This peppermint trifle will immediately capture everyone's attention. With layers of fudgy brownies and fluffy pink peppermint cheesecake, it's an easy and impressive dessert for the holidays. Fair warning, though, once everyone grabs a spoon, it disappears fast.
The post and recipe for this peppermint brownie trifle were first published in December 2015. The post was updated and republished in December 2025.
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A few years ago, while I was visiting my sister, she shared her attempt to make a no bake peppermint cheesecake using milk. Unfortunately, it didn't set up, so we had a good laugh about her baking mishap.
When I got home, I couldn't stop thinking about it, so I decided to make a peppermint dessert just for her. A trifle is one of the easiest and prettiest desserts to make, so I transformed this cheesecake trifle with homemade brownies.
This holiday dessert always makes people stop and stare before grabbing a spoon. The brownie layers and pink cheesecake look stunning in a clear bowl, yet they come together with little effort.
The trifle feels special without being fussy, which makes it perfect for holiday get-togethers or parties.
Why You'll Love This Peppermint Trifle
- Great holiday flavors. Chocolate and peppermint together create a cozy, festive combo that everyone loves.
- Looks fancy but is so easy. Those beautiful layers make it look impressive, but it comes together in just a few simple steps.
- Fun and festive presentation. Serving it in a clear glass bowl highlights all the layers. It's a definite showstopper on your Christmas dessert table.
Ingredients Needed
You don't need anything fancy for this trifle. Most of the ingredients are pantry staples, and the rest are easy to find during the holiday season. Scroll down to the recipe card for the full, printable recipe with measurements.
- Brownies: Homemade brownies are great, but a store-bought box mix is perfectly fine if you want to save time. You can also buy ready-made brownies for even faster prep.
- Cream Cheese: Softened at room temperature. If it's too cold, it won't mix well with the other ingredients, and you may end up with lumps.
- Extract: A combination of peppermint and vanilla extract keeps it from being too minty.
- Andes Peppermint Crunch Chips: The white chocolate bits add peppermint flavor and a pink color. There is no need for food coloring.
- Cool Whip: You need one large container of thawed whipped topping to add a fluffy texture to the pink layer and to swirl on top. You can also make this dessert with homemade whipped cream, if you'd like.
- Extras: I used Andes peppermint crunch candy bars for extra decorations on top.
BruCrew Tip: Buy extra bags of the crunch chips to make peppermint Oreo cookies and peppermint brownies.
How To Make A Peppermint Brownie Trifle
This peppermint trifle recipe is simple to prepare. Just follow our step-by-step instructions, and you'll have a beautiful holiday dessert in no time. The printable recipe card is at the bottom of the post.
- Bake the bownies. Mix together the brownie ingredients, then spread into a greased 9x13 pan. Bake and cool completely. Once cooled, cut them into bite-sized cubes.
- Make the peppermint cheesecake. Beat the cream cheese, sugar, and extracts in a large bowl until smooth. Melt the Andes pieces and stir them into the cream cheese mixture until everything turns pink. Fold in the whipped topping and extra bits until light and fluffy.
- Assemble the dessert. Place brownie cubes in the bottom of a clear trifle dish. Spoon half of the peppermint mixture over the chocolate layer and then spread it out gently with a small rubber spatula. Repeat the layers one more time.
- Decorate and serve. Spread Cool Whip on the top, swirling more around the outside edge. Fill the center with extra baking bits, then add chopped candy bars to each swirl.
Storing A Trifle
This holiday trifle can be made up to a day in advance and stored in the refrigerator. Cover it tightly with plastic wrap to keep it fresh. Leftovers will keep well for 2-3 days.
BruCrew Tips
- A trifle is the perfect dessert to prepare ahead of time and let it chill until you're ready to serve.
- Make sure your brownies are completely cool before assembling the trifle. Warm brownies will melt the cream cheese layer, making things messy.
- Cut the brownies into bite-sized squares. You want pieces that are easy to scoop but still hold their shape.
- If you can't find the Andes peppermint crunch mints, use Hershey's candy cane kisses instead.
- Don't have a large glass bowl? Layer the brownie cubes and cream cheese mixture in an 8x8 or 9x9 square pan.
- You can also spread the peppermint mixture over a 9x13 pan of brownies. Then decorate the top for an easier dessert.
