smaller circles or stars for the pie tops and place on top of the mincemeat.
Brush with beaten egg.

Bake for 15-20 minutes or until golden brown.

Allow to cool and dust with icing sugar before serving.

gingerbread men

Gingerbread Cookies


  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/2 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract


In a bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
In another large bowl, beat together butter and brown sugar until creamy.
Add molasses, egg, and vanilla extract. Mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll out the dough on a floured surface and cut out gingerbread shapes.

Bake for 8-10 minutes or until edges are firm. Cool on wire racks.

Decorate with icing and festive sprinkles.

red velvet cake christmas

Red Velvet Cake


For the Cake

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

    For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract


For the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, sift together flour, sugar, baking powder, baking soda, cocoa powder, and salt.
In a large bowl, whisk together oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared pans and smooth the tops.

Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Cream Cheese Frosting

In a large bowl, beat together the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add vanilla extract and beat until the frosting is smooth and fluff


Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer.
Place the second cake layer on top and frost the top and sides of the entire cake with the remaining cream cheese frosting.

Optionally, you can decorate the cake with red velvet cake crumbs or other decorations.

New York-Style Cheesecake Recipe


  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 4 packages (32 ounces) cream cheese, softened
  • 1 and 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 1/4 cup all-purpose flour
  • Pinch of salt
  • 1 cup sour cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract


Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.


In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of the prepared springform pan to create an even crust.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool while you prepare the filling.


In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the sugar and vanilla extract, and beat until well combined.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, flour, and a pinch of salt until the batter is smooth.

Assemble and Bake

Pour the cream cheese filling over the prepared crust in the springform pan.
Tap the pan on the counter to remove any air bubbles.
Bake in the preheated oven for 50-60 minutes or until the center is set and the top is lightly golden.


In a small bowl, mix together the sour cream, sugar, and vanilla extract for the topping.
After the cheesecake has baked, spread the sour cream topping over the surface evenly.

Bake Again

Return the cheesecake to the oven and bake for an additional 10 minutes.

Cool and Chill

Allow the cheesecake to cool completely in the pan on a wire rack.
Refrigerate for at least 4 hours, preferably overnight, before serving.

Once chilled, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
Slice, serve, and enjoy your delicious New York-style cheesecake!
Add your favorite fruit compote, chocolate sauce, or other toppings if desired. Enjoy your homemade cheesecake!

These recipes should add a festive touch to your Christmas dinner! Enjoy baking and happy holidays!

Merry Christmas!

author pic

Marj Bates enjoys spending time exploring the South Shore with her puppies hunting down cool new things from Boston to the Cape when she is not writing for Declutterbuzz.

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