By coincidence you can make all your holiday treats without turning on the oven, and that saves time and kitchen stress. You’ll find 14 easy no-bake recipes that use simple steps and common ingredients, from peppermint bark to cheesecake jars and pretzel clusters. Each recipe gives clear assembly instructions, basic timing, and storage tips so you can start assembling gifts or a party platter right away—and then move on to the rest of your to-do list.
No-Bake Peppermint Bark
A cool, crunchy peppermint bark that’s all holiday cheer with zero oven time.
Ingredients:
- 12 oz (340 g) semisweet or dark chocolate chips
- 8 oz (225 g) white chocolate chips
- 1/2 tsp peppermint extract
- 1/4 tsp vanilla extract (optional)
- 1/2 to 3/4 cup crushed candy canes or peppermint candies
- 1 tbsp coconut oil or vegetable shortening (optional, for smoother melts)
- Parchment paper for lining
How to Make:
- Line an 8×8-inch (20×20 cm) baking pan with parchment, leaving some overhang to lift the bark out easily.
- Place the semisweet chocolate chips and half the coconut oil in a microwave-safe bowl.
- Microwave in 20–30 second bursts, stirring between each, until fully melted and smooth.
- Stir in 1/4 tsp peppermint extract, then pour the dark chocolate into the prepared pan and spread into an even layer.
- Chill the pan in the refrigerator for about 10–15 minutes until the dark layer is slightly set but not fully hard.
- Meanwhile, melt the white chocolate chips with the remaining coconut oil in the same microwave method, stirring until smooth.
- Stir 1/4 tsp peppermint extract (and vanilla if using) into the white chocolate.
- Pour the white chocolate over the chilled dark layer and spread gently to cover.
- Immediately sprinkle the crushed candy canes evenly over the top, pressing lightly so pieces adhere.
- Refrigerate for at least 30–45 minutes, or until fully set.
- Use the parchment overhang to lift the bark from the pan, then break into pieces.
- Store in an airtight container in the refrigerator for up to 2 weeks, or at room temperature for a few days if it’s cool.
Enjoy the festive crunch — perfect for gifting, snacking, or leaving out for Santa!
Chocolate-Dipped Shortbread Cookies
A classic crisp shortbread cookie dipped in glossy chocolate — simple, elegant, and perfect for holiday sharing.
Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar, plus extra for dusting (optional)
- 1/2 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1/4 teaspoon salt
- 6 oz (170 g) semisweet or dark chocolate, chopped or chips
- 1 teaspoon vegetable oil or neutral oil (optional, for shinier chocolate)
- Sprinkles, chopped nuts, or sea salt for decorating (optional)
How to Make:
- Line a baking sheet with parchment paper and set aside.
- In a bowl, beat the softened butter and powdered sugar until creamy and light.
- Mix in the vanilla extract.
- Stir in the flour and salt until the dough comes together; it will be slightly crumbly but hold when pressed.
- Turn the dough onto a lightly floured surface and gently knead once or twice to form a smooth disk.
- Roll the dough to about 1/4-inch (6 mm) thickness.
- Cut out shapes with cookie cutters and transfer them to the prepared sheet, spacing a little apart.
- Chill the cut cookies in the refrigerator for 20–30 minutes so they hold their shape.
- After chilling, place the cookies on the baking sheet and let them come to room temperature for a few minutes if very firm.
- Melt the chocolate in a heatproof bowl over a simmering pot of water (double boiler) or in short bursts in the microwave, stirring until smooth; stir in the oil if using.
- Dip half of each cooled cookie into the melted chocolate, letting excess drip back into the bowl.
- Place dipped cookies back on the parchment and immediately add sprinkles, chopped nuts, or a pinch of sea salt if desired.
- Let the chocolate set at room temperature or speed it up by chilling the cookies for 10–15 minutes.
- Once set, dust lightly with powdered sugar if you like, then store in an airtight container.
Enjoy these buttery, chocolatey bites — perfect with a cup of cocoa or tucked into a holiday tin for gifting!
Oreo Truffle Snowballs
Crispy, creamy Oreo Truffle Snowballs — a no-bake bite of chocolatey holiday magic.
Ingredients:
- 24 Oreo cookies (about 1 package)
- 8 oz (225 g) cream cheese, softened
- 12 oz (340 g) white chocolate or candy melts, chopped or in chips
- 1 tsp vanilla extract (optional)
- 1/2 cup shredded coconut or white sanding sugar for coating (optional)
- Extra melted chocolate (dark or milk) for drizzling (optional)
How to Make:
- Crush the Oreos into fine crumbs using a food processor or place in a sealed bag and crush with a rolling pin.
