8 Christmas Recipes to Impress Your Colleagues

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You’re stuck at work thinking about what you need to prepare for Christmas Day dinner, what gifts you need to buy for those near and dear to you, where to go to avoid all the Christmas shopping craziness and, most of all, how you’re going to manage to get everything done on time.

Panic starts to set in as you suddenly realize that Christmas is just six days away; you start sweating profusely, and your blood sugar levels drop significantly. But there’s no need to worry because you can fix that with just the right ingredients.

I’ve put together this list of eight mouth-watering dessert recipes to help bring your blood sugar levels up, and they’re sure to be a huge hit with your colleagues!

1. Blueberry white chocolate cheesecake

blueberry white chocolate cheesecakePhilly

Preparation time: 20 minutes
Cook time: 4 hours’ refrigeration



  • 2½ oz. or 75g butter
  • 8 oz. or 220g digestive biscuits or honey graham crackers


  • 7 fl. oz. or 200ml fresh whipping cream
  • 7 oz. or 200g cream cheese (room temperature)
  • 3½ oz. or 200g of blueberries, fresh or frozen
  • 3 ½ oz. or 100g white chocolate


  1. Crush the digestives/graham crackers into fine crumbs.
  2. Melt the butter in a mixing bowl for about 30 seconds in the microwave, or until completely melted.
  3. Add the crushed biscuits to the butter and mix well.
  4. Lightly oil baking tin’s base with vegetable oil, and transfer mixture. Compress the mixture as much as possible using the bottom of a glass – the steadier it is, the less likely it is to fall apart when taken out. Put in freezer.
  5. Dry defrosted blueberries with kitchen paper – set some aside for decorating. Divide the remainder into two equal portions – puree one portion, leave the other whole.
  6. Place white chocolate in microwavable bowl and microwave for 20-second intervals until softened, but be careful that you don’t melt it into liquid form. Set aside.
  7. Whip up cream cheese until fluffy and add fresh cream; continue to whip until stiff. Add melted chocolate, and pureed and while blueberries, folding into a whipped mixture.
  8. Brush the side of the baking tin with vegetable oil, and transfer cream mixture onto the biscuit base.
  9. Refrigerate for four hours minimum. Decorate with the blueberries you’ve set aside and grated white chocolate.

2. Mexican hot chocolate trifle

Mexican hot chocolate trifleTaking On Magazines

Preparation time: 3 hours
Cook time: 30 minutes


  • 6 oz. chopped baking chocolate, unsweetened
  • ¾ cup butter, softened
  • 1 ½ cups granulated sugar
  • 1 ½ cups light brown sugar
  • 3 large eggs, separated
  • 1 tablespoon vanilla extract
  • 2¾ cups cake flour
  • ¼ cup unsweetened cocoa
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon table salt
  • 2¼ cups milk
  • Chocolate Ganache
  • Marshmallow topping


  1. Preheat oven to 350F°.
  2. Microwave chopped chocolate in microwave bowl at medium power for one minute; stir. Microwave for 2 to 2½ more minutes, stirring every 30 seconds.
  3. Beat butter with a heavy-duty electric stand mixer until creamy. Add granulated sugar and brown sugar, beat well. Add egg yolks, one at a time, beating until blended; add melted chocolate and vanilla extract, beating at low speed.
  4. Sift flour with cocoa, baking powder, ground cinnamon and salt in a bowl. Add flour mixture to butter mixture alternating between milk and flour mixture, beating at low speed.
  5. Beat whites at high speed; stir about one-third of whites into batter and fold in remaining whites in two batches. Transfer batter to three greased and floured cake pans. Bake for about 30 minutes, and cool for about 10 minutes. Remove from pans and allow to cool. Cut cake layers into cubes.
  6. Layer a third of cake cubes into a bowl. Top with a third of chocolate ganache and a third of marshmallow topping. Repeat process twice.

3. Pomegranate mousse brownies

Pomegranate mousse browniesPeas & Peonies

Preparation time: 30 minutes
Cook time: 60 minutes



  • 2 tablespoons soft butter, for greasing pan
  • 4 large eggs
  • 2 cups sugar
  • 8 oz. or 2 sticks melted butter
  • 1¼ cups cocoa, sifted
  • 2 vanilla beans, seeds only
  • ⅓ cup flour, sifted
  • ½ teaspoon kosher salt


  • 1 pomegranate, seeds only
  • 1½ cups whipping cream, chilled
  • ⅓ cup sugar + 1 tablespoon
  • 1 teaspoon corn starch
  • 7g gelatin
  • 4 tablespoons of water


  1. Preheat oven to 300°F. Grease 8-inch springform pan with butter.
  2. Beat eggs at medium speed until fluffy; add sugar, and beat until combined. Add remaining ingredients and beat mix.
  3. Pour batter into pan and bake for about 45 minutes. Remove from oven and place on cooling rack.
  4. Place seeds in food processor, alternate between grind and chop functions. Process until liquid form. Strain mixture into bowl and discard solids.
  5. Place a small saucepan over medium-low heat; add pomegranate mixture with sugar, and simmer for up to 15 minutes stirring occasionally.
  6. Mix cornstarch with 2 tablespoons of water; add to pomegranate mixture. Keep simmering on low heat.
  7. Place gelatin and remainder of the water in a small bowl; allow gelatin to bloom and let it sit for 10 minutes.
  8. Remove pomegranate sauce from heat, add dissolved gelatin and stir well. Cool for 15 minutes; stir occasionally.
  9. Place cream and 1 tablespoon of sugar in mixer; whisk. Add pomegranate sauce to cream and whisk. Avoid over-mixing by gently mixing manually with a spatula.
  10. Pour sauce on cooled brownie and level top layer – refrigerate for at least six hours.
  11. Dust with cocoa powder, and serve.

