No Bake Chocolate Peppermint Lasagna Dessert is the ultimate festive treat, offering all the rich flavors of a classic dessert without any oven time. This recipe is perfect for holiday gatherings or any occasion when you crave a decadent, minty chocolate indulgence that’s incredibly easy to assemble.
Key Ingredients for No Bake Chocolate Peppermint Lasagna Dessert:
- 1 (15.25 ounce) box chocolate cake mix
- 1/3 cup vegetable oil
- 3 large eggs
- 1/4 cup water
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup half-and-half
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 2 cups crushed peppermint candies (about 12-15 candy canes)
- 1 (12 ounce) container whipped topping, thawed
- 1 cup semi-sweet chocolate chips
- 1 tablespoon shortening
How to Make No Bake Chocolate Peppermint Lasagna Dessert:
This No Bake Chocolate Peppermint Lasagna Dessert is a marvel of simplicity and deliciousness, requiring no oven time whatsoever. Its layers of rich chocolate, creamy filling, and refreshing peppermint create a deeply satisfying experience. With a preparation time of just 30 minutes, it’s the perfect make-ahead dessert for busy hosts or those seeking a quick yet impressive sweet.
Step-by-Step Instructions:
Prepare the Chocolate Cake Base: Preheat your oven to 350°F (175°C). In a large bowl, combine the chocolate cake mix, vegetable oil, eggs, and water. Beat with an electric mixer on medium speed for about 2 minutes, or until well combined. Pour the batter into a greased and floured 9×13 inch baking pan.
Bake the Cake: Bake the chocolate cake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack. Once cooled, crumble the cake into a clean bowl.
Create the Cream Cheese Layer: In a separate medium bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Gradually add the half-and-half, vanilla extract, and peppermint extract, beating until well combined.
Layer the Peppermint and Cream Cheese: Gently fold in half of the crushed peppermint candies into the cream cheese mixture. Spread this peppermint cream cheese mixture evenly over the cooled and crumbled chocolate cake in the 9×13 inch pan, creating the second dessert layer.
Add the Whipped Topping: Evenly spread the thawed whipped topping over the peppermint cream cheese layer, creating the third luscious layer of this no-bake marvel.
Prepare the Chocolate Ganache: In a microwave-safe bowl, combine the semi-sweet chocolate chips and shortening. Microwave on high for 30-second intervals, stirring after each, until the chocolate is melted and smooth. Alternatively, you can melt the chocolate chips and shortening in a double boiler over simmering water.
Drizzle and Decorate: Drizzle the melted chocolate mixture decoratively over the whipped topping layer. Immediately sprinkle the remaining crushed peppermint candies over the chocolate drizzle for a festive finish.
Chill to Set: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set firmly.
Why You’ll Love This No Bake Chocolate Peppermint Lasagna Dessert:
You’ll be absolutely delighted by the incredible layers of rich, moist chocolate cake, a cool and creamy peppermint-infused cream cheese filling, and a decadent chocolate ganache studded with crunchy candy cane pieces. This dessert is an absolute dream for anyone who loves the classic pairing of chocolate and peppermint, offering a sensational taste experience reminiscent of a gourmet ice cream sundae but in a sliceable form. Making this No Bake Chocolate Peppermint Lasagna Dessert at home is incredibly cost-effective compared to buying a similar treat from a bakery, especially during the holiday season, proving that you don’t need to break the bank for a show-stopping dessert. The combination of textures and flavors is simply divine, making it a guaranteed crowd-pleaser for any occasion, from holiday parties to casual get-togethers.
Unlike a traditional baked cheesecake or layered cake, this no-bake wonder comes together with minimal effort and maximum flavor payoff, eliminating the stress of oven temperatures and baking times. Imagine the smiles on your guests’ faces as they savor each refreshing, minty bite, all thanks to your homemade creation. So why wait? Gather your ingredients and whip up this amazing No Bake Chocolate Peppermint Lasagna Dessert for your next gathering – it’s a guaranteed recipe for sweet success!
Storing and Reheating Tips:
- Refrigeration: Leftover No Bake Chocolate Peppermint Lasagna Dessert can be stored, covered tightly with plastic wrap, in the refrigerator for up to 3-4 days. Ensure it is well-sealed to prevent it from absorbing other odors from the fridge.
- Freezing: While this dessert is best enjoyed fresh, you can freeze portions if desired. Wrap individual slices tightly in plastic wrap and then in aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
- Reheating: This dessert is intended to be served cold, so reheating is not recommended. Freezing and thawing might slightly alter the texture of the whipped topping, but it will still be delicious.
Final Thoughts:
This No Bake Chocolate Peppermint Lasagna Dessert is a truly magical treat that delivers big on flavor with minimal effort. It’s the perfect festive dessert to impress your loved ones and is easily adaptable for any occasion. Give this delightful recipe a try; you won’t be disappointed!
No Bake Chocolate Peppermint Lasagna Dessert
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a large bowl, combine the chocolate cake mix, vegetable oil, eggs, and water. Beat with an electric mixer on medium speed for about 2 minutes, or until well combined. Pour the batter into a greased and floured 9×13 inch baking pan.1 cup semi-sweet chocolate chips, 1/3 cup vegetable oil, 3 large eggs, 1/4 cup water, 1 (15.25 ounce) box chocolate cake mix
- Bake the chocolate cake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack. Once cooled, crumble the cake into a clean bowl.
- In a separate medium bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Gradually add the half-and-half, vanilla extract, and peppermint extract, beating until well combined.1 (8 ounce) package cream cheese, softened, 1 cup powdered sugar, 1/2 cup half-and-half, 1 teaspoon vanilla extract, 1/4 teaspoon peppermint extract
- Gently fold in half of the crushed peppermint candies into the cream cheese mixture. Spread this peppermint cream cheese mixture evenly over the cooled and crumbled chocolate cake in the 9×13 inch pan, creating the second dessert layer.2 cups crushed peppermint candies (about 12-15 candy canes)
- Evenly spread the thawed whipped topping over the peppermint cream cheese layer, creating the third luscious layer of this no-bake marvel.1 (12 ounce) container whipped topping, thawed
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and shortening. Microwave on high for 30-second intervals, stirring after each, until the chocolate is melted and smooth. Alternatively, you can melt the chocolate chips and shortening in a double boiler over simmering water.1 cup semi-sweet chocolate chips, 1 tablespoon shortening
- Drizzle the melted chocolate mixture decoratively over the whipped topping layer. Immediately sprinkle the remaining crushed peppermint candies over the chocolate drizzle for a festive finish.2 cups crushed peppermint candies (about 12-15 candy canes)
- Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set firmly.