Thanksgiving – Tessie's Table

Salted Caramel Pecan Bars

Therese Buchanan — Mon, 31 Aug 2026 20:57:53 +0000

These Salted Caramel Pecan Bars are a buttery shortbread base under a thick layer of set salted caramel, finished with toasted pecans and a caramel drizzle. Caramel over shortbread is sold in every shop in Ireland as a caramel square, and this is my Georgia version for a fall dessert.

I never baked with pecans when I lived in Ireland. Atlanta changed that fast, and now they are the first thing I reach for once the weather cools off. The whole recipe hangs on how far you cook the caramel, so I tested it until I landed on two temperatures. You pull a little off the heat at 218°F for the drizzle, then take the rest to 228°F for the layer. That is why these slice clean instead of oozing across the plate. My Pecan Pie Cookies are another hand-held pecan dessert that is great for Thanksgiving.

Why You’ll Love These Salted Caramel Pecan Bars

They cut clean instead of oozing: The caramel layer is cooked to 228°F, which sets firm enough to hold a sharp edge straight out of the fridge. No puddle on the plate and no dragging the filling across the pan.
One batch of caramel does two jobs: You pull a quarter cup off the heat at 218°F and keep cooking the rest. The reserve stays soft enough to drizzle while the layer underneath sets firm.
The shortbread is pressed, not rolled: Five ingredients pushed into the pan with your hands and pricked with a fork. It bakes crisp and buttery and holds its shape under all that caramel.
Better made the day before: They need three hours in the fridge anyway, so making them ahead costs you nothing. If you like a bar you can build in advance, my Caramel Apple Cheesecake Bars work the same way.

The Best Salted Caramel Pecan Bars for Thanksgiving, Holiday Cookie Trays, and Potlucks

These are a dessert table bar. Sixteen neat squares, no plates, no forks, and they sit out for hours without collapsing or weeping. That makes them easier to bring somewhere than a pie, and they hold up in a car better too.

Pecans and Thanksgiving belong together, so they earn a spot next to the pie. If you are planning the whole meal, my Roast Turkey Recipe and Glazed Ham with roasted carrots covers the main event. For a December cookie tray, they slot in beside everything in my Easy Christmas Cookies Everyone Loves roundup.

Ingredients Needed for Salted Caramel Pecan Bars

Shortbread base

Unsalted butter: Softened to room temperature, not melted. Soft butter creams into the sugar and gives you a tender base rather than a greasy one.
Powdered sugar: Dissolves into the butter without any grit, which is what gives shortbread its fine sandy texture. Granulated sugar makes it coarser.
Vanilla extract: Rounds out the butter so the base is not flat under all that caramel.
All-purpose flour: Two cups gives you a base sturdy enough to hold a thick caramel layer. Spoon it into the cup and level it off, or weigh it at 250 grams.
Fine salt: Just a quarter teaspoon, but shortbread tastes flat without it.

Salted caramel

Unsalted butter: Starts the caramel and keeps it glossy. Unsalted lets you control the salt yourself.
Dark brown sugar: The molasses is where the deep toffee flavor comes from. Light brown sugar works but tastes noticeably milder.
Sweetened condensed milk: This is what makes the caramel set into a sliceable layer rather than a sauce. Do not swap in evaporated milk, they are not the same thing.
Light corn syrup: Stops the sugar crystallizing so the caramel stays smooth instead of grainy.
Vanilla extract: Goes in at the start with everything else and cooks in.
Fine sea salt: Half a teaspoon dissolved through the caramel is what makes it salted caramel. Fine salt disappears evenly, coarse salt leaves pockets.

Pecan Topping

Chopped pecans: Toasted first so they taste nutty instead of soft and papery. They cover the whole surface and give every bite some crunch.
Pecan halves: Sixteen of them, one per bar, arranged in a four by four grid so every square gets one. They also show you exactly where to cut.

How to Make Salted Caramel Pecan Bars

**For more detailed instructions, please refer to the printable recipe card below.**

Beat the softened butter and powdered sugar until smooth, then mix in the vanilla.

Add the flour and salt to form a dough. Push the dough evenly into a parchment-lined 9×9 pan and prick it all over with a fork and bake.

Spread the chopped pecans and the halves on a sheet pan and toast them until they smell nutty.

Pour the caramel ingredients into a pan and bring it to 218°F, pull off a quarter cup for the drizzle, then keep cooking the rest to 228°F.

Spread it right to the edges while it is still hot and pourable.

Press the toasted pecans into the caramel, chill until firm, then warm the reserved caramel and drizzle it over.

Variations

Chocolate topped: Melt six ounces of semisweet chocolate and spread it over the set caramel before the pecans go on. That takes them closer to the Irish caramel squares I grew up with.
Bourbon caramel: Stir a tablespoon of bourbon into the caramel once it comes off the heat. It cuts the sweetness and suits a Thanksgiving table.
Espresso caramel: Whisk half a teaspoon of instant espresso powder in with the brown sugar. You will not taste coffee, just a deeper toffee flavor.
Different nuts: Walnuts, cashews or a mix all work in the same quantity. Toast them the same way, since untoasted nuts go soft under the caramel.
Double batch for a crowd: Double everything and use a 9×13 pan. The bake time stays the same and you will get thirty two smaller bars, which is handy for a cookie tray.

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Serving Suggestions

Serve them cold or at room temperature: Once they are cut, either way is good. Straight from the fridge the caramel is firmer and the layers stay sharp and distinct. Left out for a while it softens and the whole thing eats more like a cookie.
Cut them smaller for a cookie tray: Slice each square in half and you have thirty two two-bite pieces. Rich desserts like these go further in small portions.
Pair one with coffee: All that brown sugar needs something bitter beside it. My Tres Leches Iced Latte is my own go to with a bar in the afternoon.
Add a scoop of vanilla ice cream: Let a bar sit out for ten minutes first so the caramel softens slightly. It turns them into a proper plated dessert.
Put them out with other pecan bakes: Set them next to my Butterscotch Pecan Fudge for a dessert table that leans into the same flavor.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Salted Caramel Pecan Bars?
Keep them in an airtight container in the fridge for up to a week. They are best cold, so there is no reason to leave them on the counter. If you do want them at room temperature for serving, take them out about twenty minutes beforehand and no longer, because the caramel softens and the edges lose their sharpness.
Ecplained
Can I freeze Salted Caramel Pecan Bars?
Yes, and they freeze really well. Cut them first, then layer them between sheets of parchment in an airtight container and freeze for up to three months. Thaw them in the fridge overnight. Freezing them uncut works too, but a frozen slab is very hard to slice neatly later.
Can I make Salted Caramel Pecan Bars ahead of time?
They are better made ahead. Make them a full day before you need them and leave them in the pan in the fridge, then lift, drizzle and cut on the day. You can also bake the shortbread base a day early, cover it once cool, and add the caramel the next day.

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Tips & Tricks

Use a candy thermometer: This recipe lives and dies on temperature, and eyeballing the color will not tell you when to stop. A clip on thermometer that touches the caramel but not the base of the pan is all you need.
Stir constantly and get into the corners: Condensed milk catches on the bottom of the pan fast and once it scorches the whole batch tastes burnt. Keep a spatula moving through the corners the entire time it cooks.
Leave a parchment overhang: Cut the parchment long enough to hang over two sides so you can lift the whole slab out in one piece. Cutting bars inside the pan wrecks the edges and scratches the pan.
Add flaky sea salt if you want it: The caramel is already salted, so this is purely optional. If you like the look and the crunch, scatter a little over the pecans before the bars go into the fridge.
Wipe the knife between every cut: Use a large sharp knife, press straight down rather than dragging, and wipe the blade clean each time. Warm the blade under hot water and dry it if the caramel is fighting you.
Let the slab sit out before you cut it: Ten to fifteen minutes out of the fridge takes the hard chill off, so the shortbread base gives under the knife instead of crumbling and breaking. Then use a large sharp knife, press straight down rather than dragging it through, and wipe the blade between every cut.

More Pecan Dessert Ideas

Looking for more meal inspiration?

If you are trying to get a few weeks of dinners sorted so you actually have time to bake, try one of my monthly meal plans like this one: Monthly Meal Plan for September 2026. It lays out a full month of easy dinners you can shop for in one go.

Salted Caramel Pecan Bars FAQ

What is the difference between salted caramel pecan bars and pecan pie bars?
Pecan pie bars have an egg based filling that bakes in the oven, so the pecans sit in a soft custard. These are a candy style bar instead. The caramel is cooked on the stove with condensed milk and sets firm as it chills, so the texture is closer to a caramel square than a slice of pie.
Why did my caramel set too hard?
You took it a little past where you wanted it. Cook the layer to 225°F next time instead of 228°F and you will get a softer, chewier set. If the opposite happened and it stayed too soft to hold an edge after chilling, go up to 230°F.
Why did my caramel set too hard?
You took it a little past where you wanted it. Cook the layer to 225°F next time instead of 228°F and you will get a softer, chewier set. If the opposite happened and it stayed too soft to hold an edge after chilling, go up to 230°F.
Can I use store bought caramel instead?
Not for the layer. Jarred caramel sauce and melted caramel candies do not set firm enough, so the bars will slump the moment you cut them. The cooked condensed milk caramel is what holds the whole thing together.
Do the pecans have to be toasted?
Toasting takes five to seven minutes and it is worth every one of them. Raw pecans go soft and taste papery once they are pressed into warm caramel, while toasted ones stay crisp and taste properly nutty.
Can I leave out the corn syrup?
I would not. Corn syrup is what stops the sugar from recrystallizing, and without it you are much more likely to end up with a grainy caramel. There is only a quarter cup and it is doing a real job.
Why is my caramel grainy?
Usually, sugar crystals get knocked back into the mix from the side of the pan. Make sure the sugar is fully dissolved before it comes to a boil, keep the sides scraped down as it cooks, and do not skip the corn syrup.

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Salted Caramel Pecan Bars

These Salted Caramel Pecan Bars have a buttery shortbread topped with thick salted caramel, toasted pecans, and caramel drizzle. Perfect feeding a crowd over the holidays

Course Dessert

Cuisine American

Keyword Caramel Pecan Shortbread Bars, Pecan Pie Bars, Saled Caramel Pecan Bars, Thanksgiving dessert

Prep Time 30

Cook Time 35

Chill Time 3

Total Time 4 5

Servings

Calories 424kcal

Equipment

Ingredients

Shortbread Base

¾ cup unsalted butter, softened 170 g
½ cup powdered sugar 60 g
1 teaspoon vanilla extract 5 ml
2 cups all-purpose flour 250 g
¼ teaspoon salt 1.5 g

Salted Caramel

½ cup unsalted butter 113 g
1 cup dark brown sugar (packed) 200 g
1 can sweetened condensed milk 14-ounce/396 g
¼ cup light corn syrup 85 g
1 teaspoon vanilla extract 5 ml
½ teaspoon fine sea salt 3 g

Pecan Topping

1½ cups chopped pecans 165 g
16 pecan halves

Instructions

Preheat the oven to 350°F. Line a light-colored 9×9-inch metal baking pan with parchment paper, leaving enough overhang to lift the bars from the pan.
Beat the softened butter and powdered sugar together until smooth and creamy.
Mix in the vanilla extract.
Add the flour and salt and mix just until a soft, crumbly dough forms.
Press the shortbread dough evenly into the bottom of the prepared pan. Prick the surface several times with a fork.
Bake for 20–24 minutes, until the edges are lightly golden. Place the pan on a wire rack while you prepare the caramel.
Spread the chopped pecans and pecan halves on a baking sheet. Toast them in the oven for 5–7 minutes, stirring once, until fragrant. Set aside.
Add the butter, dark brown sugar, sweetened condensed milk, corn syrup, vanilla extract, and fine sea salt to a heavy-bottomed saucepan.
Cook over medium-low heat, stirring constantly, until the butter has melted and the mixture is smooth.
Increase the heat to medium and bring the mixture to a gentle boil. Continue cooking and stirring constantly, scraping the bottom and sides of the saucepan.
When the caramel reaches approximately 218°F, remove the saucepan from the heat.
Transfer approximately ¼ cup of the caramel to a small heatproof bowl and set it aside for the drizzle.
Return the saucepan to medium-low heat. Continue cooking and stirring until the remaining caramel reaches 228°F.
Immediately pour the thick caramel over the baked shortbread and spread it into an even layer.
Sprinkle the toasted chopped pecans evenly over the caramel and press them down gently. Arrange the 16 pecan halves in a 4-by-4 pattern so each finished bar will have one.
Let the bars cool at room temperature for approximately 30 minutes. Refrigerate for at least 2½ hours, until the caramel is completely firm.
Use the parchment paper to lift the chilled bars from the pan.
Warm the reserved caramel in the microwave in 5-second intervals until it is pourable. Drizzle it over the pecan topping.
Return the bars to the refrigerator for 10–15 minutes, until the drizzle is set enough to cut.
Cut the slab into 16 rectangular bars, following the placement of the pecan halves. For cleaner cuts, use a large sharp knife and wipe it between each cut.

