In America, it's popular to send candy cane grams to friends, but this is not a habit we've picked up on in the UK as yet. However, candy canes originated in Europe and we certainly have a fondness for eating and decorating our Christmas trees with them. These minty sweet treats inspired me to make a delicious no bake Candy Cane Cheesecake!
I've made it with an oreo base rather than a biscuit one as the chocolate flavour pairs perfectly with the creamy mint filling. Then I've topped it with a dark chocolate ganache, and added whipped cream and crushed candy canes on top. As it's no bake, it is perfect for making in advance so you can focus on Christmas dinner!
The recipe and photos for this post were updated in November 2020.
How to make a Candy Cane Cheesecake
To make the base I whizzed the oreos into crumbs using a food processor. I mixed in the melted butter and pressed the mixture into the bottom of the tin. I put it in the fridge for 30 minutes.
For the cheesecake filling I used my electric hand whisk to mix together the cream cheese, icing sugar and peppermint extract. Once it was smooth with no lumps I added the double cream and whisked until it was very thick. Then I stirred in the white chocolate.
I smoothed the mixture into the tin on top of the oreo base, then put it in the fridge overnight. To decorate, I made a chocolate ganache, added whipped cream and crushed candy canes.
How do I make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
Recommended Equipment and Ingredients*
- 23cm Springform tin
- Electric hand mixer
- Food processor
- Piping bags
- Peppermint extract
- Candy Canes
- Kitchen scales
- Mixing bowls
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More Candy Cane recipes...
Candy Cane Cheesecake (No Bake)
For the oreo base
- 300 g Oreos crushed
- 100 g Butter or baking spread melted
For the cheesecake
- 750 g Full fat cream cheese
- 200 g Icing sugar
- 2 tsp Peppermint extract
- 300 ml Double cream
- 175 g White chocolate
For the ganache
- 65 g Dark chocolate
- 65 g Double cream
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 3 Candy canes
- To make the oreo base, whizz the oreos into crumbs using a food processor. Or put them in a bowl and bash them up with a rolling pin
- Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin (you do not need to line the tin). Put it in the fridge for 30 minutes
- Melt the white chocolate in the microwave. Start with a 30 second blast, then stir. Then do 10 second blasts, stirring between each one, until it is fully melted. Set aside to cool
- For the cheesecake filling, use an electric hand whisk or a stand mixer with a whisk attachment to mix together the cream cheese, icing sugar and peppermint extract
- Once it is smooth with no lumps, I add the double cream and whisk until it is very thick. You want it to be thick enough so that you have to shake or tap the spoon to get the mixture to drop off
- Stir in the white chocolate
- Smooth the mixture into the tin on top of the oreo base, then put it in the fridge overnight or for at least 4 hours to set
- Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
- To make the ganache, put the ingredients into a bowl and microwave for 20 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth. Tip onto the cheesecake and spread out using a paletter knife or the back of a spoon
- Whip up the double cream with the icing sugar and vanilla, either by hand or with an electric whisk. Put it into a piping bag fitted with a nozzle and pipe it all around the edges of the cheesecake
- Crush up the candy canes (I crushed mine in a bowl with a rolling pin covered with a tea towel as the pieces have a tendancy to jump out of the bowl as you crush them) and sprinkle it all over the cheesecake
- Serve immediately, store any leftovers in the fridge and eat within 3 days