Description
A festive and indulgent no-bake dessert featuring layers of chocolate cookie crust, creamy peppermint cheesecake, rich chocolate pudding, and fluffy whipped topping, garnished with crushed peppermint candies and chocolate chips. Perfect for holiday gatherings or any time you crave a refreshing minty chocolate treat.
Ingredients
Scale
For the crust:
- 24 chocolate sandwich cookies (like Oreos)
- ¼ cup unsalted butter, melted
For the layers:
- 1 package (8 oz) cream cheese, softened
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1½ cups whipped topping (like Cool Whip), divided
- 1 package (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk (for pudding)
- ½ teaspoon peppermint extract
- ½ cup crushed peppermint candies or candy canes
- Mini chocolate chips or chocolate shavings for garnish (optional)
Instructions
- Make the crust: In a food processor, pulse the chocolate cookies into fine crumbs. Mix the crumbs thoroughly with melted butter until evenly coated. Press this mixture firmly into the bottom of a 9×9-inch or 9×13-inch dish, depending on desired layer thickness. Place the crust in the refrigerator to chill while preparing the filling.
- Prepare the first layer – cheesecake: In a medium bowl, beat together the softened cream cheese, granulated sugar, milk, and peppermint extract until the mixture is smooth and creamy. Gently fold in 1½ cups of whipped topping until fully combined. Spread this creamy layer evenly over the chilled crust.
- Make the second layer – pudding: In a separate bowl, whisk the instant chocolate pudding mix with 2 cups cold milk vigorously for 2 minutes until it thickens. Spread the thickened pudding evenly over the cream cheese layer.
- Top with the third layer – whipped topping: Spread the remaining 1½ cups of whipped topping evenly over the pudding layer. Sprinkle the surface with crushed peppermint candies or candy canes alongside mini chocolate chips or chocolate shavings if using, for garnish.
- Chill and serve: Refrigerate the assembled dessert for at least 4 hours, or preferably overnight, to allow all layers to set well. Once chilled, slice into squares and serve chilled for best flavor and texture.
Notes
- For a firmer crust, bake the crust at 350°F (175°C) for 8 minutes, then let it cool before adding layers.
- Adjust peppermint extract quantity to taste; start with a small amount to avoid overpowering flavors.
- Use a 9×9-inch pan for thicker layers or 9×13-inch pan for thinner layers depending on preference.
- Keep the dessert refrigerated until serving to maintain texture.
