Candy Cane Cheesecake is the ultimate festive showstopper dessert that brings together the cool zing of peppermint and the indulgence of creamy cheesecake. Whether you’re planning a cozy holiday gathering or just looking for a wintery sweet treat, this no-bake beauty delivers on flavor, texture, and presentation. Imagine a rich chocolate biscuit base, layered with a silky peppermint cheesecake filling, finished with a luscious chocolate ganache and topped with crushed candy canes—it’s everything merry in one glorious slice. This recipe is a holiday favorite that looks impressive but is surprisingly easy to make, even for beginners.
Table of Contents
Why You’ll Love This Recipe
- Festive & Fun: It’s everything you want from a holiday dessert—colorful, pepperminty, and picture-perfect.
- No-Bake Simplicity: No oven required means less stress and more fridge space during busy holiday cooking.
- Customizable: Prefer chocolate cheesecake? Want to use mini candy canes? You’ve got options.
- Make-Ahead Friendly: Chill overnight and serve the next day—perfect for prepping ahead.
- Peppermint Perfection: The cool bite of peppermint paired with rich creaminess is an unbeatable flavor duo.
Ingredients
Biscuit Base
- 300g digestive biscuits
- 25g cocoa powder
- 135g unsalted butter, melted
Cheesecake Filling
- 600g full-fat soft cream cheese
- 75g icing sugar
- 1 tsp peppermint extract
- 300ml double cream
Ganache Topping
- 75g milk chocolate
- 75g dark chocolate
- 150ml double cream
Decoration
- 150ml double cream
- 2 tbsp icing sugar
- Candy canes (whole or crushed)
- Holiday sprinkles (optional)
Instructions
1. Prepare the Base
- Crush the digestive biscuits to a fine crumb using a food processor or rolling pin.
- Stir in cocoa powder until evenly distributed.
- Pour in melted butter and mix until the texture resembles wet sand.
- Press the mixture firmly into the base of a lined 20cm springform tin. Chill while preparing the filling.
2. Make the Cheesecake Filling
- In a large bowl, beat the cream cheese, icing sugar, and peppermint extract until smooth.
- Add the double cream and whisk until thickened and spreadable. Alternatively, whip cream separately and fold in gently.
- Spoon the filling over the chilled base, smoothing the top with a spatula.
- Refrigerate for at least 6 hours, ideally overnight, to fully set.
3. Create the Ganache
- Once the cheesecake is set, gently remove it from the tin.
- In a microwave-safe bowl, combine milk chocolate, dark chocolate, and cream.
- Microwave in short bursts, stirring each time, until smooth.
- Cool for 1–2 minutes, then pour over the cheesecake. Let it drip over the sides. Chill for 10 minutes to firm.
4. Decorate
- Whip the remaining cream with icing sugar to soft peaks.
- Pipe around the edges using a star nozzle or simply spread if preferred.
- Garnish with candy canes and festive sprinkles. Serve chilled!
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Chilling Time: 6 hours
- Total Time: 6 hours 40 minutes
- Servings: 14 slices
Nutrition Facts
Nutrition values are estimates per serving based on standard ingredients:
- Calories: ~480
- Fat: 36g
- Carbohydrates: 34g
- Sugars: 24g
- Protein: 6g
(Note: For specific dietary needs, consult with a nutrition calculator or app.)
Tips & Variations
- Full-fat is key: Always use full-fat cream cheese and double cream for a sturdy set.
- Add chocolate to the filling: Mix in 200–300g of melted chocolate for a richer version.
- Crunchy twist: Stir in crushed candy canes for extra texture (just be aware they’ll add crunch!).
- Make mini cheesecakes: Pour into jars or cupcake liners for individual servings.
- Storage: Keeps well for 3+ days in the fridge or freeze (well-wrapped) for up to 3 months.
Candy Cane Cheesecake
Equipment
- – Springform tin (8″)
- Mixing bowls
- – Electric whisk or hand mixer
- Spatula
- – Piping bag with star tip
Ingredients
- ### Biscuit Base
- – 300g digestive biscuits
- – 25g cocoa powder
- – 135g unsalted butter melted
- ### Cheesecake Filling
- – 600g full-fat cream cheese
- – 75g icing sugar
- – 1 tsp peppermint extract
- – 300ml double cream
- ### Ganache
- – 75g milk chocolate
- – 75g dark chocolate
- – 150ml double cream
- ### Decoration
- – 150ml double cream
- – 2 tbsp icing sugar
- – Mini candy canes
- – Sprinkles optional
Instructions
- **Base**: Crush biscuits, mix with cocoa powder and melted butter. Press into 8″ tin and chill.
- **Filling**: Beat cream cheese, sugar, and peppermint extract. Add cream and whip until thick. Spread onto base and chill 6+ hours.
- **Ganache**: Melt chocolates with cream. Cool slightly, pour over set cheesecake, and chill.
- **Decorate**: Whip cream with sugar, pipe on top, add candy canes and sprinkles.
Notes
– Freeze for up to 3 months.
– For more richness, add chocolate to the filling.
FAQs
Can I use low-fat cream cheese?
It’s not recommended. Low-fat versions often result in a runny or unset cheesecake.
What’s the best peppermint extract?
Any high-quality brand works. Look for pure peppermint extract (not mint blend) for the best flavor.
Can I make this cheesecake ahead?
Yes! It’s actually better made a day ahead so it has time to set fully.
Can I skip the ganache?
Absolutely. You can top it with chocolate drizzle, more whipped cream, or even leave it plain.
Conclusion
Candy Cane Cheesecake is the ultimate holiday treat, blending festive flair with cool peppermint creaminess and a decadent chocolate finish. It’s an easy no-bake recipe that looks impressive enough for any holiday table—and tastes even better than it looks. Whether you serve it for a Christmas dinner, a holiday potluck, or a wintry weekend dessert, this cheesecake is guaranteed to bring joy.