Introduction

If you’re craving a festive treat that’s easy to make and full of holiday flavors, these No-Bake Chocolate Peppermint Squares are a perfect choice. Creamy peppermint and rich chocolate layers come together on a crisp vanilla wafer crust for a delightful dessert without turning on the oven.

The image shows a slice of four-layer dessert on a white plate, placed on a white marbled surface. The bottom layer is a crumbly, light beige crust. Above it is a pink layer with small red bits mixed inside, showing a textured look. Next comes a thick, smooth, dark brown chocolate layer. The top layer is white and fluffy, like whipped cream, decorated with small pieces of red and white candy sprinkled on top. Two forks are lying beside the plate. In the blurry background, there is a second slice of the dessert on another white plate and some red mugs with white patterns. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/2 cup finely crushed peppermint candy cane or starlight mints
2 tablespoons milk
1/3 cup sugar
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

Step 1: Mix the crust ingredients—vanilla wafer crumbs, butter, and sugar—thoroughly. Press the mixture evenly into the bottom of a 9 x 9-inch pan and refrigerate until firm.
Step 2: For the peppermint layer, beat the softened cream cheese with milk until smooth and silky. Add sugar and crushed peppermint candy, then beat well. Gently fold in the whipped topping and spread this mixture over the chilled crust.
Step 3: Prepare the chocolate layer by beating the instant chocolate pudding mix with milk for about 2 minutes until thickened. Spread this pudding over the peppermint layer. Let it sit for 5 to 10 minutes to set slightly.
Step 4: Spread the remaining whipped topping evenly over the chocolate layer. Sprinkle with the coarsely chopped peppermint candy cane.
Step 5: Refrigerate the dessert for at least 4 hours before serving to allow layers to firm up. For a special twist, freeze the squares for 4 hours to enjoy a texture similar to ice cream cake.

Tips & Variations

Use starlight mints if peppermint candy canes are unavailable; just make sure to crush them finely for even flavor distribution.
For a lighter option, try using reduced-fat cream cheese and whipped topping, but note this may change the texture slightly.
If you prefer a stronger chocolate flavor, sprinkle mini chocolate chips between the peppermint and chocolate layers.
Make sure the cream cheese is fully softened to avoid lumps in the peppermint layer.

Storage

Store the squares covered in the refrigerator for up to 3 days to maintain freshness. If frozen, keep them in an airtight container and enjoy within 1 week. Thaw in the refrigerator for about 30 minutes before serving for best texture.

How to Serve

The image shows a square slice of a layered dessert on a white plate with a white marbled background. The dessert has four clear layers: a bottom crumbly pale yellow crust, followed by a pink layer with red peppermint bits embedded, then a thick dark chocolate layer, and a thick, fluffy white whipped cream topping sprinkled with crushed peppermint candies. The cake is neatly cut showing each layer distinctly, and there is a shiny texture on the chocolate layer and softness on the whipped cream top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these squares ahead of time?

Yes, they are perfect for making a day or two ahead. Just keep them covered and refrigerated until serving time.

What kind of whipped topping should I use?

You can use store-bought whipped topping (like Cool Whip) or make your own homemade whipped cream for a fresher taste. Just ensure it’s stabilized enough to hold the layers together.