Candy Cane Cheesecake Recipe

Introduction

This Candy Cane Cheesecake is a festive, creamy dessert perfect for the holiday season. Combining a rich Oreo crust with a peppermint-flavored filling and crushed candy canes, it’s both visually stunning and deliciously refreshing.

Ingredients

• 30 Oreos
• 7 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract (or more to taste)
• 1 & 1/4 cups heavy whipping cream
• 1/3 cup crushed candy canes or peppermints
• Red gel food coloring

Instructions

1. Step 1: Place the Oreos in a food processor and pulse until they become fine crumbs.
2. Step 2: While pulsing, slowly drizzle in the melted butter. Stir with a spoon to ensure all crumbs are coated.
3. Step 3: Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use a flat glass or measuring cup to pack the crust evenly. Freeze the crust while you prepare the filling.
4. Step 4: In a large bowl, beat the softened cream cheese until smooth using a hand or stand mixer.
5. Step 5: Add granulated sugar and mix well, then add powdered sugar, vanilla extract, and peppermint extract. Combine thoroughly and set aside.
6. Step 6: Gently fold the whipped cream into the cream cheese mixture until fully blended with no streaks. Adjust peppermint extract to your preferred level of mintiness.
7. Step 7: Fold in the crushed candy canes carefully.
8. Step 8: Divide the mixture into two bowls. Add red gel food coloring to one bowl and mix until you achieve a pink shade you like.

Tips & Variations

• For a stronger peppermint flavor, increase the peppermint extract gradually while tasting to avoid overpowering the cheesecake.
• Use a springform pan with removable sides to make releasing the cheesecake easier.
• Try substituting chocolate wafer cookies for Oreos if you prefer a different crust flavor.
• Crushed candy canes can be gently warmed before folding to avoid very hard chunks in the cheesecake.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake tightly wrapped for up to 2 months. Thaw overnight in the fridge before serving. Reheat is not recommended as it can affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting in the refrigerator for at least 4 hours or overnight to allow the flavors to meld and the filling to firm up.

What can I use instead of red gel food coloring?

You can substitute with liquid food coloring, though gel produces more vibrant colors without adding extra liquid. Natural alternatives include beet juice or powdered freeze-dried strawberries, but they may alter the taste slightly.

Candy Cane Cheesecake Recipe

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★★★★★

4.6 from 122 reviews

• Author: Lana
• Total Time: 20 minutes
• Yield: 8 servings 1x

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Description

This festive Candy Cane Cheesecake combines a crunchy Oreo crust with a creamy peppermint and cream cheese filling, beautifully swirled with red food coloring and crushed candy canes for a refreshing holiday treat. Perfect for Christmas celebrations, this no-bake cheesecake delivers a delightful minty sweetness and a smooth, rich texture.

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Ingredients

Scale 1x2x3x

For the Crust:

• 30 Oreos
• 7 tablespoons unsalted butter, melted

For the Filling:

• 24 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract (or more to taste)
• 1 & 1/4 cups heavy whipping cream
• 1/3 cup crushed candy canes/peppermints
• Red gel food coloring

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Instructions

1. Make the Oreo Crust: Place the Oreos in the body of a food processor and process until they turn into small crumbs. Drizzle in the melted butter while pulsing, then stir with a spoon to ensure the crumbs are evenly coated.
2. Press the Crust: Press the Oreo crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan, using the bottom of a flat glass or measuring cup to pack it tightly. Place the crust in the freezer to set while preparing the filling.
3. Whip the Cream Cheese: In a large bowl, use an electric hand mixer or stand mixer with a paddle attachment to whip the softened cream cheese until smooth and creamy.
4. Add Sugars and Extracts: Add the granulated sugar to the cream cheese and mix well. Then incorporate the powdered sugar, vanilla extract, and peppermint extract, mixing until fully combined.
5. Fold in Whipped Cream: Gently fold the heavy whipping cream into the cream cheese mixture until no streaks remain. Taste and add more peppermint extract if desired for a stronger mint flavor.
6. Add Candy Canes and Divide: Fold the crushed candy canes into the mixture for added texture and flavor. Divide the mixture into two bowls.
7. Color One Portion: Add red gel food coloring to one of the bowls and mix until you achieve a pink shade you like.

Notes

• For a firmer crust, chill the crust in the freezer for at least 30 minutes before adding the filling.
• Adjust the amount of peppermint extract based on your preference – start with 1/4 teaspoon and add more for a stronger mint flavor.
• Use gel food coloring to avoid altering the consistency of the filling.
• This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
• Crushed candy canes add crunch and peppermint flavor but can be omitted or substituted with peppermint chips if preferred.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Candy Cane Cheesecake, Peppermint Cheesecake, Oreo Crust Cheesecake, Holiday Dessert, No-Bake Cheesecake