No-Bake Thanksgiving Desserts

Thanksgiving is a time for indulgence, but with so many dishes to manage, your oven often feels overcrowded. That’s where no-bake Thanksgiving desserts shine: they require no baking, little fuss, and yet deliver in flavor and presentation. You can make them ahead, chill overnight, and free up your oven for the main event.

These desserts lean on creamy textures, refrigerated layering, chilled set fillings, and shortcut crusts (like cookie or nut crusts). They still evoke holiday flavors—pumpkin, pecan, cranberry, chocolate, cinnamon—without heating up the kitchen.

You’ll find:

• Pumpkin Cheesecake Cups

• Cranberry Mousse Parfaits

• No-Bake Pecan Pie Bars

• Vegan Chocolate Pumpkin Tart

• Spiced Apple & Ginger Trifle

• No-Bake Maple Walnut Cheesecake

• Tips for successful no-bake desserts

• FAQs about chilling, substitutions, and storage

Let’s dive into these make‑ahead, crowd‑pleasing treats!

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Pumpkin Cheesecake Cups

Rich, spiced, and perfectly portioned — these pumpkin cheesecake cups deliver creamy flavor without the oven.

Ingredients (makes about 6–8 cups):

Crust layer:

• 1 cup graham crackers or digestive biscuits (or gluten-free crackers)

• 3 tablespoons melted butter or coconut oil

Cheesecake layer:

• 8 oz (≈ 225 g) cream cheese, softened

• ½ cup pumpkin purée

• ⅓ cup maple syrup or sugar

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground ginger

• Pinch nutmeg

• ½ cup heavy cream, whipped to soft peaks

Topping (optional):

• Whipped cream

• Ground cinnamon or crushed graham cracker crumbs

Instructions:

1. In a food processor or by hand, crush the crackers until fine crumbs. Mix in melted butter or coconut oil until moist and crumbly.

2. Press about 1–2 tablespoons of the crust into the bottom of each dessert cup or small mason jar. Press gently to form a firm base.

3. In a bowl, beat cream cheese until smooth. Add pumpkin purée, maple syrup, vanilla, cinnamon, ginger, and nutmeg. Mix until evenly combined.

4. Fold in the whipped cream gently to lighten the filling.

5. Spoon or pipe cheesecake mixture over crusts, filling nearly to the top. Smooth the surface.

6. Chill in the refrigerator for at least 4 hours or overnight to set.

7. Before serving, top with whipped cream and a sprinkle of cinnamon or crushed crumbs.

These are portable, portioned, and elegant. You can also prepare in a large dish and slice into squares if you prefer.

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Cranberry Mousse Parfaits

Bright, fluffy, and elegantly layered, cranberry mousse parfaits offer sweet-tart contrast and festive color—ideal for those who love a light, fruity finale.

Ingredients (makes about 6 servings):

Cranberry mousse layer:

• 1½ cups fresh or frozen cranberries

• ¼ cup sugar or maple syrup

• ¼ cup water

• 1 teaspoon lemon juice

• 1 teaspoon cornstarch (mixed in 1 Tbsp water)

• 1 cup heavy cream (or coconut cream), whipped

Plain cream layer / neutral layer:

• ½ cup cream cheese or mascarpone (softened)

• ¼ cup powdered sugar

• ½ teaspoon vanilla extract

• ½ cup whipped cream

Optional garnishes: mint leaves, whole cranberries, grated chocolate

Instructions:

1. In a saucepan, simmer cranberries, sugar, and water until the berries burst and soften (5–7 minutes).

2. Stir in lemon juice. If more liquid, mix cornstarch slurry and stir until thickened. Let this cranberry mixture cool to room temperature.

3. Whip the cream to soft peaks.

4. In another bowl, beat cream cheese (or mascarpone) with powdered sugar and vanilla until smooth. Fold in whipped cream.

5. In parfait glasses, layer alternating spoonfuls of cranberry mousse and cream layer. E.g., start with cream layer, then cranberry, then cream, finishing with a small swirl of cranberry.

6. Chill for at least 2–3 hours before serving to let layers set and flavors meld.

7. Garnish just before serving with mint, cranberries, or chocolate if desired.

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No-Bake Pecan Pie Bars

All the comfort of pecan pie, but in a bar form with a no-bake crust and set filling. Serve chilled or slightly warmed (briefly).

Ingredients (makes about 9 bars):

Crust:

• 1 cup pecans or walnuts

• ½ cup graham cracker crumbs or oat flour

• 3 tablespoons melted butter

Filling:

• 1 cup pecan halves or chopped pecans

• ¾ cup maple syrup or corn syrup alternative

• ¼ cup melted butter

• 2 tablespoons flour or cornstarch

• 1 teaspoon vanilla extract

• Pinch salt

Instructions:

1. In a food processor, pulse nuts and cracker crumbs until finely ground. Add melted butter and process until mixture holds together. Press into the bottom of an 8×8-inch pan lined with parchment. Chill briefly to set.

2. In a bowl, mix pecans for filling, syrup, melted butter, flour or cornstarch, vanilla, and salt until everything is coated.

3. Spread filling over the crust layer evenly.

4. Chill 4–6 hours or overnight until set.

5. Slice into bars and serve chilled or bring to just above room temperature before serving.

These give you the sticky bite of pecan pie without turning on the oven.

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Vegan Chocolate Pumpkin Tart (No-Bake)

For those following plant-based diets, this vegan tart is creamy, chocolatey, and pumpkin-spiced—entirely no-bake.