Fun Variations
- Change up the chocolate base. Other delicious options are Oreo brownies or chocolate cake.
- Add more chocolate. Spread chocolate pudding or hot fudge between the layers.
- Give it some extra crunch. Sprinkle chopped peppermint Oreo bark or crushed peppermint candy puffs between the layers.
- Make individual desserts. Arrange the ingredients in small Mason jars or cups. The small size is ideal for parties or as a gift.
More Peppermint Desserts
- Peppermint Oreo Cheesecake
- Chocolate Peppermint Chip Cookies
- Peppermint Bundt Cake
- Candy Cane Kiss Cookies
- Peppermint Mocha Cookies
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Recipe
Peppermint Brownie Trifle
This peppermint trifle will immediately capture everyone's attention. With layers of fudgy brownies and fluffy pink peppermint cheesecake, it's an easy and impressive dessert for the holidays. Fair warning, though, once everyone grabs a spoon, it disappears fast.
Ingredients
For the Brownie Layer
- 1 cup unsalted butter
- ½ cup dark cocoa powder
- 4 large eggs
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon table salt
- 1 ½ cups all purpose flour
- ½ teaspoon baking powder
For the Cheesecake Layer
- 2 - 8 ounce packages cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 ⅓ cups Andes Peppermint Crunch Chips, divided
- 2 teaspoons shortening
- 16 ounces Cool Whip, thawed and divided
- Andes Peppermint Crunch candy bars, cut into triangles
Instructions
- Preheat oven to 350°F. Spray a 9x13 pan with nonstick spray.
- Melt the butter in a small saucepan. Whisk in the cocoa powder. Let cool slightly.
- Beat the eggs until light colored. Add the sugar and extracts and beat again. Stir in ¼ cup of butter/cocoa mixture quickly. Add the remaining butter mixture and beat again.
- Sift together the flour, salt, and baking powder. Slowly beat into the wet mixture in the bowl. Pour into prepared pan. Bake for 30 minutes. Do not over-bake. Remove and let cool.
- Beat the cream cheese, sugar, and extracts until light and creamy. Set aside.
- Place 1 ½ cups Andes peppermint chips and shortening in a microwave-safe bowl. Heat for 30 seconds. Stir and heat again if needed until creamy. Pour into the cream cheese mixture and beat until mixed in.
- Fold in half of the Cool Whip (3 cups) and ½ cup Andes chips.
- Cut the brownies into 1-inch squares. Place half the brownies in the bottom of a trifle bowl.
- Top with half of the peppermint cheesecake. Repeat the layers.
- Cover the top with 2 ½ cups of Cool Whip and the remaining Andes chips.
- Swirl the last ½ cup of Cool Whip around the edges using a piping bag and an icing tip 21.
- Top each swirl with candy bar triangles. Keep refrigerated and covered until serving.
Notes
- Make sure your brownies are completely cool before assembling the trifle. Warm brownies will melt the cream cheese layer, making things messy.
- Cut the brownies into bite-sized squares. You want pieces that are easy to scoop but still hold their shape.
- If you can't find the Andes peppermint crunch mints, use Hershey's candy cane kisses instead.
- Don't have a large glass bowl? Layer the brownie cubes and cream cheese mixture in an 8x8 or 9x9 square pan.
- You can also spread the peppermint mixture over a 9x13 pan of brownies. Then decorate the top for an easier dessert.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 434Total Fat: 17gSaturated Fat: 9gUnsaturated Fat: 8gCholesterol: 84mgSodium: 198mgCarbohydrates: 63gFiber: 5gSugar: 35gProtein: 7g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
bryan says
Hello, I am curious could you use a pudding mix to the cool whip to jazz up the flavor? Or is it perfectly flavored already? Just curious I have cheesecake and York peppermint patty pudding in my cupboard lol
Jocelyn says
You could do that, but I honestly think the Andes crunch bits add quite a bit of peppermint flavor to the mixture. The only layer of plain Cool Whip is the very top one.
Lisa Acajabon says
This recipe is very frustrating! The recipe calls for 16 oz of Cool Whip which is 2 cups. The recipes says to use half the cool whip and Andes Chip which would be 8 ounces (1 cup) and then says cover the top with the 2 1/2 cups Cool Whip which would be 20 ounces, but there is only 8 ounces left after using half in the cream cheese mixture. Then you say to swirl the last 1/2 cup Cool Whip around the edges, but there is not any Cool Whip left. Disappointed...