Notes

Use a candy thermometer: This recipe lives and dies on temperature, and eyeballing the color will not tell you when to stop. A clip on thermometer that touches the caramel but not the base of the pan is all you need.
Stir constantly and get into the corners: Condensed milk catches on the bottom of the pan fast and once it scorches the whole batch tastes burnt. Keep a spatula moving through the corners the entire time it cooks.
Leave a parchment overhang: Cut the parchment long enough to hang over two sides so you can lift the whole slab out in one piece. Cutting bars inside the pan wrecks the edges and scratches the pan.
Add flaky sea salt if you want it: The caramel is already salted, so this is purely optional. If you like the look and the crunch, scatter a little over the pecans before the bars go into the fridge.
Wipe the knife between every cut: Use a large sharp knife, press straight down rather than dragging, and wipe the blade clean each time. Warm the blade under hot water and dry it if the caramel is fighting you.
Let the slab sit out before you cut it: Ten to fifteen minutes out of the fridge takes the hard chill off, so the shortbread base gives under the knife instead of crumbling and breaking. Then use a large sharp knife, press straight down rather than dragging it through, and wipe the blade between every cut.

Nutrition

The post Salted Caramel Pecan Bars appeared first on Tessie's Table.

Pecan Pie Cookies

Therese Buchanan — Sat, 22 Aug 2026 21:14:01 +0000

These Pecan Pie Cookies are thick chocolate chip pecan cookies with a gooey pecan pie filling spooned into the center of each one. You get the brown sugar and pecan topping from a classic pecan pie sitting on top of a soft, thick cookie, then a chocolate drizzle over the whole thing.

The dough needs an hour in the fridge, so these are not a last minute bake. That chill is what keeps them tall instead of flat, and it gives you time to cook the pecan topping while the first tray is in the oven. My Biscoff Stuffed White Chocolate Cookies chill the same way if you want another big bakery style cookie. And if caramel and pecans together are your thing, my Turtle Thumbprint Cookies use the same pairing in a smaller bite.

Why you’ll love these Pecan Pie Cookies

All the pecan pie, none of the pie crust: You get the gooey brown sugar pecan filling without rolling out dough or worrying about a soggy bottom. The cookie does the job the crust used to do.
Thick, soft, bakery style cookies: Three ounce dough balls plus an hour of chilling give you tall cookies with crisp edges and soft middles. They are sturdy enough to hold a big spoonful of topping.
Chocolate chips in the dough and a drizzle on top: Semi sweet chips melt into the cookie and the drizzle finishes it off, so there is chocolate in every bite alongside the pecans. If you want more of that, my Double Chocolate Chunk Cookies are worth a look.
The topping sets on its own: Once the cooked filling cools for about 30 minutes it firms up and stays put. No refrigerating, and they can sit out on a dessert table for hours.

The Best Pecan Pie Cookies for Thanksgiving, Holiday Cookie Trays, and Fall Baking

Pecan pie is a Thanksgiving standard, and these give you the same flavor without plates and forks. They travel well, they hold up on a dessert table for hours, and one batch makes about 16 cookies, so there is enough to go around.

Georgia has historically been the biggest pecan growing state in the country, so pecan desserts turn up everywhere around Atlanta once fall hits. These sit nicely next to an Easy Pumpkin Pie Recipe on a Thanksgiving table, and they hold their own on a December tray of Easy Christmas Cookies.

Ingredients Needed for Pecan Pie Cookies

For the cookies
Butter: Softened, not melted. Softened butter creams with the sugars and traps air, and that air is part of what makes these thick.
Brown sugar: Brings moisture and molasses flavor that works with the pecans.
Granulated sugar: Helps the edges crisp while the centers stay soft.
Eggs: Two large eggs, added once the butter and sugars are light and creamy.
Vanilla extract: A full tablespoon. It sounds like a lot. It is not, and it rounds out all that brown sugar.
All purpose flour: Spoon it into the cup and level it off rather than scooping straight from the bag, or the cookies turn out dry.
Baking soda: One teaspoon for lift and browning.
Salt: Keeps the sweetness in check.
Cornstarch: One tablespoon. This is the quiet hero for soft, thick cookies that do not spread flat.
Semi sweet chocolate chips: Folded in at the end so they stay whole.
Pecans: Chopped fine for the dough so the cookies still scoop cleanly.
For the pecan topping
Butter: The base of the caramel.
Dark brown sugar: Dark gives a deeper pecan pie flavor than light brown. Use dark if you have it.
Heavy cream: Makes the topping creamy and spoonable instead of hard candy.
Corn syrup: Keeps the filling glossy and smooth instead of grainy.
Pecans: Chopped bigger this time so you can actually see them in the topping.
Vanilla extract: Stirred in off the heat so it does not cook away.
Fine sea salt: Balances the brown sugar and keeps the topping from tasting flat.
For the chocolate drizzle
Chocolate melting wafers: Wafers melt smooth and set firm on their own, so there is no tempering involved.

How to Make Pecan Pie Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Mix the wet ingredients. Beat the softened butter with both sugars until light and creamy, then add the eggs and vanilla extract.

Add the dry ingredients. Add the flour, baking soda, salt, and cornstarch, and mix just until a dough forms.

Fold in the chips and pecans. Stir the semi sweet chocolate chips and finely chopped pecans through the dough by hand.

Scoop, chill, bake. Scoop the dough into 3-ounce balls, place on lined baking sheets and chill for 1 hour. Bake for 14 minutes.

Cook the pecan topping. Boil the butter, dark brown sugar, heavy cream, and corn syrup for 30 seconds, then stir in the chopped pecans, vanilla, and sea salt off the heat.

Fill and drizzle. Spoon the warm topping into the cooled cookie, let it set for 30 minutes, then drizzle with melted chocolate.

Variations

Swap the chocolate chips: Dark chocolate chips cut through the sweetness of the topping, and milk chocolate leans the whole thing toward turtle candy. Chunks work too if you want bigger melted pools.
Toast the pecans first: Spread them on a dry sheet pan at 350°F for 6 to 8 minutes before chopping. It is five extra minutes and it deepens the flavor in both the dough and the topping.
Finish with flaky sea salt: Sprinkle a little over the topping right after you spoon it in. It sticks while the filling is warm and it makes the caramel taste more like caramel.
Make a maple version: Use pure maple syrup in place of the corn syrup. The topping sets a little softer and less glossy, so give it the full 30 minutes. My Maple Pecan No Bake Cookies use the same flavor pairing.
Make them smaller: Scoop 1½ ounce balls, bake for 9 to 10 minutes, and press the wells with a regular teaspoon. You will get roughly twice as many cookies.

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Serving Suggestions

Serve with cold milk: These are rich and sweet, and a glass of cold milk is the easiest way to balance them out. It is also the fastest way to get kids to the table.
Pair one with coffee: The brown sugar and pecans taste even better against something bitter. A Tres Leches Iced Latte is a good match if you want to keep it iced.
Warm one for 10 seconds: A quick zap in the microwave loosens the pecan topping and softens the chocolate chips again. Do not go longer or the filling runs.
Add a scoop of vanilla ice cream: Put a warm cookie in a bowl, add ice cream, and you have a plated dessert with no extra work.
Build a fall dessert board: Set them out with Butterscotch Pecan Fudge and Carrot Cake Cookies for a spread that covers chocolate, caramel, and spice.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Pecan Pie Cookies?
Keep them in an airtight container at room temperature for up to 4 days. Lay a sheet of parchment between layers so the topping does not stick to the cookie above it. The filling is cooked, so they do not need to go in the fridge.
Can I freeze Pecan Pie Cookies?
Yes. Freeze the filled cookies in a single layer until solid, then stack them in a freezer bag with parchment between layers for up to 3 months. Thaw at room temperature. If you want them looking their best, freeze them before the chocolate drizzle and add it after thawing.
Can I make Pecan Pie Cookies ahead of time?
The dough keeps in the fridge for up to 24 hours, which is already built into the recipe. You can also freeze the scooped dough balls and bake them from frozen, adding 2 to 3 minutes. Make the pecan topping the day you plan to fill the cookies, since it firms up as it cools.

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Tips & Tricks

Do not skip the chill: An hour in the fridge is the difference between thick cookies and thin, greasy ones. If your kitchen is warm, go closer to 90 minutes.
Press the wells the second they leave the oven: Wait even two minutes and the cookies start setting, and the middles crack instead of dipping. Have the measuring spoon ready before the timer goes off.
Time the 30 second boil: Use an actual timer. Any longer and the topping turns into hard caramel that shatters when you bite it.
Chop the pecans two different ways: Fine for the dough so the cookies scoop cleanly, and rougher for the topping so you get real pecan pieces on top.
Let the cookies cool before you fill them: Warm cookies soak the topping straight in. Cool ones hold it in the well where you want it.

More Cookie Ideas

Looking for more meal inspiration?

If you are planning out the week or hunting for your next bake, my Latest Recipes page has everything new in one place, dinners and desserts both.

Pecan Pie Cookies FAQ

What is the difference between pecan pie cookies and pecan pie bars?
Pecan pie bars bake in a pan with a shortbread base and a filling that bakes on top of it. These pecan pie cookies bake as individual cookies first, then get a cooked stovetop pecan filling spooned into a pressed well. The filling never goes back in the oven.
Do I have to use corn syrup?
Corn syrup is what keeps the topping glossy and smooth instead of grainy. Pure maple syrup or golden syrup will work in its place, but expect a softer set and a slightly different flavor.
Why did my pecan topping run off the cookies?
It is usually one of two things. Either the well was not pressed deep enough, or the topping went on while the cookies were still hot. Press firmly with a rounded tablespoon the moment they come out, and let the cookies cool before filling.
Do the pecans need to be toasted?
No. The recipe works with raw pecans and that is how it is written. Toasting is optional and gives a deeper, nuttier flavor if you have the extra five minutes.
Can I use a different nut?
Walnuts are the closest swap and work in both the dough and the topping. They are more bitter than pecans, so the cookies will taste less like pecan pie and more like a caramel walnut cookie.
Why does the dough need to chill for an hour?
Chilling firms the butter so the cookies hold their height instead of spreading thin in the oven. It also gives the flour time to hydrate, which makes the finished cookie taste better.
What size scoop makes a 3 ounce dough ball?
A ¼ cup scoop is the closest match. If you have a kitchen scale, weigh the first ball at 3 ounces and match the rest by eye from there.
Can I skip the chocolate drizzle?
Yes. There are already chocolate chips through the dough, so the drizzle is mostly for looks and an extra hit of chocolate. Leaving it off does not change the texture at all.

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Pecan Pie Cookies

Thick chocolate chip pecan cookies with a gooey pecan pie topping spooned into the center and finished with a chocolate drizzle. All the flavor of pecan pie, no pie crust required.

