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. It’s decorated with white chocolate, whipped cream, crushed candy cane and sprinkles. As it’s no bake, it is perfect for making in advance so you can focus on Christmas dinner!
Step by step…
To make the oreo base I whizzed the oreos into crumbs using my food processor. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform 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.
I smoothed the mixture into the tin on top of the oreo base, then put it in the fridge overnight. To decorate, I melted the white chocolate and piped it all over the cheesecake.
Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the Candy Cane Cheesecake.
I crushed up a candy cane and sprinkled it over the cream, then added candy cane sprinkles in the middle.
This Candy Cane Cheesecake is absolutely yummy and has just the right amount of minty flavour! The oreo base is the ideal chocolatey partner to the fresh peppermint cheesecake, the white chocolate adds sumptuous sweetness while the candy cane pieces are deliciously crunchy.
The Candy Cane Cheesecake was absolutely devoured by my friends at a dinner party recently, and me and my boyfriend easily finished off the leftovers! There’s something about the minty taste that counteracts the sweetness and means you can easily polish off a large slice, which is not a bad thing!
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|
|Wilton 2D Piping nozzle||Candy Canes||Piping bags|
|Peppermint extract||Candy cane sprinkles|
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More Candy Cane recipes…
|Mint Chocolate Candy Cane Cookies|
Candy Cane Cheesecake (No Bake)
Oreo biscuit base, creamy peppermint cheesecake, whipped cream and crushed candy canes
For the oreo base
- 300 g Oreos
- 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
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 75 g White chocolate
- 1 Candy cane
- Candy cane (or red and white) sprinkles
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
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
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 decorate, melt the white chocolate in a glass bowl in the microwave. Start with a 30 second blast, stir it, then do 10 second blasts stirring in between each one until it's melted. Pour into a small piping bag, snip a little bit off the end and pipe it all over the cheesecake
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 (I used a Wilton 2D) and pipe it all around the edges of the cheesecake
Crush up a candy cane (I bashed mine in a bowl with a rolling pin) and sprinkle it over the cream, then add candy cane or red and white sprinkles in the middle
Serve immediately, store any leftovers in the fridge and eat within 2 days
If you like this, check out more of my Cheesecake recipes!
Or you can check out my Christmas recipes!
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