Make-Ahead Christmas Desserts: 12 Showstoppers You Can Finish the Night Before

Make-ahead Christmas desserts are the secret of every calm holiday host. On Christmas Day the oven is packed, the kitchen is crowded and nobody wants to whip cream while the ham is resting. These desserts flip the script. Some need a night in the fridge to set, some taste even better on day two, and a few wait in the freezer for weeks. Each slide tells you exactly when to make it and how to finish it on the big day. A recipe video with this same make-it-the-night-before idea has passed 2 million views on Facebook, so you are not the only one planning ahead. Pick two or three and walk into Christmas with dessert already done..

Make-ahead Christmas desserts start with a gingerbread trifle

The busiest oven in America is on Christmas morning. These desserts never need it that day. We start with a gingerbread trifle, which is actually better after a night in the fridge, because the cake soaks up the cream and the flavors blend. Make it on Christmas Eve, cover it and add the topping right before serving. Which dessert does your family fight over..

You will need: 1 gingerbread cake (9 by 13 inch, baked from a mix or scratch) cubed, 2 boxes (3.4 oz) instant vanilla pudding, 4 cups cold milk, 2 cups heavy cream whipped with 1/4 cup sugar, 1 can (14 oz) whole berry cranberry sauce, crushed gingersnaps to top

How to make it: 1. Whisk the pudding mix with the milk for 2 minutes and chill 5 minutes. 2. Fold half the whipped cream into the pudding. 3. In a trifle bowl, layer cake cubes, cranberry sauce and pudding cream, then repeat. 4. Cover and chill overnight. 5. On Christmas Day, top with the rest of the whipped cream and gingersnap crumbs.

Cherry cheesecake, the night-before classic

Cheesecake needs a long rest in the fridge to turn smooth and sliceable, which makes it perfect for Christmas Eve baking. A buttery graham crust, a creamy filling and a glossy cherry topping look festive on any table. Of all make-ahead Christmas desserts, this is the classic. Bake it the day before, chill overnight and spoon on the cherries just before serving. When to make it: 1 to 2 days ahead.

You will need: Crust: 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter, 2 tbsp sugar. Filling: 24 oz cream cheese softened, 1 cup sugar, 3 eggs, 1 tsp vanilla, 1/2 cup sour cream. Topping: 1 can (21 oz) cherry pie filling

How to make it: 1. Press the crust into a 9 inch springform pan and bake at 325 F for 8 minutes. 2. Beat the cream cheese and sugar, then add the eggs one at a time, vanilla and sour cream. 3. Pour over the crust and bake 55 to 60 minutes until the center barely jiggles. 4. Cool in the turned-off oven 1 hour, then chill overnight. 5. Top with cherry filling before serving.

Chocolate wafer icebox cake, make-ahead Christmas desserts with no oven

This old-fashioned dessert is pure magic. Thin chocolate wafers are stacked with sweetened whipped cream, then left in the fridge overnight, where the cookies soften into tender cake layers. Slice it and you get pretty stripes. It needs at least 8 hours to set, so it is made for the night before. When to make it: 1 day ahead.

You will need: 2 1/2 cups cold heavy cream, 1/3 cup powdered sugar, 1 tsp vanilla, 1 box (9 oz) thin chocolate wafer cookies, chocolate shavings to garnish

How to make it: 1. Whip the cream, powdered sugar and vanilla to stiff peaks. 2. Spread a little cream on a platter. 3. Spread each wafer with cream and stack them into rows or a log. 4. Cover the whole cake with the rest of the cream. 5. Chill at least 8 hours or overnight, add chocolate shavings and slice on an angle.

Classic New York cheesecake

A tall, dense New York cheesecake is one of the best make-ahead Christmas desserts because it truly tastes better after a day or two in the fridge. The texture firms up and the flavor gets richer. Serve plain slices with a spoon of berries or a drizzle of chocolate so guests can choose. Poll: A) plain, B) cherry, C) chocolate, D) caramel?

