Thanksgiving desserts can truly make or break your holiday feast, and we’ve lined up 20 easy recipes that are sure to impress your guests. From classic pies to creative treats, these desserts bring a little sweetness to the table without requiring hours of prep. We’re keeping things straightforward with tips and nutritional info for each recipe, so you can focus on enjoying the holiday!

1. Caramel Apple Cheesecake Bars

These Caramel Apple Cheesecake Bars are a delightful treat for your Thanksgiving table. With a creamy cheesecake layer topped with sweet caramel and fresh apples, they are sure to impress everyone. Easy to make and even easier to enjoy, these bars will be the highlight of your dessert spread!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 cups diced apples (peeled)
• 1 cup caramel sauce
• 1 teaspoon cinnamon
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 325°F (160°C). Grease a 9×13 inch baking pan.
2. In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In another bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition.
4. Fold in diced apples and cinnamon. Pour the cheesecake mixture over the crust and spread evenly.
5. Bake for 30-35 minutes or until the center is set. Let it cool completely before drizzling with caramel sauce and topping with nuts if desired.
6. Chill in the refrigerator for at least 2 hours before cutting into bars and serving.

Tip: sauté apple cubes 3 to 4 minutes to reduce moisture before folding into batter.

2. Pumpkin Spice Tiramisu

Get ready to impress your guests with this pumpkin spice tiramisu! It’s a fun twist on the classic dessert, blending creamy mascarpone with pumpkin puree and warm spices. Perfect for Thanksgiving, this treat is sure to be a crowd-pleaser!

Ingredients

• 1 cup strong brewed coffee, cooled
• 1/2 cup pumpkin puree
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 24 ladyfinger cookies
• Cocoa powder for dusting

Instructions

1. In a bowl, whisk together the pumpkin puree, mascarpone cheese, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
2. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture.
3. Dip each ladyfinger into the cooled coffee for a few seconds, then layer them in a serving dish. Spread half of the pumpkin mixture over the ladyfingers, then repeat with another layer of dipped ladyfingers and the remaining pumpkin mixture.
4. Cover and refrigerate for at least 4 hours, or overnight for best results. Before serving, dust with cocoa powder.

Tips: For a stronger coffee flavor, use espresso instead of brewed coffee. You can also add a sprinkle of cinnamon on top for extra spice.

Nutritional information per serving: approximately 250 calories, 15g fat, 25g carbohydrates, and 4g protein.

3. No-Bake Pecan Pie Truffles

These No-Bake Pecan Pie Truffles are a fun twist on the classic dessert. They’re easy to make and perfect for sharing at your Thanksgiving gathering. With a rich, nutty flavor and a sweet crunch, they’re sure to impress!

Ingredients

• 1 cup pecans, finely chopped
• 1 cup graham cracker crumbs
• 1/2 cup powdered sugar
• 1/2 cup maple syrup
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips, melted
• Extra pecans for topping

Instructions

1. Mix the Ingredients: In a bowl, combine the chopped pecans, graham cracker crumbs, powdered sugar, cocoa powder, maple syrup, and vanilla extract. Stir until everything is well combined.
2. Form the Truffles: Scoop out small amounts of the mixture and roll them into balls. Place them on a baking sheet lined with parchment paper.
3. Coat with Chocolate: Dip each truffle in the melted chocolate and place them back on the baking sheet. Top each with a pecan half.
4. Chill: Refrigerate the truffles for at least 30 minutes to set. Enjoy your delicious treats!

Tips: For a nuttier flavor, toast the pecans before chopping. You can also substitute honey for maple syrup for a different sweetness.

Nutritional Information: Each truffle has approximately 100 calories, 5g of fat, and 2g of protein.

4. Maple Brown Butter Blondies

These Maple Brown Butter Blondies are a sweet treat that everyone will love. With a rich, nutty flavor from the brown butter and a hint of maple, they are perfect for Thanksgiving. Serve them warm with a scoop of vanilla ice cream for an extra special dessert!

Ingredients

• 1 cup unsalted butter
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup maple syrup
• 1 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
3. In a large bowl, combine the brown sugar, granulated sugar, and browned butter. Mix well, then add the eggs and vanilla, stirring until smooth.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the maple syrup and nuts if using.
5. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool before cutting into squares and serving.

