Holiday Desserts Christmas: One Tray, Total Festive Flex
Picture the room going quiet as you set down a plate that smells like cinnamon, butter, and warm sugar—then boom, gone in 90 seconds. That’s the energy of this Holiday Desserts Christmas recipe: a stacked, show-off platter of Peppermint Brownie Bark, Gingerbread Cheesecake Bites, and Cranberry-Orange Shortbread.
Three hits, one easy plan, zero leftovers. It’s the dessert lineup people secretly judge your party by—and you’re about to win.
Minimal fuss, maximum applause, and yes, it looks bakery-grade without the meltdown.
Why Everyone Loves This Recipe
Three-in-one dessert tray that feels curated, not chaotic—different textures, colors, and flavors for every sweet tooth. Make-ahead friendly, so you can be fully present (or pretend to be) during the party. Uses pantry basics with a few festive upgrades.
Oh, and it photographs like a holiday ad—because we eat with our eyes first, right?
Servings, Prep time, Cooking time, Calories
- Servings: 16–20 (as a dessert platter)
- Prep Time: 35 minutes
- Cooking/Baking Time: 35–40 minutes total (staggered)
- Total Time: About 1 hour 15 minutes (cooling not included)
- Estimated Calories: ~260–320 per serving (2–3 pieces)
What You’ll Gather
Peppermint Brownie Bark
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg + 1 egg white
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp peppermint extract
- 1/3 cup mini chocolate chips
- 2 candy canes, crushed (for topping)
Gingerbread Cheesecake Bites
- 8 oz cream cheese, softened
- 1/3 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- Pinch salt
- 18–20 mini gingersnap cookies (for base)
Cranberry-Orange Shortbread
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- Zest of 1 orange
- 1/2 cup dried cranberries, chopped
Preparation Steps
- Preheat and prep pans: Heat oven to 350°F (175°C). Line a rimmed baking sheet with parchment for brownie bark.
Line an 8×8-inch pan with parchment for shortbread. Line a mini muffin tin with liners for cheesecake bites.
- Shortbread dough: Beat butter and powdered sugar until creamy.
Mix in vanilla and orange zest. Add flour and salt; mix just until it comes together.
Fold in cranberries. Press evenly into the prepared 8×8 pan.
Dock lightly with a fork.
- Bake shortbread: Bake 18–22 minutes until edges are lightly golden. Cool in pan 10 minutes before slicing into small squares (you’ll finish cooling later).
- Brownie bark batter: Whisk melted butter, sugar, egg, and egg white until glossy.
Add cocoa, flour, baking powder, and salt; stir until just combined. Mix in peppermint extract and chocolate chips.
- Spread thin: Pour batter onto lined baking sheet and spread very thin—aim for a large, even rectangle about 1/8 inch thick.
Sprinkle crushed candy canes on top.
- Bake brownie bark: 12–15 minutes until set and slightly firm at edges. Cool 5 minutes, then break into shards.
Let candy topping set fully.
- Cheesecake batter: Beat cream cheese and brown sugar until smooth. Add egg, vanilla, ginger, cinnamon, nutmeg, and salt; mix until creamy.
- Assemble bites: Place a gingersnap in each mini muffin liner.
Spoon cheesecake batter over each, about 3/4 full.
- Bake cheesecake bites: 12–14 minutes until set with a slight jiggle. Cool in the pan, then chill at least 45 minutes.
- Plate like a pro: Arrange shortbread squares, cheesecake bites, and brownie bark on a large platter.
Add a few extra crushed candy canes or orange zest curls for the “I tried” look (you did).
How to Store
- Shortbread: Airtight container at room temp for 5–6 days; freeze up to 2 months.
- Cheesecake bites: Refrigerate in a sealed container for 4–5 days; freeze up to 1 month. Thaw in fridge.
- Brownie bark: Airtight at room temp for 4–5 days.
If it softens, re-crisp in a 300°F (150°C) oven for 5 minutes.
- Platter tip: Keep cheesecake bites chilled and add to the tray right before serving. FYI, condensation is the enemy of crunch.
Better-for-You Benefits
- Portion control built in: Bite-sized pieces mean you can sample without going overboard (unless you want to, no judgment).
- Cranberries and orange zest: Add antioxidants and citrus oils for flavor without extra sugar.
- Balanced textures: A mix of creamy, crisp, and buttery reduces the urge to binge one flavor.
- Make ahead: Planning removes panic-snacking.
Science-ish, but true.
Nutrition Stats
- Peppermint Brownie Bark (2 pieces): ~150–170 calories, 3g protein, 8g fat, 20g carbs
- Gingerbread Cheesecake Bite (1): ~90–110 calories, 2g protein, 6g fat, 8g carbs
- Cranberry-Orange Shortbread (1 square): ~120–140 calories, 1g protein, 8g fat, 13g carbs
- Platter Serving (2–3 pieces): ~260–320 calories on average
Numbers are estimates based on standard ingredients and portion sizes—your butter hand might be heavier. IMO, still worth it.
Little Mistakes, Big Impact
- Spreading the bark too thick: It turns into a brownie, not bark.
Aim for ultra-thin.
- Overbaking cheesecake: Cracks and dryness. Pull when it still has a slight jiggle.
- Skipping the zest in shortbread: You lose the pop that balances the butter and sugar.
- Crushing candy canes too fine: They melt instead of sparkle.
Go for small chunks.
- No chilling time: Flavors settle and textures improve with rest. Patience pays, friend.
Variations You Can Try
- Gluten-free swap: Use a 1:1 GF flour blend for shortbread and bark; choose GF gingersnaps.
- Dark chocolate upgrade: Drizzle the bark with melted 70% chocolate for a luxe finish.
- Spiked cheesecake: Add 1 tbsp bourbon or rum to the batter for extra warmth.
- Pistachio-cranberry shortbread: Swap half the cranberries for chopped pistachios.
Festive color bonus.
- Mocha mint bark: Add 1 tsp instant espresso to the brownie batter for cafe vibes.
FAQ
Can I make everything a day ahead?
Yes. Bake all three components the day before.
Store cheesecake bites in the fridge, bark and shortbread at room temp. Assemble the platter just before serving.
What if I don’t have mini muffin tins?
Use a regular muffin tin and line with paper liners.
Place 1.5 gingersnaps crushed into each base, then fill with batter and bake 16–18 minutes.
Can I reduce the sugar?
You can cut sugar by about 15–20% in the shortbread and bark without major texture issues. For cheesecake, keep the ratio to maintain structure.
How do I keep the bark crunchy?
Spread thin, bake until edges are firm, cool completely, and store airtight with a small packet of silica gel or a few grains of raw rice in a separate pouch.
Humidity = enemy.
Are fresh cranberries okay in the shortbread?
Use dried cranberries. Fresh ones release too much moisture and can make the dough patchy and soggy.
What’s the best way to crush candy canes?
Seal in a zip-top bag and tap with a rolling pin.
Don’t pulverize—think coarse sprinkles. Your countertop will thank you.
End Notes
This Holiday Desserts Christmas trio earns compliments before anyone takes a bite—and silence afterward.
Batch it, stack it, and claim your hosting glow-up. If you bring this to a party, prepare for “Wait, you made this?” on repeat.
Spoiler: you did, and it wasn’t hard. Now go be the legend with the good dessert tray.
