An easy to make no bake cheesecake loaded with candy canes is a perfect addition to your Christmas dessert table. It takes just 6 ingredients and a few minutes to put together and tastes like the holidays! Make it in a springform pan or make it in little jars for cute single serve desserts.
Your Christmas dessert repertoire doesn’t have to begin and end at cookies. This candy cane laden no bake peppermint cheesecake is a perfect holiday dessert.
Make it in a pie dish, springform pan or individual little jars, whichever you prefer. The best part is you can make it ahead of time and it doesn’t require any oven space!
I love the combination of peppermint and chocolate this time of year. It is just so festive and fun.
I always get a little nervous adding peppermint extract though. Mostly because a little goes such a long way and if you overdo it even a bit, my brothers will complain that you’re trying to feed them toothpaste.
Don’t get me wrong, I loved the frostbite cookies and peppermint white hot chocolate I shared recently. But you’ll notice I added just a tiny bit as I tend to err on the side of caution with these things.
So I like to add that minty flavor in other ways when possible. Like using mint meltaways to make a delicious Frango mint pie.
My other favorite way is using candy canes. It is hard to go too far to the peppermint side when you’re using candy as the flavoring!
Once your crust is made, whip up the filling. Nothing about this takes too long, in fact waiting for the cream cheese to soften may be the hardest part.
Give yourself plenty of time to let the cheesecake set in the refrigerator and you’ll be in business. It is a perfect make ahead dessert for your next holiday party.
Be sure to check out the other sweet treats my friends are sharing today. There are some fabulous ideas.
Making a Smooth and Creamy No Bake Cheesecake Filling
The key to having the perfect cheesecake filling is having your ingredients at the right temperature. Scraping the sides of the bowl and having a little patience helps too!
For the best results, your cream cheese should be at room temperature. This will help make it easier to beat smooth.
If your cream cheese is to cold, you are running an increased risk of lumps of cream cheese.
Beat the cream cheese and sugar until it is completely smooth. You want to scrape the sides of your bowl and the whisk several times to make sure the mixture is lump free.
Now here is your next step where temperature plays a key roll. Whipping cream whips up much better when it is cold, so you want the cream to be super cold.
Drizzle it in slowly while the mixer is running to get it incorporated. Then turn the mixer to high and beat until it is light and fluffy.
The mixture should hold a stiff peak and resemble the texture of mousse. Now just stir in some crushed candy canes to add that peppermint flavor.
It’s going to be hard to keep from eating it with a spoon, but it’s worth the wait. Spoon the filling into the prepared crust and spread out to the edges.
Or spoon or pipe the mixture into small jars for the mini cheesecake jar option. Refrigerate for several hours to firm up before serving.
If you like the idea of using candy canes in desserts, check out my easy layered peppermint bark fudge recipe. It only takes 4 ingredients and is the perfect mix of candy canes and creamy chocolate.
Will no bake cheesecake firm up in the fridge?
Yes, no bake cheesecake filling gets firmer if it has at least 6 hours of chill time. You can eat it sooner, but the texture may be softer or more mousse-like.
How many days can I store no-bake cheesecake?
No-bake cheesecakes can typically be refrigerated for up to 5 days. For longer storage, you can freeze the cheesecake for up to 3 months and defrost it in the refrigerator later.
- 25 Oreos
- 5 Tablespoons melted butter
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 cups very cold cream
- 12 candy canes
- Place cookies into food processor and pulse until you have fine crumbs.
- Put crumbs in the bottom of a 9 inch springform pan. Add melted butter and use your fingers to mix into the cookie crumbs. Press cookie crumbs along the bottom of the pan to form an even crust. Apply pressure to ensure it sticks together, using the bottom of a measuring cup is a great way to do that!
- Place in refrigerator to set.
- For jar option, spoon 2-3 Tablespoons of crumb mixture into each jar and lightly press.
- Unwrap candy canes and place in food processor. Process into fine pieces.
- In a large bowl (or your stand mixer), beat cream cheese until smooth and creamy. Add sugar and beat until incorporated.
- With the mixer running on high, slowing drizzle in the cream. Stop to scrape the sides of the bowl several times to make sure all of the cream cheese is incorporated.
- Once of all of the cream is added, turn the mixer up to medium high and beat until the mixture is light and fluffy.
- Stir in the candy cane bits.
- Spread over prepared crust and refrigerate for several hours.
- Serve chilled. Top with additional candy cane pieces, whipped cream or bits of Oreo if desired.
*You want about 1 1/2 cups of crumbs, feel free to use sandwich cookies, graham crackers or whatever you like.
Red velvet Oreos make for a festive option if you can find them.
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Amount Per Serving: Calories: 428Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 72mgSodium: 366mgCarbohydrates: 42gFiber: 2gSugar: 18gProtein: 8g
All nutritional information is estimated and will depend on the exact ingredients you use.