Tips: For an extra flavor boost, try adding a pinch of cinnamon to the batter.

Nutritional information per serving (based on 16 servings): Calories: 220, Fat: 10g, Carbohydrates: 32g, Protein: 3g.

5. Cranberry White Chocolate Mousse Cups

Cranberry White Chocolate Mousse Cups are a delightful treat that will impress your guests this Thanksgiving. These light and creamy cups combine the tartness of cranberries with the sweetness of white chocolate, creating a perfect balance. They’re easy to make and look stunning on any dessert table!

Ingredients

• 1 cup heavy cream
• 4 ounces white chocolate, chopped
• 1/2 cup cranberry sauce
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar
• Fresh cranberries for garnish

Instructions

1. Melt the white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Let it cool slightly.
2. In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
3. Gently fold the melted white chocolate into the whipped cream until combined.
4. Layer the mousse and cranberry sauce in small cups, starting with mousse, then cranberry sauce, and repeat until cups are filled.
5. Top with fresh cranberries and chill for at least 2 hours before serving.

Tips: For a fun twist, try adding a splash of orange zest to the mousse.

Nutritional information per serving: approximately 180 calories, 12g fat, 15g sugar.

6. Sweet Potato Crème Brûlée

Sweet potato crème brûlée is a delightful twist on the classic dessert. The creamy filling, infused with warm spices, pairs perfectly with the crunchy caramelized sugar on top. This dish will surely impress your guests and add a unique touch to your Thanksgiving feast!

Ingredients

• 2 cups cooked sweet potatoes, mashed
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt
• Extra sugar for caramelizing

Instructions

1. Preheat your oven to 325°F (160°C). In a bowl, mix the mashed sweet potatoes, heavy cream, granulated sugar, brown sugar, egg yolks, vanilla extract, cinnamon, nutmeg, and salt until smooth.
2. Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
3. Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly. Remove from the oven and let cool.
4. Chill the ramekins in the refrigerator for at least 2 hours. Before serving, sprinkle a thin layer of sugar on top of each custard and use a kitchen torch to caramelize the sugar until golden and crispy.

Tips: For a smoother texture, blend the sweet potatoes until completely creamy.

Nutritional information per serving: approximately 250 calories, 15g fat, 30g carbs, and 4g protein.

7. Apple Cider Donut Bread Pudding

This Apple Cider Donut Bread Pudding is a cozy treat perfect for Thanksgiving. It combines the flavors of sweet apple cider donuts with a creamy custard, creating a warm and comforting dessert. Top it off with a drizzle of icing for a delightful finish!

Ingredients

• 6 apple cider donuts, cut into cubes
• 2 cups milk
• 1 cup heavy cream
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup powdered sugar (for icing)
• 2 tablespoons milk (for icing)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a baking dish.
2. In a large bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon, and nutmeg.
3. Add the donut cubes to the mixture and stir gently to coat. Let it sit for about 10 minutes.
4. Pour the mixture into the prepared baking dish and bake for 30-35 minutes until set and golden.
5. For the icing, mix powdered sugar and milk until smooth. Drizzle over the warm bread pudding before serving.

Tips: Serve warm with a scoop of vanilla ice cream for extra indulgence.

Nutritional Information (per serving): Calories: 350, Fat: 18g, Carbohydrates: 45g, Protein: 6g.

8. Chocolate Pumpkin Layer Cake

This show-stopper pairs ultra-moist pumpkin layers with a lush chocolate cream-cheese frosting and an optional ganache drip. It slices cleanly, tastes like a fancy bakery cake, and is very forgiving.

Ingredients

Pumpkin Cake Layers

• 2½ cups all-purpose flour
• 1½ cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 2 teaspoons pumpkin pie spice
• 1½ cups pumpkin purée (not pie filling)
• ¾ cup neutral oil
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• ¾ cup buttermilk, room temperature

Chocolate Cream-Cheese Frosting

• 16 ounces cream cheese, cold and cubed
• ½ cup unsalted butter, room temperature
• ¾ cup unsweetened cocoa powder
• 3½ cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• Pinch of salt
• 2 to 3 tablespoons milk or cream, as needed

