No Bake Candy Cane Cheesecake

This no bake candy cane cheesecake is full of festive cheer. A creamy peppermint cheesecake base studded with crushed candy canes and a buttery Oreo crumb base. The perfect Christmas dessert.

Is there anything better than a no bake cheesecake recipe? They’re so simple to make yet some impressive and so so delicious. This Candy Cane Cheesecake is the perfect thing to adorn your festive table. The creamy, white chocolate and peppermint cheesecake is studded with crushed candy canes. They go so delightfully soft and chewy when set in the cheesecake, no need to worry about loosing your fillings on unexpected crunchy morsels.

Here’s what you’re going to need:

• Oreo Biscuits – I feel that a mint flavoured cheesecake is begging for a chocolate base to balance the flavours but you can use a any kind of chocolate sandwich cookie or even stick to digestive biscuits if you prefer.
• Unsalted Butter – I like to use unsalted butter in baking so you can be in control of the salt content in your recipes.
• Cream Cheese – Always use full fat cream cheese. Low fat has a higher water content and will drastically change the texture of the cheesecake. You can also use mascarpone in place of cream cheese if you prefer.
• Icing Sugar – Also known as powdered sugar.
• White Chocolate – Use the best quality you can afford.
• Double Cream – Heavy Cream or Whipping Cream can also be used.
• Peppermint Extract – Any brand will do here, I use a basic supermarket extract.
• Candy Canes – I used regular sized candy canes to crush for the cheesecake base and mini candy canes to decorate. You can pick them up in most supermarkets and home stores. I got mine in B&M.

Why you’ll love this Candy Cane Cheesecake:

• So easy to make and gives such an impressive result.
• Light and creamy filling with the perfect level of minty flavour.
• Chocolate crust balances out the creamy sweet cheesecake perfectly.
• Can be made ahead of time so less stress on the day.
• No baking required, keep those ovens off.

Tips for making No Bake Candy Cane Cheesecake

• Line the base and sides of your cake tin, it makes releasing the cheesecake much easier.
• Make sure all of your ingredients are at room temperature before you start. This helps everything come together quickly and easily.
• Always use full fat cream cheese, I tend to favour Philadelphia as I’ve never had a bad experience using that particular brand.
• To crush the candy canes remove their wrapper, place them in a ziplock bag and give them a good bash with a rolling pin. Take out some of that festive stress, I know you have some.
• Keep the leftovers in the fridge and eat within 3 days.

Can I make this in advance?

You can make this cheesecake a few days before you would like to serve but follow a few rules. Make the cheesecake up to step 6 in the recipe and allow to set overnight in the fridge. Once set wrap the tin in clingfilm and leave in the fridge until you’re ready to serve. Simply decorate the top just before serving.

More festive sweet treats:

• Peppermint Brownie Bites
• Peppermint Marshmallows
• Hot Toddy Cake
• Gingerbread and White Chocolate Blondies
• Gingerbread Cheesecake

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