20 New Year’s Eve Desserts That Feel Extra—But Are Surprisingly Easy

Have your cake and eat it too!

Serve up showstopping desserts for New Year’s Eve that look like they took a lot of effort to make, but don’t. Whether it’s low-effort, make-ahead, or with a little help from premade ingredients, we’ve got an impressive array of simple yet elegant desserts that are sure to dazzle your guests. From a Lazy Crêpe Cake to Millionaire Bars, you’ll be ringing in the new year in sweet style.

01 of 20

Hello Dolly Brownies (10-Minute Prep)

Get Recipe: Hello Dolly Brownies (10-Minute Prep)

"Any brownie mix will do, but I prefer the Ghirardelli Dark Chocolate Premium Brownie Mix, as I find the bittersweet chocolate pairs best with all the other toppings. If you use a different brand of brownie mix, just be sure to follow the preparation instructions on the back of the box; you may need to omit or adjust the water, eggs, and oil called for in the recipe below.” —Molly Adams, Recipe Developer

02 of 20

Millionaire Bars

Get Recipe: Millionaire Bars

"Store the bars in an airtight container in the refrigerator for up to 1 week, or wrap and freeze individually wrapped for up to 6 months." —Stephanie A Ganz, Recipe Developer

03 of 20

Party Pie (5 Ingredients, Make Ahead)

Get Recipe: Party Pie (5 Ingredients, Make Ahead)

"Who wouldn’t want a party in a pie? But really, it was the simplicity of ingredients that had us sold. It had just five of them—chocolate, marshmallows, cream, milk, and a graham cracker crust—so it was an easy decision to try it out, because we already had all of the ingredients on hand." —Jeanette Hurt, Recipe Developer

04 of 20

Pavlova (Egg White Meringue Dessert)

Get Recipe: Pavlova (Egg White Meringue Dessert)

"The cooled meringues will keep in a tightly sealed container or individually wrapped at room temperature for up to a week if your house is not humid." —Shuna Lydon, Recipe Developer

05 of 20

Mocha Mousse (4 Ingredients)

Get Recipe: Mocha Mousse (4 Ingredients)

"This recipe is very versatile because you can use almost any chocolate you have available. However sweet you like your chocolate desserts determines what kind of chocolate you should use. I prefer a slightly less sweet chocolate with more of a bitter note, so semisweet and bittersweet chocolates are my faves. Milk chocolate is also great and usually something everyone around the table will enjoy." —Danielle Campbell, Recipe Developer

06 of 20

Flan

Get Recipe: Flan

"Though it looks hard to make, flan is easy to pull off and most of the time is patiently waiting for the custard to set in the oven and chill in the fridge. Make it a day or two ahead, and unmold it in front of your family and friends. I promise everyone’s going to be impressed. I’ve made flan for New Year’s Eve for many years and someone always asks me for the recipe." —Myo Quinn, former Associate Editorial Director

07 of 20

Easy Crêpe Roll Cake (Make Ahead)

Get Recipe: Easy Crêpe Roll Cake (Make Ahead)

"Enter: the lazy crêpe. With this method, instead of making a small mountain of individual pancakes, you can bake the batter all at once in a sheet pan and roll it up with fillings to make a jelly roll-inspired crêpe cake. Best of all, making the batter couldn’t be easier—just throw all of the ingredients in a blender, buzz it up, and you’re ready to go." —Joey Firoben, Recipe Developer

08 of 20

Oreo Ice Cream Cake

Get Recipe: Oreo Ice Cream Cake

"Swap store-bought vanilla and cookies and cream ice cream for the no-churn. You’ll need about 2 3/4 cups of each flavor. Let the ice cream sit out at room temperature until soft but not melted." —Kayla Hoang, Recipe Developer

09 of 20

Flourless Chocolate Cake Recipe

Get Recipe: The Most Decadent Gluten-Free Chocolate Cake Recipe

"Don’t overbake the cake. You want some moist crumbs, but no wet batter, clinging onto a toothpick inserted into the center. If the toothpick comes out clean, it’s overbaked.” —Kayla Hoang, Recipe Developer

