Introduction

No-Bake Chocolate Peppermint Squares are a festive and creamy treat perfect for the holidays or any time you crave a refreshing chocolate mint dessert. With layers of peppermint cream cheese and rich chocolate pudding, this easy-to-make dessert comes together quickly without any baking.

The image shows two square pieces of layered dessert on white plates placed on a white marbled surface. Each piece has four layers: a light golden brown crumbly base at the bottom, a pink creamy layer with red flecks right above it, a thick middle layer of smooth dark brown chocolate mousse, and a thick top layer of white whipped cream sprinkled and topped with small pieces of crushed red-and-white candy canes. Around the plates, several red-and-white striped candy canes lie scattered, with two silver forks to the right side. The background contains red mugs with white floral designs, adding a cozy feel. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups vanilla wafer crumbs
1/4 cup (1/2 stick) unsalted butter
2 tablespoons sugar
8 oz cream cheese, softened
1/2 cup finely crushed peppermint candy cane or starlight mints
2 tablespoons milk
1/3 cup sugar
1 1/4 cups whipped topping
1 package 4-serving size instant chocolate pudding mix
1 3/4 cups milk
8 oz (1 tub) whipped topping
1/4 cup coarsely chopped peppermint candy cane

Instructions

Step 1: Prepare the crust by mixing the vanilla wafer crumbs, unsalted butter, and 2 tablespoons sugar until well combined. Press this mixture firmly into the bottom of a 9 x 9-inch pan. Refrigerate until ready to use.
Step 2: For the peppermint layer, beat the softened cream cheese and 2 tablespoons milk until smooth and silky. Add 1/3 cup sugar and finely crushed peppermint candy; beat until well incorporated. Fold in 1 1/4 cups whipped topping gently. Spread this mixture evenly over the crust in the pan.
Step 3: Prepare the chocolate layer by beating the instant chocolate pudding mix with 1 3/4 cups milk for 2 minutes, allowing it to thicken. Spread the pudding evenly over the peppermint layer and let it set for 5 to 10 minutes.
Step 4: Top the set pudding layer with the remaining 8 oz tub of whipped topping. Sprinkle the surface with coarsely chopped peppermint candy cane for added texture and flavor.
Step 5: Refrigerate the squares for at least 4 hours before serving to allow the layers to firm up.
Step 6 (optional): For a special twist, freeze the squares for 4 hours instead of refrigerating. This creates a dessert similar to an ice cream cake.

Tips & Variations

Use fresh peppermint candy canes for a stronger mint flavor, or substitute with crushed starlight mints for a smoother texture.
For a gluten-free option, replace vanilla wafer crumbs with gluten-free cookies.
If you prefer a less sweet dessert, reduce the sugar in the peppermint layer slightly.
Add mini chocolate chips to the chocolate pudding layer for extra crunch and chocolate flavor.

Storage

Store these squares covered in the refrigerator for up to 3 days. If frozen, keep them in an airtight container and thaw in the refrigerator for about 30 minutes before serving to soften slightly.

How to Serve

A square dessert with four visible layers sits on a white plate on a white marbled texture. The bottom layer is light tan and crumbly, like a cookie or graham cracker crust. Above it is a pink layer with small red bits mixed in. The third layer is thick and dark brown, smooth and creamy in texture. The top layer is thick, white, and fluffy, sprinkled with broken pieces of red and white candy cane. In the background, slightly blurred, is another piece of the same dessert on a white plate and some candy canes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, these squares can be prepared a day in advance and stored in the refrigerator. In fact, chilling them longer allows the flavors to meld beautifully.

What if I don’t have instant pudding mix?

You can substitute by making homemade chocolate pudding or use a ready-to-eat pudding, but instant mix works best for setting firmness and ease.

No-Bake Chocolate Peppermint Squares Recipe

Print Recipe

★★★★★

4.8 from 72 reviews

These No-Bake Chocolate Peppermint Squares are a festive and creamy dessert featuring a crunchy vanilla wafer crust, a smooth peppermint cream cheese layer, and a rich chocolate pudding topping. Perfect for holiday gatherings, they require no oven time and are simple to prepare ahead of time, delivering a refreshing minty and chocolaty treat.

Author: zara
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (including chilling time)
Yield: 16 squares 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Crust

1 1/2 cups vanilla wafer crumbs
1/4 cup (1/2 stick) unsalted butter
2 tablespoons sugar

Peppermint Layer

8 oz cream cheese, softened
2 tablespoons milk
1/3 cup sugar
1/2 cup finely crushed peppermint candy cane or starlight mints
1 1/4 cups whipped topping

Chocolate Layer

1 package (4-serving size) instant chocolate pudding mix
1 3/4 cups milk

Topping

8 oz whipped topping (1 tub)
1/4 cup coarsely chopped peppermint candy cane

Instructions

Prepare Ingredients: Gather all ingredients and note you will need two 8 oz tubs of whipped topping or a larger 12-ounce container. You will not use all whipped topping from the larger container.
Make Crust: Mix vanilla wafer crumbs, melted unsalted butter, and 2 tablespoons sugar thoroughly. Press the mixture firmly into the bottom of a 9 x 9-inch pan to form an even crust. Refrigerate to set while preparing other layers.
Prepare Peppermint Layer: In a mixing bowl, beat softened cream cheese and 2 tablespoons milk together until smooth and silky. Add 1/3 cup sugar and the finely crushed peppermint candy canes or starlight mints, then beat well to combine. Gently fold in 1 1/4 cups whipped topping until incorporated. Spread this mixture evenly over the chilled crust.
Prepare Chocolate Layer: In a separate bowl, mix instant chocolate pudding mix with 1 3/4 cups milk. Beat for 2 minutes until the pudding thickens. Spread the chocolate pudding evenly on top of the peppermint cream cheese layer. Let the dessert set for 5 to 10 minutes to slightly firm up.
Add Final Topping: Spread the remaining 8 oz tub of whipped topping evenly over the chocolate pudding layer. Sprinkle 1/4 cup coarsely chopped peppermint candy cane over the top for garnish and additional peppermint flavor.
Chill to Set: Refrigerate the dessert for at least 4 hours to allow the layers to firm up and flavors to meld together.
Optional Freeze for Icy Treat: For a frozen dessert similar to ice cream cake, freeze the squares for 4 hours instead of refrigerating before serving.

Notes

The dessert can be made ahead and stored refrigerated up to 24 hours before serving.
If desired, use gluten-free vanilla wafers to make the crust gluten free.
For a stronger peppermint flavor, increase the crushed candy canes slightly.
The squares can be cut and served chilled or frozen for a chilly treat.
Use fresh whipped topping for best texture; thaw frozen whipped topping fully if using.

Keywords: no-bake dessert, peppermint chocolate, holiday dessert, chocolate peppermint squares, easy festive dessert