New Year's Eve

109 New Year’s Eve Desserts for a Sweet Start to 2024

These stunning desserts feel even more festive than a bottle of Champagne.
Chocolatehazelnut Napoleon on a plate.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell

Your New Year’s Eve dessert sets the tone for the year to come. And we’re determined to start 2024 on a delicious note, whether that means a luscious spoonful of chocolate mousse, a flaming baked Alaska, tangy grapefruit bars, or fluffy chiffon cake. Below you’ll find all of our best New Year’s desserts, including easy no-fuss options as well as true showstoppers for a festive celebration. Pick one or offer a whole assortment of sweets so that you and your loved ones can linger over dessert as you wait for the ball to drop.

  • A single slice being removed from a tart topped with swoops and swirls of chocolate ganache.
    Photo by Alex Lau
    1/109

    Salted Caramel–Chocolate Tart

    This is the perfect New Year's Eve dessert for chocolate lovers: a chocolate tart shell is filled with a soft-but-stable caramel filling and swoops of chocolate ganache. Yes, the flakes of salt on top are important.

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  • Photo by Chelsea Kyle, Food Styling by Michelle Gatton
    2/109

    Classic Crème Brûlée

    If your New Year's theme is all things vintage, bookmark this classic recipe to follow up a menu of retro New Year's appetizers like stuffed dates, deviled eggs, and herby cheese spread.

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  • Photo and Food Styling by Joseph De Leo
    3/109

    Backyard Citrus Upside-Down Cake

    In this cake, the natural pectin in the citrus, combined with the sugar, creates a pudding-like upside-down layer that’s similar to a buttery marmalade.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
    4/109

    Chocolate Mousse

    Straining the custard guarantees that it'll be creamy and silky-smooth. The best news: it's ideal to make this a day before you want to serve it, which also means no stress at the last minute. 

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    5/109

    Baked Alaska Saint Pierre

    If you want your dinner mates to really be convinced that your New Year's Eve dinner was fire, you might want to light the dessert on fire.

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  • Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    6/109

    Nanaimo Bars

    The Nanaimo bar is an iconic Canadian confection that is remarkably easy to make and takes very little hands-on time.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    7/109

    Tre Latte Olive Oil Cake

    Our editor Joe Sevier says this dessert was the best thing he baked in 2021—so it's a perfect way to celebrate the end of the year. Think tres leches meets olive oil cake, with a light and fluffy chiffon base. Serve another round of Champagne cocktails on the side.

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  • Photo by Joseph De Leo, Food Styling by Judy Kim
    8/109

    Pear Tart With Dulce de Leche Drizzle

    This easy pear tart is decked out in full holiday style, thanks to the signature red hue of Starkrimson pears and a drizzle of make-ahead dulce de leche.

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  • Photo by Caleb Adams, Food Styling by Anna Stockwell
    9/109

    Three Cities of Spain Cheesecake

    This New Year's Eve dessert recipe from Gourmet is the secret to the smoothest, creamiest, dreamiest cheesecake around.

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  • Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    10/109

    Coconut-Sugar Crinkle Cookie Sandwiches

    These cookie sandwiches get a bit of rich flavor from coconut sugar. The filling is a whipped white chocolate ganache that’s enriched with coconut cream, a dash of rum or whiskey, and a bit of salt for balance.

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  • Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich
    11/109

    Classic Kouign-Amann

    Small, hand-held kouign-amann are common in North America, but this recipe shows off the other way the classic Breton pastry can be made: as a single 9-inch cake.

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  • Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    12/109

    Boozy Trifle

    You don't need an exact recipe to make this festive NYE dessert. Just follow our formula and directions—this is a great way to use all those bits and bobs you have around after the holidays.

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  • Photo by Joseph De Leo, Food Styling by Lillian Chou
    13/109

    Banana Pudding Cheesecake Bars

    An easy press-in Nilla wafer crust cradles a silky layer of fresh banana cheesecake, which gets topped with a light and fluffy sour cream whip.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    14/109

    Mince Pies

    New Year's might be your last chance for these holiday classics. If you don't have time to make your own mincemeat, storebought is just fine.

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  • Photo by Laura Edwards, Prop Styling by Polly Webb-Wilson, Food Styling by Annie Rigg
    17/109

    Mai Tai Rum Babas

    There's nothing better than puffy yeasted buns saturated in rum syrup, especially when that syrup is inspired by the citrusy Mai Tai cocktail.

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  • Photo and Food Styling by Edd Kimber
    18/109

    Hazelnut Rocher Cheesecake Bars

    These no-bake bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens almost immediately.

