No Bake Candy Cane Cheesecake

Why You’ll Love This Recipe

No Bake Candy Cane Cheesecake is the perfect holiday dessert for those who want a festive, creamy treat without turning on the oven. This cheesecake combines the classic flavors of rich, velvety cream cheese and refreshing candy cane mint, creating a holiday-inspired dessert that’s as easy to make as it is delicious. With a buttery graham cracker crust, a creamy filling infused with crushed candy canes, and topped with extra crushed candy canes for that extra festive crunch, this cheesecake is the ideal sweet treat to enjoy during the holiday season or any time you’re craving something minty and creamy.

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the filling:

• 16 oz cream cheese, softened

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/4 cup sour cream

• 1 cup heavy cream

• 1/2 cup crushed candy canes (plus extra for topping)

For the topping (optional):

• Whipped cream

• Extra crushed candy canes

• Mini candy canes (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust:

   • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

   • Press the mixture into the bottom of a 9-inch springform pan or a pie dish. Use the back of a spoon to pack it down firmly.

   • Place the crust in the fridge to chill for at least 30 minutes to set while you prepare the filling.

2. Prepare the filling:

   • In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.

   • Add the sour cream and continue mixing until fully combined.

   • In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer or stand mixer.

   • Gently fold the whipped cream into the cream cheese mixture until smooth.

   • Fold in the crushed candy canes, ensuring they are evenly distributed throughout the filling.

3. Assemble the cheesecake:

   • Once the crust has set, pour the candy cane cheesecake filling onto the chilled crust. Smooth the top with a spatula to make it even.

   • Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.

4. Top and serve:

   • Before serving, top the cheesecake with whipped cream, extra crushed candy canes, and mini candy canes for a festive touch.

   • Slice and serve chilled!

Servings and Timing

• Servings: 8-10 slices

• Prep time: 15 minutes

• Chilling time: 4 hours or overnight

• Total time: 4 hours 15 minutes to overnight

Variations

• Chocolate Crust: For an extra indulgent touch, use a chocolate cookie crust (like Oreos) instead of the graham cracker crust.

• Chocolate Drizzle: Drizzle melted chocolate or hot fudge sauce on top of the cheesecake for a rich contrast to the minty flavor.

• Peppermint Extract: If you want a stronger mint flavor, you can add a few drops of peppermint extract to the filling in place of some of the crushed candy canes.

Storage/Reheating

This No Bake Candy Cane Cheesecake can be stored in the refrigerator for up to 4-5 days in an airtight container. It’s best served cold, so be sure to keep it chilled. This cheesecake does not need to be reheated, as it’s meant to be enjoyed straight from the fridge.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead! In fact, it’s best when chilled overnight to allow the flavors to meld together and the filling to fully set.

Can I use a pre-made crust?

Yes, you can use a store-bought graham cracker crust or any other pre-made crust. However, making your own crust ensures a fresher, more customized flavor.

Can I use a different type of candy for this cheesecake?

If you prefer another mint flavor, you can swap the candy canes for other mint candies or chocolate mints. Just make sure to crush them finely so they incorporate well into the filling.

How do I prevent the crust from being too crumbly?

Make sure to press the crust mixture firmly into the pan and refrigerate it for at least 30 minutes. This helps it set and become less crumbly when serving.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw it in the refrigerator for a few hours before serving.

Can I make this cheesecake without sour cream?

Yes! You can substitute sour cream with Greek yogurt or simply omit it for a slightly different texture. The cheesecake will still be creamy and delicious.

How can I make this cheesecake less sweet?

You can reduce the amount of powdered sugar in the filling and top the cheesecake with fresh berries to balance out the sweetness.

Can I make this cheesecake dairy-free?

Yes, you can use non-dairy cream cheese and coconut cream or a dairy-free whipped topping to create a dairy-free version of this cheesecake.

How can I make this cheesecake more festive?

Top the cheesecake with additional holiday-themed decorations like mini gingerbread cookies, holly leaves, or even drizzle it with red and green icing.

Conclusion

No Bake Candy Cane Cheesecake is a creamy, refreshing, and festive dessert that’s perfect for the holiday season. The combination of creamy cheesecake, crunchy candy canes, and a buttery graham cracker crust creates a treat that’s as visually stunning as it is delicious. Whether you’re serving it at a holiday dinner, a Christmas party, or simply enjoying it with family and friends, this no-bake cheesecake is sure to become a favorite festive dessert. Easy to make, beautifully chilled, and full of seasonal flavors—what’s not to love?

No Bake Candy Cane Cheesecake

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No Bake Candy Cane Cheesecake is a festive, creamy dessert that combines the rich, velvety texture of cheesecake with the refreshing, minty flavor of candy canes. It’s the perfect no-bake treat for the holiday season.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: undefined
• Total Time: 4 hours 15 minutes to overnight
• Yield: 8-10 slices
• Category: Dessert
• Method: No-Bake
• Cuisine: Holiday
• Diet: Vegetarian

Ingredients

1. For the crust:
2. 1 1/2 cups graham cracker crumbs
3. 1/4 cup granulated sugar
4. 1/2 cup unsalted butter, melted
5. For the filling:
6. 16 oz cream cheese, softened
7. 1/2 cup powdered sugar
8. 1 teaspoon vanilla extract
9. 1/4 cup sour cream
10. 1 cup heavy cream
11. 1/2 cup crushed candy canes (plus extra for topping)
12. For the topping (optional):
13. Whipped cream
14. Extra crushed candy canes
15. Mini candy canes (for garnish)

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Instructions

Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press the mixture into the bottom of a 9-inch springform pan or pie dish. Refrigerate for 30 minutes.

1. Prepare the filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Add sour cream and mix. Whip heavy cream to stiff peaks and gently fold it into the cream cheese mixture. Fold in crushed candy canes until evenly distributed.
2. Assemble the cheesecake: Pour the filling onto the chilled crust and smooth the top. Refrigerate for at least 4 hours or overnight to set.
3. Top and serve: Before serving, top with whipped cream, extra crushed candy canes, and mini candy canes for garnish. Slice and serve chilled.

Notes

1. For a richer flavor, substitute the graham cracker crust with a chocolate cookie crust.
2. If you prefer a stronger mint flavor, add a few drops of peppermint extract to the filling.
3. For a firmer crust, be sure to press it down firmly and chill it before adding the filling.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 35g
• Sodium: 200mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 80mg