Easy Friendsgiving Desserts Anyone Can Make – Simple, Crowd-Pleasing Treats

Friendsgiving should feel warm and easy, not stressful. If you’re in charge of dessert (or bringing a sweet to share), you don’t need fancy tools or all day in the kitchen. These simple recipes lean on pantry basics, smart shortcuts, and no-fuss techniques.

They’re great for beginners, forgiving if you get distracted, and tasty enough to impress your friends. Pick one or mix and match for a dessert table that looks abundant without the headache.

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Easy Friendsgiving Desserts Anyone Can Make – Simple, Crowd-Pleasing Treats

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• For No-Bake Pumpkin Cheesecake Cups 8 oz cream cheese, softened
• 1 cup canned pumpkin puree
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice (or cinnamon + nutmeg)
• 1 cup whipped topping or lightly sweetened whipped cream
• Graham cracker crumbs (about 1 1/2 cups)
• 2 tablespoons melted butter
• Pinch of salt
• Small jars or cups for serving
• For Skillet Apple Crisp 5–6 apples (Honeycrisp, Gala, or Granny Smith), peeled and sliced
• 2 tablespoons lemon juice
• ⅓ cup brown sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 4 tablespoons butter
• 1 cup rolled oats
• ½ cup flour
• ¼ cup chopped pecans or walnuts (optional)
• Pinch of salt
• Ice cream or whipped cream for serving
• For Chocolate-Pecan Pretzel Bark 12 oz dark or semi-sweet chocolate chips
• 1 cup mini pretzels
• ½ cup chopped pecans
• 2 tablespoons butter
• ½ cup brown sugar
• Pinch of flaky salt (or regular salt)
• Parchment paper and a baking sheet

Instructions

 

• No-Bake Pumpkin Cheesecake Cups Make the crumb base: Mix graham cracker crumbs, melted butter, and a pinch of salt until it feels like damp sand. Press 2–3 tablespoons into each cup.
• Beat the filling: In a bowl, beat cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice. Mix until creamy with no lumps.
• Lighten it up: Fold in whipped topping gently until just combined. Don’t overmix or it can deflate.
• Assemble: Spoon or pipe the filling into each cup. Chill for at least 1 hour to set.
• Serve: Top with a dollop of whipped cream and a sprinkle of cookie crumbs or cinnamon.
• Skillet Apple Crisp Prep the apples: Toss slices with lemon juice, brown sugar, cinnamon, nutmeg, vanilla, and cornstarch.
• Make the topping: In another bowl, combine oats, flour, nuts (if using), a pinch of salt, and 3 tablespoons melted butter. Stir until craggy and clumpy.
• Cook the apples: Melt 1 tablespoon butter in an oven-safe skillet over medium heat. Add apples and cook 5–6 minutes until they soften slightly.
• Top and bake: Sprinkle the oat mixture evenly over the apples. Bake at 350°F (175°C) for 20–25 minutes until the topping is golden and the filling bubbles at the edges.
• Serve warm with ice cream or whipped cream.
• Chocolate-Pecan Pretzel Bark Prep the sheet: Line a baking sheet with parchment and scatter pretzels and pecans in an even layer.
• Make quick toffee: In a small saucepan, melt butter with brown sugar over medium heat. Simmer 2–3 minutes, whisking, until it thickens slightly.
• Pour and bake: Drizzle the hot mixture over the pretzels. Bake at 350°F (175°C) for 5 minutes to set.
• Add chocolate: Sprinkle chocolate chips on top. Wait 2 minutes, then spread with a spatula into an even layer. Sprinkle with flaky salt.
• Cool and break: Let it cool completely (or chill 20 minutes), then break into pieces.

What Makes This Special

These desserts are built for real life: small kitchens, limited time, and lots of chatter. They use everyday ingredients and minimal prep, so you can focus on the company instead of the oven timer.

Every recipe scales well for a crowd and travels easily. Best of all, everything feels classic and comforting, with just a little twist to make it memorable.

What You’ll Need

Below are three easy Friendsgiving-friendly desserts with shared ingredients to keep your shopping simple.

• For No-Bake Pumpkin Cheesecake Cups
  • 8 oz cream cheese, softened
  • 1 cup canned pumpkin puree
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (or cinnamon + nutmeg)
  • 1 cup whipped topping or lightly sweetened whipped cream
  • Graham cracker crumbs (about 1 1/2 cups)
  • 2 tablespoons melted butter
  • Pinch of salt
  • Small jars or cups for serving
• For Skillet Apple Crisp
  • 5–6 apples (Honeycrisp, Gala, or Granny Smith), peeled and sliced
  • 2 tablespoons lemon juice
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 4 tablespoons butter
  • 1 cup rolled oats
  • 1/2 cup flour
  • 1/4 cup chopped pecans or walnuts (optional)
  • Pinch of salt
  • Ice cream or whipped cream for serving
• For Chocolate-Pecan Pretzel Bark
  • 12 oz dark or semi-sweet chocolate chips
  • 1 cup mini pretzels
  • 1/2 cup chopped pecans
  • 2 tablespoons butter
  • 1/2 cup brown sugar
  • Pinch of flaky salt (or regular salt)
  • Parchment paper and a baking sheet

