24 Christmas Desserts: Pies, Cakes, Yule Log and Sweet Holiday Treats

A honey pecan pie with a smooth, vanilla-scented filling that reminds you of a sugar pie, only a bit more refined. The pecans add crunch on top. A holiday dessert that’s always the first one gone!

The Quebec dessert par excellence: a light cake swimming in a maple syrup and cream sauce that caramelizes in the oven. Use the darkest syrup you can find, that’s where the real maple flavor hides!

A chocolate Yule log rolled in cocoa, filled with whipped cream flavored with Irish cream, under a silky ganache. Roll the cake on cocoa-dusted parchment, not in a towel. The centerpiece of your holiday table!

Thin crêpes stacked with mascarpone cream and dark chocolate, tiramisu-style. It looks like something from a pastry shop, but it’s built from simple crêpes. A dessert that wows the whole table!

My old-fashioned sugar pie, made with brown sugar, cream and vanilla, with a caramelized top that crackles a little. Wait until it’s golden all the way to the center, which can still jiggle like jelly. A classic!

Soft date squares with a dark rum scented filling and a crumbly oat crust. Comforting and perfect for the holidays. Let the date filling cool down completely before you assemble them!

A Bundt cake with apples caramelized in ginger cider, spiced with cinnamon, ginger and nutmeg. It looks stunning on the table, and it keeps fall going all the way to Christmas. Serve it with a hot drink.

A silky dark chocolate mousse without raw eggs: the base is cooked, then folded into whipped cream. It sets in the fridge. Elegant, easy to make ahead, and guaranteed to quiet the whole table.

A classic pumpkin pie with five spices and evaporated milk. The trick: a bottom crust that never turns soggy. A holiday table must, and you don’t need a pre-mixed spice jar to nail it!

A vanilla crème brûlée with a sugar crust caramelized right before serving. The secret is contrast: cold inside, warm on top. Crack the crust in front of your guests and enjoy the reaction!

An apple crisp with cider, maple syrup and a really crunchy topping. The ultimate comfort dessert. Let it rest a little before serving, so it’s still warm and just firm enough. A cozy classic that never gets old.

My grandma’s easy sugar cream fudge, made with brown sugar and pecans. A few minutes at a rolling boil without stirring and it sets. A little square of happiness to give away, or to nibble in secret!

A legendary tiramisu with strong coffee and Irish cream, soaked ladyfingers and a mascarpone cream. Cocoa gets dusted over the top. A holiday party dessert that sells itself, and you can build it ahead of time!

My grandma Violette’s maple syrup pie, made without condensed milk. The syrup simmers a while to thicken, then the filling sets in the oven. Simple, super sweet and frankly way too good!

A very moist dark chocolate cake made with cocoa, sour cream and a dark ale that deepens the chocolate flavor. The kind of dessert that makes everyone at the table happy, from the kids to the grandparents.

A crustless Basque cheesecake with a deep brown, almost burnt top and a creamy center. Everything must be at room temperature to get a smooth batter. An elegant cheesecake, easier than it looks!

A tender apple cake made with oil and Greek yogurt, with a cinnamon topping. You pour warm homemade brown sugar caramel sauce over each slice. The Sunday dessert, holiday edition, and a total keeper!

A homemade panettone without sourdough, with raisins and cranberries soaked in dark rum, orange and lemon zest, and a crumb that doesn’t collapse. Weigh your ingredients and you’ll get it right the first time.

Dark chocolate brownies with butterscotch chips, flaky salt and pecans. A little beer in the batter and a caramel that melts. These are the indulgent side of the holidays, no apology needed!

An airy maple mousse made with whipped cream, egg whites and a thickened maple syrup. Spooned into little glasses, it becomes a simple individual dessert that’s so Quebec, and easy to serve at a party.

An apple tart on puff pastry, with apple slices marinated in calvados, vanilla and lemon. The apples sit in the fridge first to soak up the flavors, and you can taste it in every bite.

A moist pumpkin maple cake, cut into squares, with a thick frosting. Chilling the frosting lets you pile on a generous layer. Mix as little as possible for a tender crumb, and keep a spare slice for yourself.

A giant cookie baked in a cast iron pan, with dulce de leche chocolate chips and pecans. Serve it with caramel ripple ice cream. A dessert to dig into with spoons, and with company!

A carrot cake spiced with cinnamon, nutmeg and cloves, with raisins soaked in dark rum and a little beer in the batter. Moist, fragrant, with that cozy spiced flavor that says Christmas. Seriously good.