Course Dessert

Cuisine American

Keyword Holiday Cookies, pecan cookies, pecan pie chocolate chip cookies, pecan pie cookies, Thanksgiving cookies

Prep Time 20

Cook Time 14

Chill Time 1

Total Time 1 34

Servings

Calories 656kcal

Equipment

Ingredients

Cookies

1 cup butter softened
1¼ cups brown sugar
¾ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cornstarch
1 cup semi-sweet chocolate chips
1 cup finely chopped pecans

Pecan Topping

½ cup butter
1 cup dark brown sugar
¼ cup plus 1 tablespoon heavy cream
¼ cup corn syrup
2 cups chopped pecans
2 teaspoons vanilla extract
½ teaspoon fine sea salt

Chocolate Drizzle

½ cup chocolate chips

Instructions

Beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
Add the eggs and vanilla extract and mix until combined.
Add the flour, baking soda, salt, and cornstarch. Mix just until a cookie dough forms.
Fold in the chocolate chips and finely chopped pecans.
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to 24 hours.
Preheat the oven to 350°F and line the baking sheets with parchment paper.
Scoop the cold dough into 3-ounce balls and place them on the prepared baking sheets, leaving space between each one.
Bake for 12 to 14 minutes, until the edges are golden.
The second the cookies come out of the oven, press a rounded 1-tablespoon measuring spoon deeply into the center of each cookie to create a well.
Let the cookies firm up on the baking sheets for 5 minutes, then transfer them to a wire rack.
Add the butter, dark brown sugar, heavy cream, and corn syrup to a saucepan. Cook over medium heat until the butter has melted and the ingredients are combined.
Bring the mixture to a boil and let it bubble for only 30 seconds.
Remove the saucepan from the heat and stir in the chopped pecans, vanilla extract, and fine sea salt.
Spoon generous mounds of the warm pecan topping into the cooled cookie wells.
Let the topping cool and set for about 30 minutes.
Melt the chocolate chips in a microwave safe bowl in 30 second intervils and drizzle the chocolate over the cookies.

Notes

NOTES

Chill the dough for the full hour. It is what keeps these cookies thick instead of flat.

Press the wells the second the cookies leave the oven, while they are still soft.

Let the cookies cool before filling them, or the topping soaks in instead of sitting on top.

Store in an airtight container at room temperature for up to 4 days with parchment between the layers.

Nutrition

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BLT Deviled Eggs

Therese Buchanan — Wed, 13 May 2026 20:30:32 +0000

These BLT Deviled Eggs are a fun twist on classic deviled eggs with crispy bacon, fresh lettuce, and juicy tomatoes layered right on top. They’re easy to make ahead and always stand out on party tables, summer BBQ spreads, and holiday appetizer trays.

Photo Credit: Tessie’s Table.

BLT Deviled Eggs work really well for parties because they’re easy to prep ahead and don’t need complicated ingredients. The bacon adds plenty of flavor while the lettuce and tomatoes keep them feeling fresh and light.

Why you’ll love these BLT Deviled Eggs

A fun twist on classic deviled eggs:
The bacon, lettuce, and tomato turn regular deviled eggs into something that feels a little more fun for parties and summer gatherings.
Easy to make ahead:
You can boil the eggs and prepare the filling earlier in the day which makes party prep much easier.
Perfect for holidays and BBQs:
These fit right in on appetizer tables for Easter, 4th of July, cookouts, game day, and summer parties.

Easy BLT Deviled Eggs for Parties and BBQs

These are especially good for summer gatherings when you already have other BBQ food on the table. I love serving them with recipes like BLT Pasta Salad, Potato Salad with Bacon, and BBQ Sausage Bites because everything fits together really naturally for cookouts and casual parties.

Ingredients Needed for BLT Deviled Eggs

Eggs: Large eggs work best for deviled eggs because they’re easier to fill and hold plenty of the creamy mixture.
Mayonnaise: Mayonnaise gives the filling its creamy texture and helps everything blend smoothly together.
Dijon Mustard: Dijon mustard adds a little tanginess and keeps the filling from tasting flat.
Salt and Black Pepper: These simple seasonings help balance the richness of the eggs and mayo.
Bacon: Cook the bacon until crispy so it holds up well on top of the eggs. Thick-cut bacon adds extra crunch and flavor.
Cherry Tomatoes: Cherry tomatoes add freshness and color while keeping with the classic BLT flavor.
Lettuce: Small pieces of romaine lettuce add texture and make these look extra fun for parties.

How to make BLT Deviled Eggs

**For more detailed instructions, please refer to the printable recipe card below.**

Add the eggs to a pot of water and bring to a boil.

Transfer the eggs to an ice bath and let them cool completely.

Slice the eggs in half and remove the yolks into a bowl.

Mix the yolks with the mayonnaise, mustard, salt, and pepper until smooth.

Spoon the filling into a piping bag fitted with a star tip.

Pipe the filling onto the egg whites. Top with bacon, lettuce, and tomato, then secure with a toothpick before serving.

Variations

Add avocado:A small slice of avocado works really well with the BLT flavors. Add it right before serving so it stays fresh.
Make them spicy:Add a little hot sauce or diced jalapeño to the filling for extra heat. Bacon and spice work really well together.
Use turkey bacon:Turkey bacon works fine if you want a lighter option while still keeping that BLT flavor.
Add cheese:A small sprinkle of shredded cheddar on top adds extra flavor and makes them feel even more like a loaded BLT.
Try ranch seasoning:Mix a little ranch seasoning into the filling for a different flavor variation that works really well for parties.

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Serving Suggestions

Serve with summer BBQ food: These pair perfectly with burgers, grilled chicken, hot dogs, and BBQ recipes. They fit right in at backyard cookouts and 4th of July parties.
Add them to an appetizer tray:Serve these with veggies, dips, chips, and small appetizers for an easy party spread. They also go really well beside BBQ Sausage Bites.
Pair with summer side dishes:These taste great with BLT Pasta Salad, Potato Salad with Bacon, and Creamy Coleslaw if you’re building a full cookout menu.
Serve chilled:Deviled eggs taste best cold straight from the fridge. Keep them chilled until ready to serve, especially during hot weather.
Bring them to potlucks:These are easy to transport and always get attention because they look different than traditional deviled eggs.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store BLT Deviled Eggs ?

Store leftover BLT Deviled Eggs in an airtight container in the refrigerator for up to 2 days. The lettuce is freshest during the first day, so these are best eaten fairly quickly after assembling. If you want to prep ahead, boil the eggs and make the filling earlier in the day, then add the lettuce, bacon, and tomatoes closer to serving time.

Can I freeze BLT Deviled Eggs ?

Deviled eggs do not freeze well because the texture of the eggs and filling changes after thawing.

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Tips & Tricks

Use older eggs if possible: Slightly older eggs are usually easier to peel after boiling which helps keep the egg whites looking smooth.
Cool the eggs completely: An ice bath helps stop the cooking process and makes peeling much easier.
Dry the lettuce well: Extra moisture can make the tops watery over time, so pat the lettuce dry before adding it.
Pipe the filling for cleaner presentation: Using a piping bag gives the eggs a cleaner look for parties and holiday trays.
Cook extra bacon: A little extra bacon sprinkled over the tray right before serving makes these look even better.

More Appetizer Ideas

Smoked Salmon Pastry
Baked Artichoke and Spinach Dip
Buffalo Chicken Meatballs

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make BLT Deviled Eggs ahead of time?
Yes. You can boil the eggs and prepare the filling ahead, then assemble them closer to serving time.
How long do deviled eggs last in the fridge?
They’re best within 1 to 2 days after assembling.
What kind of bacon works best?
Regular or thick-cut bacon both work well as long as it’s cooked crispy.
Can I use regular tomatoes?
Cherry tomatoes work best because they hold less moisture and fit nicely on top.
Do I need to pipe the filling?
No. You can simply spoon the filling into the eggs if preferred.
Can I make these for the holidays?
Absolutely. These work really well for Easter, 4th of July, game day, and summer parties.
Why do you slice the bottom of the eggs?
It helps the eggs sit flat instead of rolling around on the tray.
Can I add extra toppings?
Yes. Avocado, cheese, green onions, or ranch seasoning all work well.
Are these low-carb?
Yes. These are naturally low carb and high in protein.
What recipes pair well with BLT Deviled Eggs?
They pair really well with BLT Pasta Salad, BBQ recipes, summer salads, and easy appetizer recipes.

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BLT Deviled Eggs

BLT Deviled Eggs are a fun party appetizer made with bacon, lettuce, tomato, and creamy deviled egg filling. Great for BBQs and holidays.

Course Appetizer

Cuisine American

Keyword Easy, Holidays, Party Food, Potluck

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 111kcal

Equipment

Ingredients

6 large eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
5-6 slices bacon cooked and cut into pieces
½ cup cherry tomatoes sliced
Lettuce leaves cut small to fit

Instructions

Place eggs in a pot, cover with water, and bring to a boil. Turn off heat, cover, and let sit for 10–12 minutes.
Transfer eggs to an ice bath and cool completely before peeling.
Slice eggs in half lengthwise and remove yolks into a bowl.
Slice a small bit off the bottom of each half so they sit flat
Mix the egg yolks with mayonnaise, mustard, salt, and pepper until smooth.
Spoon or pipe filling onto the bottom of each egg.
Add bacon, lettuce, and tomato on top of the filling.
Secure with a toothpick and sprinkle with seasoning if using.

Notes

Use older eggs if possible: Slightly older eggs are usually easier to peel after boiling which helps keep the egg whites looking smooth.
Cool the eggs completely: An ice bath helps stop the cooking process and makes peeling much easier.
Dry the lettuce well: Extra moisture can make the tops watery over time, so pat the lettuce dry before adding it.
Pipe the filling for cleaner presentation: Using a piping bag gives the eggs a cleaner look for parties and holiday trays.
Cook extra bacon: A little extra bacon sprinkled over the tray right before serving makes these look even better.

Nutrition

The post BLT Deviled Eggs appeared first on Tessie's Table.

Smoked Salmon Appetizer

Therese Buchanan — Sun, 23 Nov 2025 20:13:57 +0000

This smoked salmon appetizer is a quick little bite made with a creamy dill filling and flaky mini Puff Pastry Shells (also called vol au vents). They look lovely on a holiday table and take barely any time to put together. If you want something quick, pretty, and full of flavor, this is a great one to add to your party spread.

Photo Credit: Tessie’s Table

These no-bake pumpkin cheesecake bars are a go-to when you need a make ahead dessert that slices cleanly and serves a crowd. The creamy filling sets up perfectly in the fridge, making them a great option for potlucks, parties, or Thanksgiving desserts. If you’re planning a fall dessert spread, pair them with my Pumpkin Pie Cheesecake Cups, Pumpkin Pie or Pumpkin Hand Pies for a mix of classics and easy no-bake recipes.

Why you’ll love this Smoked Salmon Appetizer

Simple to prep ahead:
You can whip the cream cheese earlier in the day and keep it in the fridge. When it’s time to serve, all you have to do is fill the puff pastry shells and add the salmon and dill.
Perfect for holiday hosting:
Smoked salmon always feels like a classic party flavor, and these are the kind of little nibbles people love grabbing as they chat. If you already enjoy making my Christmas Tree Charcuterie Board or my Sausage Roll Wreath, this is another great one to add to your holiday routine.
Flexible ingredients:
I made these with Mini Puff Pastry Shells, but they’re just as good on crostini or melba toast. You could even serve the same filling on my Brown Bread, like we do in Ireland.

My Go-To Smoked Salmon Appetizer for Parties

Growing up in Ireland, smoked salmon was always part of our Christmas celebrations. It was usually served on Irish Brown Bread and appeared at nearly every family gathering. Now that I’m living in Atlanta, I still love bringing those flavors to my holiday table. These little vol au vents / puff pastry shells give me the same feeling, but with a fun party twist.

Ingredients Needed For This Smoked Salmon Appetizer

Mini Vol-au-Vents or Puff Pastry Shells: Light, flaky pastry cups that hold the filling well.
Cream cheese: Softened so it mixes easily.
Fresh dill: Minced for the filling and extra sprigs for the top.
Smoked salmon: Thinly sliced so you can roll it into little cones.
Lemon juice: Adds a little brightness.
Garlic powder: Optional for a bit of depth.
Salt and pepper: Just enough to balance the flavors.

How to make This Smoked Salmon Appetizer

**For more detailed instructions, please refer to the printable recipe card below.**

Whisk softened cream cheese with minced dill, salt, pepper, garlic powder, and lemon juice.

Transfer the cream cheese mixture to a piping bag or zip-top bag if you have one.

Pipe or spoon the mixture into each vol au vent shell.

Cut the smoked salmon into small strips and roll each piece into a cone.

Place one cone on top of each filled shell.

Garnish with a small sprig of dill.