Optional Ganache Drip

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Instructions

1. Prep. Heat oven to 350°F (175°C). Grease and line two 8-inch round cake tins with parchment.
2. Dry mix. In a large bowl whisk flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
3. Wet mix. In another bowl whisk pumpkin, oil, eggs, vanilla, and buttermilk until smooth.
4. Combine. Add wet to dry and whisk just until no flour streaks remain. Divide evenly between tins, smooth tops.
5. Bake. 25 to 30 minutes, until a skewer comes out clean and centres spring back. Cool 10 minutes in tins, then invert to a rack to cool completely.
6. Frosting. Beat cream cheese 30 seconds to smooth, add butter and beat until combined. Beat in cocoa, then powdered sugar, vanilla, and salt. Add milk a little at a time until fluffy and spreadable.
7. Assemble. Level domes if needed. Place first layer on a board, add frosting, top with second layer, then crumb-coat thinly. Chill 20 minutes, then finish with a smooth coat.
8. Ganache (optional). Heat cream to steaming, pour over chocolate chips, wait 1 minute, then whisk smooth. Cool 5 to 10 minutes until pourable but not hot. Spoon around the rim to create drips, then spread a thin layer on top.

Tip: For super moist layers, do not overmix once the flour goes in, and remove the cakes as soon as a skewer has only a few moist crumbs.

Compact Nutrition (per 1/12 slice, with ganache): ~560 kcal, 30 g fat, 70 g carbs, 6 g protein.

9. Bourbon Pecan Bread Pudding

Bourbon Pecan Bread Pudding is a warm and comforting dessert that everyone will love. This dish combines rich flavors of bourbon and pecans, making it a standout at any Thanksgiving table. Serve it warm with a scoop of vanilla ice cream and a drizzle of caramel for a delightful finish!

Ingredients

• 6 cups day-old bread, cubed
• 1 cup chopped pecans
• 4 large eggs
• 2 cups milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 1/4 cup bourbon
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Caramel sauce for drizzling

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together eggs, milk, cream, sugar, bourbon, vanilla, cinnamon, and salt.
3. Add the cubed bread and chopped pecans to the mixture, stirring to combine. Let it sit for about 15 minutes to soak up the liquid.
4. Pour the mixture into the prepared baking dish and bake for 45-50 minutes, or until the top is golden brown and the center is set.
5. Let it cool slightly before serving. Drizzle with caramel sauce and enjoy!

Tips: For extra flavor, you can toast the pecans before adding them. This dessert can be made a day ahead; just reheat before serving.

Nutritional information per serving: approximately 350 calories, 20g fat, 30g carbs, and 8g protein.

10. Salted Caramel Pumpkin Cheesecake Bars

These Salted Caramel Pumpkin Cheesecake Bars are a must-have for your Thanksgiving table. With a creamy pumpkin filling and a drizzle of salted caramel, they offer the perfect blend of flavors. Everyone will be asking for seconds!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup pumpkin puree
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup salted caramel sauce

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of the prepared dish to form a crust.
3. In another bowl, beat the cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until well combined.
4. Pour the pumpkin filling over the crust and smooth the top. Bake for 30-35 minutes, or until the center is set.
5. Let cool completely, then drizzle with salted caramel sauce before cutting into bars.

Tip: run a warm knife around edges after baking to prevent cracks while cooling.

11. Brown Sugar Cinnamon Roll Trifle

This Brown Sugar Cinnamon Roll Trifle is everything you love about cinnamon rolls—only creamier, easier, and perfect for feeding a crowd. Layers of soft cinnamon roll pieces, fluffy vanilla cream, and rich caramel sauce make this an instant Thanksgiving favourite.

Ingredients

• 2 cans refrigerated cinnamon rolls, baked and cooled (or 8 large bakery rolls)
• 8 oz cream cheese, softened
• 2 cups heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup caramel sauce (plus extra for drizzling)
• ½ cup chopped pecans, toasted (optional)

Instructions

1. Cut the baked cinnamon rolls into bite-size pieces.
2. In a large bowl, whip the heavy cream to soft peaks. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in the whipped cream until fully combined.
3. In a trifle dish or glass bowl, layer cinnamon roll pieces, caramel drizzle, and the cream mixture. Repeat the layers, ending with cream on top.
4. Chill for at least 1 hour before serving. Drizzle with extra caramel and top with toasted pecans.