Ingredients (for one 9-inch tart):

Crust:

• 1 ¼ cups dates, pitted

• 1 cup raw nuts (almonds, walnuts, or pecans)

• Pinch salt

Filling:

• 1 cup pumpkin purée

• ½ cup melted coconut oil

• ⅓ cup cocoa powder or cacao

• ¼ cup maple syrup

• 1 teaspoon vanilla extract

• ½ teaspoon cinnamon

• Pinch nutmeg and ginger

Instructions:

1. Line a tart pan (with removable bottom) with parchment.

2. To make crust: process dates, nuts, and salt until the mixture sticks together. Press firmly into the bottom and up the sides of the tart pan. Chill while you prepare filling.

3. In a bowl, whisk pumpkin purée, melted coconut oil, cocoa powder, maple syrup, vanilla, and spices until smooth and creamy.

4. Pour the filling into the chilled crust, smoothing the top.

5. Chill the tart in the refrigerator for at least 4–6 hours (overnight preferred) to allow it to set firmly.

6. Carefully remove from tart pan and slice to serve. Optionally top with coconut whipped cream and chocolate shavings.

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Spiced Apple & Ginger Trifle

This layered trifle uses spiced apples, ginger syrup, whipped cream, and cake or cornbread cubes (store-bought or homemade) to deliver a no-bake, elegant dessert.

Ingredients (serves 8):

Apple compote:

• 3 apples, peeled and diced

• 2 tablespoons maple syrup

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• 1 tablespoon lemon juice

Trifle layers:

• 2 cups cubed cake, cornbread, or biscuits (store-bought or simple sponge)

• 2 cups whipped cream

• Optional: crushed nuts, toasted coconut flakes, or streusel bits

Instructions:

1. In a skillet over medium heat, combine apples, maple syrup, cinnamon, ginger, and lemon juice. Cook until apples soften but still hold shape (8–10 minutes). Let cool.

2. Whip cream to firm peaks.

3. In a trifle bowl (or clear glass dish), layer cubes of cake, a spoonful of apple compote, then whipped cream. Repeat layers until you reach the top.

4. Finish with a swirl of whipped cream and a sprinkle of nuts or coconut.

5. Chill several hours so flavors meld and cake absorbs juices before serving.

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No‑Bake Maple Walnut Cheesecake

This cheesecake is smooth, nutty, and subtly sweet with maple and walnut flavors. It’s creamy without ever touching the oven.

Ingredients (serves 8–10):

Crust:

• 1 ¼ cups walnut or pecan halves

• ½ cup graham crumbs or oats

• 3 tablespoons melted butter or coconut oil

Filling:

• 8 oz cream cheese, softened

• ½ cup maple syrup

• 1 teaspoon vanilla extract

• ½ teaspoon cinnamon

• ½ cup chopped walnuts

• ¾ cup whipped cream

Instructions:

1. In a processor, combine nuts, graham crumbs, and melted butter until mixture holds together. Press into the bottom of a springform pan or a lined round pan. Chill to set.

2. In a bowl, beat cream cheese, maple syrup, vanilla, and cinnamon until smooth. Gently fold in chopped walnuts.

3. Fold in whipped cream to lighten mixture.

4. Spread filling over the crust evenly.

5. Chill 4–6 hours or overnight until firm.

6. Release from pan, slice, and serve chilled. Garnish with walnut halves or a drizzle of maple syrup.

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Tips for Successful No-Bake Thanksgiving Desserts

• Chill long enough: Many no-bake desserts need 4 hours to overnight to set properly.

• Use firm crusts: Nut or cookie crusts with binding fats (butter or coconut oil) help maintain structure.

• Stabilize whipped components: Use chilled bowls, and optionally fold in a bit of cream cheese or gelatin (or agar-agar in vegan versions) if your whipped cream tends to deflate.

• Don’t overfill layers: Leave a little headroom so layers don’t overflow.

• Keep moisture in check: If fruit layers are juicy, drain excess liquid or thicken with cornstarch before layering.

• Cut clean slices: Dip the knife in hot water and wipe between cuts to get clean edges.

• Make ahead and cover: Cover desserts tightly with plastic wrap or lids while chilling to prevent absorption of fridge odors.

• Serve cold or slightly chilled: Most no‑bake desserts lose structure at room temperature, especially if very creamy.

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FAQs — No-Bake Thanksgiving Desserts

Can I make these desserts ahead of time?
Yes, many of these desserts are ideal for making the day before. Just store covered in the refrigerator until serving.

How long can no-bake desserts be stored?
Typically 3–4 days in the fridge. Some may last up to a week depending on ingredients, but best eaten fresh.

Can I freeze no-bake desserts?
It depends. Desserts with whipped creams or overly delicate textures might suffer. Cheesecakes on sturdy crusts often freeze okay for short periods—defrost in the refrigerator slowly.

What if they don’t set?
If fillings remain runny, return them to chill longer. In some cases, stir in additional whipped cream or stabilizer. For fruit fillings, a touch more thickener (cornstarch slurry) may fix loose mixtures.

How can I adapt for vegan or dairy-free diets?
Use plant-based cream cheeses, coconut or oat-based whips, and dairy-free butters. Make sure any whipped creams are stable (some plant-based whips hold less long).

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Final Thoughts

Thanksgiving doesn’t have to be about the oven—there’s joy in desserts that come together without heat. These no-bake recipes let you prepare in advance, ease kitchen stress, and still finish your holiday meal with sweetness, elegance, and flavor.

Whether you go with pumpkin cheesecake cups, cranberry mousse parfaits, pecan pie bars, or a layered apple trifle, your dessert table will delight. Enjoy the process, the chilling, and most of all—the happy faces when your guests take that first bite.