Variations

Crostini Version: Use thin sliced baguette toasted with a bit of olive oil. The cream cheese spreads easily and the salmon sits nicely on top. This is a good choice if you want something sturdy for a big gathering.
Melba Toast Version: Melba toast gives a crisp, light base that feels neat and tidy on a party tray. It holds up well if you’re transporting the appetizers somewhere.
Brown Bread Bites: Serve the cream cheese and salmon on small squares of my Brown Bread. This is the classic Irish way to enjoy smoked salmon and it fits beautifully into Christmas hosting.
Creamy Lemon Filling: Add a little extra lemon juice and lemon zest to brighten the filling. It gives a fresh lift without overpowering the salmon.
Cucumber Rounds: If you want a lighter option, serve everything on thick cucumber slices. They give a clean bite and work nicely for warm weather parties too.

Serving Suggestions

Thanksgiving desserts: These cheesecake bars are perfect on a holiday dessert table next to pies and cakes, especially with my Pumpkin Hand Pies.
Coffee pairing: A square of pumpkin cheesecake bar with a cup of hot coffee or spiced latte makes a simple but cozy fall treat.
Potluck favorite: Since they slice cleanly, you can cut them into smaller bites and serve them on a tray for easy sharing.
Dessert platter: Pair them with my Pumpkin Cinnamon Rolls and my Pumpkin Pie Cheesecake Cups for a mix of baked and no-bake treats.
Caramel topping bar: Set out a bowl of caramel sauce, extra pecans, or even chocolate chips so everyone can add their own finishing touches.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store this Smoked Salmon Appetizer?

Store the cheesecake bars covered in the fridge for up to 4 days. Keep them chilled so the filling stays set and the crust holds its shape.

Can I freeze this Smoked Salmon Appetizer?

Yes, these bars freeze really well. Leave off the whipped cream and toppings, then wrap the pan tightly in plastic wrap and foil. Freeze for up to 2 months, and thaw in the fridge overnight before slicing and topping.

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Tips & Tricks

Whip the cream cheese well: The longer you whip it, the smoother it becomes, which makes piping easier and makes the finished bites look cleaner.
Keep the salmon cold: Cold smoked salmon firms up and slices more neatly so you can roll it into those little cones without tearing.
Don’t fill the shells too early: Puff pastry shells soften if filled too far ahead. Keep filling and shells separate until it’s nearly time to serve.
Use kitchen scissors for the salmon: Sometimes scissors work better than a knife for cutting thin smoked salmon, especially if it’s delicate.
Prep extra dill sprigs: Tiny sprigs of dill make these look polished and photo ready, so have a few more than you think you need.

More Party Favorites

Looking for more meal inspiration?

Browse my Holiday Favorites or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Can I make these ahead?
Yes. Make the cream cheese filling a day before, keep it chilled, and assemble right before serving.
Do I have to use puff pastry shells?
No. These work great on crostini, melba toast, cucumber slices, crackers, or small squares of my Brown Bread.
What kind of smoked salmon is best?
Thinly sliced cold smoked salmon is easiest to roll and lay on top of the filling.
Can I add capers?
You can. Use small ones so they don’t overwhelm the flavor.
Do these need to be kept cold?
Yes. Because they contain cream cheese and salmon, keep them refrigerated until serving.
Can I use dried dill?
Use only a tiny pinch since dried dill is much stronger than fresh. Fresh gives the best flavor and look.
Can I double the recipe?
Yes. Just double all the ingredients and grab extra puff pastry shells.
How long do the puff pastry shells last?
Unfilled puff pastry shells (vol-au-vents) keep well at room temperature in an airtight container. Fill them only when you’re ready to serve.
Are these good for brunch?
Definitely, they work nicely with smoked salmon bagels, pastries, and fresh fruit.
Can I serve these with drinks?
Yes. They pair perfectly with my Cinnamon Old Fashioned Cocktail or anything bubbly.

Smoked Salmon appetizer

Mini vol-au-vents filled with whipped chive cream cheese and topped with delicate smoked salmon and fresh dill. Elegant little party bites that come together fast.

Course Appetizer

Cuisine American

Keyword 30-Minutes Or Less, Celebration, Holidays, No Bake, Party Food

Prep Time 10

Total Time 10

Servings

Calories 90kcal

Equipment

Ingredients

12 mini vol-au-vent shells or Melba Toast
8 oz cream cheese softened
1 teaspoon finely minced fresh dill (plus extra sprigs for garnish)
¼ teaspoon Salt
⅛ teaspoon Black pepper
¼ teaspoon garlic powder
1 teaspoon fresh lemon juice
4 oz smoked salmon

Instructions

Mix softened cream cheese, chopped dill, salt, pepper, garlic, lemon juice in a bowl until smooth.
Transfer the cream cheese mixture to a piping bag or zip-top bag and pipe it into each vol-au-vent shell.
Cut the smoked salmon into small strips or squares, then roll each piece into a little cone.
Place a salmon cone on top of the cream cheese in each shell.
Finish with a tiny sprig of dill and a light crack of black pepper.

Nutrition

The post Smoked Salmon Appetizer appeared first on Tessie's Table.

No-Bake Biscoff Cheesecake

Therese Buchanan — Fri, 14 Nov 2025 20:42:00 +0000

This No-Bake Biscoff Cheesecake is pure cookie butter heaven. It starts with a buttery Biscoff crust, then a thick, creamy cheesecake filling, and finishes with a silky layer of melted cookie butter and crushed cookies on top. It’s smooth, rich, and easy to make ahead for any celebration, from Christmas dessert tables to Valentine’s Day dinners or Easter brunch.

Photo Credit: Tessie’s Table.

If you love no-bake desserts that taste like they came from a bakery, this cheesecake will become your new favorite. The cookie butter gives it that warm, caramelized flavor, and it’s so easy, it sets up in the fridge, making it a great option for potlucks, parties, or Thanksgiving desserts. If you’re planning a dessert spread, pair it with my Pumpkin Pie Cheesecake Cups, Strawberries and Cream or Biscoff Cheesecake Cups for a mix of classics and easy no-bake recipes.

Why you’ll love this No-Bake Biscoff Cheesecake

Easy to Make Ahead:
You can prepare this cheesecake the night before, and it’s ready to serve straight from the fridge, which makes it perfect for busy holiday cooking schedules.
Rich Cookie Butter Flavor:
Every layer has that signature Biscoff taste, from the buttery crust to the creamy cheesecake filling and smooth cookie butter topping.
Perfect for Any Occasion:
It looks elegant enough for Christmas or Valentine’s Day but is also simple enough to enjoy after Easter lunch or a weekend dinner with friends

Why I Keep Coming Back to This Biscoff Cheesecake

This one started as a Christmas dessert, but now it sneaks its way into just about every celebration from Valentine’s Day to Easter Brunch. It’s easy, looks lovely on the table, and that cookie butter flavor never gets old. I love that I can make it the night before and not have to think about it again until it’s time to serve.

Ingredients Needed for No-Bake Biscoff Cheesecake

Biscoff cookies: These are the star of the crust and the topping. Their caramel flavor pairs perfectly with the creamy cheesecake filling. I buy these ones but you can crush them yourself.
Unsalted butter: Melted butter binds the cookie crumbs together for a buttery, firm crust that holds up beautifully once chilled.
Cream cheese: The base of the cheesecake layer. Use full-fat, room temperature cream cheese for a smooth and creamy texture with no lumps.
Powdered sugar: Sweetens the filling while keeping it light and fluffy instead of grainy.
Vanilla extract: Adds warmth and depth to the cheesecake filling, balancing out the rich cookie butter flavor.
Heavy cream: Whipped into stiff peaks, it gives the cheesecake that light, airy texture that sets perfectly in the fridge.
Biscoff cookie butter: Melted slightly for the topping, it spreads easily and creates that thick, glossy layer of cookie butter goodness.
Whipped cream: Adds a pretty finish when piped around the edges. You can make your own or use store-bought if you’re short on time.
Crushed Biscoff cookies: Sprinkle them over the top for a little crunch and extra cookie flavor in every bite.

How to make No-Bake Biscoff Cheesecake

**For more detailed instructions, please refer to the printable recipe card below.**

Stir together the crushed Biscoff cookies and melted butter until evenly mixed.

Press the mixture firmly into the bottom of the pan to form the crust.

Beat the cream cheese, powdered sugar, and vanilla in a mixing bowl until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until smooth and thick.

Spread the cheesecake filling evenly over the chilled crust

Microwave the Biscoff cookie butter in short bursts, about 10 to 15 seconds at a time. Pour the melted cookie butter over the chilled cheesecake.

Pipe whipped cream around the edges and sprinkle with crushed cookies.

Variations

Mini Biscoff Cheesecakes: Make individual cheesecakes by dividing the crust and filling between muffin liners or ramekins. They’re perfect for holiday dessert trays or Valentine’s Day treats. Try my Recipe Here.
Chocolate Swirl Biscoff Cheesecake: Melt a little milk or dark chocolate and swirl it through the cheesecake layer before chilling. It adds a gorgeous marbled look and a rich chocolate-cookie butter combo.
Biscoff Cheesecake Bars: Press the crust into a square baking dish and cut into bars once chilled. These are great for Easter dessert platters or when you want easy grab-and-go slices.
Salted Caramel Biscoff Cheesecake: Drizzle salted caramel sauce over the top right before serving for a sweet-salty finish that balances the cookie butter perfectly.
White Chocolate Biscoff Cheesecake: Fold some melted white chocolate into the cheesecake mixture for a little extra sweetness and a smooth, creamy texture.

Serving Suggestions

Holiday Dessert Table: This cheesecake looks beautiful as the centerpiece on a Christmas dessert table. Surround it with a few smaller treats like my Coconut Snowball Cookies or Biscoff Brownies for some more cookie butter-inspired favorites.
Valentine’s Day Dessert: Serve chilled slices with a drizzle of warm cookie butter or a swirl of whipped cream and a few crushed cookies on top. It’s simple but feels special enough for date night.
Easter Brunch: Pair smaller slices with spring desserts like my Victoria Sponge or Strawberries and Cream. The rich cheesecake balances out lighter fruit-based dishes beautifully.
Coffee Pairing: This cheesecake goes perfectly with a hot cup of coffee or espresso after dinner. The caramelized Biscoff flavor really shines when served alongside something warm.
Party-Ready Plating: Add a little flair by topping each slice with a mini Biscoff cookie or regular ones broken in half and a dusting of cookie crumbs. It gives every plate a polished look without extra work.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store No-Bake Biscoff Cheesecake?

Store your No-Bake Biscoff Cheesecake covered in the fridge for up to 5 days. Keep it in the springform pan and cover it loosely with plastic wrap or foil to protect it from picking up fridge odors.

Can I freeze No-Bake Biscoff Cheesecake?

For freezing, chill the cheesecake until it’s fully set, then remove it from the pan and wrap it tightly in plastic wrap followed by a layer of foil. It will stay fresh in the freezer for up to 2 months. When ready to serve, thaw it overnight in the fridge. The texture stays creamy and smooth, just like freshly made.

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Tips & Tricks

Use room temperature cream cheese: Cold cream cheese can create lumps in your filling. Let it soften before mixing so the cheesecake layer turns out perfectly smooth.
Whip the cream until stiff peaks form: This step gives your cheesecake structure. If the whipped cream is too soft, the filling won’t hold its shape once chilled.
Chill long enough to set: Six hours is the minimum, but overnight is even better. The extra time helps the crust firm up and the flavors blend together.
Warm the cookie butter gently: Heat it in short bursts in the microwave, stirring between each round until it’s just pourable. If it’s too hot, it can melt the top layer of cheesecake.
Slice with a hot knife: Run your knife under warm water, wipe it dry, and slice. Clean the blade between cuts for those clean, bakery-style slices that photograph beautifully.

More No-Bake Desserts

Looking for more meal inspiration?

Browse my Holiday Recipes or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use another type of cookie for the crust?
Yes, if you can’t find Biscoff cookies, graham crackers or digestive biscuits work well too. The flavor will be slightly different but still delicious, especially if you drizzle extra cookie butter on top.
What’s the best way to crush the cookies?
A food processor makes it quick and easy, but a rolling pin and zip-top bag do the job just fine. Just make sure the crumbs are fine and even so the crust holds together.
Can I make this cheesecake ahead of time?
Absolutely. This dessert is perfect for prepping the day before. Just keep it covered in the fridge until you’re ready to serve, and it’ll slice beautifully.
Can I freeze No-Bake Biscoff Cheesecake?
Yes, it freezes really well. Wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge before serving. It keeps its creamy texture perfectly.
Can I use a different pan size?
You can, but keep in mind the thickness will change. A smaller pan will give you a taller cheesecake, while a larger one will make it thinner but still tasty.
Can I make it gluten-free?
You can use gluten-free speculoos-style cookies or graham crackers if you need a gluten-free option. Just check that the cookie butter you use is gluten-free too.
What’s the best way to get clean slices?
Use a sharp knife dipped in hot water, wipe it dry, and slice through gently. Clean the blade between cuts for neat, smooth slices every time.
Can I use whipped topping instead of heavy cream?
Yes, you can use frozen whipped topping (like Cool Whip) if you want to skip whipping cream. It makes the process quicker and still gives a light texture.
Why didn’t my cheesecake set properly?
It likely didn’t chill long enough or the cream wasn’t whipped to stiff peaks. Pop it back in the fridge for a few more hours, and it should firm up.
How can I decorate it for different holidays?
For Christmas, top it with crushed red and green candies or mini Biscoff cookies. For Valentine’s Day, add white chocolate hearts or a drizzle of pink/red-tinted cookie butter. For Easter, decorate with pastel sprinkles or small chocolate eggs.

No-Bake Biscoff Cheesecake

Creamy no-bake cheesecake with a buttery Biscoff cookie crust, thick cookie butter topping, and crushed cookies for the perfect finish.

Course Dessert

Cuisine American

Keyword Holidays, No Bake Cheesecake, Party Food

Prep Time 30

Chill Time 6

Servings

Calories 752kcal

Equipment

Ingredients

Crust:

2½ cups Biscoff cookie crumbs about 32 cookies
½ cup unsalted butter melted

Cheesecake Layer:

24 oz cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla extract
1¼ cups cold heavy cream

Decoration:

¾ cup Biscoff cookie butter
½ cup whipped cream for piping
2 tablespoons crushed Biscoff cookies

Instructions

Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
Stir together crushed Biscoff cookies and melted butter until evenly combined.
Press firmly into the bottom of the pan and freeze while preparing the filling.
Beat cream cheese, powdered sugar, and vanilla until smooth and creamy with no lumps.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold into the cream cheese mixture until smooth and thick.
Spread the cheesecake filling over the chilled crust and smooth the top with an offset spatula.
Chill for at least 6 hours or overnight.
Microwave the Biscoff cookie butter in 10–15 second bursts, stirring between each, until just pourable.
Let it cool slightly, then spread over the cheesecake. It will firm up as it chills.
Pipe whipped cream around the edges and sprinkle with crushed cookies.

Nutrition

The post No-Bake Biscoff Cheesecake appeared first on Tessie's Table.

Biscoff Truffles

Therese Buchanan — Wed, 12 Nov 2025 18:09:07 +0000

These No-Bake Biscoff Truffles are rich, creamy, and coated in a silky cookie butter and white chocolate shell. They’re perfect for gifting, dessert trays, or anytime you want something sweet without turning on the oven. Each bite melts in your mouth with that unmistakable Biscoff cookie flavor.

Photo Credit: Tessie’s Table

These truffles are one of those quick and simple desserts that everyone loves. They’re ideal for holiday parties, edible gifts, or keeping in the fridge when you want a bite of something sweet after dinner. If you love no-bake desserts, check out my No-Bake Pumpkin Cheesecake Bars , No-Bake Triple Chocolate Cheesecake, or No-Bake Peanut Butter Pie; all are perfect when you want easy treats.

Why you’ll love these Biscoff Truffles

Easy to make:
You only need a few ingredients and no baking time at all. Just crush, mix, roll, and dip.
Rich cookie butter flavor:
Between the Biscoff crumbs and cookie butter coating, every bite is smooth, sweet, and packed with caramelized cookie flavor.
Perfect for holidays or gifting:
These truffles look beautiful on a dessert table beside Coconut Snowball Cookies, Gingerbread Trifle or Linzer Cookies, and they make great homemade gifts too.

Easy No-Bake Biscoff Truffles for Holiday Desserts

I’ve been a longtime fan of Biscoff cookies, and these truffles are one of the easiest ways to turn them into a crowd favorite. When I make them for the holidays, I usually double the batch because they disappear fast. They remind me a bit of my Biscoff Cheesecake Cups, but in bite-size form.

Ingredients Needed for Biscoff Truffles

Biscoff cookies: The base of the truffles and the reason for that warm spiced cookie flavor. Make sure they’re crushed finely for a smooth texture.
Cream cheese: Softened cream cheese binds everything together and gives the truffles a creamy texture.
Biscoff cookie butter: Used both in the filling and coating for that deep, caramelized cookie flavor.
White chocolate chips: They melt smoothly and blend perfectly with cookie butter to create a glossy coating.
Extra white chocolate: A drizzle over the top adds a pretty finish and an extra layer of sweetness.

How to make Biscoff Truffles

**For more detailed instructions, please refer to the printable recipe card below.**

Mix cookie crumbs, softened cream cheese, and cookie butter in a bowl until fully combined and smooth.

Roll into small balls and place on a parchment-lined baking sheet. Freeze for 30–60 minutes until firm.

Melt white chocolate and cookie butter together in the microwave, stirring until smooth.

Dip the chilled truffles into the coating using a fork and tap off any excess.

Place on parchment paper to set.

Melt the remaining white chocolate and drizzle it over the truffles.

Variations

Dark chocolate shell: Swap the white chocolate for dark chocolate to balance the sweetness. It adds a slightly bitter edge that pairs perfectly with cookie butter.
Crunchy center: Mix in a spoonful of crushed Biscoff pieces before rolling for added texture.
Spiced version: Add a pinch of cinnamon or nutmeg to the filling to highlight those caramel-spice notes.
Cookie butter drizzle: Use melted Biscoff spread instead of white chocolate for an extra hit of flavor on top.
Triple chocolate truffles: Coat half the batch in white chocolate, the rest in milk and dark for a mix similar to my No-Bake Triple Chocolate Cheesecake.

Serving Suggestions

Holiday dessert trays: Add these to a cookie platter alongside Gingerbread Cheesecake Cookies and Turtle Thumbprint Cookies for a pretty mix of textures and flavors.
Gift boxes: Pack a few in mini paper cups, place them in a gift box, and tie with ribbon. They make the perfect edible holiday gift.
Party bites: Serve them at your next gathering with Gingerbread Trifle, and Biscoff cheesecake cups for an easy dessert spread.
Coffee pairing: Keep a few chilled and enjoy one with a Tres Leches Iced latte or afternoon tea.
Dessert board: Arrange them beside chocolate-covered pretzels, fruit, and truffles for an easy no-bake dessert board.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Biscoff Truffles?

Keep them in an airtight container in the fridge for up to a week. They stay perfectly soft inside and the coating keeps its shape.

Can I freeze Biscoff Truffles?

Yes, they freeze beautifully. Place them in a single layer on a tray to freeze, then transfer to a freezer-safe bag or container. Let them thaw in the fridge before serving.

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Tips & Tricks

Chill before dipping: Make sure the truffle centers are firm before dipping so they don’t fall apart in the coating.
Use good-quality white chocolate: It melts smoothly and gives a shinier finish. Cheap white chocolate can seize or get grainy.
Mix evenly: Blend the cream cheese and cookie crumbs well so the filling has a smooth consistency.
Work in batches: Keep half of the truffles in the freezer while coating the first batch so they stay firm.
Drizzle neatly: Use a piping bag or zip-top bag with a tiny corner snipped off for clean lines on top.

More Easy Desserts

Looking for more inspiration?

Browse my No-Bake Favorites or check out all my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use another cookie instead of Biscoff?
You can, but the flavor will change. Graham crackers or speculoos alternatives work best for a similar taste.
Can I make them ahead of time?
Yes, you can prepare them up to three days in advance and store them in the fridge until ready to serve.
What if I don’t have a food processor?
A zip-top bag and rolling pin will do the trick. Just make sure the crumbs are fine so the mixture holds together.
Can I use almond bark or melting wafers instead of white chocolate?
Yes, those melt easily and are less likely to seize. They also harden quickly for a smooth coating.
Why are my truffles too soft?
They probably weren’t chilled long enough. Pop them back in the freezer for 15–20 minutes to firm up.
Can I use milk chocolate instead?
Definitely. The flavor will be sweeter and more classic, like a chocolate-covered cookie butter bite.
Can I double the batch?
Yes! Just make sure to chill in separate trays so they firm up evenly.
How long can they stay at room temperature?
A few hours is fine, but they’ll soften if it’s warm. It’s best to keep them chilled until serving.
Can I use reduced-fat cream cheese?
You can, but it may make the filling slightly softer. Stick with full-fat for the creamiest texture.

Biscoff Truffles

Easy no-bake Biscoff Truffles made with cookie butter, cream cheese, and white chocolate. A perfect make-ahead treat for holidays or gifting.

Course Dessert

Cuisine American

Keyword 5 Ingredients Or Less, Easy Dessert, No Bake, Party Food

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 187kcal

Equipment

Ingredients

32 Biscoff cookies crushed (1 250g packet)
8 oz cream cheese softened
2 tablespoon Biscoff cookie butter
8 oz white chocolate chips for coating
½ cup Biscoff cookie butter for coating
2 oz white chocolate chips for drizzle

Instructions

Crush Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
Mix cookie crumbs, softened cream cheese, and 2 tablespoon of cookie butter in a bowl until fully combined and smooth.
Roll into 24 small balls and place on a parchment-lined baking sheet. Freeze for 30–60 minutes until firm.
In a microwave-safe bowl, melt 8 oz white chocolate and ½ cup cookie butter in 30-second intervals, stirring until smooth and creamy.
Dip the chilled truffles into the Biscoff-white chocolate coating using a fork. Tap off excess and return to the parchment-lined tray.
Melt the remaining 2 oz white chocolate separately. Spoon into a piping bag or zip-top bag with the tip snipped and drizzle over the coated truffles.
Let truffles set at room temperature or chill briefly to firm up the drizzle before serving or storing.

Nutrition

The post Biscoff Truffles appeared first on Tessie's Table.

Gingerbread Trifle

Therese Buchanan — Mon, 27 Oct 2025 16:43:50 +0000

This easy Gingerbread Trifle is layered with soft gingerbread cake, spiced cheesecake filling, fluffy whipped cream, and a drizzle of caramel. It has all the warm holiday flavors you’d expect in a classic gingerbread dessert, served in a fun, individual way.

Photo Credit: Tessie’s Table.

Gingerbread Trifle makes a great addition to any holiday dessert table. The mix of spiced cake, creamy filling, and whipped topping feels very festive. You can make them ahead of time and chill until ready to serve, which makes entertaining easier.

If you’ve made my Gingerbread Cake or No-Bake Gingerbread Cheesecake, this recipe combines both in one layered dessert. It also pairs nicely with Christmas treats like Coconut Snowball Cookies and Chocolate Christmas Trees for a sweet holiday lineup.

Why you’ll love this Gingerbread Trifle

Simple to prepare:
This Gingerbread Trifle uses basic ingredients and can be assembled in advance, making it a stress-free dessert for the busy holiday season.
Rich holiday flavor:
The mix of spiced cheesecake filling, soft gingerbread cake, and sweet caramel gives this trifle that unmistakable holiday flavor everyone loves. Every layer adds a little something different, from creamy to perfectly spiced.
Perfect for sharing:
Because these are served in individual glasses, they’re ideal for parties and family gatherings. Everyone gets their own portion, and they store well in the fridge until it’s time to serve.

Mini Gingerbread Trifle for Christmas Desserts

I’m a huge fan of gingerbread cake and I love a good no-bake dessert, so this one came together naturally. It has all my favorite holiday flavors in one little glass with soft gingerbread, creamy spiced cheesecake filling, whipped cream, and caramel. Not to mention the little Gingerbread Man Cookies. These are fun to make for Christmas parties or family get-togethers, and they look so cute lined up on the dessert table.

Ingredients Needed for Gingerbread Trifle

Gingerbread Cake: You can use homemade gingerbread cake or leftover cake from another recipe. I use my own Gingerbread Cake, which has a soft, moist texture.
Cream Cheese: Brings a creamy and tangy flavor to balance the sweetness of the trifle. Let it soften before mixing for a smooth filling.
Powdered Sugar: Sweetens the cheesecake layer while keeping it light and silky.
Molasses: Adds that deep, rich flavor that makes anything taste like Christmas.
Vanilla Extract: Balances the spices.
Ground Spices: A blend of ginger, cinnamon, and nutmeg gives the filling that classic holiday taste.
Heavy Cream: Whipped to soft peaks for the cheesecake filling and topping. It makes each layer smooth and airy.
Caramel Sauce: Adds a sweet and glossy finish. You can drizzle it between layers and on top for a pretty presentation.
Gingersnap Cookies: Crumbled cookies add a bit of crunch and texture on top.
Mini Gingerbread Man: A fun optional topping that makes each trifle look festive. I use this recipe for Gingerbread Man Cookies.

How to make Gingerbread Trifle

**For more detailed instructions, please refer to the printable recipe card below.**

Beat the cream cheese until smooth, then mix in powdered sugar, molasses, vanilla, and spices until fully combined.

Whip the heavy cream in a separate bowl until soft peaks form, then fold half of it into the cream cheese mixture to make the cheesecake filling.

Add a layer of gingerbread cake to the bottom of each glass.

Spoon a layer of the cheesecake filling over the cake.

Add a layer of whipped cream on top of the cheesecake layer.

Spoon caramel over the whipped cream to make a glossy top.

Pipe a small swirl of whipped cream on the caramel

Sprinkle cookie crumbs, and add a mini gingerbread man (optional).

Variations

Chocolate Gingerbread Trifle: Add a layer of chocolate pudding or drizzle melted chocolate between the cake and cheesecake layers for a rich twist.
Salted Caramel Gingerbread Trifle: Sprinkle a pinch of sea salt over each caramel layer to create a sweet and salty flavor combination.
Pumpkin Spice Trifle: Swap the molasses for pumpkin purée and add a little extra cinnamon and nutmeg for a fall-inspired version. This one’s perfect if you already love my Pumpkin Pie Cheesecake Cups and want another seasonal dessert with similar flavors.
Gingerbread Cheesecake Cups: Skip the cake layer and swap it for crushed gingersnap cookies to get that cheesecake base. It’s an easy no-bake option that’s great for quick entertaining.
Coconut Gingerbread Trifle: Add a sprinkle of toasted coconut between layers or on top for extra texture and a little tropical flavor. It adds a nice contrast to the spices.

Serving Suggestions

Holiday Dessert Table: These trifles look beautiful on a Christmas dessert spread alongside treats like Coconut Snowball Cookies, Gingerbread Cheesecake Cookies or Chocolate Christmas Trees. Their layers make a nice contrast to cookies and bars.
After-Dinner Dessert: Serve them after a cozy holiday meal for a sweet finish. The creamy filling and spiced cake make a nice change from traditional pies.
Party Portions: Because they’re already in individual jars, these are perfect for potlucks, open houses, or Christmas Eve get-togethers. Everyone can grab one without needing plates or serving utensils.
Make It a Trio: Offer a dessert trio by pairing the trifles with smaller sweets like Biscoff Cheesecake Cups and my Pumpkin Pie cheesecake Cups for a variety of individual desserts.
Gift Idea: Package the trifles in small jars with lids, add a festive ribbon, and gift them to neighbors or friends. They travel well and look impressive without any extra effort.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Gingerbread Trifle?

Cover the trifles with plastic wrap or use jars with lids and keep them in the refrigerator for up to three days. The layers stay soft and creamy, and the flavors blend even better after a little time chilling.

Can I freeze Gingerbread Trifle?

It’s best to enjoy these fresh, but you can freeze them if needed. Wrap each jar tightly in plastic wrap and foil, then freeze for up to one month. Thaw them in the refrigerator overnight before serving, and wait to add the whipped cream and cookie garnish until just before serving so they stay fresh and pretty.

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Tips & Tricks

Soften the cream cheese: Let the cream cheese sit at room temperature for about 30 minutes before mixing. This helps it blend smoothly with the sugar and molasses without leaving any lumps.
Whip the cream to stiff peaks: Beat the cream until it forms stiff peaks so it holds its shape when layered or piped on top. This gives the trifle clean layers and helps the whipped cream topping stay firm after chilling.
Use a piping bag for clean layers: Add the cheesecake filling and whipped cream with a piping bag or zip-top bag to keep the sides of the jars neat. It gives the dessert a clean, layered look that photographs beautifully.
Add caramel before chilling: Drizzle the caramel sauce on top before chilling to let it slightly thicken. It creates a glossy finish that sets just enough without getting runny.
Top right before serving: Wait to add the whipped cream swirl and mini gingerbread man until just before serving. This keeps the toppings fresh and prevents the cookie from softening in the fridge.

More Holidays Desserts

Looking for more meal inspiration?

Browse my Fall Recipes or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make Gingerbread Trifle ahead of time?
Yes, this dessert is great for prepping ahead. You can assemble the trifles the day before serving, cover them, and store them in the refrigerator. Add the whipped cream and cookie garnish right before serving so everything stays fresh.
Can I use store-bought gingerbread cake?
Absolutely. If you’re short on time, store-bought gingerbread or even spice cake works fine. The flavors blend beautifully with the cheesecake filling and caramel layers.
Can I make this trifle without molasses?
If you don’t have molasses, you can use maple syrup or dark corn syrup instead. The flavor will be a little lighter, but both will blend smoothly into the cheesecake filling and still give you a sweet, spiced result.
What type of caramel sauce should I use?
A thick, rich caramel sauce works best since it holds its texture between layers. You can use store-bought; I used this one.
Can I use Cool Whip instead of homemade whipped cream?
Yes, Cool Whip works well for both the filling and topping. It’s a quick shortcut if you’re making several trifles for a party or want to save time.
Can I make one large trifle instead of individual servings?
Definitely, layer everything in a large glass bowl or trifle dish. It looks beautiful as a centerpiece dessert and serves easily with a spoon. You may have to double the recipe depending on how big your bowl is.
What if my cream cheese filling seems too thick?
Add a small splash of heavy cream and beat it again until smooth. It will loosen up while staying creamy enough to layer neatly.
How long will leftovers last?
Leftover trifles will stay fresh in the refrigerator for up to three days. The flavors actually deepen a bit as they sit, though the cookie garnish is best added fresh.
Can I decorate with something other than a gingerbread man?
Yes, you can use small chocolate curls, festive sprinkles, or crushed candy canes for a holiday twist. It’s an easy way to change up the look while keeping the same delicious layers.

Gingerbread Trifle

Mini gingerbread trifles layered with moist gingerbread cake, spiced cheesecake filling, whipped cream, and caramel. A festive and easy holiday dessert.

Course Dessert

Cuisine American

Keyword Christmas, Family Gathering, Holidays, No Bake, Party Food

Prep Time 25

Chill Time 1

Total Time 1 25

Servings

Calories 524kcal

Equipment

Ingredients

Gingerbread Layer:

4 cups crumbled gingerbread cake Store bought or Homemade

Spiced Cheesecake Filling:

10 ounces cream cheese softened
⅔ cup powdered sugar
2½ tablespoons molasses
¾ teaspoon vanilla extract
⅔ teaspoon ground ginger
⅔ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 cup heavy cream cold

Toppings:

1½ cups whipped cream
½ cup caramel sauce
½ cup crushed gingersnap cookies or Biscoff cookies
8 mini gingerbread man cookies for garnish

Instructions

Crumble the cooled gingerbread cake into small cubes and set aside.
In a large bowl, beat the cream cheese and powdered sugar until smooth.
Add molasses, vanilla, and spices, and mix until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until smooth and fluffy.
Spoon layer of cake crumbles into the bottom of each trifle glass.
Add a thick layer of the spiced cheesecake filling.
Top with a layer of whipped cream, followed by a drizzle of caramel sauce.
Then finish with a swirl of whipped cream, a sprinkle of crushed cookies, and a mini gingerbread man cookie on top.
Chill for at least 1 hour before serving.

Nutrition

The post Gingerbread Trifle appeared first on Tessie's Table.

Turtle Thumbprint Cookies

Therese Buchanan — Wed, 22 Oct 2025 16:06:27 +0000

These Turtle Thumbprint Cookies are soft, chocolatey, and filled with caramel that melts in every bite. The pecan coating adds a little crunch, and the chocolate drizzle ties it all together. They’re simple to make and perfect for a Christmas cookie swap or holiday dessert tray.

Photo Credit: Tessie’s Table.

Chocolate, caramel, and pecans are such a great mix for the holidays. These cookies remind me a bit of my Samoas Cookies or my Coconut Macaroons because they all have a delicious chocolate drizzle!

You can make the dough ahead and chill it until you’re ready to bake. Once baked and filled, they stay fresh for several days, so they’re a great make-ahead cookie when you’re prepping for a busy week of holiday baking.

Why you’ll love these Turtle Thumbprint Cookies

Rich chocolate flavor:
The cocoa base is soft, fudgy, and pairs perfectly with caramel and pecans.
Easy to prep ahead:
You can roll the dough and chill it until baking day.
Perfect for gifting:
They hold their shape, look pretty, and pair nicely with Coconut Snowball Cookies, Chocolate Christmas Trees , or Gingerbread Cheesecake Cookies on a cookie tray.

Turtle Thumbprint Cookies- A Holiday Favorite

Every year when I start baking for Christmas, I always include something chocolate and something caramel. These Turtle Thumbprint Cookies cover both, and they never last long once they’re on the counter. I started making them a few years ago when I was planning cookie boxes for friends in Atlanta, and they quickly became one of the most requested.

Ingredients Needed for Turtle Thumbprint Cookies

Butter: Softened unsalted butter gives the cookies their rich, tender texture.
Sugar: Adds sweetness and helps the cookies spread just enough.
Egg: You’ll separate it — the yolk goes into the dough for richness, and the white helps the pecans stick.
Milk: Keeps the dough soft and smooth.
Vanilla extract: Adds warmth and rounds out the chocolate flavor.
Flour: All-purpose flour gives structure without making the cookies dense.
Cocoa powder: Use unsweetened cocoa for that deep chocolate flavor.
Salt: A little bit balances the sweetness and brings out the chocolate.
Pecans: Finely chopped so they stick nicely to the dough and toast up while baking.
Caramels and cream: Melted together for a smooth, creamy filling that sets perfectly in the center.
Chocolate chips: Melted and drizzled over the top for the final touch.

How to make Turtle Thumbprint Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Beat the butter and sugar together until light and fluffy.

Add egg yolk, milk, and vanilla. Mix well.

In a separate bowl, whisk flour, cocoa powder, and salt. Stir into wet mixture until dough forms.

Add the flour, cocoa powder, and salt to the wet ingredients and mix until combined.

Scoop the dough into 1-inch balls and place them on a baking sheet lined with parchment.

Whisk the egg white until foamy. Dip each dough ball into the egg white, then roll in chopped pecans to coat.

Place coated dough balls on the prepared baking sheet. Use your thumb or the back of a small spoon to press an indent into the center of each cookie gently.

Bake for 10–12 minutes. Meanwhile, melt the caramels with heavy cream in a small saucepan until smooth.

Spoon caramel into each cookie center.

Melt the chocolate chips and drizzle over the cooled cookies. Let them set until firm.

Variations

Salted Caramel: Add a light sprinkle of sea salt over the caramel before the chocolate drizzle for a sweet and salty twist.
Toffee Pecan: Mix a few crushed toffee bits in with the chopped pecans for extra crunch and buttery flavor.
Dark Chocolate: Swap the cocoa powder for dark cocoa and use dark chocolate chips for a richer, more intense cookie.
Nut-Free Version: Skip the pecans and roll the dough in coarse sugar instead for a sparkly, nut-free cookie.
Holiday Touch: Add festive sprinkles over the chocolate drizzle before it sets to make them extra fun for Christmas cookie trays.