10 of 20

Chocolate Tres Leches Cake

Get Recipe: Chocolate Tres Leches Cake

"This cake tastes even better the day after you make it—the milk mixture would have had a chance to really soak through the cake.” —Maria J. Ritchie, Recipe Developer

11 of 20

Chocolate Chip Cookie Cake

Get Recipe: Chocolate Chip Cookie Cake

"The cookie dough will keep in an airtight container in the refrigerator for up to three days. When you’re ready to bake, bake as directed straight from the fridge. The frosting will keep in the refrigerator for up to one week in an airtight container.” —Mark Beahm, Recipe Developer

12 of 20

Tiramisu Cake

Get Recipe: Tiramisu Cake

"Make the cake layers up to 24 hours ahead. Store them in an airtight container at room temperature. The filling and soak can be made up to 2 days ahead. Store both in airtight containers in the refrigerator. The cake can be assembled (minus the top layer of cream and dusting of cocoa powder) up to 24 hours ahead. Keep it covered and refrigerated in the cake pan." —Shilpa Uskokovic, Recipe Developer

13 of 20

Candy Bar Dates

Get Recipe: Candy Bar Dates

"Try your own combinations to make your very on candy bar date. Caramel, chopped almonds, and flaky salt is a delicious combo, or fill your dates with Nutella and sprinkle with chopped hazelnuts. Experimentation is half the fun.” —Laurel Randolph, Associate Editorial Director

14 of 20

Chocolate Pots de Crème

Get Recipe: Chocolate Pots de Crème

"Pots de crème come in a variety of flavors, from classic vanilla to salted caramel to chocolate. Traditionally, they are eaten chilled, making them the ideal make-ahead dessert.” —Karishma Pradhan, Recipe Developer

15 of 20

Chocolate Swiss Roll Cake Recipe

Get Recipe: Chocolate Swiss Roll Cake

"Swiss chocolate rolls need to chill in the fridge for at least 2 hours before slicing and serving, so I actually recommend making it ahead of when you’ll want to serve it. You can prepare the stabilized whipped cream a day ahead and store it in an air-tight container in the fridge for 24 hours before using.” —Marta Rivera, Recipe Developer

16 of 20

Citrus Olive Oil Cake

Get Recipe: Citrus Olive Oil Cake

"I made this for friends last night and we all enjoyed it. It's not a light cake, but somewhat dense. Very distinct citrus flavor, which we loved. Definitely make the candied oranges for garnishing the top. They really make it. I have been nibbling on it all day!" —Linda G, Reader

17 of 20

Caramel Brownie

Get Recipe: Caramel Brownie

"To serve Caramel Brownies in an even more spectacular presentation, try them in a brownie sundae! Place a brownie in a dish and top it with a scoop of vanilla ice cream, drizzle with warm caramel sauce. For the finishing touches add whipped cream, sugared pecans, chocolate sprinkles, and, of course, a cherry on top.” —Rachel Knecht, Recipe Developer

18 of 20

Chocolate Truffles

Get Recipe: Chocolate Truffles

"The best chocolate for making truffles is block chocolate or chocolate bars (not chocolate chips), preferably higher in cacao content. Look in the baking aisle for chocolate with 60% or higher cacao content.” —from the Editors of Simply Recipes

19 of 20

Ricotta-Mascarpone Mousse with Balsamic Strawberries

Get Recipe: Ricotta-Mascarpone Mousse with Balsamic Strawberries

"Freeze leftovers! Surprisingly, this mousse freezes beautifully. Place leftover mousse and berries in separate zip-top freezer bags and press out any remaining air. Freeze for up to 2 months. To serve, thaw overnight in the fridge. To serve, snip off a corner of the bag of the mousse and use it to neatly pipe right onto the berries” —Elise Bauer, Founder

20 of 20

Red Wine Poached Pears

Get Recipe: Red Wine Poached Pears

"Red Wine Poached Pears can be made ahead of time. Once the pears are poached and cooled, transfer them into an airtight glass container and strain in the red wine sauce. Cover the container tightly and store the pears in the fridge for up to three days." —Hannah Zimmerman, Recipe Developer

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