Step-by-Step Instructions

1. No-Bake Pumpkin Cheesecake Cups
   1. Make the crumb base: Mix graham cracker crumbs, melted butter, and a pinch of salt until it feels like damp sand. Press 2–3 tablespoons into each cup.
   2. Beat the filling: In a bowl, beat cream cheese until smooth.Add pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice. Mix until creamy with no lumps.
   3. Lighten it up: Fold in whipped topping gently until just combined. Don’t overmix or it can deflate.
   4. Assemble: Spoon or pipe the filling into each cup. Chill for at least 1 hour to set.
   5. Serve: Top with a dollop of whipped cream and a sprinkle of cookie crumbs or cinnamon.
2. Skillet Apple Crisp
   1. Prep the apples: Toss slices with lemon juice, brown sugar, cinnamon, nutmeg, vanilla, and cornstarch.
   2. Make the topping: In another bowl, combine oats, flour, nuts (if using), a pinch of salt, and 3 tablespoons melted butter.Stir until craggy and clumpy.
   3. Cook the apples: Melt 1 tablespoon butter in an oven-safe skillet over medium heat. Add apples and cook 5–6 minutes until they soften slightly.
   4. Top and bake: Sprinkle the oat mixture evenly over the apples. Bake at 350°F (175°C) for 20–25 minutes until the topping is golden and the filling bubbles at the edges.
   5. Serve warm with ice cream or whipped cream.
3. Chocolate-Pecan Pretzel Bark
   1. Prep the sheet: Line a baking sheet with parchment and scatter pretzels and pecans in an even layer.
   2. Make quick toffee: In a small saucepan, melt butter with brown sugar over medium heat.Simmer 2–3 minutes, whisking, until it thickens slightly.
   3. Pour and bake: Drizzle the hot mixture over the pretzels. Bake at 350°F (175°C) for 5 minutes to set.
   4. Add chocolate: Sprinkle chocolate chips on top. Wait 2 minutes, then spread with a spatula into an even layer.Sprinkle with flaky salt.
   5. Cool and break: Let it cool completely (or chill 20 minutes), then break into pieces.

Storage Instructions

• No-Bake Pumpkin Cheesecake Cups: Cover and chill for up to 3 days. Add whipped cream right before serving to keep it fluffy.
• Skillet Apple Crisp: Store covered in the fridge for 3–4 days. Reheat in a 300°F (150°C) oven for 10–12 minutes to re-crisp the topping.
• Chocolate-Pecan Pretzel Bark: Keeps in an airtight container at room temperature for 1 week or in the fridge for 2 weeks.Separate layers with parchment to prevent sticking.

Why This is Good for You

• Reasonable sweetness: These desserts taste indulgent without leaning too heavy or overly sugary.
• Balanced textures: Creamy, crunchy, and warm elements hit different cravings, so smaller portions satisfy.
• Seasonal ingredients: Pumpkin and apples bring fiber and flavor, which helps these feel more wholesome than store-bought pie.
• Low-stress cooking: Less juggling means you eat earlier, enjoy more, and avoid burnout.

Pitfalls to Watch Out For

• Cheesecake lumps: Let cream cheese soften fully. Cold cream cheese won’t blend smoothly with pumpkin.
• Soggy crisp: Don’t skip the cornstarch in the apple filling. It thickens juices so the topping stays crunchy.
• Overbaked bark: The toffee layer needs just a short bake.Too long and it can taste bitter.
• Watery apples: Use firm apples and slice evenly. If your apples are very juicy, add an extra 1/2 tablespoon cornstarch.
• Crumbly crust in cups: Press the graham mixture firmly so it holds together when scooped.

Variations You Can Try

• Gingersnap crust: Swap graham crackers for crushed gingersnaps in the cheesecake cups for a spicy kick.
• Maple twist: Replace powdered sugar with 1/4 cup pure maple syrup in the cheesecake filling and reduce pumpkin slightly.
• Pear-pecan crisp: Use ripe pears instead of apples and add a drizzle of honey to the filling.
• Chocolate swirl cups: Spoon a little melted chocolate into the bottom of each cheesecake cup before the crumb layer.
• Trail mix bark: Add dried cranberries, pumpkin seeds, or coconut flakes for a festive look and extra crunch.
• Gluten-free swaps: Use gluten-free pretzels, oats certified gluten-free, and almond flour for the crisp topping.
• Dairy-free options: Use dairy-free cream cheese, coconut whipped topping, and vegan butter where needed.

FAQ

Can I make these desserts ahead?

Yes. The cheesecake cups can be made 1–2 days early (add whipped cream last minute), the bark can be made up to a week ahead, and the crisp is best the day of but reheats well.

What if I don’t have pumpkin pie spice?

Mix 3/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and a tiny pinch of cloves or ginger.

Adjust to taste.

Do I need a stand mixer?

No. A hand mixer or even a sturdy whisk works for the cheesecake filling. The other recipes need basic tools only.

How do I keep the apple crisp topping crunchy?

Use rolled oats (not instant), include a pinch of salt, and reheat in the oven, not the microwave.

If you like extra crunch, broil for 30–60 seconds at the end—watch closely.

What chocolate works best for the bark?

Dark or semi-sweet chocolate chips melt smoothly and balance the sweet toffee. If using milk chocolate, reduce the brown sugar slightly for the toffee layer.

Can I serve these family-style?

Absolutely. Keep the crisp in the skillet with a big spoon, put the bark on a platter, and set out the cheesecake cups on a tray so people can grab their own.

Final Thoughts

Friendsgiving desserts don’t need to be complicated to feel special.

With a creamy no-bake cheesecake, a cozy apple crisp, and a crunchy chocolate bark, you’ll cover everyone’s favorites with minimal stress. Make one, make all three, or mix in your own twists. Keep it simple, serve with a smile, and enjoy the night with your people—that’s the whole point.