4. Cranberry white chip cookies

Preparation time: 1 hour, 15 minutes
Cook time: 10 minutes


  • ¾ cup unsalted butter, room temperature
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 tablespoon baking soda
  • Pinch of salt
  • 1 cup dried cranberries
  • 1 cup white chocolate chips


  1. Preheat oven to 350°F. Mist two baking sheets with cooking spray.
  2. Beat butter, brown sugar and white sugar in bowl of stand mixer until light and fluffy. Beat in vanilla and egg to combine. Beat in flour, cornstarch, baking soda and salt into a soft dough. Stir in cranberries and chocolate chips by hand. Refrigerate dough for at least an hour.
  3. Remove chilled dough and roll into tablespoon-sized balls. Place on baking sheets. Bake for up to 10 minutes. Allow to set for about 10 minutes before transferring to a wire rack.

5. Oreo peppermint bark

Oreo peppermint barkA Southern Fairytale

Preparation time: 45 minutes


  • 10 mini candy canes, crushed
  • 12 Oreos, chopped
  • 1 cup milk chocolate chips
  • 1½ cups white chocolate chips


  1. Line a cookie sheet with wax paper.
  2. Microwave milk chocolate chips in a microwavable bowl in 30-second increments, and stir.
  3. Pour onto prepared cookie sheet and spread flat. Sprinkle with chopped Oreos; allow to chill for 10 minutes.
  4. Microwave white chocolate chips in microwavable blow in 30-second increments and stir.
  5. Pour over Oreos. Sprinkle with candy canes. Chill until set.

6. Lava cake

Lava cakePBS

Preparation time: 5 minutes
Cook time: 10 minutes


  • ¼ cup semi chocolate chips
  • 2 tablespoons butter
  • 2 teaspoons sugar
  • ¼ teaspoon vanilla extract
  • 1 egg, beaten
  • 1 tablespoon flour


  1. Preheat oven to 400°F.
  2. Melt the chocolate chips with a double boiler. Turn off heat and add sugar and vanilla; continue to whisk until smooth. Allow to cool for about five minutes, stirring occasionally.
  3. Slowly add egg into chocolate mixture, one teaspoon at a time, while continuously whisking. Stir in flour.
  4. Grease ramekin, and add batter. Bake for 10 minutes. Allow to rest for a minute.
  5. Cover ramekin with a serving plate and flip the plate to the right side up. Lift ramekin off plate carefully.
  6. Garnish with confectioners’ sugar, fresh fruit, and a dollop of whipped cream or vanilla ice cream.

7. No-bake peppermint white chocolate cheesecake

No-bake chocolate cheesecakeCooking Classy

Preparation time: 30 minutes


  • 12 Oreos
  • 2 tablespoons butter, melted
  • 1¼ cups heavy cream
  • 8 tablespoons powdered sugar, divided
  • 4 oz. white baking chocolate
  • 10 oz. cream cheese, softened
  • ½ teaspoon peppermint extract
  • Candy canes, for decoration


  1. Pulse Oreos until finely grounded in a food processor. Pour 2½ tablespoons of Oro mixture into six serving cups; set aside.
  2. Melt white chocolate; allow to cool until barely lukewarm.
  3. Whip heavy cream with a hand mixer. Add three tablespoons of powdered sugar; refrigerate.
  4. Whip cream cheese with hand mixer until smooth and fluffy. Mix in remaining powdered sugar and the peppermint extract. Stir in cooled chocolate, then fold in whipped cream.
  5. Spoon mixture into a piping bag; pipe over Oreo layer in cups. Refrigerate for two hours.
  6. Garnish with crushed candy canes.

8. Vanilla christmas tree meringues

Christmas tree meringuesTesco Real Food

Preparation time: 20 minutes
Cook time: 45 minutes


  • 4 egg whites
  • ½ teaspoon cream of tartar
  • 1 cup plain white sugar
  • 1 tablespoon butter
  • Christmas colored sprinkles
  • Golden tree topper sprinkles
  • Green food coloring
  • Icing bag
  • Star-shaped frosting tip


  1. Preheat the oven to 225°F. Lightly spray baking sheet with non-stick spray.
  2. Whip egg whites for a few minutes with an electric mixer on high speed. Add sugar into egg mixture in small amounts. Continue to mix for one minute. Add cream of tartar and food coloring; continue to whip for about five minutes.
  3. Press meringue mixture down from the icing bag with the star-shaped frosting tip; swirl in circular motion.
  4. Add Christmas-colored sprinkles and a golden sprinkle on top.
  5. Bake for 45 minutes. Allow to cool.

Hurry up and get baking these delicious desserts! And don’t forget to let us know how they turn out in the comments section below!