Peppermint Candy Cane Cheesecake

A creamy, festive cheesecake with a minty twist and candy cane crunch—perfect for holiday dessert tables.

This Peppermint Candy Cane Cheesecake combines the refreshing flavor of peppermint with a rich, velvety cheesecake base. Crushed candy canes in the filling and as garnish add a festive crunch. It’s an elegant dessert that’s simple to make and perfect for Christmas or winter celebrations.

Why You’ll Love This

• Holiday flair: Candy cane pieces add color, texture, and minty sparkle
• Creamy & refreshing: Classic cheesecake meets cool peppermint
• Make-ahead friendly: Chill overnight and serve when ready
• Simple to assemble: No baking required—just mix, chill, top, and serve

Ingredients

Crust:

• 2 cups Oreo cookie crumbs
• ½ cup unsalted butter, melted

Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp peppermint extract
• ½ cup crushed candy canes

Topping & Garnish:

• 1 cup whipped cream
• Additional crushed candy canes

Instructions

1. Make the crust
   In a bowl, mix Oreo crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
2. Prepare cheesecake filling
   In a large bowl, beat cream cheese, powdered sugar, and peppermint extract until smooth and creamy.
3. Fold in candy canes
   Gently fold crushed candy canes into the cream cheese mixture.
4. Assemble
   Pour the mixture over the crust and smooth the top with a spatula.
5. Chill
   Refrigerate for at least 4 hours, or ideally overnight, so the cheesecake sets fully.
6. Top & serve
   Before serving, spread whipped cream on top and sprinkle with additional crushed candy canes for garnish. Slice and enjoy!

Tips, Storage & FAQs

• Chilling time is important: Letting the cheesecake chill overnight yields a firmer texture.
• Candy cane size: Use finely crushed candy canes so they distribute evenly without overly hard bits.
• Softening cream cheese: Make sure cream cheese is room temperature so the filling blends smoothly.
• Storage: Store covered in the refrigerator for up to 4–5 days.
• Freezing: You can freeze the cheesecake (without whipped cream topping) for up to 2 months. Thaw overnight in the fridge.
• Extract strength: Peppermint extract is potent—start with 1 tsp and adjust carefully, especially if using a strong brand.

Final Thoughts

This Peppermint Candy Cane Cheesecake is a dessert that balances indulgence and festive flavor. The creamy interior, crisp crust, and peppermint crunch make it a standout at holiday dinners. Best of all, it’s no-bake and easy to prep ahead so you can enjoy more time with guests.

The Goods

Peppermint Candy Cane Cheesecake

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This no-bake Peppermint Candy Cane Cheesecake features a crisp Oreo crust, creamy peppermint cheesecake filling, and festive candy cane crunch. Perfect holiday dessert!

Course Dessert

Cuisine American

Recipes

Crust:

• 2 cups Oreo cookie crumbs
• ½ cup unsalted butter melted

Cheesecake Filling:

• 16 oz cream cheese softened
• 1 cup powdered sugar
• 1 tsp peppermint extract
• ½ cup crushed candy canes

Topping & Garnish:

• 1 cup whipped cream
• Additional crushed candy canes

Instructions

Make the crust

• In a bowl, mix Oreo crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.

Prepare cheesecake filling

• In a large bowl, beat cream cheese, powdered sugar, and peppermint extract until smooth and creamy.

Fold in candy canes

• Gently fold crushed candy canes into the cream cheese mixture.

Assemble

• Pour the mixture over the crust and smooth the top with a spatula.

Chill

• Refrigerate for at least 4 hours, or ideally overnight, so the cheesecake sets fully.

Top & serve

• Before serving, spread whipped cream on top and sprinkle with additional crushed candy canes for garnish. Slice and enjoy!

Notes

Chilling time is important: Letting the cheesecake chill overnight yields a firmer texture.

Candy cane size: Use finely crushed candy canes so they distribute evenly without overly hard bits.

Softening cream cheese: Make sure cream cheese is room temperature so the filling blends smoothly.

Storage: Store covered in the refrigerator for up to 4–5 days.

Freezing: You can freeze the cheesecake (without whipped cream topping) for up to 2 months. Thaw overnight in the fridge.

Extract strength: Peppermint extract is potent—start with 1 tsp and adjust carefully, especially if using a strong brand.