Two Of The Best Christmas Dessert Recipes

Two Of The Best Christmas Dessert Recipes

Move over Christmas pudding as we have two new deserts coming your way.


Move over Christmas pudding as we have two new deserts coming your way.

If there is ever a good time to indulge, then it is Christmas, and with these two brilliant deserts, your taste buds will enjoy the day as much as you will.

The first dessert is our family’s all-time favourite cheesecake. The only problem I have with this recipe is that it requires Pascall Columbines caramels which a little mouse, aka my naughty husband finds and eats before I have a chance to make the desert. The second is another family favourite, a decadent Christmas ice cream pudding, great for our hot summer Christmas Day. Both recipes are super easy and super yummy.

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Caramel Vanilla Cheesecake


-      1 x 250g packet Granita Biscuits

-      150g butter, melted

-      Whipped cream to decorate


-      2 x 250g packets cream cheese, softened

-      2/3 cup caster sugar

-      2 teaspoons vanilla extract

-      1/3 cup thickened cream

-      1 tablespoon plain flour

-      3 eggs

-      Extra Columbines caramels, icing sugar mixture and strawberries to decorate


-      1 x 200g packet Pascall Columbines caramels

-      ¼ cup milk 


1.    Grease a 24 cm round spring form tin

2.    Blend or process biscuits until crushed. Add butter; process until well combined. Press mixture evenly over base and up side of prepared tin. Refrigerate while preparing filling. 

3.    Filling. Beat cream cheese in a bowl with an electric mixer until smooth. Add sugar, vanilla extract, cream and flour; beat until well combined. Beat in eggs, one at a time, until combined. 

4.    Caramel. Combine caramels and milk in a medium pan; stir over low heat, without boiling, until caramels are melted. 

5.    Pour 1/3 cup of caramel over prepared base. Spoon in filling. Pour remaining caramel over filling; swirl through, using a knife. Place tin on oven tray.

6.    Cook in a moderate oven, 180 degrees, for about 45 minutes or until set. Cool cheesecake in oven with door ajar. Refrigerate cheesecake, covered, until serving. 

7.    Remove cheesecake from tin. Decorate with extra Columbines caramels and strawberries. Dust with sifted icing sugar mixture. 


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Christmas Pudding Ice-cream


-      1 litre rich vanilla ice-cream

-      1 litre caramel swirl ice-cream

-      1 ½ cups mixed dried fruit, chopped

-      ½ cup whole unblanched almonds, roasted and chopped 

-      1 teaspoon ground cinnamon

-      Seasonal fruits, such as blueberries and cherries


1.    Remove the ice-cream from the freezer approximately 30 minutes before using. It should have a soft, folding consistency but not be fully melted

2.    Place in large mixing bowl. Using a metal spoon, fold in the dried fruits, nuts and cinnamon. 

3.    Spoon mixture into an 8-cup fluted or straight-sided ring tin or mould, store covered with plastic wrap in the freezer for several hours until firm. 

4.    Cover a flat tray with plastic wrap, turn ice-cream out of mould onto tray and re-freeze overnight. Remove the Christmas pudding from freezer 15 minutes before serving. 

5.    To serve, place the pudding onto a serving plate (a flat-bottomed plate is best) and pile berries, like blueberries, strawberries, cherries and loganberries into the centre.

Note – the pudding can be made up to 1 week ahead. 

And if you want more, try our popular desert we shared earlier this year, but be warned, all three are addictive. Read here.

Carolyn (Caz) Rowland is a fashion designer, model, lifestyle blogger and professional Image Stylist. Caz is also a qualified NLP Master Therapist, Advanced Practitioner of Matrix Therapies, Time Line Therapist, Practitioner of Hypnotherapy, has a Diploma for Business and Life Coaching.  Caz is happily married to her husband Simon, and raised four beautiful children, who are now young adults and a teenager.


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