Tip: Toast the pecans in a 350°F oven for 6–8 minutes for a richer, nuttier flavour.

Compact Nutrition (per serving, about 12 servings): ~360 calories, 20g fat, 41g carbohydrates, 5g protein.

12. Chai-Spiced Rice Pudding

This Chai-Spiced Rice Pudding is a warm and cozy dessert that everyone will love. It’s creamy, fragrant, and perfect for the Thanksgiving table. With hints of cinnamon, cardamom, and vanilla, it’s a delightful twist on a classic dish!

Ingredients

• 1 cup Arborio rice
• 4 cups milk
• 1 cup coconut milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup raisins (optional)
• Chopped nuts for garnish (optional)

Instructions

1. Combine the rice, milk, coconut milk, sugar, vanilla, cinnamon, cardamom, ginger, and salt in a large saucepan over medium heat.
2. Bring to a gentle simmer, stirring frequently. Cook for about 25-30 minutes, or until the rice is tender and the mixture is creamy.
3. If using, stir in the raisins and cook for an additional 5 minutes.
4. Remove from heat and let cool slightly. Serve warm or chilled, garnished with chopped nuts if desired.

Tips: For extra flavor, steep some chai tea bags in the milk before adding the rice. This dish can be made ahead of time and stored in the fridge for up to 3 days.

Nutritional Information:Each serving contains approximately 250 calories, 8g of fat, 40g of carbohydrates, and 4g of protein.

13. Toffee Apple Upside-Down Cake

This Toffee Apple Upside-Down Cake is a sweet twist on a classic dessert. With tender apples and a rich toffee sauce, it’s sure to impress your guests. Serve it warm with a scoop of vanilla ice cream for an extra treat!

Ingredients

• 4 medium apples, peeled and sliced
• 1 cup brown sugar
• 1/2 cup unsalted butter
• 1 teaspoon cinnamon
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Instructions

1. Preheat your oven to 350°F (175°C). In a skillet, melt butter and brown sugar over medium heat. Stir in sliced apples and cinnamon, cooking until apples are slightly tender.
2. In a bowl, mix flour, baking powder, and salt. In another bowl, beat together granulated sugar, eggs, and vanilla until fluffy. Gradually add the dry ingredients and milk, mixing until smooth.
3. Pour the apple mixture into a greased cake pan, then pour the batter on top. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool for a few minutes before flipping onto a plate.

Tips: Use tart apples for a nice contrast with the sweetness of the toffee.

Nutritional Information (per slice): Calories: 250, Fat: 10g, Carbohydrates: 38g, Protein: 3g.

14. Chocolate-Dipped Pumpkin Cookies

These chocolate-dipped pumpkin cookies are a fun twist on a classic fall treat. Soft and chewy, they bring together the warm flavors of pumpkin and spices, topped with a rich chocolate coating. Perfect for Thanksgiving, these cookies will surely be a hit at your dessert table!

Ingredients

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, softened
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 tablespoon sea salt (for garnish)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the pumpkin puree, granulated sugar, brown sugar, and softened butter until smooth. Beat in the egg.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
4. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are lightly golden.
5. While the cookies cool, melt the chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip half of each cookie into the melted chocolate and place them back on the parchment paper.
6. Sprinkle sea salt on top of the chocolate before it sets. Let the cookies cool completely before serving.

Tips: For extra flavor, add a pinch of ginger or cloves to the cookie dough. Store cookies in an airtight container for up to a week.

Nutritional Information: Each cookie has approximately 150 calories, 7g fat, 20g carbs, and 2g protein.

15. Cranberry Orange Bread With Vanilla Glaze

This Cranberry Orange Bread is bursting with zesty orange and tart cranberry flavours, finished with a sweet vanilla glaze. It’s a festive loaf that’s perfect for brunch or dessert—and even better the next day.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• 1 tablespoon orange zest
• ¾ cup buttermilk, room temperature
• ½ cup neutral oil (vegetable or canola)
• 2 large eggs
• ¼ cup orange juice
• 1½ cups fresh or frozen cranberries, halved

Vanilla Glaze

• 1 cup powdered sugar
• 2–3 tablespoons orange juice
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
3. In another bowl, whisk the buttermilk, oil, eggs, and orange juice. Add the wet ingredients to the dry ingredients and stir just until combined.
4. Toss cranberries with 1 tablespoon flour, then fold into the batter. Pour into the prepared pan.
5. Bake for 55–65 minutes or until a toothpick comes out clean. Let cool for 10 minutes, then transfer to a wire rack.
6. Whisk the glaze ingredients together and drizzle over the cooled loaf.