Serving Suggestions

On a cookie tray: These look beautiful on a holiday dessert platter next to Coconut Snowball Cookies, Gingerbread Cheesecake Cookies, and Cherry Pie Cookies. The mix of chocolate, caramel, cherries, and coconut makes a great combo.
As a gift: Stack a few in a clear cellophane bag with a ribbon. They stay fresh for days and travel well.
With coffee or hot chocolate: The caramel center softens just a little from the warmth, and it’s the perfect bite to go with a cozy drink. Try my Tres Leches Iced Latte
For dessert night: Serve them with a scoop of vanilla ice cream and drizzle extra caramel or chocolate sauce on top.
As part of a cookie swap: Everyone loves a mix of flavors, and these stand out from the usual sugar cookies or shortbread.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Turtle Thumbprint Cookies?

Keep the cookies in an airtight container at room temperature for up to 4 days. If your kitchen is warm, you can refrigerate them instead to help the caramel and chocolate stay firm. Just let them come back to room temperature before serving so the caramel softens slightly again.

Can I freeze Turtle Thumbprint Cookies?

Yes, they freeze really well. Arrange the cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container with parchment between layers. They’ll keep for up to 2 months. When ready to serve, thaw them at room temperature for about an hour.

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Tips & Tricks

Use room temperature butter: Softened butter mixes evenly with the sugar and gives the cookies their smooth, creamy texture.
Keep the pecans finely chopped: Smaller pieces stick better to the dough and toast more evenly while baking.
Chill the dough before baking: Even 15–20 minutes in the fridge helps the cookies hold their shape and keeps the centers from spreading too much.
Make the caramel last: If you fill the cookies while they’re still warm, the caramel can thin out. Let the cookies cool completely before adding the filling.
Warm the chocolate slightly for drizzling: If the chocolate starts to harden up, a quick 10–15 seconds in the microwave helps it flow smoothly. You can spoon it on or use a piping bag for cleaner lines.

More Cookie Ideas

Looking for more meal inspiration?

Browse my Cookies Recipes or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make the dough ahead of time?
Yes! The dough can be made a day or two in advance. Wrap it tightly in plastic wrap and keep it in the fridge until you’re ready to roll and bake. Just let it sit out for about 15 minutes before shaping so it’s easier to work with.
Can I use store-bought caramel sauce instead of melting caramels?
You can, but the filling will be a little softer. If you’re using jarred caramel, choose one that’s thick like this one here and spoon it in after the cookies have cooled.
Do I need to toast the pecans first?
No, they’ll toast slightly while the cookies bake. If you like a deeper nutty flavor, you can toast them lightly before chopping.
How do I keep the cookies from cracking when I make the indent?
Press gently and evenly. You want a shallow dip, not a hole. If they do crack a little, it’s fine; the caramel will cover it once filled.
Can I use walnuts instead of pecans?
Absolutely. Walnuts work just as well and add a slightly earthier flavor. You can even use almonds if that’s what you have on hand.
What if my caramel thickens too quickly?
If it starts to set while you’re filling cookies, warm it again for a few seconds to loosen it back up. Stir well before spooning.
Can I double the recipe?
Yes, this recipe doubles easily. Just bake in batches so the cookies bake evenly.
Can I freeze the unbaked dough balls?
Yes. Roll and shape them first, then freeze on a tray. Once solid, transfer to a freezer bag. Thaw slightly before baking, then add the indent and bake as usual.
Can I drizzle white chocolate instead of semi-sweet?
Sure! White chocolate looks festive and adds extra sweetness that pairs nicely with the caramel.
Do they stay soft after a few days?
They do! The caramel keeps the centers chewy, and the pecan coating gives a nice texture even after a couple of days.

Turtle Thumbprint Cookies

These Turtle thumbprint cookies are rolled in pecans, filled with caramel, and drizzled with chocolate. They are the ultimate Christmas cookie.

Course Dessert

Cuisine American

Keyword Baking, Christmas, Christmas Cookies, Holiday Cookies, Holidays

Prep Time 25

Cook Time 12

Total Time 37

Servings

Calories 167kcal

Equipment

Ingredients

Cookies:

½ cup unsalted butter softened
⅔ cup sugar
1 large egg separated (keep yolk and white separate)
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
⅓ cup cocoa powder
¼ teaspoon salt
1 cup finely chopped pecans

Filling & Drizzle:

20 –24 soft caramels unwrapped
2 tablespoons heavy cream
½ cup semi-sweet chocolate chips for drizzle

Instructions

Preheat oven to 350°F and line baking sheets with parchment.
Beat butter and sugar until light and fluffy. Add egg yolk, milk, and vanilla. Mix well.
In a separate bowl, whisk flour, cocoa powder, and salt. Stir into wet mixture until dough forms.
Whisk the reserved egg white in a small bowl until foamy. Place pecans in another shallow bowl.
Scoop dough into 1-inch balls. Dip each ball into egg white, then roll in chopped pecans.
Place on baking sheets and press your thumb or the back of a spoon into the center of each to create an indent.
Bake 10–12 minutes, until set. If needed, gently press the centers again right after baking. Cool completely.
Melt caramels with heavy cream in a saucepan or microwave until smooth. Spoon caramel into each cookie center.
Melt chocolate chips and drizzle over cooled cookies.
Let set until caramel and chocolate firm up.

Nutrition

The post Turtle Thumbprint Cookies appeared first on Tessie's Table.

Sausage Roll Wreath

Therese Buchanan — Sat, 18 Oct 2025 20:43:27 +0000

This Christmas Sausage Roll Wreath is an easy holiday appetizer made with puff pastry and savory sausage. I love serving it with my Slow Cooker Cranberry Sauce for dipping. It’s simple to make, looks beautiful on the table, and always gets plenty of compliments.

Photo Credit: Tessie’s Table.

This Christmas Sausage Roll Wreath makes such a great appetizer for holiday parties or Christmas dinner. You can prep it ahead of time and bake it just before guests arrive, so it’s warm, flaky, and ready to serve. It pairs perfectly with my Cranberry Meatballs, Smoked Salmon Appetizer or even a Christmas Tree Charcuterie Board if you’re putting together a full spread.

Why you’ll love this Sausage Roll Wreath

Simple to make:
You only need puff pastry, sausage, and a few seasonings to create something that looks like it came straight out of a bakery.
Festive and beautiful:
This Christmas Sausage Roll Wreath looks stunning on the table and makes a great centerpiece for holiday parties or family gatherings.
Perfect for sharing:
Everyone can tear off a piece and dip it into cranberry sauce, making it a fun and easy appetizer for guests.

Christmas Sausage Roll Wreath for Easy Holiday Appetizers

In Ireland, sausage rolls are a staple at every party, from birthdays to Christmas. You can find them in nearly every gas station, a quick grab-and-go snack that everyone loves. Living in Atlanta now, I make this Christmas Sausage Roll Wreath every December, and it always reminds me of those days. It’s the same familiar flavor, just shaped into something a little more festive for the holidays.

Ingredients Needed for Sausage Roll Wreath

Pork sausage: Mild breakfast sausage works perfectly for this recipe. It has great flavor and the right amount of fat to keep the filling juicy.
Breadcrumbs: These give the sausage mixture that soft texture similar to traditional sausage rolls. Fresh breadcrumbs work best, but store-bought is fine too.
Milk: Just a little helps soften the breadcrumbs and keeps the sausage from drying out while baking.
Onion: Finely grated or blended onion adds flavor and moisture to the filling. You won’t taste raw onion, just that little bit of sweetness it brings when baked.
Herbs and spices: Thyme, sage, and parsley give that classic sausage roll flavor, while nutmeg and white pepper add a hint of warmth that makes it perfect for Christmas.
Puff pastry: The key to a beautiful golden wreath. Use store-bought puff pastry for convenience and be sure to let it thaw before rolling.
Egg: A quick brush of beaten egg makes the pastry shiny and golden.
Cranberry sauce: This is the perfect dip for serving. My Slow Cooker Cranberry Sauce adds just the right mix of sweet and tart to balance the savory sausage.

How to make Sausage Roll Wreath

**For more detailed instructions, please refer to the printable recipe card below.**

Add the sausage meat, breadcrumbs, milk, onion, salt, black pepper, thyme, sage, parsley, nutmeg, white pepper, and egg yolk to a food processor. Blend until smooth and sticky. The filling should have a soft texture, not meaty or chunky.

Cover and chill the mixture for about 30 minutes to make it easier to handle when shaping the wreath.

Roll out the puff pastry on a lightly floured surface into a rectangle about 10×16 inches and spoon the chilled sausage filling in a thick, even log along one long edge of the pastry

Fold the pastry over the sausage and keep rolling until the seam meets the opposite side. Seal by brushing with a beaten egg,

Trim away any extra pastry.

Use a sharp knife or kitchen scissors to cut deep slits every 1 to 1½ inches.

Carefully lift the roll onto the baking sheet and shape it into a circle, twisting each section slightly outward so the filling faces up.

Brush the entire wreath with beaten egg and sprinkle with sesame seeds.

Place a small oven-safe bowl in the center to help it keep its shape while baking. You can use a ball of foil here is you need to.

Bake for 30-35 minutes until golden brown.

Variations

Mini sausage rolls: Instead of forming a wreath, cut the pastry and filling into small sections and bake bite-sized sausage rolls. They’re perfect for party trays or make-ahead snacks.
Cheese and herb twist: Mix a handful of shredded cheddar or mozzarella into the sausage filling before blending. It melts into the filling and adds a little richness.
Cranberry-stuffed wreath: Add a spoonful of cranberry sauce inside the sausage mixture before rolling. It gives a sweet and tangy surprise in every bite.
Spicy sausage roll wreath: Use hot sausage or add a pinch of crushed red pepper flakes to the filling. It adds a nice kick without being overpowering.
Everything bagel topping: Swap sesame seeds for everything bagel seasoning before baking. It adds extra crunch and flavor to the golden pastry.

Serving Suggestions

With cranberry dipping sauce: Serve your sausage roll wreath with a bowl of my Slow Cooker Cranberry Sauce in the center for the perfect sweet and savory combo.
As part of an appetizer spread: Pair it with my Smoked Salmon Appetizer, Cranberry Meatballs and Christmas Tree Charcuterie Board for an easy holiday appetizer lineup that always gets compliments.
For Christmas dinner: Slice the wreath into portions and serve it as a warm starter or side. It fits beautifully next to Juicy Roast Turkey, Sourdough Stuffing, or a Glazed Ham for a full festive feast.
With mustard or chutney: Offer Dijon mustard, honey mustard, or a sweet onion chutney on the side for guests who like extra flavor.
On a holiday brunch table: Add it to your Christmas brunch with Carrot Cake Cinnamon Rolls, Tres Leches Iced Latte, and Strawberries and Cream. It’s easy to slice and serve to a crowd.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Sausage Roll Wreath?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat it in the oven at 350°F for about 10 minutes to crisp up the pastry again. Avoid microwaving it if you can, since puff pastry can go soft.

Can I freeze Sausage Roll Wreath?

Yes, this wreath freezes really well. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge and bake at 350°F until hot. You can also freeze it before baking and bake straight from frozen, just add about 10 extra minutes to the cooking time.

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Tips & Tricks

Blend the filling: For that soft texture, blend the sausage, onion, breadcrumbs, and milk together until smooth. It gives the filling that perfect creamy consistency inside the pastry.
Keep the pastry cold: Puff pastry bakes best when it’s chilled. If it softens while you’re shaping the wreath, pop it in the fridge for 10 minutes before baking.
Seal the seam well: Make sure the pastry seam is underneath and pressed tight so the sausage filling doesn’t leak while baking. A quick brush of egg wash helps hold it together.
Use a sharp knife for cuts: Clean cuts help the pastry puff evenly and create that pretty layered look when the wreath bakes. Avoid sawing or dragging the knife.
Reheat the right way: For leftovers, skip the microwave. A few minutes in a 350°F oven brings the pastry back to life and keeps it crisp.

More Holiday Favorites

Looking for more meal inspiration?

