This healthy holiday Gingerbread Fruit Christmas Wreath recipe is a tasty gingerbread cookie layered with chocolate cream cheese, lots of fresh fruits and nuts, and makes a wonderful edible holiday gift! It's popular during the holiday season and makes a great edible centerpiece for your holiday table or Christmas party. It's also Weight Watchers friendly!
The holidays can be a pretty indulgent time of year. That's what inspired me to create this healthy holiday cookie recipe. I wanted to make a healthier Christmas cookie that was unique, kid friendly, easy to make, and didn't leave me overdrawn at the calorie bank. It's a nice change from a Christmas fruit platter or Christmas fruit tray and pairs well with a cheese platter. It's the ideal light dessert for a Christmas meal such as Baked Cornish Hens with Sauce.
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Christmas baking can be pretty tempting. This fruit wreath has no artificial sweeteners, is healthy and light (especially for actual gingerbread cookies) and kids LOVE it too! Obviously, you don't have to be following the Weight Watchers program to enjoy this holiday dessert.
In fact, no one will ever even suspect it's WW friendly. And if you're looking for more Weight Watchers Dessert Recipes, then check out these Weight Watchers desserts without artificial sweeteners HERE!
A gingerbread wreath is a fun and festive way to celebrate Christmas, especially when it's edible and healthy! And nothing makes your house smell as amazing and Christmasy as gingerbread baking in your oven! You can use my favorite gingerbread recipe to make this gingerbread wreath, which I highly recommend, your own recipe or a cookie mix.
🥘 Ingredient Notes
You can buy the chocolate cream cheese or quickly make your own chocolate cream cheese with just 3 ingredients (and that way you control the WW points)! And I think these are the fruits that go well with gingerbread.
- Gingerbread cookie recipe. The gingerbread recipe I use is very strong but it's not too hard, and still tastes delicious, so it's ideal for this recipe.
- Chocolate cream cheese . The chocolate cream cheese adds a lovely creamy and tangy texture that pairs perfectly with the gingerbread and fruit. Plus, chocolate just makes everything better, right?! * or you can use store-bought instead
- Green grapes. It's important to get green grapes -the red won't look as good. You don't have to spray them if you prefer not to.
- Pecan halves. Make sure they are the halves - chopped or whole pecans won't have the same look.
- Chocolate candy melts. These are easier than melted chocolate and can be found at craft stores, in the cake decorating aisle or online.
- Tootsie rolls. Weight Watchers has said these are the best candies to eat at Halloween if you're on WW. Hopefully you still have some around.
- edible gold spray (affiliate link)
*See recipe card for full list of ingredients and quantities
📖 Variations
- Nut-free: If you need this Christmas fruit wreath to be nut free, leave out the nut pine cones (or you could make pine cone shaped cookies with the excess gingerbread.) Either way, you'll want to give this is delicious, healthy and festive holiday edible wreath a try. You won't be disappointed!
- Gingerbread cookie recipe: you can use any recipe you like or use a gingerbread cookie mix or substitute a sugar cookie mix (affiliate links).
- Fruit: you can use a variety of fruits, including green fruits, but these are the ones I like to use.
- Tootsie Rolls: You can use taffy instead.
- Chocolate Cream cheese: You can use regular cream cheese instead and sweeten it with a little powdered sugar or agave.
Expert Tips
- Pizza Pan. You are going to need a pizza pan for this holiday wreath recipe. I recommend you use a perforated pizza pan (affiliate link).
- Rolling Pin. I would also suggest using a double-sided rolling pin (affiliate link) as it makes rolling it out on the pan so much easier!
- Use a cake platter. When completely cooled, transfer to large (14 inch) cardboard cake tray, large flat platter or cake platter, as it's easier to decorate.
🔪 How to Make a Gingerbread Fruit Wreath for Christmas
This edible Christmas wreath is easier to put together than you may think!
PREP: Preheat oven to 350 degrees F (175 degrees Celcius). Spray a 12 inch round pizza pan with non- stick cooking spray.

