Candy Cane Cheesecake

Candy Cane Cheesecake is the ultimate festive dessert that brings minty cheer and chocolatey joy to every bite. Whether you’re hosting a holiday party or just want to impress your family, this no-bake stunner layers a chocolate biscuit base, silky peppermint cream cheese filling, rich ganache, and crunchy candy canes into one indulgent treat. The contrast of textures and the burst of peppermint make it the perfect Christmas centerpiece. Even better? No oven required! If you love a sweet-meets-cool combination with a touch of whimsy, this dessert will be your go-to all December long.

Why You’ll Love This Recipe

this recipe

There’s a lot to love about this Candy Cane Cheesecake, and not just because it looks like it belongs on a holiday dessert table straight out of a magazine.

• No-bake and no fuss – Perfect for busy December days.
• Mint-chocolate magic – Cool peppermint creaminess meets rich chocolate ganache.
• Festive flair – Crushed candy canes on top bring that jolly holiday sparkle.
• Make-ahead friendly – Sets beautifully overnight, saving you stress on the big day.
• Customizable – Adjust the mint level, use dark or white chocolate, or even add crushed candy inside for crunch!

It’s a playful, elegant, and satisfying dessert that makes a statement and disappears fast.

Ingredients

This Candy Cane Cheesecake is built in layers, each bringing its own texture and flavor. Here’s everything you need, divided by component:

Biscuit Base

• 300g digestive biscuits (or graham crackers)
• 25g unsweetened cocoa powder
• 135g unsalted butter, melted

Cheesecake Filling

• 600g full-fat cream cheese (Philadelphia or mascarpone)
• 75g icing sugar
• 1 tsp peppermint extract
• 300ml double cream (heavy cream), cold

Ganache Topping

• 75g milk chocolate, chopped
• 75g dark chocolate, chopped
• 150ml double cream

Decoration

• 150ml double cream
• 2 tbsp icing sugar
• Crushed candy canes or mini candy canes
• Holiday sprinkles (optional)

Instructions

This Candy Cane Cheesecake comes together in four key stages: base, filling, ganache, and decoration. Let’s break it down step by step:

1. Make the Biscuit Base

1. Crush the digestive biscuits into a fine crumb using a food processor or rolling pin.
2. Mix in the cocoa powder until evenly combined.
3. Pour in the melted butter and stir until the texture resembles wet sand.
4. Press the mixture firmly into the base of an 8-inch (20cm) springform cake tin.
5. Chill in the fridge while you prepare the filling.

2. Prepare the Cheesecake Filling

6. In a large mixing bowl, beat the cream cheese, icing sugar, and peppermint extract until smooth.
7. Add the cold double cream and whisk until thick and fluffy. (Tip: You can whip the cream separately and fold it in if preferred.)
8. Spoon the mixture over the chilled base, smoothing the top with a spatula.
9. Cover and refrigerate for at least 6 hours, or overnight, until set.

3. Make the Chocolate Ganache

10. In a heatproof bowl, combine the milk and dark chocolate with the double cream.
11. Microwave in short 20-second bursts, stirring between each, until melted and smooth.
12. Let the ganache cool slightly, then pour over the chilled cheesecake, letting it drip down the sides.
13. Refrigerate again for 10–15 minutes to firm up.

4. Decorate

14. Whip the cream with icing sugar to soft peaks.
15. Pipe decorative swirls on top using a star tip or your favorite nozzle.
16. Finish with crushed candy canes and festive sprinkles.

Recipe Details & Nutrition

Here’s everything you need to know about timing, yield, and basic nutritional info for your Candy Cane Cheesecake.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 10 minutes (for ganache only)
• Chill Time: Minimum 6 hours (preferably overnight)
• Total Time: 6 hours 40 minutes
• Servings: 14 slices

Nutrition Facts (estimated per slice)

• Calories: ~480
• Fat: ~36g
• Carbohydrates: ~34g
• Protein: ~6g
• Sugar: ~28g
• Fiber: ~1g

Note: Nutrition may vary based on brands used and portion sizes.