Tip: If using frozen cranberries, do not thaw before adding—they’ll hold their shape and colour beautifully.

Compact Nutrition (per slice, about 12 servings): ~260 calories, 10g fat, 39g carbohydrates, 4g protein.

16. Peanut Butter Pumpkin Fudge

This Peanut Butter Pumpkin Fudge is a delightful treat that combines the rich flavors of peanut butter and pumpkin. It’s creamy, sweet, and perfect for sharing at your Thanksgiving gathering. Plus, it’s super easy to make!

Ingredients

• 1 cup pumpkin puree
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup chopped peanuts (for topping)

Instructions

1. Mix Ingredients: In a mixing bowl, combine pumpkin puree, peanut butter, powdered sugar, vanilla extract, cinnamon, and nutmeg. Stir until smooth and well combined.
2. Prepare Pan: Line an 8×8 inch baking dish with parchment paper. Pour the fudge mixture into the dish and spread it evenly.
3. Add Toppings: Sprinkle chopped peanuts on top of the fudge mixture, pressing them in slightly.
4. Chill: Refrigerate for at least 2 hours or until set. Once firm, cut into squares and serve.

Tips: For a richer flavor, use natural peanut butter. Store leftovers in an airtight container in the fridge for up to a week.

Nutritional Information (per square): Calories: 120, Fat: 7g, Carbohydrates: 14g, Protein: 3g, Sugar: 10g.

17. Maple Pecan Pavlova

This Maple Pecan Pavlova is a delightful twist on a classic dessert. With its crispy meringue shell and creamy filling, it’s sure to impress your guests. Topped with crunchy pecans and a drizzle of maple syrup, it’s a sweet treat that captures the essence of Thanksgiving.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch
• 1 tablespoon white vinegar
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/4 cup maple syrup
• 1 cup chopped pecans, toasted

Instructions

1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
2. In a clean bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar, continuing to beat until stiff peaks form.
3. Gently fold in vanilla, cornstarch, and vinegar. Spoon the meringue onto the prepared baking sheet, shaping it into a circle with a slight well in the center.
4. Bake for about 1 hour, then turn off the oven and let the meringue cool completely inside.
5. Whip the heavy cream with powdered sugar until soft peaks form. Fold in maple syrup gently.
6. Once the meringue is cool, fill it with the whipped cream and top with toasted pecans.

Tips: Make sure your mixing bowl is clean and dry for the egg whites to whip properly. You can prepare the meringue a day ahead and store it in an airtight container. For a fun twist, try adding a sprinkle of cinnamon to the whipped cream!

Nutritional Information (per serving): Calories: 250, Fat: 15g, Carbohydrates: 27g, Protein: 4g.

18. No-Bake Gingerbread Cheesecake Jars

No-bake gingerbread cheesecake jars are a fun and easy dessert that will impress your guests this Thanksgiving. These individual treats combine creamy cheesecake with a spiced gingerbread crust, making them a festive addition to your holiday table. Plus, they’re super simple to whip up, leaving you more time to enjoy the company of family and friends!

Ingredients

• 1 cup crushed gingerbread cookies
• 4 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 cup whipped cream
• Extra gingerbread crumbs for topping

Instructions

1. Prepare the Crust: In a bowl, mix crushed gingerbread cookies with melted butter until combined. Press the mixture into the bottom of small jars or cups to form the crust.
2. Make the Cheesecake Filling: In a separate bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla, ginger, and cinnamon, mixing until well combined. Gently fold in the whipped cream until smooth.
3. Assemble the Jars: Spoon the cheesecake mixture over the crust in each jar. Top with extra gingerbread crumbs for garnish. Chill in the refrigerator for at least 2 hours before serving.

Tips: For added flavor, consider drizzling caramel sauce on top before serving. These jars can be made a day ahead, making them perfect for holiday prep.

