Go Back

Peppermint Marshmallow No Bake Dessert

Peppermint marshmallow no bake dessert layers a smooth, peppermint cream cheese filling over a chocolate cookie crust. Chill it until set, then finish with crushed candy canes for a cool, creamy texture and a crisp candy topping.
Print Recipe Pin Recipe
Prep Time 25 minutes
chilling 6 hours 20 minutes
Total Time 6 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 36 chocolate sandwich cookies finely crushed
  • 8 tbsp unsalted butter melted
For the filling
  • 2 package (8 oz) cream cheese softened
  • 1 jar (7 oz) marshmallow creme
  • 0.5 tsp peppermint extract
  • 2 cups heavy cream cold
For the topping
  • 0.33 cup candy canes crushed

Equipment

  • 1 9x13-inch baking dish
  • 1 electric mixer

Method
 

Make the crust
  1. Stir the crushed cookies and melted butter together in a bowl until evenly moistened.
  2. Press the mixture firmly into the bottom of a 9x13-inch baking dish.
  3. Refrigerate the crust for 20 minutes.
Make the filling
  1. Beat the cream cheese in a large bowl until smooth.
  2. Beat in the marshmallow creme and peppermint extract until fully combined.
  3. In a separate bowl, beat the heavy cream to stiff peaks.
  4. Gently fold the whipped cream into the cream cheese mixture in 3 additions until no white streaks remain.
Assemble and chill
  1. Spread the filling evenly over the chilled crust.
  2. Cover and refrigerate for at least 6 hours and up to 24 hours.
  3. Sprinkle with the crushed candy canes just before serving.
  4. Cut into 12 portions.

Notes

For the crispest topping, sprinkle the crushed candy canes on just before serving. Store covered in the refrigerator for up to 3 days; freeze leftovers for up to 1 month. For a gluten-free version, use gluten-free chocolate sandwich cookies.