Browse my Christmas Recipes or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make the sausage roll wreath ahead of time?
Yes, you can prepare it up to a day in advance. Assemble the wreath, cover it well, and refrigerate. Brush with egg wash just before baking so it still gets that golden shine.
Can I use different sausage meat?
You can, but stick with mild or regular breakfast sausage for the best texture. Spicy sausage will work too, just keep the herbs simple so it doesn’t overpower the pastry.
Can I make this without a food processor?
You can, but blending gives the sausage that soft texture. If you don’t have one, grate the onion finely and mix everything really well by hand until smooth and sticky.
Can I freeze it before baking?
Yes, this wreath freezes beautifully unbaked. Shape it, wrap it tightly, and freeze for up to 2 months. Bake straight from frozen and add 10 extra minutes to the cooking time.
What can I serve with it?
It’s perfect with Cranberry Sauce, but also great with honey mustard, onion chutney, or even sweet chili sauce for something different.
Can I use shortcrust pastry instead of puff pastry?
You can, but it will be denser and less flaky. Puff pastry gives the best golden layers and that beautiful presentation.
How do I know when it’s fully cooked?
The pastry should be golden brown, and the sausage filling should be hot all the way through. If you want to be exact, the center should reach 160°F.
Can I make mini sausage wreaths instead?
Yes, just cut smaller pieces and form mini rings or twists. They bake in about 20 minutes and are perfect for party platters.
Why is my pastry splitting?
Usually it’s because the pastry got too warm. Keep it chilled before baking, and don’t skip brushing with egg wash, it helps seal everything.
How can I serve this for Christmas dinner?
Serve it warm alongside Juicy Roast Turkey, or Herb Crusted Baked Ham with Sourdough Stuffing, Cheesy Green Beans, Garlic Mashed Potatoes. It’s a fun savory addition that will bring your holiday spread to the next level..

Sausage Roll Wreath

Sausage Roll Wreath baked in golden puff pastry and served with cranberry dipping sauce. A festive and easy appetizer for holiday parties.

Course Appetizer

Cuisine American

Keyword Christmas, Family Gathering, Holidays, Party, Party Food

Prep Time 25

Cook Time 35

Chil Time 30

Total Time 1 30

Servings

Calories 444kcal

Equipment

Ingredients

Sausage Filling:

1 lb mild pork breakfast sausage such as Jimmy Dean Regular
½ cup soft white breadcrumbs
2 tablespoons milk
½ small onion chopped
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried sage
½ teaspoon dried parsley
¼ teaspoon nutmeg
¼ teaspoon white pepper optional
1 egg yolk

Pastry:

1 sheet puff pastry about 10×16 inches, thawed if frozen
1 egg beaten (for egg wash)
1 tablespoon sesame seeds or poppy seeds

For Serving (optional):

1 cup cranberry sauce

Instructions

Combine the sausage meat, breadcrumbs, milk, grated onion, salt, black pepper, thyme, sage, parsley, nutmeg, white pepper, and egg yolk in a food processor until smooth. The texture should be soft, almost like a paste. Cover and chill for 30 minutes.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface into a rectangle about 10×16 inches. Position it so the long side faces you.
Spoon the sausage mixture in a thick, even log along one long edge of the pastry, leaving about 1½ inches from the edge.
Fold the pastry over the filling and continue rolling until the seam meets the opposite edge. Trim any excess so there’s just one layer of pastry around the sausage. Seal the seam and brush lightly with beaten egg.
Using a sharp knife or kitchen scissors, make deep cuts every 1 to 1½ inches. ***See step by step photos up above.*ng.
Transfer the sausage roll to the prepared baking sheet, shaping it into a circle. Press the ends together firmly to form a ring. Twist each section slightly outward so the filling faces up.
Brush the entire wreath with beaten egg and sprinkle with sesame or poppy seeds.
Bake for 30–35 minutes, until puffed and golden brown and the sausage is cooked through. If it browns too quickly, loosely cover with foil for the last 10 minutes.
Cool slightly before transferring to a serving platter. Place cranberry sauce in the center.

Nutrition

The post Sausage Roll Wreath appeared first on Tessie's Table.

No-Bake Gingerbread Cheesecake

Therese Buchanan — Thu, 16 Oct 2025 21:52:39 +0000

This No-Bake Gingerbread Cheesecake is smooth, creamy, and full of warm holiday spice. The gingersnap crust adds just the right crunch, and the cheesecake filling brings all the gingerbread flavor without turning on the oven.

Photo Credit: Tessie’s Table.

This No-Bake Gingerbread Cheesecake has all the flavors of gingerbread in a creamy, no-bake dessert. It’s an easy make-ahead recipe that looks great on any holiday table. Try serving it with Gingerbread Man Cookies or Coconut Snowball Cookies for a full Christmas treat lineup.

Why you’ll love this No-Bake Gingerbread Cheesecake

No oven needed:
It’s a stress-free dessert that sets beautifully in the fridge, leaving your oven free for cookies.
Rich gingerbread flavor:
The creamy cheesecake filling is blended with holiday spices for a smooth, spiced flavor in every bite.
Perfect for the holidays:
It’s easy to make ahead and always looks impressive on a Christmas dessert table.

No-Bake Gingerbread Cheesecake

Gingerbread flavors have always been special to me. Back in Ireland, we have ginger nut biscuits, similar to ginger snap cookies over here. We also have a delicious cake called Jamaican ginger cake. My family loved it served warm with vanilla custard. Those same spices are in this No-Bake Gingerbread Cheesecake, and it instantly brings me back to the treats I grew up with. It’s a simple dessert that still feels like a piece of home.

Ingredients Needed for No-Bake Gingerbread Cheesecake

Gingersnap cookies: Crushed gingersnaps make the perfect spiced base for the crust. You can use graham crackers if you prefer a milder flavor.
Butter: Melted butter binds the cookie crumbs together for the crust.
Cream cheese: Gives the cheesecake its rich, creamy texture. Make sure it’s softened before mixing.
Powdered sugar: Adds sweetness to the filling without changing the texture. It mixes in smoothly and helps keep the cheesecake light and creamy.
Molasses: Brings that classic gingerbread flavor into the cheesecake filling.
Spices: A blend of ginger, cinnamon, and nutmeg gives the cheesecake its warm holiday flavor.
Whipped topping or whipped cream: Adds lightness and makes the filling smooth and fluffy.
Toppings: Finish the cheesecake with whipped cream, mini Gingerbread Men, and crushed gingersnap cookies for a festive look.

How to make No-Bake Gingerbread Cheesecake

**For more detailed instructions, please refer to the printable recipe card below.**

Combine crushed gingersnap cookies and melted butter in a bowl until the crumbs are coated.

Press the mixture into the bottom of a springform pan or pie dish to form the crust, then set aside.

In a large bowl, beat the cream cheese and brown sugar until smooth.

Add molasses, ginger, cinnamon, and nutmeg, and mix until combined.

Fold in whipped topping or whipped cream until the mixture is light and fluffy.

Spoon the filling over the crust and spread evenly with a spatula.

Decorate with whipped cream.

Add mini Gingerbread Men, crushed cookies and sanding sugar. (optional)

Variations

Individual cheesecakes: Divide the crust and filling into small jars or dessert cups for single servings. Just like my Pumpkin Pie Cheesecake Cups or my Biscoff Cheesecake cups. They’re great for parties or gifting.
Pumpkin gingerbread cheesecake: Stir in a few spoonfuls of pumpkin purée to the filling. It adds a fall twist that still fits perfectly with the holiday season.
Graham cracker crust: Swap gingersnaps for graham crackers if you prefer a milder flavor. You can even mix half and half for a lighter spice balance.
Mini version: Make this in a muffin tin with cupcake liners for easy mini cheesecakes. They chill faster and are great for portion control.
Whipped topping twist: Try spiced whipped cream by adding a little cinnamon or ginger to the topping. It enhances the flavor and ties the whole dessert together.

Serving Suggestions

With coffee or tea: The creamy texture and spiced flavor pair beautifully with a hot drink after dinner. It’s a lovely way to finish off a Christmas meal.
Topped with cookies: Add the mini Gingerbread Man Cookies on each slice just before serving. That way, the cookie will still have a crunch and not be soggy. It’s a nice contrast to the creamy cheesecake.
For parties: Slice the cheesecake into small squares or wedges so guests can enjoy it as part of a dessert buffet. You could serve it alongside my Pumpkin Cheesecake Bars, or my Layered Chocolate Cheesecake.
Holiday dessert spread: Serve alongside Coconut Snowball Cookies or Gingerbread Cheesecake Cookies for a full gingerbread dessert lineup.
Mini slices for parties: Cut smaller slices or squares for serving at Christmas parties. It keeps things simple when you’re feeding a crowd.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store No-Bake Gingerbread Cheesecake?

Cover the cheesecake and keep it refrigerated for up to five days. It holds its texture and flavor really well, making it ideal for preparing ahead of time during the holidays.

Can I freeze No-Bake Gingerbread Cheesecake?

You can, but make sure to freeze it without the toppings. Wrap it tightly in plastic wrap and foil, then freeze for up to two months. When you’re ready to serve, thaw it overnight in the fridge and add the whipped cream, crushed cookies, and mini gingerbread men for that festive look.

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Tips & Tricks

Use room temperature cream cheese: This makes the filling smooth and easy to mix. Cold cream cheese can create lumps that are hard to blend out.
Fold gently: When adding the whipped topping or whipped cream, fold it in slowly to keep the filling light and airy. Overmixing can make it dense.
Crush cookies finely for the crust: A fine crumb packs tighter and creates a sturdy base that holds together when sliced. If you like a little crunch, leave a few slightly larger pieces.
Chill long enough: Give the cheesecake plenty of time to set in the fridge. At least four hours, but overnight is even better. It slices more cleanly and holds its shape perfectly.
Decorate just before serving: Add the whipped cream, mini gingerbread men, and crushed cookies right before serving so everything stays fresh and crisp.

More holiday Desserts

Looking for more meal inspiration?

Browse my Christmas Recipes or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make this cheesecake ahead of time?
Yes, it’s perfect for making in advance. Prepare it the day before and let it chill overnight for the best texture.
How long does it need to set in the fridge?
At least four hours, though overnight is ideal. This gives it time to firm up and makes slicing easier.
Can I use homemade whipped cream instead of whipped topping?
Absolutely. Just whip heavy cream with a little powdered sugar until stiff peaks form before folding it into the filling.
Can I use a store-bought crust?
Yes, a premade graham cracker crust works fine. The gingersnap crust just adds extra spice and flavor.
Can I make this cheesecake in advance and freeze it?
You can freeze it without the toppings. Wrap it well, freeze for up to two months, and thaw in the fridge overnight before decorating.
What can I use instead of molasses?
You can replace it with dark corn syrup or maple syrup, though it will change the flavor slightly. Molasses gives the most authentic gingerbread taste.
Can I make individual servings?
Yes, layer the crust and filling in small jars or dessert cups for easy single portions. They’re perfect for parties.
Can I use less spice?
Of course. Adjust the amount to suit your taste. Just don’t leave out the ginger completely or you’ll lose that signature flavor.
Why isn’t my filling firm?
It probably didn’t chill long enough or was overmixed. Next time, fold gently and give it plenty of time to set in the fridge.
How should I decorate it for Christmas?
Top with whipped cream, mini gingerbread men, and crushed cookies for a simple but festive look. It’s elegant without extra work.

No-Bake Gingerbread Cheesecake

No-Bake Gingerbread Cheesecake is an easy holiday dessert with creamy spiced cheesecake filling and classic gingerbread flavor.

Course Dessert

Cuisine American

Keyword Christmas, Family Gathering, Holidays, No Bake Cheesecake, Party Food

Prep Time 20

Chill Time 4

Total Time 4 20

Servings

Calories 511kcal

Equipment

Ingredients

Crust:

3 cups crushed gingersnap cookies about 30 cookies
1 and ½ sticks unsalted butter melted

Filling:

16 ounces cream cheese softened
1 cup powdered sugar
¼ cup molasses
1 teaspoon vanilla extract
1 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups heavy cream cold

Topping:

1 cup Whipped cream
Extra crushed gingersnaps
Mini gingerbread men for decoration

Instructions

Mix crushed gingersnaps with melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Set aside.
Beat softened cream cheese and powdered sugar until smooth. Add molasses, vanilla, ginger, cinnamon, and nutmeg; beat until fully combined.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until smooth.
Spread filling evenly over the crust and smooth the top.
Refrigerate for at least 4 hours, preferably overnight, until set.
Top with whipped cream, cookie crumbs, and mini gingerbread men before serving.

Nutrition

The post No-Bake Gingerbread Cheesecake appeared first on Tessie's Table.

Thanksgiving – Tessie's Table

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