You will need: Crust: 1 1/2 cups graham crumbs, 1/4 cup melted butter. Filling: 32 oz cream cheese, 1 1/4 cups sugar, 1/4 cup flour, 4 eggs, 1 cup sour cream, 2 tsp vanilla, zest of 1 lemon

How to make it: 1. Press the crust into a 9 inch springform pan and bake at 325 F for 10 minutes. 2. Beat the cream cheese, sugar and flour until smooth, then add the eggs one at a time. 3. Mix in the sour cream, vanilla and zest. 4. Bake about 1 hour 15 minutes until set at the edges. 5. Cool slowly, then chill at least 12 hours.

No-bake chocolate eclair cake

Layers of graham crackers and vanilla pudding cream, topped with a shiny chocolate glaze, turn into something that tastes just like a bakery eclair after a night in the fridge. It is a church potluck favorite for a reason: it is cheap, easy and always gone first. When to make it: the night before, so the crackers soften.

You will need: 2 boxes (3.4 oz) instant vanilla pudding, 3 cups cold milk, 8 oz whipped topping or 2 cups whipped cream, 1 box graham crackers. Glaze: 1/2 cup chocolate chips, 3 tbsp butter, 2 tbsp milk

How to make it: 1. Whisk the pudding and milk 2 minutes, then fold in the whipped topping. 2. Line a 9 by 13 inch dish with graham crackers. 3. Spread half the pudding, add another cracker layer, the rest of the pudding and a final cracker layer. 4. Melt the glaze ingredients and spread on top. 5. Cover and chill overnight.

Chocolate cream pie with peppermint whipped cream

A silky homemade chocolate pudding filling in a crisp baked crust, topped with peppermint whipped cream, is the kind of pie people remember. Bake the crust and make the filling the day before so it sets firm. Whip the cream and add crushed peppermint candies on Christmas Day so they stay crunchy. When to make it: 1 day ahead.

You will need: 1 baked 9 inch pie crust, 2/3 cup sugar, 1/4 cup cornstarch, 1/4 cup cocoa, 1/4 tsp salt, 3 cups milk, 4 egg yolks, 4 oz semisweet chocolate chopped, 2 tbsp butter, 1 tsp vanilla. Topping: 1 1/2 cups heavy cream, 2 tbsp sugar, 1/4 tsp peppermint extract, crushed peppermint candies

How to make it: 1. Whisk the sugar, cornstarch, cocoa, salt, milk and yolks in a pot. 2. Cook over medium heat, stirring, until thick and bubbling for 1 minute. 3. Stir in the chocolate, butter and vanilla until smooth. 4. Pour into the crust, cover the surface with plastic wrap and chill overnight. 5. Top with peppermint whipped cream and candies before serving.

Overnight bread pudding, baked while gifts are opened

Assemble it the night before, let the bread soak up the custard in the fridge, then bake it while everyone opens presents. The house smells like cinnamon and the dessert, or breakfast, is warm and golden right when you want it. It is one of the coziest make-ahead Christmas desserts there is. When to make it: assemble 1 night ahead.

You will need: 1 loaf (1 lb) day-old brioche or French bread cubed, 4 eggs, 2 1/2 cups milk, 1/2 cup heavy cream, 3/4 cup brown sugar, 2 tsp vanilla, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 cup raisins or chocolate chips (optional)

How to make it: 1. Put the bread in a buttered 9 by 13 inch dish. 2. Whisk the eggs, milk, cream, sugar, vanilla and spices. 3. Pour over the bread, scatter the raisins or chips and press down. 4. Cover and chill overnight. 5. Bake at 350 F for 45 to 50 minutes until puffed and golden.

Pecan pie bars that slice best cold

All the gooey, nutty goodness of pecan pie in easy hand-held bars. They are much simpler than a whole pie, and they actually cut cleaner after a day or two in the fridge. Stack them in a tin and they travel well to any party, which makes them one of the easiest make-ahead Christmas desserts to share. When to make it: up to 2 days ahead, or freeze for a month.

You will need: Crust: 2 cups flour, 1/2 cup brown sugar, 3/4 cup cold butter. Filling: 3 eggs, 3/4 cup corn syrup, 3/4 cup brown sugar, 3 tbsp melted butter, 1 tsp vanilla, 2 cups chopped pecans

How to make it: 1. Heat the oven to 350 F and line a 9 by 13 inch pan with parchment. 2. Pulse the crust ingredients into crumbs, press into the pan and bake 18 minutes. 3. Whisk the filling ingredients except the pecans, then stir them in. 4. Pour over the hot crust and bake 25 minutes until set. 5. Cool, chill and cut into bars or diamonds.