- Transfer crumbs to a bowl and add the softened cream cheese and vanilla, mixing until a uniform, dough-like mixture forms.
- Scoop tablespoon-sized portions and roll into balls with your hands; place on a parchment-lined baking sheet.
- Chill the balls in the fridge for at least 30 minutes to firm up.
- Melt the white chocolate in a microwave-safe bowl in 20–30 second bursts, stirring between until smooth, or melt in a double boiler.
- Dip each chilled ball into the melted white chocolate to fully coat, letting excess drip off, and place back on the parchment.
- Immediately roll or sprinkle with shredded coconut or sanding sugar while the coating is still wet, if using.
- If desired, drizzle cooled dark or milk chocolate over the tops for contrast.
- Chill the finished truffles until set, about 15–20 minutes, then transfer to an airtight container and keep refrigerated.
Enjoy these festive Oreo Snowballs chilled — perfect for gifting or snacking by the tree!
No-Bake Cheesecake Jars With Cranberry Topping
A festive, creamy no-bake cheesecake in a jar topped with bright cranberry sauce — perfect for holiday gifting or a cozy dessert.
Ingredients:
- 12 small mason jars or 6 larger jars
- 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- Zest of 1 orange (optional, for brightness)
- 1 cup fresh or frozen cranberries
- 1/3 cup granulated sugar (for cranberry topping)
- 2 tablespoons water (for cranberry topping)
- 1 tablespoon orange juice (for cranberry topping)
- Pinch of salt
How to Make:
- Combine graham cracker crumbs, 1/4 cup sugar and melted butter in a bowl until the mixture holds together when pressed.
- Spoon about 2 tablespoons of the crumb mixture into each small jar (or 1/4 cup into larger jars) and press down firmly to form the crust.
- Chill the jars in the fridge while you make the filling so the crust sets.
- Beat the softened cream cheese, powdered sugar, vanilla and orange zest (if using) until smooth and creamy.
- In a separate chilled bowl, whip the cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and light.
- Spoon or pipe the cheesecake filling over the chilled crust in each jar, leaving room at the top for the cranberry topping.
- Make the cranberry topping: combine cranberries, 1/3 cup sugar, water, orange juice and a pinch of salt in a small saucepan.
- Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens (about 8–10 minutes). Let cool to room temperature.
- Spoon a layer of cooled cranberry topping over each jar of cheesecake.
- Refrigerate the jars for at least 3 hours (preferably overnight) to fully set and allow flavors to meld.
- Before serving, garnish with a few whole cranberries or a sprinkle of orange zest for a festive touch.
Enjoy these little jars of holiday cheer — creamy, tangy, and totally easy to make!
Salted Toffee Pretzel Clusters
A crunchy, sweet-salty no-bake bite that’s perfect for holiday sharing.
Ingredients:
- 4 cups mini pretzels (or broken pretzel twists)
- 12 ounces (about 340 g) soft caramels or pouch of caramel bits
- 2 tablespoons milk or heavy cream
- 6 ounces (170 g) semi-sweet or milk chocolate, chopped or chips
- 1 teaspoon flaky sea salt (plus extra for sprinkling)
- 1 tablespoon unsalted butter (optional, for smoother caramel)
How to Make:
- Line a baking sheet with parchment paper and spread the pretzels in an even layer.
- In a microwave-safe bowl, combine caramels, milk (and butter if using). Microwave in 30-second bursts, stirring between, until smooth.
- Pour the warm caramel evenly over the pretzels and gently toss or stir to coat most pieces.
- Let the caramel set for about 10 minutes so it firms slightly but is still tacky.
- Melt the chocolate in a microwave-safe bowl in 20–30 second bursts, stirring until smooth.
- Drizzle or spoon the melted chocolate over the caramel-coated pretzels.
- Sprinkle flaky sea salt over the clusters while the chocolate is still wet.
- Chill the sheet in the refrigerator for 20–30 minutes, until chocolate and caramel are set.
- Break into clusters and transfer to an airtight container. Store chilled or at cool room temperature.
Enjoy these crunchy, sweet-and-salty clusters with a cup of cocoa or pack them up for gifting — they’re dangerously good!
Hazelnut Chocolate Spread-Stuffed Dates
Hazelnut chocolate spread–stuffed dates — a tiny, elegant no-bake treat that tastes like a bite of festive magic.