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  • Photo by Joseph De Leo
    19/109

    Coconut Rice Pudding Pie

    This chilled rice pudding pie is adapted from the popular dessert at MeMe’s Diner in Brooklyn, NY.

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  • Photo by Iain Bagwell, Food Styling by Torie Cox
    20/109

    Mango Shrikhand Panna Cotta Tart

    Mango and ginger are a great pairing, so the base of the gingersnap crust pairs well with the silky smooth shrikhand filling in this gorgeous tart. Garnish with edible rose petals if you like.

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  • Photo by Joseph De Leo, Food Styling by Lillian Chou
    21/109

    Glazed Sour Cream Gem Cakes

    Fill a platter with these mini cakes, and you might find that they disappear before the clock strikes midnight. Including sweet rice flour and rich sour cream in the cake batter means they’re plush, tender, and wonderfully moist.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susan Spungen
    22/109

    Grapefruit Bars with Candied Zest

    Here’s a citrus bar that’s just as beautiful as it is zingy. The twice-cooked curd method ensures that these bars are extra sturdy and have a smooth, shiny surface.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    23/109

    Chocolate-Hazelnut Napoleons

    All of the elements for this elegant last course can be prepped at least two days ahead; assemble just before eating for the ultimate, light-but-luscious New Year's Eve dessert.

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  • Photo by Alex Lau
    24/109

    Chocolate Budino With Candied Walnuts

    This deliciously wobbly, very special pudding isn’t thickened with cornstarch or gelatin. Instead, it’s made with chocolate, milk, cream, and eggs and spiked with olive oil and salt, which complement the bittersweet and fruity flavors of the chocolate.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    25/109

    Meringue Sundae With Peppery Berry Sauce

    Here's an easy dessert recipe that still feels holiday-worthy. Store-bought meringue cookies and frozen berries make this elegant sundae come together in a snap.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    26/109

    Triple-Cherries Jubilee

    Sweet cherries (thawed from frozen), dried cherries, and cherry juice (plus a splash of cherry brandy) combine with vanilla and orange peel in the sauce for this flavorful but effortless New Year's dessert.

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  • Photo by Chelsie Craig, Food Styling by Claire Saffitz
    27/109

    Custard Tart With Cream and Fresh Fruit

    If eggy flan-like desserts are your thing, you are going to love this crustless vanilla-infused tart.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    28/109

    Cranberry-Pistachio Baked Alaska

    Underneath the toasted meringue, you’ll find a surprising lightness that comes from cheery red cranberry sorbet layered with pale green pistachio ice cream and buttery pound cake.

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  • Photo by Alex Lau
    31/109

    BA's Best Chocolate Macaroon Cake

    This gluten-free cake brings together chopped chocolate, shredded coconut, and almonds—but you can substitute another type of nut if you prefer.

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  • Photo by Chris Court, William Meppem, Ben Dearnley, Anson Smart
    32/109

    Crunchy Chocolate Caramel Layer Cake

    Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    33/109

    Glazed and Flaky Apple Tart

    If you're the type who prefers desserts that go heavy on the fruit, this apple tart's for you.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    34/109

    Candied Kumquats

    A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kat Boytsova
    35/109

    Bombe with Spiced Cake and Chocolate-Brandy Glaze

    Meet your new favorite show-stopping New Year's dessert: a spiced chocolate cake topped with a cream cheese mousse studded with dried fruit and nuts and glazed with brandy-spiked melted chocolate. Serve it with sparklers on top for a memorable entrance.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    36/109

    Double Chocolate Cake With Peppermint-Chocolate Frosting

    This festive winter cake relies on applesauce and—believe it or not—mayonnaise to make a dairy-free chocolate dessert that’s perfect for the holidays.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    37/109

    Toasted Pecan Torte with Butterscotch Topping

    This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.

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  • Photo by Jonathan Lovekin
    38/109

    Ricotta Filo Cake

    This beautiful dessert is all about the textural contrast between the wisps of crisp filo and the soft, creamy cheesecake.

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  • Photo by Chelsie Craig, Food Styling by Claire Saffitz
    39/109

    Lemon Cake With Fruit

    Whatever fruit you have on hand—pears, figs, grapefruit—will fare beautifully in this sheet cake, which is as good for a New Year's day breakfast as it is for dessert on NYE. (It's so good, though, that you probably won't have enough left over for a New Year's day dessert unless you bake two.)

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  • Photo by Alex Lau
    40/109

    Grapefruit-Orange Crostatas

    While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    41/109

    Poppy Seed and Pecan Strudel

    A slice of this strudel with some black tea with lemon or coffee is heavenly.

