Candy Cane Cheesecake
A festive, no-bake Candy Cane Cheesecake with peppermint filling, chocolate ganache, and crushed candy canes—a holiday showstopper!
Equipment
- - 8" springform cake tin
- Mixing bowls
- - Electric whisk or stand mixer
- Spatula
- - Microwave-safe jug or bowl
- - Piping bag (optional)
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
Instructions
- ### Biscuit Base
- Crush biscuits into fine crumbs.
- Mix in cocoa powder.
- Stir in melted butter until it resembles wet sand.
- Press into an 8-inch (20cm) springform tin and chill.
- ### Cheesecake Filling
- Beat cream cheese, icing sugar, and peppermint extract until smooth.
- Add double cream and whip until thick.
- Spread over the base and smooth the top.
- Chill for 6+ hours or overnight.
- ### Ganache
- Melt chocolates and cream together in microwave in short bursts.
- Stir until smooth and let cool briefly.
- Pour over chilled cheesecake and spread gently.
- Chill for 10–15 minutes.
- ### Decoration
- Whip cream and icing sugar to soft peaks.
- Pipe onto the cheesecake.
- 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.
- Use full-fat cream cheese and double cream only.
- Can be frozen for up to 3 months before decorating.