Tips & Variations

Even though this Candy Cane Cheesecake is a showstopper as-is, a few expert tricks can take it to the next level—or help you tweak it to your taste.

Pro Tips

• Use full-fat ingredients. This is non-negotiable for a firm, creamy set.
• Chill overnight. Six hours is the minimum, but overnight ensures the cheesecake slices cleanly.
• Microwave ganache in short bursts. Chocolate can easily overheat, so stir often.

Variations

• Add crunch: Fold crushed candy cane pieces into the filling for texture.
• Chocolate twist: Mix 200g melted chocolate into the filling for a double-chocolate mint version.
• Different base: Use Oreos instead of digestives for an extra chocolatey crust.
• Mini cheesecakes: Make individual portions using muffin tins—ideal for parties.

Candy Cane Cheesecake

A festive, no-bake Candy Cane Cheesecake with peppermint filling, chocolate ganache, and crushed candy canes—a holiday showstopper!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 14 slices

Course: Dessert

Cuisine: American, Christmas

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• ### Biscuit Base
• – 300g digestive biscuits or graham crackers
• – 25g unsweetened cocoa powder
• – 135g unsalted butter melted
• ### Cheesecake Filling
• – 600g full-fat cream cheese
• – 75g icing sugar
• – 1 tsp peppermint extract
• – 300ml double cream cold
• ### Ganache
• – 75g milk chocolate chopped
• – 75g dark chocolate chopped
• – 150ml double cream
• ### Decoration
• – 150ml double cream
• – 2 tbsp icing sugar
• – Crushed candy canes
• – Sprinkles optional

Equipment

• – 8″ springform cake tin
• Mixing bowls
• – Electric whisk or stand mixer
• Spatula
• – Microwave-safe jug or bowl
• – Piping bag (optional)

Method

 

1. ### Biscuit Base
2. Crush biscuits into fine crumbs.
3. Mix in cocoa powder.
4. Stir in melted butter until it resembles wet sand.
5. Press into an 8-inch (20cm) springform tin and chill.
6. ### Cheesecake Filling
7. Beat cream cheese, icing sugar, and peppermint extract until smooth.
8. Add double cream and whip until thick.
9. Spread over the base and smooth the top.
10. Chill for 6+ hours or overnight.
11. ### Ganache
12. Melt chocolates and cream together in microwave in short bursts.
13. Stir until smooth and let cool briefly.
14. Pour over chilled cheesecake and spread gently.
15. Chill for 10–15 minutes.
16. ### Decoration
17. Whip cream and icing sugar to soft peaks.
18. Pipe onto the cheesecake.
19. Top with crushed candy canes and sprinkles.

Notes

– Chill overnight for best results.
– Use full-fat cream cheese and double cream only.
– Can be frozen for up to 3 months before decorating.

FAQs

Got questions about making this Candy Cane Cheesecake? Here are the most common ones, answered by your resident holiday baking pro.

Can I make this cheesecake ahead of time?

Absolutely. It’s actually best made a day ahead to allow it to fully set. It keeps well in the fridge for up to 3 days.

Can I freeze this cheesecake?

Yes! Once fully set and undecorated, wrap it tightly and freeze for up to 3 months. Defrost in the fridge overnight before serving.

What can I use instead of peppermint extract?

You can use spearmint extract or leave it out entirely for a classic cheesecake flavor. Just avoid using mint oil—it’s too strong for this recipe.

Can I use light cream cheese or low-fat ingredients?

Nope. Stick to full-fat cream cheese and double cream for the best texture and flavor. Low-fat alternatives may result in a runny filling.

How do I prevent the ganache from melting the cheesecake?

Let the ganache cool for a few minutes before pouring it on. It should be warm and pourable—not hot.

Conclusion + Ending Template

This Candy Cane Cheesecake is the ultimate festive dessert—cool, creamy, chocolatey, and packed with holiday charm. Whether you’re celebrating with family or sharing something special with friends, this no-bake cheesecake is guaranteed to impress. With its silky peppermint filling, rich ganache topping, and candy cane crunch, it’s a merry must-bake for the season.