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  • 42/109

    Leche Flan with Grapefruit

    For the clearest caramel and smoothest custard, ceramic or glass baking dishes work best for cooking this Filipino-American–style dessert.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    43/109

    Orange Chiffon Cake

    This cake from Gourmet is light as a feather and looks elegant enough for holiday festivities.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    44/109

    Hot Cocoa Cake

    Bundt cake recipes feel fancy even without any further decoration. This chocolate rendition is brimming with rich flavor from a combo of cocoa and flavor-enhancing coffee powder. The melty chunks from a chopped up bar of chocolate are just an added bonus.

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  • Photo by William Meppem
    47/109

    Ricotta Cheesecake With Almond Praline

    The crackly, crunchy almond candy on top of this cheesecake makes for an elegant presentation.

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  • Photo by Penny De Los Santos
    48/109

    Souffléed Cheesecake

    An addition of goat cheese makes for a cheesecake that tastes perfectly authentic, but without the gumminess that can plague some recipes. Thanks to an initial burst of high heat, it puffs gently in the oven, creating a uniquely light but creamy consistency.

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  • Photo by Michael Graydon & Nikole Herriott
    51/109

    Chocolate–Almond Praline Cookies

    You can’t see the candied almonds in these cookies, but you’ll taste them for sure.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    52/109

    Pecan-Orange Baklava Pie

    Bourbon-honey syrup and fragrant orange zest add rich flavor to this pie; everyone at the table will ooh and ahh at the pattern on the top.

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  • Photo by Laura Murray, Food Styling by Judy Mancini
    55/109

    Tahini Cookies

    The tahini lends a creamy, earthy flavor to these delightful cookies.

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  • Photo by Chelsea Kyle, Food Styling by Molly Baz
    56/109

    3-Ingredient Seared Dates with Vanilla Ice Cream and Mint

    Pan-searing dates turns them into an irresistible, warm treat with a crisp, caramelized exterior and a soft, sweet interior. Paired with cold vanilla ice cream and topped with olive oil, mint, and flaky sea salt, the fruit becomes a sophisticated dessert with a fun mix of sweet and savory.

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  • Photo by Tara Fisher
    57/109

    Lemon and Elderflower Tart

    This genius dessert—a simple lemon tart perfumed with elderflower cordial—comes from the first cookbook of “The Great British Bake Off”’s youngest contestant ever.

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  • Photo by William Meppem
    58/109

    Molten Chocolate Chunk Brownies

    Shards of rich, dark chocolate melt into the brownie batter as this dessert bakes, leaving behind pockets of luscious, gooey, molten deliciousness in every chewy bite.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    63/109

    Easy Fruit Tart With Pecan Cookie Crust

    Here, lemon curd-spiked whipped cream fills an easy press-in crust. Sprinkle berries on top for a simple finishing touch, or arrange sliced fruit in a rose-like pattern for a stunning presentation.

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  • Photo by Dennis Prescott
    64/109

    Double-Chocolate Skillet Brownie

    A skillet makes anything feel cozier—even a double-chocolate brownie with crunchy pecans and ice cream.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Olivia Mack Anderson
    65/109

    Classic Carrot-Coconut Cake

    Ginger and cinnamon add warming spice to this mashup of two classic cakes.

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  • Photo by David Malosh
    66/109

    Giant Meringue (Pavlova Gigantata)

    A perfect meringue dessert, with its fissures and epic swirls, also presents a beautiful landscape for garnishes. If you were able to shrink yourself to approximately one inch tall, this dessert would be the gnarliest surf breaks frozen in time.

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  • Photo by Chelsea Kyle, Food Styling by Kate Buckens
    67/109

    East 62nd Street Lemon Cake

    The zest of two whole lemons goes into this cake batter from baking icon Maida Heatter, giving the dessert a real punch of citrus flavor. Add the lemon glaze to really help it shine.

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  • Photo by Paige Green
    68/109

    Jam Bars

    The combination of rice syrup and almond butter make these jam bars from Tartine All Day less sweet, with a more substantial savory quality than most other versions.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Katherine Sacks
    71/109

    Spiced Hazelnut-Pear Cake With Chocolate Sauce

    Capture the holiday spirit with this warm spiced cake, packed with nutmeg, cinnamon, and clove.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    72/109

    Caramel Corn Clusters

    Deploy these nutty clusters for a crowd-pleasing New Year's dessert slash snack. They'll all be gone in a flash. These also make a lovely edible gift for any guests to take home.

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  • Photo by David Japy
    73/109

    Chocolate Satin

    Whipped egg white makes this chocolate dessert superlatively light and silky.

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  • Photo by David Japy
    74/109

    Ginger and Almond Bars

    Fresh and candied ginger team up to make an uplifting, zesty treat that can be prepared in any season. This quick yet impressive dessert lends itself to endless reincarnations, using various dried fruits and citrus zests, or even cocoa for chocolate lovers.