MAKE THE DOUGH (STEP 1): Stir the dry ingredients together in a large bowl and set aside (Image 1) Combine light corn syrup, light brown sugar and margarine in a 2 quart saucepan. Stir constantly over medium heat on stove top until margarine is melted. (Image 2). Stir the liquid into the flour mixture. Mix well with a spoon, then using hands as dough becomes stiff (Image 3). *Chill the dough until it is easy to handle (10 – 15 minutes approximately) Roll the dough out to ¼ inch thickness directly onto pizza pan (it is easier than trying to transfer the dough after it's rolled out).
NOTE: *If using a package gingerbread cookie mix, prepare as per package instructions then skip down to instructions (Note: it may not be as strong and sturdy as the homemade one I recommend). Stir the dry ingredients together in a large bowl and set aside.

BAKE THE DOUGH (STEP 2):. Then trim around the edges of the pizza pan (Image 5 )Use the rim of a bowl (or anything round that is approximately 4-5 inches across) to cut out the centre of the gingerbread wreath. Place it in the middle (Image 6 ). Cut around the shape and remove excess dough * you can use it to cut into shapes for cookies, as desired (Image 7). Bake at 350 degrees F/175 degrees C for 12- 15 minutes or until golden brown- check for air bubbles in the dough and poke them with toothpick or cake tester (Image 8).

PREPARE THE BASE (STEP 3) : Then gently lift around edges, with a pie lifter (or similar utensil), while it's still warm, so it will be easier to remove from the pan (Image 9). Transfer by sliding onto large cooling rack. If you don't have a large cooling rack that will accommodate this size of cookie, then leave it on the pan until completely cooled. When completely cooled, transfer to large (14 inch) cardboard cake tray, large flat platter or cake platter (Image 10). Spread all the chocolate cream cheese evenly over the gingerbread cookie wreath, using a butter knife (Image 11).

MAKE THE PINE CONES (STEP 3): Cut large tootsie rolls in half. Microwave tootsie roll on ½ power in microwave for about 20 seconds or until it is a little soft and therefore pliable. Lay tootsie roll on parchment paper (Image 12) . Melt chocolate melts in microwave on ½ power (5 power on my microwave) in 30 second intervals for up to 1 ½ - 2 minutes, stirring each time, until melted. * do not get any water near utensils, bowls etc as the chocolate will seize. Rub some melted chocolate candy melt on the tootsie roll and add a layer of pecans. Allow to harden for about 5 minutes (Image 13). Rub a little chocolate melt on each pecan halves as you layer pecans to build the pine cone upwards and outwards. You will likely need to stop and allow the 2nd layer to harden before putting on the final layer. You only have to worry about doing one side, as they are laying flat- they are 2D (Image 14). When pine cones are completely hardened, transfer to wreath and place them equal distance from one another.

DECORATE THE WREATH (STEP 4): Add kiwi fruit slices over the chocolate cream cheese (Image 15). Spray the grapes and allow to dry (Image 16). Add grapes and maraschino cherries to wreath. *Be sure to pat the cherries dry with a paper towel before placing on wreath (Image 17 ) *If you're not sure how to peel a kiwi, check out this video: Video: How to peel a kiwi

MAKE THE RASPERRY BOW (STEP 5): Place raspberries on 2 wooden skewers and lay on top of wreath at the bottom (Image 18). Poke the top, sharp end of the skewer into the fruit at the top so it will stay in place (Image 19). Then arrange remaining berries in a circle on each side to look like a bow (Image 20). Sprinkle a little powdered sugar over the wreath.
👪 Serving Size
This gingerbread wreath is a made on one 12' pizza pan (the the middle cut out), but serves 16.

🔢WW Points
This fruit wreath is ww friendly at 6 points per slice. You get the best of both worlds- cookie and fruit in a healthy wreath!
🌡️Storage
- This Christmas wreath is best made fresh. However, if you want to make it in advance, store the sliced fruit, pecan pine cones, cookie and cream cheese separately and assemble just prior to serving. The cookie should be stored at room temperature, but the pine cones, cream cheese and fruit should be refrigerated. Cover in plastic wrap.
- Leftovers can be stored, in a fridge, in an airtight container, for 1-2 days.
If you're looking for healthy options or lighter options for Christmas desserts, this Christmas fruit wreath is for you. So go ahead and indulge with this Edible Christmas wreath over the festive season because you won't break your WW bank doing it!