Ingredients:
- 12 Medjool dates, pitted
- 1/3 cup hazelnut chocolate spread (e.g., Nutella)
- 24 whole hazelnuts (toasted, optional)
- 2 tbsp chopped toasted hazelnuts or chopped pistachios (for rolling/decoration)
- 1/4 tsp flaky sea salt (optional, for finishing)
- 1–2 tbsp cocoa powder or shredded coconut (optional, for coating)
How to Make:
- If your dates are firm, soften them by placing in a bowl with warm water for 5 minutes, then drain and pat dry.
- Slice each date lengthwise on one side and gently open to remove the pit (or use pre-pitted dates).
- Spoon about 1/2 teaspoon of hazelnut chocolate spread into each date cavity.
- Press a whole toasted hazelnut into the center of the spread in each date.
- Close the date around the filling and press gently so it holds its shape.
- Optional: Roll each stuffed date in chopped toasted hazelnuts, cocoa powder, or shredded coconut for extra texture and appearance.
- Arrange on a serving platter and sprinkle lightly with flaky sea salt if you like a sweet-salty contrast.
- Chill for 10–15 minutes if you want the spread a bit firmer, otherwise serve immediately.
Enjoy these luscious little bites — perfect for gifting, snacking, or ending a holiday meal on a sweet note!
White Chocolate and Pistachio Bark
Sweet, crunchy holiday bark studded with pistachios and bright bites of color.
Ingredients:
- 12 oz (340 g) white chocolate chips or chopped white chocolate
- 1 tsp coconut oil or neutral oil (optional, for smoother melting)
- 3/4 cup shelled pistachios, roughly chopped
- 1/4 cup dried cranberries or chopped dried cherries
- Zest of 1 small orange (optional, for brightness)
- A pinch of flaky sea salt
- Red and green sprinkles or crushed candy canes for garnish (optional)
How to Make:
- Line a baking sheet with parchment paper and set aside.
- Melt the white chocolate gently: place chocolate and oil in a heatproof bowl over a pan of barely simmering water (double boiler), stirring until smooth; or microwave in 20–30 second bursts, stirring between, until melted.
- Pour the melted white chocolate onto the prepared sheet and spread into an even layer about 1/4 inch thick with a spatula.
- Immediately sprinkle the chopped pistachios, dried cranberries, orange zest, and any sprinkles evenly over the warm chocolate.
- Lightly press the toppings into the chocolate so they stick, then sprinkle a pinch of flaky sea salt over the top.
- Chill the bark in the refrigerator for 30–45 minutes, or until fully set.
- Break the set bark into irregular pieces and transfer to a serving plate or airtight container.
Enjoy this festive, crunchy treat — perfect for gifting or snacking by the tree!
Gingerbread Cookie Energy Bites
Gingerbread Cookie Energy Bites — all the cozy gingerbread flavor in a no-bake, grab-and-go snack.
Ingredients:
- 1 cup rolled oats
- 3/4 cup pitted dates (about 8–10), packed
- 1/2 cup almond butter (or peanut butter)
- 1–2 tbsp maple syrup (to taste)
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp vanilla extract
- Pinch of salt
- 2–3 tbsp mini chocolate chips or chopped nuts (optional)
- Extra oats or shredded coconut for rolling (optional)
How to Make:
- Add the dates to a food processor and pulse until they form a sticky paste.
- Add the rolled oats, almond butter, maple syrup, spices, vanilla, and salt to the processor.
- Pulse until the mixture is well combined and holds together when pinched; scrape down the sides as needed.
- Stir in chocolate chips or nuts by hand if using.
- Scoop about 1 tablespoon portions and roll into bite-sized balls with your hands.
- Roll each ball in extra oats or shredded coconut if you like a textured coating.
- Chill the bites in the fridge for 20–30 minutes to firm up before serving.
Enjoy these gingerbread-flavored energy bites warm with holiday spirit or chilled for a quick festive snack!
Eggnog Pudding Parfaits
Creamy eggnog layered with spiced cookie crumbs — festive pudding parfaits without turning on the oven.
Ingredients:
- 2 cups prepared eggnog (store-bought or homemade)
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 cup heavy cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg, plus extra for garnish
- 1/4 tsp ground cinnamon
- 12-16 gingersnap or speculoos cookies, crushed
- Optional: whipped cream and a cinnamon stick or grated nutmeg for serving
How to Make:
- In a bowl, whisk the instant vanilla pudding mix into the eggnog until smooth and slightly thickened.
- Stir in the vanilla extract, ground nutmeg, and ground cinnamon until evenly combined.
- In a separate bowl, beat the cold heavy cream with powdered sugar until soft peaks form.
- Gently fold half of the whipped cream into the eggnog-pudding mixture to lighten it, keeping it airy.
