3 No-Bake Thanksgiving Desserts That'll Impress!

The last thing you need on Thanksgiving is to be worrying about dessert. Will the turkey be done in time for the pie to bake? Could a pan of brownies squeeze in next to the stuffing? Will they end up tasting like onions? Stop! Give yourself a well-deserved break and plan on making an easy, no-bake dessert for Turkey Day this year.

These 3 recipes look like the show stopping treats you'd expect on a holiday table, only they're totally make-ahead and stress-free (like a 5-Ingredient Pumpkin Pie)! Bonus: No baking required. Try them all or pick the dessert that best suits your family's sweet-style.

Related: 10 Tips for a Stress-Free Thanksgiving

1. White Chocolate-Cranberry Cheesecake

Although we love a statement-making cheesecake, try these individual cheesecake parfaits for a quickie twist. We layered gingersnap crumbs, white chocolate-cream cheese filling and an easy DIY cranberry sauce in mason jars. You could use parfait cups or cocktail glasses for a fancier look. Prepare the cheesecakes up to 2 days ahead and refrigerate, covered, until ready to use (just keep the cranberries separate and top right before serving).

Ingredients

- 1 lb. cranberries, fresh or frozen
- 3/4 c. granulated sugar
- 25 gingersnap cookies
- 3 Tbsp. butter, melted
- 2 (8-oz.) blocks cream cheese, softened
- 3 oz. white chocolate, melted and cooled slightly
- 2 Tbsp. heavy cream

Directions
1. Put the cranberries and 1/2 c. sugar in a microwave-safe bowl; cover with vented plastic wrap. Microwave on High 4 min. or until syrupy, stirring halfway through. Refrigerate, stirring occasionally, until cool.
2. Meanwhile, pulse the gingersnap cookies and butter in a food processor fitted with the blade attachment until finely ground.
3. Beat the cream cheese, white chocolate, heavy cream and remaining 1/4 c. sugar until smooth.
4. For each cheesecake parfait: Layer crumbs, cheesecake filling and cooled cranberries in a jar or dessert cup. Keep cool until ready to serve.

Related: Your One-Stop Shop for Thanksgiving Dinner

2. Five-Ingredient Frozen Pumpkin Pie

We tweaked the idea of "pie a la mode" and put the vanilla ice cream right inside of this straightforward pumpkin treat. Stir together melted ice cream, pumpkin puree and pumpkin pie spice...then pour into a store-bought graham cracker crust and pop it in the freezer. That's it! If you'd like, you can make this pie up to 5 days before the big event. Our advice, just wrap tightly with plastic wrap once the filling sets (you don't want freezer burned pie).

Ingredients
- 1 pint vanilla ice cream
- 1 cup pure pumpkin
- 1/2 tsp. pumpkin pie spice
- 1 store-bought graham cracker crust
- Whipped cream, for decorating and/or serving

Directions
1. Soften the vanilla ice cream in the microwave, about 30 seconds.
2. Beat the ice cream, pumpkin and pumpkin pie spice until smooth. Pour into the graham cracker crust and freeze at least 3 hr. or until firm.
3. Garnish and/or serve with whipped cream, if desired.

Related: Get the recipe for New York-Style Cheesecake

3. Chocolate Tiramisu

For the chocolate lovers in the family, whip up a choco-latte inspired tiramisu. The longer it sits, the more delicious it gets! If you can't find mascarpone cheese, swap in an equal amount cream cheese or Neufchatel. Want to turn this into an adults-only treat? Add 1 to 2 Tbsp. rum or coffee-flavored liqueur to the liquid in step 3.

Ingredients
- 1 cup cold heavy cream
- 5 Tbsp. granulated sugar
- 2/3 cup chocolate chips, melted
- 8 oz. mascarpone cheese or cream cheese
- 1 1/2 c. strong brewed coffee or espresso
- 30 to 32 crisp ladyfingers
- Chocolate curls or shavings, for sprinkling (optional)

Directions

1. Beat the heavy cream and 2 Tbsp. sugar with a mixer fitted with the whisk attachment on med.-high until stiff-peaks form.
2. Mix the chocolate and mascarpone in a lg. bowl until combined. Stir in one-quarter of the whipped cream to lighten, then fold in the remaining whipped cream until there are no streaks.
3. Line a loaf pan with plastic wrap, leaving an overhang. Mix the coffee and remaining 3 Tbsp. sugar in shallow bowl. One at a time, dip the ladyfingers in the coffee mixture until soaked but not soggy; arrange 1 row in bottom of loaf pan. Top with a layer of chocolate filling. Repeat to make 4 layers, ending with ladyfingers (save leftover filling for coating). Cover with plastic wrap overhang and refrigerate at least 4 hours and up to 2 days.
4. Invert tiramisu onto serving plate and remove plastic wrap. Spread remaining coating on top and sides of tiramisu loaf using an offset spatula, if desired. Sprinkle top with chocolate curls.

- By Erin Phraner

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