❔Recipe FAQs
Ideally, you'll want to serve it a couple of hours after your prepare it, but you can do some of the prep in advance. You can make the gingerbread cookie base a couple days in advance, then cut the fruit the night before (1 day inadvance) and keep it in an airtight container. I also made the raspberry bow skewers in advance and kept them in an airtight container, as well as spraying the gold onto the grapes. Then assemble the wreath the day you plan to serve it.
Leftovers can be stored in an airtight container in the refrigerator for 1-2 days. The fruit may lose some freshness, so it’s best enjoyed as soon as possible.
And you'll get a head start on healthy eating for the New Year! This fruit wreath perfect for your holiday party. And most importantly, remember...
It's not what you eat between Christmas and New Year's that matters as much as what you eat between New Year's and Christmas!
📋More Gingerbread Recipes!
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📋 Gingerbread Fruit Christmas Wreath recipe
Ingredients
Wreath:
- 1 batch of your favourite gingerbread recipe see mine below (or use a cookie mix if in a hurry)
- 1 cup light or non-fat chocolate cream cheese * or make your own- it's easy! (see recipe in NOTES) https://foodmeanderings.com/chocolate-cream-cheese-recipe/
Fruit and nut decorations:
- 8 green grapes (sprayed with gold edible spray- optional)
- 12- 14 kiwis
- ¾ cup maraschino cherries
- 2 cups fresh raspberries
Pecan pine cones:
- 1 - 1 ½ cups pecan halves
- ¼ 340g/12 oz pkg chocolate candy melts or use baker's chocolate
- 4 tootsie rolls
Gingerbread Recipe:
- 3 cup flour I live in a very dry climate - you many need to use another ¼ to ⅓ cup of flour if you live in humid climate
- ½ tablespoon cinnamon
- ¾ teaspoon ginger
- ¼ teaspoon salt
- ¾ cups light corn syrup
- ½ cup + 2 tablespoon brown sugar
- ½ cup margarine
- ¼ teaspoon baking powder
Garnish:
- icing /powdered sugar
Instructions
Gingerbread cookie wreath:
Gingerbread cookie:
- *If using a package gingerbread cookie mix, prepare as per package instructions then skip down to 'wreath' instructions (Note: it may not be as strong as the homemade one I recommend)
- Preheat oven to 350 degrees F (175 degrees Celcius)
- Spray a 12 inch round pizza pan with non- stick cooking spray.
- Stir the dry ingredients together in a large bowl and set aside.
- Combine light corn syrup, light brown sugar and margarine in a 2 quart saucepan. Stir constantly over medium heat on stove top until margarine is melted.
- Stir the liquid into the flour mixture. Mix well with a spoon, then using hands as dough becomes stiff.
- Chill the dough until it is easy to handle (10 – 15 minutes approximately)
Wreath:
- Roll the dough out to ¼ inch thickness directly onto pizza pan (it is easier than trying to transfer the dough after it's rolled out).
- Then trim around the edges of the pizza pan with a sharp knife.
- Use the rim of a bowl (or anything round that is approximately 4-5 inches across) to cut out the center of the wreath (to get the wreath shape).
- Remove excess dough * you can use it to cut into shapes for cookies, as desired.
- Bake for 12- 15 minutes or until golden brown. *Check for air bubbles during baking and poke them with a toothpick.
- Remove and cool for 5 minutes. Then gently lift around edges, with a pie lifter (or similar utensil), while it's still warm, so it will be easier to remove from the pan.
- Transfer by sliding onto large cooling rack. If you don't have a large cooling rack that will accommodate this size of cookie, then leave it on the pan until completely cooled. When completely cooled, transfer to large (14 inch) cardboard cake tray, large flat platter or cake platter.
Assembly:
- Spread all the chocolate cream cheese evenly over the gingerbread cookie wreath, using a butter knife.
- Slice kiwis (see NOTES for video on best way to peel kiwis - it works! ) and diagonally layer
Make the pecan pine cones (you can also do this in advance):
- Cut large tootsie rolls in half. Microwave tootsie roll on ½ power in microwave for about 20 seconds or until it is a little soft and therefore pliable. Lay tootsie roll on parchment paper.
- Melt chocolate melts in microwave on ½ power (5 power on my microwave) in 30 second intervals for up to 1 ½ - 2 minutes, stirring each time, until melted. * do not get any water near utensils, bowls etc as the chocolate will seize.
