Candy Cane Cheesecake
A creamy, minty, no-bake holiday cheesecake with a chocolate base, ganache topping, and festive candy cane flair.
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
- Use full-fat cream cheese and double cream only.
- Freeze for up to 3 months.
- For more richness, add chocolate to the filling.
- Freeze for up to 3 months.
- For more richness, add chocolate to the filling.