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Candy Cane Cheesecake
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Candy Cane Cheesecake (No Bake)

Oreo biscuit base, creamy peppermint cheesecake, whipped cream and crushed candy canes
Course Dessert
Cuisine American
Keyword Cheesecake
Prep Time 45 minutes
Setting time 4 hours
Total Time 4 hours 45 minutes
Servings 16
Calories 561kcal
Author thebakingexplorer

Ingredients

For the oreo base

  • 300 g Oreos crushed
  • 100 g Butter or baking spread melted

For the cheesecake

  • 750 g Full fat cream cheese I use Philadelphia
  • 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

For decoration

  • 200 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 3 Candy canes crushed

Instructions

  • 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

Notes

  • It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
  • I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
  • If you don't want to use Oreos for the base, you could substitute if for digestive biscuits (or graham crackers) just increase the butter to 135g.
  • You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
  • You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
  • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
  • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition

Calories: 561kcal | Carbohydrates: 40g | Protein: 6g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 306mg | Potassium: 195mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1310IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg