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Candy Cane No Bake Cheesecake Recipe

A simple and easy No Bake Candy Cane Cheesecake! The Ultimate Christmas Dessert recipe.

No Bake Candy Cane Cheesecake

I’m sharing with you how to make this delicious No Bake Candy Cane Cheesecake. It’s so easy and simple to make, doesn’t require an oven plus it’s perfect for Christmas Day.

Candy Cane Cheesecake

The cheesecake is made from a biscuit base that is slightly crumbly and topped with the delicious no bake candy cane filling.

The filling is sweet and creamy, filled with crushed candy canes and peppermint flavour. I like to top the cheesecake with a little freshly whipped cream and a few more crushed candy canes on top.

Candy Canes

Why this is the BEST Candy Cane Cheesecake

  • Quick and easy to make
  • Can be made in advance and kept in the fridge until serving
  • No Bake
  • Light, fluffy and creamy
  • Filled with delicious candy canes
  • Perfect level of sweetness
Candy Cane Cheesecake

Christmas Cheesecake

When I think of Christmas, two flavors come to mind and that is peppermint ( candy canes) or gingerbread. I had to turn both of these into cheesecakes so you can find my gingerbread cheesecake here.

You can make the cheesecake a few days in advance and keep it in the fridge until you are ready to serve. This makes it perfect for Christmas when you don’t want to be spending the whole day in the kitchen!

You can find all my other delicious Christmas recipes here.

Candy Cane Cheesecake Ingredients

Candy Cane Cheesecake Ingredients

Base

  • 9oz / 250g Digestive Biscuits or Graham Crackers – Any plain biscuit / cookie could also be used here.
  • 1 Stick / 8 Tbsp / 115g Butter

Candy Cane Filling

  • 2 Cups / 500ml Heavy Whipping Cream – Make sure your cream is about 35% so it will whip. Don’t use light or single cream here.
  • 9oz / 250g Cream Cheese – Don’t use light or spreadable cream cheese here as the cheesecake will not set.
  • 1/2 Cup / 60g Powdered Sugar / Icing Sugar
  • 1-2 tsp Peppermint Essence
  • 5 Candy Canes

How to Make No Bake Candy Cane Cheesecake

Base

Crush the digestives or graham crackers in a food processor or in a bag with a heavy object like a rolling pin or fry pan.

Melt the the butter in the microwave or in a small saucepan and pour over the crushed biscuits.

Combine with a wooden spoon until the crumbs resemble wet sand.

Pour the crumbs into a lined 20cm or 8″ springform cake pan. Use the back of a spoon to press into an even layer and place into the fridge while the filling is made.

Candy Cane Filling

In a medium sized mixing bowl add the cream and use a whisk or hand mixer to whip until soft peaks form. Set to the side.

In a larger mixing bowl add the cream cheese or sugar. Make sure your cream cheese is at room temperature so it’s easier to mix.

Beat the cream cheese and sugar together until light and fluffy.

Add the whipped cream and crushed up candy canes to the cream cheese and sugar. Fold the cheesecake filling together until well combined.

Add the cheesecake filling to the cake pan and smooth out the top.

Place the cheesecake back into the fridge for 4-6 hours or overnight to set completely.

Serving the Cheesecake

Remove the set cheesecake from the fridge and remove the sides of the cake pan. It can help to run an offset spatula around the sides of the cheesecake to unstick it from the pan.

Slice the cheesecake, cleaning the knife in between cuts to get perfectly clean cuts.

Top each slice with whipped cream and more crushed candy canes.

FAQ

How long will the cheesecake keep?

The cheesecake can be kept in the fridge for 3 days. Keep it in an airtight container.

Can this Candy Cane Cheesecake be frozen?

If you have leftover you can freeze the cheesecake. Wrap it up tightly or place in an airtight container and into the freezer for up to 3 months. Defrost the cheesecake at room temperature before enjoying.

More Christmas Desserts

Candy Cane No Bake Cheesecake

Candy Cane No Bake Cheesecake

Yield: 12 Slices
Prep Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 20 minutes

A simple and easy No Bake Candy Cane Cheesecake! The Ultimate Christmas Dessert recipe.

Ingredients

Base

  • 9oz / 250g Digestive Biscuits or Graham Crackers
  • 1 Stick / 8 Tbsp / 115g Butter

Candy Cane Filling

  • 2 Cups / 500ml Heavy Whipping Cream
  • 9oz / 250g Cream Cheese
  • 1/2 Cup / 60g Powdered Sugar / Icing Sugar
  • 1-2 tsp Peppermint Essence
  • 5 Candy Canes, crushed
  • Whipped Cream to serve

Instructions

Base

  1. Crush the digestives or graham crackers in a food processor or in a bag with a heavy object like a rolling pin or fry pan.
  2. Melt the the butter in the microwave or in a small saucepan and pour over the crushed biscuits.
  3. Combine with a wooden spoon until the crumbs resemble wet sand.
  4. Pour the crumbs into a lined 20cm or 8″ springform cake pan. Use the back of a spoon to press into an even layer and place into the fridge while the filling is made.

Candy Cane Filling

  1. In a medium sized mixing bowl add the cream and use a whisk or hand mixer to whip until soft peaks form. Set to the side.
  2. In a larger mixing bowl add the cream cheese or sugar. Make sure your cream cheese is at room temperature so it’s easier to mix.
  3. Beat the cream cheese and sugar together until light and fluffy.
  4. Add the whipped cream, peppermint essence, crushed up candy canes to the cream cheese and sugar. Fold the cheesecake filling together until well combined.
  5. Add the cheesecake filling to the cake pan and smooth out the top.
  6. Place the cheesecake back into the fridge for 4-6 hours or overnight to set completely.

To Serve

  1. Remove the set cheesecake from the fridge and remove the sides of the cake pan. It can help to run an offset spatula around the sides of the cheesecake to unstick it from the pan.
  2. Slice the cheesecake, cleaning the knife in between cuts to get perfectly clean cuts.
  3. Top each slice with whipped cream and more crushed candy canes.

Notes

The cheesecake will set after 4-6 hours in the fridge. It will start to soften when it is removed from the fridge. Alternatively gelatine can be used to set the cheesecake. For this, dissolve 1 Tbsp of gelatine in 3 Tbsp of boiling water. Add the mixture to the cheesecake filling and leave to set for 3-4 hours.

The cheesecake can be made up to two days in advance and kept in the fridge until you're ready to serve.

Nutrition Information:
Yield: 12 Slices Serving Size: 1
Amount Per Serving: Calories: 475Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 92mgSodium: 203mgCarbohydrates: 38gFiber: 1gSugar: 29gProtein: 4g

Nutrition Information is estimated and not always correct.

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