Yule log cake, make-ahead Christmas desserts with wow factor

A Yule log, or buche de Noel, looks like it took all day, but you can spread the work out. Bake and roll the sponge with its filling 1 to 2 days ahead and keep it wrapped in the fridge. On Christmas Day, cover it with chocolate frosting, drag a fork along it for bark and add berries and rosemary. Have you ever made one?

You will need: Cake: 4 eggs, 3/4 cup sugar, 1 tsp vanilla, 1/2 cup flour, 1/4 cup cocoa, 1/4 tsp salt. Filling: 1 1/2 cups heavy cream whipped with 3 tbsp powdered sugar. Frosting: 1 cup chocolate frosting. Berries and rosemary to decorate

How to make it: 1. Beat the eggs and sugar until thick and pale, then fold in the vanilla, flour, cocoa and salt. 2. Spread in a lined 10 by 15 inch pan and bake at 375 F for 10 minutes. 3. Roll the warm cake up in a towel dusted with powdered sugar and cool. 4. Unroll, spread with the cream, roll again, wrap and chill. 5. Frost and decorate on the day.

Pavlova, make-ahead Christmas desserts that dry overnight

Pavlova is a crisp meringue shell with a soft marshmallow center, piled with cream and fruit. The trick is to bake it the night before and leave it in the turned-off oven overnight so it dries slowly without cracking too much. Add the cream and fruit right before serving so it stays crisp. Red berries and kiwi make it look like Christmas.

You will need: 4 egg whites at room temperature, 1 cup sugar, 1 tsp white vinegar, 1 tsp cornstarch, 1 tsp vanilla. Topping: 1 1/2 cups heavy cream whipped, strawberries, kiwi and pomegranate seeds

How to make it: 1. Heat the oven to 250 F. 2. Beat the whites to soft peaks, then add the sugar a spoon at a time until thick and glossy. 3. Fold in the vinegar, cornstarch and vanilla. 4. Spread into an 8 inch circle on parchment and bake 1 hour 15 minutes, then turn off the oven and leave it inside overnight. 5. Top with cream and fruit just before serving.

Frozen mint chocolate cookie pie

This cool, creamy pie is the ultimate get-ahead dessert because it lives in the freezer. A chocolate cookie crust holds a fluffy mint filling made with marshmallow and whipped cream, no alcohol needed. Slice it straight from the freezer and let it stand 10 minutes. When to make it: up to 2 weeks ahead, wrapped well.

You will need: Crust: 24 chocolate sandwich cookies crushed, 4 tbsp melted butter. Filling: 1 jar (7 oz) marshmallow creme, 1/2 tsp peppermint extract, a few drops green food coloring (optional), 2 cups heavy cream whipped, 1/2 cup mini chocolate chips

How to make it: 1. Mix the crumbs and butter and press into a 9 inch pie plate. 2. Stir the marshmallow creme with the peppermint and coloring until loose. 3. Fold in the whipped cream and chocolate chips. 4. Spread in the crust. 5. Cover and freeze at least 6 hours.

Slice-and-bake pinwheel icebox cookies

Our one cookie on the list earns its spot because the dough waits in the freezer. Chocolate and vanilla doughs are rolled together into a log, frozen and sliced into swirls whenever you need a fresh batch. Bake a tray on Christmas Eve and the house smells amazing. For more holiday sweets, see the Christmas cookie box everyone wants to receive, or read the history of the icebox cake. Which of these make-ahead Christmas desserts will you start first?

You will need: 1 cup butter softened, 1 cup sugar, 1 egg, 1 tsp vanilla, 2 1/2 cups flour, 1/2 tsp salt, 2 tbsp cocoa powder plus 1 tbsp milk

How to make it: 1. Beat the butter and sugar, then add the egg, vanilla, flour and salt. 2. Split the dough in half and mix the cocoa and milk into one half. 3. Roll each half into a 10 by 12 inch rectangle, stack them and roll up tightly. 4. Wrap and freeze up to a month. 5. Slice 1/4 inch thick and bake at 350 F for 10 to 12 minutes.