- Rub some melted chocolate candy melt on the tootsie roll and add a layer of pecans. Allow to harden for about 5 minutes. Rub a little chocolate melt on each pecan halves as you layer pecans to build the pine cone upwards and outwards.
- You will likely need to stop and allow the 2nd layer to harden before putting on the final layer. You only have to worry about doing one side, as they are laying flat ( 2D.) When pine cones are completely hardened, transfer to wreath and place them equal distance from one another.
- Spray with edible gold spray ,if desired, then allow a few minutes to dry before adding
- Add grapes and maraschino cherries to wreath. *Be sure to pat the cherries dry with a paper towel before placing on wreath.
Make raspberry bow:
- Poke raspberries through 2 wooden skewers to make the bottom of the bow.
- Place raspberries on 2 wooden skewers and lay on top of wreath at the bottom (see photo). Poke the top, sharp end of the skewer into the fruit at the top so it will stay in place.
- Then arrange remaining berries in a circle on each side to look like a bow.
Garnish:
- Sprinkle with powdered sugar/icing sugar, then slice, serve and enjoy! * You can cut into 16 pieces or larger pieces
Notes
- Pizza Pan. You are going to need a pizza pan for this holiday wreath recipe. I recommend you use a perforated pizza pan (affiliate link).
- Rolling Pin. I would also suggest using a double-sided rolling pin (affiliate link) as it makes rolling it out on the pan so much easier!
- Use a cake platter. When completely cooled, transfer to large (14 inch) cardboard cake tray, large flat platter or cake platter, as it's easier to decorate.
-
- This Christmas wreath is best made fresh. However, if you want to make it in advance, store the sliced fruit, pecan pine cones, cookie and cream cheese separately and assemble just prior to serving. The cookie should be stored at room temperature, but the pine cones, cream cheese and fruit should be refrigerated. Cover in plastic wrap.
-
- Leftovers can be stored, in a fridge, in an airtight container, for 1-2 days
SusanB
Saw this over at FoodYub and just had to come and tell you how great this pretty wreath is! It's gonna be quite the great on the Christmas table.
Terri Gilson
Thanks so much! I really appreciate you stopping by to comment. Merry Christmas!
thewineloverskitchen
This is so creative and healthy too! I can see kids loving this as well as adults!
Food Meanderings
Thank you!
Cassie @ Crumb Kitchen
This looks divine! What a spread. I'm sure if I brought this to my next holiday party people would go crazy. 😉
Food Meanderings
Thank you, Cassie!
lorichoma
I couldn't resist pinning this! That's probably as far as I will get with it! You are an inspiration!
Food Meanderings
Thank you, Lori- that is such a nice thing to say:) And thanks for pinning! It's really quite easy to make (you can use Betty Crocker gingerbread mix and even skip the pine cones like Sue plans to do)!
thefoodblognet
Such a pretty wreath, and YUM, chocolate cream cheese 🙂
Food Meanderings
Thanks Colleen! Yes, I happened to have chocolate cream cheese on the brain because I was working on Philadelphia competition around that time. It is so tasty!
mylifeasishan
looks great!
Food Meanderings
Thank you
Julia
This wreath looks amazingly festive! Such a unique idea! And I love chocolate cream cheese! It's like eating chocolate cheesecake but without making it 🙂
Food Meanderings
Thanks! I agree with you about eating chocolate cheesecake without making it! 🙂
foodinbooks
How beautiful and festive! Perfect for the holidays.
Food Meanderings
Thank you!
Sue Slaght
I think this is something I could try. Perhaps baking the gingerbread ahead and freezing it would help me. Also I might just skip the pecan pine cones. That's me always looking for the easy way. 🙂
Food Meanderings
Yes, this gingerbread freezes really well, Sue! You could also buy Betty Crocker's gingerbread cookie mix (it's out this time of year) and use that. Although the homemade doesn't take much longer. And yes, skip the pine cones if you'd like, I just like the way they look 🙂
Sue Slaght
Oh I had not thought of a mix! 🙂
Food Meanderings
Yes, I often use it for large amounts (like girl guide groups) etc...