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Candy Cane Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews


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.


Units Scale

For the base:

  • 350g Oreo biscuits
  • 100g unsalted butter, melted

For the cheesecake layer:

  • 500g full fat cream cheese
  • 100g icing sugar
  • 250g white chocolate
  • 300ml double cream
  • 1 1/2tsp peppermint extract
  • 8 candy canes, crushed

To decorate:

  • 200g double cream
  • 75g icing sugar
  • 12 mini candy canes


To make the base:

  1. Grease and line the base and sides of a 9″ Springform cake tin with baking parchment. Set aside.
  2. Place the Oreo biscuits in a food processor and pulse to fine crumbs. A Pour in the melted butter and pulse until all the biscuit crumbs are coated.
  3. Pour the buttery biscuit crumbs into your prepared pan and press into an even layer. Pop the tin the fridge while you prepare the cheesecake.

For the Cheesecake:

  1. Break the white chocolate into chunks and pop in a heat proof bowl. Heat in the microwave in 10 second bursts, stirring in-between every burst, until fully melted. Set aside.
  2. In the bowl of an electric mixer fitted with the whisk attachment (or you can use a hand mixer) whip the double cream to stiff peaks, remove from the bowl and set aside. In the same bowl you whisked the double cream, mix the cream cheese, icing sugar and peppermint extract on a low speed until incorporated.
  3. Add the melted chocolate and mix until just combined.
  4. Stir the double cream through the cheesecake mix with a wooden spoon until fully incorporated.
  5. Stir the crushed candy canes through the cheesecake mix by hand until evenly distributed.
  6. Pour the cheesecake mixture over the prepared base and smooth the top with the back of a spoon. Bang it on the kitchen counter a few times to burst any air bubbles that might be lurking within the cheesecake and place in the fridge to chill overnight.

To decorate:

  1. Remove the cheesecake from the tin and place on a cake plate. Set aside.
  2. In the bowl of an electric mixer fitted with the whisk attachment mix the double cream and icing sugar until you get soft peaks.
  3. Fill a piping bag fitted with an open star nozzle with the double cream and pipe swirls around the edge of the cheesecake.
  4. Top with mini candy canes and some festive sprinkles.
  • Prep Time: 30 minute plus chilling
  • Category: Cheesecake
  • Method: No Bake
  • Cuisine: British