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.
Aimee Shugarman says
What a beautiful dessert.Making it for Christmas this year!
Katerina @ diethood .com says
Such a gorgeous dessert!! Perfect for the holidays!!!
Jennifer Lehner says
I made this for our holiday party and everyone LOVED it!!!
rac says
This is the prettiest trifle ever! And so perfect for Christmas dessert!
Nancy says
Question:
for Step 7, do you fold in the Cool Whip and the 1/2 cup of Andes Chips into the cream cheese mixture? (step before) or is this the top layer of the Trifle?
Jocelyn says
Yes, you are folding the Cool Whip and chips into the cream cheese mixture. Then in step 9 you will find the topping for the trifle. I hope you enjoy it!!!
Lou says
I can't find the Andes peppermint chips. I did find ghirardelli peppermint chunks. I'm wondering what the consistency of the Andes chips are. Are they soft like chocolate chips or crunchy?
Jocelyn says
They have the consistency of chocolate chips. The Ghirardelli is a good substitute for them. I hope you enjoy it!
Keisha says
could I make this today and then Assemble tomorrow evening? I don’t have time to make it tomorrow, but do tonight and it’s for a party tomorrow.
Jocelyn says
Yes, you could totally make all the different parts and then assemble it when you are ready. It would also be fine to put together the night before and just add the top decorations at the last minute. I hope you enjoy it!
Gale DiVeglio says
This looks amazing, but I don't ever use cool whip. Can I substitute real whipped cream for this recipe?
Jocelyn says
Yes, you can substitute a homemade whipped cream for the Cool Whip. I do recommend making sure it is a stabilized whip, so I usually use 1 cup of heavy whipping cream with 1/4 powdered sugar and beat it until stiff. That should make about 1 1/2-2 cups of whipped cream, so you would need to make more for this dessert obviously. The recipe calls for a 16 ounce container of Cool Whip, which is about 5 cups.
Mary says
Can you replace butter for shortening in this recipe?
Jocelyn says
The shortening is just to help the chocolate melt a little better. You could try melting it with a little butter instead if you like. I hope you enjoy the trifle!
Melissa says
I have a dinner this evening and plan on making this. How far ahead can you make it? I don't want it to run together.
Jocelyn says
It will be fine to make it now for a dinner tonight! The trifle should keep for a day or two in the fridge too!
Lisa says
How do you think it would taste with peppermint kisses?
Jocelyn says
I think the kisses would work just fine if you chop them up into pieces like the peppermint crunch bits. I hope you enjoy it! Keep me posted on how the kisses work for you!
Liza says
I have found green & chocolate Andes, but I cannot find the red/white. Any suggestions? I am excited to make this for our Christmas Eve dinner!
Jocelyn says
I have had trouble finding the red and white peppermint crunch chips this year too. Target did have boxes of the peppermint mints that you could chop up into the chips. If not, the green Andes mints are a great replacement...it just would be layers of chocolate with the mints and chips on top.
Christina says
Wow, this looks amazing.
Laura @ Laura's Culinary Adventures says
What a festive dessert! Peppermint and chocolate are so yummy together!
Heather @Bostongirlbakes says
Trifles have been on my mind lately and this one looks to die for!
Mir says
Those baking bits are the most convenient mint happiness ever invented in the baking industry. I love them! And Cool Whip, too. This is so wonderful! And if you're talking dessert when you're not working, it means you're in the right line of work!
Aimee @ ShugarySweets says
Oh my word, this is the best trifle ever!!! I love those baking bits (and Cool Whip too, haha)!!!
Roxana says
This is such a beautiful trifle Jocelyn! Loving this peppermint kick of yours, it's so perfect for this time of year! 🙂
Maureen Blackburn says
I had the pleasure of eating some of this delicious trifle at one of my bible studies, and it tasted so very smooth, and has the perfect balance of chocloate, creamy, and light peppermint crunch that just plain satisfies the cravings of a true dessert lover!!! It hasn't really sunk in yet, that soon I am not going to have the pleasure of trying these hot off the press, and will need to bake all of them myself!!!
Medha @ Whisk & Shout says
This trifle looks unreal! Love the peppermint and all the layers 🙂