Nutritional information per serving: approximately 250 calories, 18g fat, 20g carbs, and 3g protein.

19. Caramel Apple Eclairs

These Caramel Apple Éclairs combine crisp choux pastry, spiced apple pastry cream, and a glossy caramel glaze. They look bakery-level fancy but are surprisingly achievable at home.

Ingredients
Choux Pastry

• ½ cup unsalted butter
• 1 cup water
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs

Apple Filling

• 2 medium apples, peeled and diced small
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• Pinch of salt
• 2 cups pastry cream or thick vanilla pudding

Caramel Glaze

• ½ cup caramel sauce
• ½ cup powdered sugar
• 1–2 tablespoons milk

Instructions

1. Preheat the oven to 400°F (200°C). In a saucepan, bring butter, water, sugar, and salt to a boil. Add flour all at once and stir for 1–2 minutes until the dough forms a smooth ball and a thin film coats the pan.
2. Remove from heat and cool for 5 minutes. Beat in the eggs one at a time until the dough becomes glossy and pipeable.
3. Pipe 4-inch logs onto a parchment-lined tray. Bake for 10 minutes at 400°F, then reduce to 350°F (175°C) and bake for 20–25 minutes until golden and hollow. Pierce each shell with a skewer and let them dry in the turned-off oven for 10 minutes.
4. For the filling, cook the diced apples with butter, brown sugar, cinnamon, and salt for 5–7 minutes until soft. Cool completely, then fold into the pastry cream.
5. For the glaze, whisk caramel sauce, powdered sugar, and milk until smooth and glossy.
6. Fill the cooled éclairs with the apple cream through the ends or by slicing them open. Dip the tops in the caramel glaze or spoon it over.

Tip: Cool the shells completely before glazing so the caramel sets shiny, not streaky.

Compact Nutrition (per éclair, about 12 servings): ~280 calories, 15g fat, 32g carbohydrates, 5g protein.

20. Hot Chocolate Lava Cakes

Hot chocolate lava cakes are a fun twist on traditional desserts. These little treats are warm, gooey, and perfect for sharing with family and friends. Serve them with a scoop of ice cream for an extra special touch!

Ingredients

• 1/2 cup unsalted butter
• 1 cup semi-sweet chocolate chips
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 425°F (220°C) and grease four ramekins.
2. Melt the butter and chocolate chips together in a microwave-safe bowl, stirring until smooth.
3. In another bowl, whisk together the eggs, egg yolks, and sugar until thick and pale.
4. Fold the melted chocolate mixture into the egg mixture, then gently stir in the flour and salt.
5. Divide the batter among the prepared ramekins and place them on a baking sheet.
6. Bake for 12-14 minutes until the edges are firm but the center is soft.
7. Let them cool for 1 minute, then invert onto plates and dust with powdered sugar before serving.

Tips: For a richer flavor, add a splash of vanilla extract to the batter.

Nutritional information per serving: approximately 320 calories, 20g fat, 30g carbohydrates, and 5g protein.

FAQ

Can I make these desserts ahead of time?
Yes. Cheesecake bars, truffles, mousse cups, tiramisu, pavlova shells, and gingerbread jars all keep well. Bake-day items like lava cakes and éclairs are best same day.

How do I scale recipes for a crowd?
Bars, trifles, rice pudding, and bread puddings double easily in 9×13 or larger dishes. Add a few minutes to bake time and watch for doneness cues, not just the clock.

What if I need gluten-free options?
Use gluten-free grahams for bars, GF ladyfingers for tiramisu, and a 1:1 GF flour blend for cakes and cookies. Pavlova, mousse cups, and crème brûlée are naturally GF.

How do I keep desserts from being too sweet?
Add acid or salt. Try orange zest, a splash of lemon, or a pinch more kosher salt. Bitter elements like dark chocolatebalance sweetness beautifully.

Which desserts travel best?
Truffles, cheesecake bars, bread puddings, and cranberry loaf travel well. Transport pavlova shells and cream separately, then assemble on site.

Any make-ahead timeline tips?
Two days before: bake bars, loaf, and cookies; make truffles and tiramisu. One day before: assemble mousse cups, crème brûlée custards, gingerbread jars. Day of: bread puddings, lava cakes, and ganache drip for the cake.

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