Easy No-Bake Thanksgiving Desserts: Prep Under an Hour!

Thanksgiving is wonderful time but it’s also hectic one of the most hectic. If you’re hosting, the day is filled with endless prep, oven juggling, and timing every dish just right.

That’s why it makes so much sense to keep at least one part of your menu simple. And what better candidate than dessert?

These easy no-bake Thanksgiving desserts are just as scrumptious, mouth-watering, comforting and satisfying as their baked counterparts.

If you need easy food ideas for the full buffet, you can look into these Thanksgiving appetizers and Thanksgiving stuffing recipes.

Easy No-Bake Thanksgiving Desserts

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Chocolate Pecan Pie Bars

image: www.mynameissnickerdoodle.com

This easy Thanksgiving dessert recipe uses dates and nut butter to create a sticky, caramel-like filling without any baking.

Ingredients

For the Crust:	For the Toppings:
1 1/2 cups pecans	1/2 cup semi-sweet or dark chocolate chips
1 cup rolled oats	1 tablespoon coconut oil
3/4 cup pitted and soft Medjool dates	1/2 cup pecan halves for garnish
1/4 cup creamy peanut butter
2 tablespoons maple syrup

Instructions

• In a food processor, combine the pecans and rolled oats until finely ground,

• Add the pitted dates, peanut butter, and maple syrup to the processor and see that the mixture forms a sticky dough.

• Spread the mixture firmly and evenly into a 8×8-inch or 9×9-inch baking dish lined with parchment paper.

• Place the pan in the freezer to chill for 10-15 minutes.

• Make the topping by combining chocolate chips and coconut oil in a microwave-safe bowl, in 30-second intervals, stirring after each interval, until smooth and glossy.

• Take the crust out of the freezer and pour the melted chocolate evenly over the top and sprinkle the pecan halves.

• Freeze for at least 30 minutes to an hour, or until the chocolate has completely set, before you cut and serve.

Cranberry Orange Trifles

image: spendwithpennies.com

A show-stopping holiday dessert that couldn’t be easier to make. The sweet-tart cranberry paired with bright, zesty orange creates a fresh and decadent flavor that is so irresistible.

Ingredients

1 pound cake (about 12 oz), cut into 1-inch cubes	2 tablespoons orange juice
1 can (14 oz) whole berry cranberry sauce	2 cups whipped topping, thawed
1 -2 tablespoon orange zest	Fresh cranberries or orange slices for garnish

Instructions

• In a medium bowl, stir together cranberry sauce, orange zest, and orange juice until well mixed.

• In serving glasses or a large trifle dish, start with a layer of pound cake cubes.

• Spoon cranberry mixture over the cake, then add a layer of whipped topping.

• Repeat layers until your glasses or trifle dish are full, ending with whipped topping.

• Garnish with fresh cranberries and orange zest.

• Serve immediately, or refrigerate for 2-4 hours to allow the flavors to blend.

No-Bake Thanksgiving Pumpkin Cheesecake

image: thebusybaker.ca

Ingredients

For the Crust:	Fillings:
– 2 cups crushed gingersnap cookies (or graham crackers – ½ cup unsalted butter, melted-	– 1 package (8 oz) cream cheese, softened – ½ cup powdered sugar – 1 cup canned pumpkin puree (not pumpkin pie filling) – 1 teaspoon pumpkin pie spice – ½ teaspoon cinnamon – 1 teaspoon vanilla extract – 1 tub (8 oz) whipped topping, thawed (plus extra for garnish) Topping: Caramel sauce and crushed cookies

Instructions

• In a bowl, combine crushed gingersnaps and melted butter. Press firmly into the bottom of a 9-inch pie dish to form the crust.

• Refrigerate the crust for at least 15 minutes to help it firm up before adding the filling.

• In a large mixing bowl, beat cream cheese and powdered sugar until smooth.

• Add pumpkin puree, pumpkin pie spice, cinnamon, and vanilla extract. Mix until well combined.

• Gently fold in whipped topping until the filling is light and fluffy.

• Spoon the filling into the crust and spread evenly.

• Refrigerate for at least 4 hours or overnight to set.

• Before serving, top with extra whipped topping, a drizzle of caramel sauce, and a sprinkle of crushed cookies if desired.

Fall Apple Pie Dip

image: www.meatloafandmelodrama.com

Ingredients

1 package (8 oz) cream cheese, softened	1 can (21 oz) apple pie filling, or if you wish you could use your own apple pie filling recipe.
¼ cup brown sugar	graham crackers, vanilla wafers, or cinnamon pita chips for dipping
1 teaspoon cinnamon

Instructions

• In a medium mixing bowl, beat cream cheese, brown sugar, and cinnamon until smooth.

• Spread the cream cheese mixture evenly into a shallow serving dish.

• Spoon apple pie filling over the top and spread gently to cover.

• Serve immediately with your choice of dippers.

Pumpkin Spice Mousse

image: livingwellmom.com

Ingredients

1 package (3.4 oz) instant vanilla pudding mix	1 teaspoon pumpkin pie spice
1 ½ cups cold milk	1 tub (8 oz) whipped topping, thawed
1 cup canned pumpkin puree (not pumpkin pie filling)	Optional Toppings: Crushed gingersnaps or crushed nuts, cinnamon, or chocolate shavings

Instructions

• In a large mixing bowl, whisk pudding mix and cold milk for 2 minutes until slightly thickened.