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  • Photo by Chris Court, William Meppem
    77/109

    Flourless Cacao Fudge Cake

    Try swapping the almond meal here for hazelnut meal if you can find it. The results are delicious.

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  • Photo by Leigh Beisch
    78/109

    Brigadeiros

    Somewhere between a fudgy chocolate truffle and a Tootsie Roll is the Brazilian confection known as the brigadeiro.

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  • Photo by Joseph De Leo, Food Styling by Micah Marie Morton
    81/109

    Deep, Dark Chocolate Cake

    This incredibly dark, extra-moist cake is meant for serious chocolate lovers. Dutch-process cocoa powder and baking soda give it a deep color. Top with light, fluffy meringue or your favorite frosting.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    82/109

    Cinnamon–Chocolate Chunk Skillet Cookie

    This sharable cookie has all the flavors of a latte. And chocolate. Lots of hot, melting milk chocolate.

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  • Photo by Michael Graydon & Nikole Herriott
    83/109

    Chocolate-Covered Marshmallow Cookies

    This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.

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  • Photo by Michael Graydon & Nikole Herriott
    84/109

    Black-and-White Halvah

    This marbled confection just might be the best-looking sweet on your cookie tray.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    87/109

    Chocolate, Pistachio, and Tahini Truffles

    Tahini replaces the traditional heavy cream in these orange-scented treats for a nuttier but equally rich flavor.

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  • Photo by Christopher Testani
    88/109

    Double Ginger Sticky Toffee Pudding

    The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean pastry brush after it comes out of the pan, which will remove some of the excess syrup.

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  • Photo by Bobbi Lin
    89/109

    Cranberry-Lime Pie

    The spirit of a Key lime pie in the guise of a luscious cranberry curd. The contrast between the snappy press-in crust and the tart filling in this recipe is pure genius.

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  • Photo by Gentl & Hyers
    90/109

    Braised and Brûléed Apples With Ice Cream

    A thin layer of caramelized sugar on the surface of these apples mimics the crackle of crème brûlée. Finally, a good reason to poach fruit.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    91/109

    Apple and Persimmon Tarte Tatin

    The delicate, earthy sweetness of Fuyu persimmons is a perfect match for apples in this classic French dessert. A quick caramel sauce and easy puff pastry crust give you big payoff for very little fuss.

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  • Photo by Shutterstock
    92/109

    Danish Pastry Braid

    When Beatrice Ojakangas published The Great Scandinavian Baking Book in 1988, she won a lot of fans—including Julia Child—who asked Ojakangas to be on her television show. There Ojakangas demonstrated how to make this simplified version of traditional cardamom-scented Danish pastry.

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  • Photo by JP Bevins, Food Styling by Molly Baz
    95/109

    3-Ingredient Frozen Mud Pie

    A hot knife is the easiest way to cut dense or frozen treats: Dip a sharp blade in hot water (or run under a hot faucet) and wipe dry before cutting. Repeat before slicing each piece for extra tidy edges.

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  • Photo by Michael Graydon & Nikole Herriott
    96/109

    Neo-Neapolitan Bombe

    This retro dessert looks harder to make than it is, which is the whole point.

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  • Photo by Christopher Testani
    97/109

    Spiced Pear Upside-Down Cake

    Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.

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  • Photo by Michael Graydon & Nikole Herriott
    98/109

    Chocolate Grasshopper Ice Cream Tart

    It’s crucial that this tart be frozen solid before slicing. If you are in and out of your freezer a lot, that may take longer than one day; err on the safe side!

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    99/109

    3-Ingredient Flourless Chocolate Cake

    This naturally gluten-free cake is impressive enough for special occasions but secretly easy enough to make in less than an hour.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    100/109

    Coconut Cream Pie

    An old classic that relies on a few new tricks to make the most ethereal coconut cream pie imaginable.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    103/109

    Chocolate-Raspberry Soufflé

    Want to make a chocolate soufflé for your New Year's dessert? Don’t be afraid: you can do it! Stir some raspberry jam into the chocolate mixture to make it extra moist and flavorful and special.

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  • Photo by Chelsea Kyle, food styling by Rhoda Boone
    104/109

    Our Favorite Key Lime Pie

    This easy key lime pie recipe is a fusion of our best versions. The secret is a touch of lemon juice to balance the lime and a pinch of cinnamon in the crust.

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  • Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Susie Theodorou
    109/109

    Old-School Tiramisu

    This tiramisú is moist but not wet, extra-fluffy, and made with real coffee and the perfect amount of dark rum. Enjoy this classy New Year's Eve dessert while the night devolves into endless singing of “Auld Lang Syne."

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