Fold in half of the Cool Whip and ½ cup Andes chips.
Cover the top with the 2 ½ cups Cool Whip and Andes chips.
Swirl the last ½ cup Cool Whip around the edges with a piping bag and icing tip 21.
Jocelyn says
I'm so sorry you found this frustrating. You are correct that 8 ounces of a liquid would be 1 cup. Cool Whip is different...a 16 oz container of Cool Whip is actually 6 cups if you spoon it into measuring cups. I hope that helps as you try this recipe.
Amy says
2 layers of each only came up to about 2 inches in my trifle dish, which it states makes a large trifle. Very aggravating making it night before a Christmas party Im suppose to take it to. I followed the instructions exactly, What did I do wrong??
Jocelyn says
I am not sure. This should have filled the bowl like my pictures show. The link to the bowl that I used is in the bottom of the recipe. What size trifle bowl did you use? Feel free to send me a picture, so I can see the bowl and how it was filled at jocelyn@insidebrucrewlife.com
Colleen says
Hi I’m trying to find the peppermint chips. Are the chocolate or actual candy cane pieces?
Jocelyn says
Andes makes a peppermint crunch baking chip that I used in this trifle. I have seen bags of it at Target this year. They also have the peppermint crunch candy bars, just like the little Andes mints. Those are what I used on top, and you can chop them up for the other bits too. Those are at Target as well. And both candies can be purchased on Amazon.
Sharon Smarro says
How far in advance can I make this completely assembled?
Jocelyn says
You could put it together 1-2 days ahead of time and it would still be great. I hope you enjoy it.
Laura says
I was unable to locate the peppermint crunch chips as well. Since it's around Christmas, I bought some candy canes. Just do not try to melt them, you'll get a burnt mess. Instead, take some candy canes and run them through a food processer until they turn to powder and then add them to the mix. Turned out the same way with no crunchy bits in the cream cheese mix. Overall very tasty!
Jocelyn says
Chopped candy canes are a great option for this dessert since the filling is no bake! I have seen the peppermint crunch thins at Target and those will work if chopped up. Glad you were able to enjoy the dessert!
Christina Reff says
This was delicious!!! I didn't have time to make homemade brownies, so I just used a box mix, but next time I'll use your recipe. The peppermint cheesecake portion was perfect! I too had to use Ghiradelli white chocolate peppermint chunks b/c I couldn't find the ones you mentioned, and I put peppermint Hershey Kisses around the top of the trifle. But now I know to keep my eyes out for the Andes Peppermint Crunch Chips next year.
Holly Martinez says
What can I use as a replacement for shortening? I have none in the house and forgot all about getting some!
Jocelyn says
You can also use a little bit of butter or coconut oil in place of it. It is just to thin the chips out a little when you heat them in the microwave.
Jolynn says
Can’t find the peppermint baking chips! I’ve never seen them before, Wondering whether these are like crushed up candy canes and coated a bit with white chocolate? Your recipe says to melt the chips and stir till creamy? Thanks,
Jocelyn says
I have seen these Andes peppermint chips at our grocery store (Publix) and at Target this year. It is a peppermint white chocolate with little bits of peppermint pieces in it. Ghirardelli also has white chocolate peppermint chunks that would work too, but it will be white instead of pink. You can find those at the grocery store or Walmart. I hope you are able to find either one and enjoy the trifle.
Andrea says
I had to buy them on Amazon because I couldn’t find them at the grocery store. Unfortunately, they force you to buy a minimum of 3 bags. I’m not quite sure what to do with the remaining bag that I didn’t use!
Brooke G says
Can I make this in advance? Like a day or two in advance?
Jocelyn says
Yes, it should be fine made a day or two ahead of time. I hope you enjoy the trifle!
Brooke G says
Thank you!
Katie says
When using box brownies do you use one or 2 boxes? I usually bake a single box in a 9x9 pan not 9x13 so I want to make sure I have enough.
Jocelyn says
For this trifle I bake a 9x13 pan of brownies. The recipe for the homemade version is in the recipe card, or you can buy a 9x13 box brownie mix. Either one works.
Sabrina says
This was such a showstopper! Everyone kept asking for the recipe!