- Crush the gingersnap or speculoos cookies into coarse crumbs.
- Spoon a layer of cookie crumbs into the bottoms of 6 small glasses or jars.
- Add a layer of the eggnog pudding mixture over the crumbs.
- Repeat with another cookie crumb layer and a final pudding layer, leaving room for a dollop of whipped cream.
- Top each parfait with a spoonful of the reserved whipped cream and a light dusting of nutmeg; add a cinnamon stick if using.
- Chill the parfaits for at least 30 minutes to let flavors meld, or up to 2 hours for best texture.
Ready to serve — creamy, spiced, and perfectly festive in every spoonful!
Peanut Butter Blossom No-Bake Cups
Peanut Butter Blossom No-Bake Cups — a chewy chocolate-peanut shell hugging a gooey peanut butter center topped with a classic Hershey’s kiss for festive flair.
Ingredients:
- 1 1/2 cups rolled oats (old-fashioned)
- 1 cup creamy peanut butter (divided: 3/4 cup + 1/4 cup)
- 1/3 cup honey or light corn syrup
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar (optional, for sweeter center)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- About 12-15 Hershey’s Kisses (or other small chocolate kisses), unwrapped
- Optional: mini cupcake liners or silicone mold
How to Make:
- Line a muffin tin with paper liners or arrange cupcake liners on a tray; you can also use a silicone mold.
- In a medium bowl, combine 3/4 cup peanut butter, honey (or corn syrup), cocoa powder, vanilla, and a pinch of salt. Stir until smooth.
- Add the rolled oats and mix until evenly coated and sticky — this forms the chocolate-peanut outer cup.
- Press about 1 to 1 1/2 tablespoons of the oat mixture into each liner to form a shallow cup with a slightly hollowed center.
- In a small bowl, mix the remaining 1/4 cup peanut butter with powdered sugar (if using) until creamy; this is the sweet peanut center.
- Spoon about 1 teaspoon of the peanut butter filling into the center of each pressed cup, smoothing the top.
- Chill the cups in the fridge for 15–20 minutes to set slightly.
- Remove from the fridge and press one unwrapped Hershey’s Kiss into the center of each cup; the kiss will stick and slightly melt into the filling.
- Return to the fridge for another 10–15 minutes to firm up fully.
- Serve chilled or at cool room temperature — enjoy the classic crunch-meets-creamy bite!
These no-bake Peanut Butter Blossom Cups are merry, quick, and perfect for sharing at holiday gatherings.
Cranberry Orange No-Bake Fudge
Bright, tangy cranberry-orange fudge that’s festive and ready without turning on the oven.
Ingredients:
- 12 oz white chocolate chips
- 14 oz sweetened condensed milk (one can)
- 1 tsp vanilla extract
- Zest of 1 orange
- 2 tbsp fresh orange juice
- 1 cup dried cranberries, roughly chopped
- 2 tbsp chopped pistachios or walnuts (optional, for crunch)
- Pinch of salt
- Parchment paper or foil for lining pan
How to Make:
- Line an 8×8-inch pan with parchment paper or foil, leaving an overhang for easy removal.
- In a medium heatproof bowl, combine white chocolate chips and sweetened condensed milk.
- Microwave in 30-second bursts, stirring between each, until smooth and fully melted (about 1–2 minutes). Alternatively, melt in a double boiler over simmering water.
- Stir in vanilla extract, orange zest, orange juice, and a pinch of salt until evenly mixed.
- Fold in most of the chopped dried cranberries and half the nuts (if using), reserving some for topping.
- Pour the mixture into the prepared pan and spread evenly with a spatula.
- Sprinkle the remaining cranberries and nuts on top, gently pressing them into the surface.
- Chill in the refrigerator until firm, about 2 hours.
- Use the parchment overhang to lift the fudge from the pan and cut into squares.
- Store in an airtight container in the fridge for up to 2 weeks.
Enjoy these festive cranberry-orange fudge bites with holiday cookies or a cup of cocoa!
Cinnamon Sugar Roasted Almond Clusters (No-Bake)
Crunchy, cozy cinnamon-sugar almond clusters — sweet, spiced, and totally no-bake.
Ingredients:
- 2 cups whole raw almonds
- 2 tablespoons unsalted butter
- 2 tablespoons light brown sugar, packed
- 1 tablespoon honey or maple syrup
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract (optional)
- 1 tablespoon granulated sugar (for tossing, optional for extra crunch)
- Parchment paper for cooling
How to Make:
- In a medium microwave-safe bowl, combine butter, brown sugar, honey (or maple), cinnamon, and salt. Microwave in 20-second bursts, stirring between, until mixture is warm and sugar begins to melt—about 40–60 seconds total.
