These No-Bake Candy Cane Cheesecakes are the perfect, personal-sized holiday dessert! A chocolate cookie crust topped with smooth and creamy candy cane cheesecake and fresh whipped cream. They are super easy to make, with just a few ingredients, and best of all, no oven is required!

What you will need

Oreos – Crushed Oreos make the base for these cheesecakes. I chop up Oreos and then food process them, but if you want to use the Oreo cookie crumbs that works too. If you use the cookie crumbs, you probably only need about a cup.

Unsalted butter – Melted butter is used in the crust to hold everything together.

Cream Cheese – Be sure to use brick-style cream cheese and not the kind that comes in a tub. I typically use regular cream cheese, but light would also work here.

Powdered Sugar – Powdered Sugar adds a little sweetness to the cheesecake filling.

Vanilla extract – Vanilla extract also adds sweetness to the cheesecake filling.

Peppermint extract – Peppermint extract adds an extra minty punch to the cheesecake filling.

Heavy Whipping Cream – Heavy Whipping cream gives the cheesecake filling its light and fluffy texture. You can also top the cheesecakes with some fresh whipped cream.

Crushed Candy Canes – Crushed candy canes add flavour to the cheesecake filling as well as pretty little red specks throughout. They will also tint your cheesecake filling a little pink. For this reason, I would stick to red and white candy canes as opposed to ones with green in them.

Mini Candy Canes – If you’d like, you can top your cheesecakes with more crushed candy canes and mini candy canes. If you are making these ahead of time, be sure to add these right before serving. Otherwise, the moisture from the whipped cream will cause them to get all slimy and sticky….nobody wants that!

How to make No-Bake Candy Cane Cheesecakes

Line a cupcake tin with cupcake liners. If you have silicone ones, they work really well when removing the cheesecakes. I like these ones as they have flat sides which make for a nice, clean finished look.

In a food processor, combine 1 1/4 cups of roughly chopped Oreos and 2 tablespoons of melted butter. Process until the cookies become crumbs and the consistency is sort of sand-like.

Scoop about 1 1/2 tablespoons of the Oreo crumb mixture into each cupcake liner and press it down to form the crust. I used the bottom of a shot glass to make sure the crust was even and packed down.

In the bowl of an electric or handheld mixer fitted with the whisk attachment, whip 2/3 cup of the heavy whipping cream until stiff peaks form. Set aside.

In the bowl of an electric or handheld mixer, fitted with the paddle attachment, beat the cream cheese on its own until smooth. With the mixer on low, add in the powdered sugar and mix until smooth.

Then, add the vanilla and peppermint extracts and mix to combine.

With the mixer on low, add in the whipped cream and mix until smooth.

Lastly, fold in the crushed canes by hand. Mix until just combined. The candy canes will dye the cheesecake filling slightly so you don’t want to mix too much.

Scoop or pipe the cheesecake filling into the cupcake liners so that they are almost full to the top. You can use an offset spatula to smooth out the tops of the cheesecake filling or simply bang the pan on the counter.

Chill the cheesecakes until firm. I find chilling them in the freezer for a couple of hours makes it easiest to remove the cupcake liners. You can then let them unthaw in the fridge.

Top the cheesecakes with fresh whipped cream, crushed candy canes, and mini candy canes!

If you tried these No-Bake Candy Cane Cheesecakes, let me know what you think! Leave a comment below or tag me on Instagram @cremedelacombe. To pin this recipe and save it for later, you can use the button on the recipe card below.

More Holiday Recipes to try:

White Chocolate Candy Cane Cookies

Gingerbread Latte Cupcakes

White Chocolate Cranberry Shortbread

No-Bake Candy Cane Cheesecakes

Recipe by Kelsey LacombeCourse: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Chill time

hour

Super easy no-bake cheesecakes! A chocolate cookie crumb crust topped with light and creamy candy cane cheesecake filling and fresh whipped cream!

Ingredients

Crust
1 1/4 cups chopped Oreo cookies, crushed
2 tablespoons unsalted butter, melted
Cheesecake Filling
1 cup cream cheese, slightly softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
2/3 cup + 1/2 cup heavy whipping cream
1/4 cup crushed candy canes plus more for topping
8 mini candy canes

Directions

Line a cupcake tin with cupcake liners. Set aside.
In a food processor, combine 1 1/4 cups of roughly chopped Oreos and 2 tablespoons of melted butter. Process until the cookies become crumbs and the consistency is sort of sand-like.
Scoop about 1 1/2 tablespoons of the Oreo crumb mixture into each cupcake liner and press it down to form the crust. I used the bottom of a shot glass to make sure the crust was even and packed down.
In the bowl of an electric or handheld mixer fitted with the whisk attachment, whip 2/3 cup of the heavy whipping cream until stiff peaks form. Set aside.
In the bowl of an electric or handheld mixer, fitted with the paddle attachment, beat the cream cheese on its own until smooth. With the mixer on low, add in the powdered sugar and mix until smooth.
Then, add the vanilla and peppermint extracts and mix to combine.
With the mixer on low, add in the whipped cream and mix until smooth.
Lastly, fold in the crushed candy canes by hand. Mix until just combined. The candy canes will dye the cheesecake filling slightly so you don’t want to mix too much.
Scoop or pipe the cheesecake filling into the cupcake liners so that they are almost full to the top. You can use an offset spatula to smooth out the tops of the cheesecake filling or simply bang the pan on the counter.
Chill the cheesecakes until firm. I find chilling them in the freezer for a couple of hours makes it easiest to remove the cupcake liners. You can then let them unthaw in the fridge.
Whip the remaining 1/2 cup of whipping cream. Top cheesecakes with fresh whipped cream, crushed candy canes, and mini candy canes. If making ahead of time, top with candy canes right before serving. Otherwise, the moisture from the whipping cream will make them sticky and slimy!

Recipe Video

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