• Stir in pumpkin puree and pumpkin pie spice until smooth.

• Gently fold in whipped topping until fully incorporated and fluffy.

• Spoon mousse into serving glasses or bowls.

• Chill for at least 4-6 hours or overnight for best flavor.

• Garnish with extra whipped cream, crushed nuts or cookies and a sprinkle of cinnamon just before you serve.

Caramel Apple Cheesecake Trifle

Ingredients

Apple Filling	Cheesecake Filling
6 apples, peeled, cored, and chopped	1 (8 oz) package cream cheese, softened
6 Tbsp butter	3/4 cup sugar
3/4 cup brown sugar	2 tsp vanilla extract
1 tsp pumpkin pie spice	2 cups heavy cream, cold

For Assembly 1 (12 oz) box pound cake, cut into cubes 1 1/2 cups caramel sauce Topping: Crushed cookies or chopped pecans.

Instructions

• Apple Filling: In a large skillet over medium heat, melt butter. Add apples, brown sugar, and pumpkin pie spice. Cook until apples are tender and coated in a glaze. Let cool completely.

• Cheesecake Filling: In a bowl, beat cream cheese, sugar, and vanilla until smooth. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.

• Assemble: In a trifle dish, create layers in this order: pound cake cubes, half of the apple filling, half of the cheesecake filling, and a drizzle of caramel sauce.

• Repeat: Repeat the layers once more, ending with the cheesecake filling.

Thanksgiving Hot Chocolate Tiramisu

image: prettysimplesweet.com

Ingredients

Hot Chocolate	Mascarpone Filling
2 cups milk	1 (8-ounce) package mascarpone cheese, softened
1/2 cup hot cocoa mix	1 (8-ounce) container heavy whipping cream, chilled
1/2 tsp ground cinnamon	1/2 cup powdered sugar
1/4 tsp ground nutmeg	1 tsp vanilla extract
1 (7-ounce) package ladyfingers	Pinch of salt
	Garnish: Whipped cream, Mini marshmallows and, or cocoa powder

Instructions

• Heat milk in a saucepan until warm. Whisk in cocoa mix, cinnamon, and nutmeg until dissolved. Pour into a shallow dish.

• In a bowl, beat mascarpone cheese, powdered sugar, vanilla, and salt until smooth.

• In a separate, chilled bowl (chill the bowl in freezer for 10-15 minutes or refrigerator for 30 mins), whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.

• Quickly dip each ladyfinger into the hot chocolate mixture (about 1–2 seconds per side). Arrange a single layer on the bottom of an 8×8-inch dish.

• Spread half of the mascarpone filling over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining filling.

• Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the tiramisu to set.

• Before serving, dust generously with cocoa powder and top it with whipped cream or marshmallows.

Cranberry Pistachio White Chocolate Bark

image: sweetspicykitchen.com

Ingredients

– 16 oz white chocolate (good-quality bars or chips) – ½ cup dried cranberries – ½ cup shelled pistachios

Instructions

• Place the white chocolate in a heatproof bowl and set over a pot of simmering water) or in the microwave in 20–30 second intervals, stirring after each until completely smooth.

• Stir in most of the cranberries and pistachios, reserving a small handful for topping.

• Pour the chocolate mixture onto a baking sheet with parchment paper and spread it into an even layer, about ¼-inch thick.

• Sprinkle the reserved cranberries and pistachios on top and refrigerate for 30–45 minutes, or until completely set.

Salted Caramel Cheesecake Cups

image: everylastbite.com

Ingredients

1 1/2 cups crushed digestive biscuits or graham crackers	1/2 cup caramel sauce, divided
6 tablespoons melted butter	1 teaspoon vanilla extract
1 (8-ounce) package cream cheese, softened	1 cup heavy whipping cream, cold
1/2 cup powdered sugar	Flaky sea salt, for topping

Instructions

• Crust: Combine crushed cookies and melted butter. Press into the bottoms of 12 serving cups lined with paper liners. Freeze for 15 minutes.

• Filling: Beat cream cheese until smooth. Add powdered sugar, 1/4 cup of the caramel sauce, and vanilla; mix well. In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture.

• Assemble: Spoon the filling evenly over the chilled crusts. Refrigerate for at least 4 hours, or until firm.

• Toppings: Just before serving, top each cup with the remaining caramel sauce and a sprinkle of flaky sea salt.

Caramel Apple Nachos

image: www.lilluna.com

Ingredients

3-4 apples	1/2 cup chocolate chips, melted
1/2 lemon, juiced (optional, to prevent browning)	Toppings – chopped peanuts, crushed pretzels, toffee bits, mini M&M’s, whipped cream
1 cup caramel sauce

Instructions

• Wash, core, and slice the apples. To prevent browning, toss the slices with a little lemon juice, then pat dry.

• Lay the apple slices in a single, overlapping layer on a large platter.

• Drizzle the caramel sauce and melted chocolate over the apples and sprinkle your chosen toppings over the sauces.

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