- Stir in vanilla extract if using.
- Add the almonds to the bowl and toss well so each nut is evenly coated with the cinnamon-sugar mixture.
- If you like a bit more crunch and sparkle, sprinkle the granulated sugar over the coated almonds and toss to coat.
- Drop spoonfuls of the coated almonds onto a parchment-lined baking sheet, clustering a few almonds together to form small mounds.
- Let the clusters cool and set at room temperature for 30–45 minutes (or chill in the refrigerator for 10–15 minutes) until crisp.
- Once firm, break apart any large pieces into bite-sized clusters and store in an airtight container for up to 2 weeks.
Enjoy these sweet, spiced clusters with a cup of cocoa or give them as a homemade holiday gift!
Chocolate-Ganache Santa Hat Strawberries
A festive, no-bake bite: strawberries turned into chocolate-ganache Santa hats — cute, quick, and totally shareable.
Ingredients:
- 12 large fresh strawberries, hulled and dried
- 6 oz (170 g) semisweet or dark chocolate, finely chopped
- 3 tbsp (45 ml) heavy cream
- 1 tsp vanilla extract (optional)
- 4 oz (115 g) white chocolate or white candy melts, chopped
- Extra powdered sugar or sprinkles (optional, for dusting)
How to Make:
- Rinse strawberries, pat completely dry, and remove hulls so tips are pointed up.
- Place semisweet chocolate in a heatproof bowl and warm the heavy cream until it just simmers; pour over chocolate.
- Let sit 1 minute, then stir until glossy and smooth; stir in vanilla if using.
- Hold a strawberry by the stem and dip the tip into the ganache, coating about two-thirds of the berry; lift and let excess drip back into the bowl.
- Set dipped strawberries on a parchment-lined tray and chill 5–10 minutes to firm the ganache.
- Melt white chocolate or candy melts in short bursts in the microwave or over a double boiler until smooth.
- Spoon or pipe a small dot of white chocolate to form the pom-pom at each hat tip, then drag a thin line of white chocolate around the base of the ganache to form the hat trim.
- Return to the fridge for 5–10 minutes to set the white chocolate.
- If desired, dust lightly with powdered sugar or gently press a few festive sprinkles onto the white chocolate before it fully sets.
Enjoy these adorable Santa-hat strawberries right away or keep chilled until serving — they disappear fast!
Maple Pecan No-Bake Bars
Maple Pecan No-Bake Bars — sweet, buttery, and perfectly crunchy for holiday nibbling.
Ingredients:
- 1 1/2 cups pecan halves, plus 1/4 cup finely chopped for topping
- 1 1/2 cups rolled oats
- 1 cup graham cracker crumbs (or digestive biscuit crumbs)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup creamy peanut butter (or almond butter)
- 1/3 cup unsalted butter, melted
- 1/2 cup pure maple syrup
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips (optional)
- 1 tablespoon coconut oil or butter (for chocolate, optional)
How to Make:
- Line an 8×8-inch pan with parchment, leaving an overhang for easy removal.
- Pulse the pecan halves a few times in a food processor until coarsely chopped; set aside 1/4 cup for topping.
- In a large bowl, mix the rolled oats, graham cracker crumbs, chopped pecans, sea salt, and cinnamon.
- In a small saucepan over low heat, combine the peanut butter, melted butter, maple syrup, and brown sugar; stir until smooth and just warmed through.
- Remove from heat and stir in the vanilla extract.
- Pour the warm maple-peanut butter mixture over the dry oat mixture and stir until everything is evenly coated.
- Press the mixture firmly into the prepared pan in an even layer, compacting well with the back of a spatula.
- If using chocolate, melt chocolate chips with coconut oil in 20–30 second intervals in the microwave, stirring until smooth; spread the chocolate over the pressed bars.
- Sprinkle the reserved chopped pecans over the top and gently press them into the chocolate or oat layer.
- Chill in the refrigerator for at least 2 hours, or until set. Lift from the pan using the parchment overhang and cut into bars.
Grab one and enjoy a sweet, crunchy bite of maple-pecan holiday goodness!
Conclusion
You’ll save time and still impress guests by choosing a few no‑bake recipes from this list. Pick treats that travel well, like peppermint bark and cheesecake jars, and prep them a day ahead. For example, a neighbor made salted toffee pretzel clusters and chocolate‑dipped strawberries for a school bake sale and sold out in hours. Follow simple steps, chill as directed, and package securely. You’ll have homemade gifts without using your oven.