Name: Candy cane cheesecake (No-Bake)
Prep time: 25 min
Total time: 25 min
Cuisine: American
Ingredients: 250 g Biscuits (2 1/4 cups); 80 g unsalted butter (5 1/2 tsp); 500 g full‑fat cream cheese (2 1/2 cups); 100 g powdered sugar (¾ cup); 250 ml heavy whipping cream ( 1 cup); 150 g candy canes, roughly chopped (about 1½ cups chopped); 200 ml heavy whipping cream (3/4 cups); 2 tbsp powdered sugar; Extra chopped candy canes for sprinkling; Edible glitter or festive sprinkles

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We love a cute Christmas bake here, so today we’re bringing you a no‑bake Candy Cane Cheesecake.

It all started because we had too many candy canes around the house — and honestly, what are you supposed to do with them all? We didn’t want to eat every single one, and some even got a little sticky in the weather… so we knew they had to be used somewhere delicious.

Guys, we threw a pre‑Christmas dinner with family and friends and themed it around candy canes — it was so much fun! Here’s the perfect cute and festive idea to bring to your own Christmas table this year.

You’ll need quite a few candy canes to start, but trust us, it’s worth it. We loved this recipe so much, we’re already planning to create a baked cheesecake version next year!

Why you’ll love this cheesecake

This recipe has everything you want in a no‑bake dessert:

Creamy & dreamy texture — smooth, rich, and perfectly set without gelatin.
No‑bake & fuss‑free — no oven, no baking stress, just mix, chill, and enjoy.
Festive & fun — a cute, show‑stopping Christmas dessert everyone will admire.
Crowd‑pleasing flavor — refreshing peppermint and sweet cream cheese that guests of all ages love.
Holiday‑ready — looks beautiful on the table and tastes like the holidays in every bite!

How to Make a No‑Bake Cheesecake Without Gelatin

Although it may seem challenging, making a gelatin‑free dessert isn’t difficult — it just requires a gentle touch. Perfecting a stable, no‑gelatin cheesecake has been a goal of Archersfood for a while, and let me tell you, it took us some time to get it right.

Different cream cheeses behave differently (American cream cheese tends to have more stabilizers, which helps it hold shape), but the key in any case is handling the mixture with care.

Here are the essential tips to ensure success:

Use room‑temperature cream cheese. This makes it easier to blend smoothly without overworking.
Avoid using a whisk on your cream cheese. A whisk can change the structure of the cream cheese and make it harder for the cheesecake to set properly.
If your cheesecake hasn’t set after 8 hours, simply let it chill longer. You can also transfer it to the freezer for about 4 hours, then return it to the refrigerator until it reaches the perfect texture.
Be gentle and do not overmix. Over‑mixing can break down the cream cheese’s stability, so mix just until everything is incorporated — no more.

Candy Canes, the Main Ingredient!

To prepare this recipe, you’re going to need candy canes — and quite a few of them. We chopped them into small pieces to fold into the filling for texture and peppermint flavor, and saved some larger pieces for decorating.

To chop them easily, place candy canes in a sealed plastic bag and gently break them with a rolling pin or meat mallet until you get the size you want — small chopped pieces for the filling, and slightly bigger pieces for topping.

If you want an extra boost of peppermint flavor, you can also add a drop or two of peppermint extract to the filling — but honestly, the chopped candy canes give plenty of flavor and a fun festive crunch on their own!

Best Cookie Base

For the base of this candy cane cheesecake, you can use basically any type of cookie.
I would recommend something like Biscoff for a spiced, caramel-like crust or plain digestive biscuits/graham crackers for a neutral base — both would be absolutely delicious and let the peppermint shine.
Let me know in the comments which one you plan to use!

Just keep in mind that you may need to adjust the amount of butter depending on the cookie you choose, especially if it’s different from the one specified in the recipe.

Key Ingredients for Candy Cane Cheesecake

Biscoff cookies or plain biscuits – These form the base of the crust. We used normal biscuits, but I prefer using Biscoff for its warm, spiced flavor which complements the peppermint, but plain digestive or graham crackers work perfectly for a neutral, buttery base.
Butter – Unsalted, melted butter binds the cookie crumbs together, creating a firm, sliceable crust that holds up against the creamy filling.
Cream cheese – Full-fat, room-temperature cream cheese ensures a silky, smooth filling. Softened cream cheese blends more easily and helps prevent lumps.
Candy canes – Chopped into small pieces and folded directly into the filling for bursts of peppermint flavor and festive texture. Extra chopped or whole candy canes are reserved for decorating the top.
Heavy whipping cream – With a fat content of at least 35%, this cream whips up light and stable, giving the filling its airy, mousse-like consistency without being dense.
Powdered sugar – Fine and dissolveable, it sweetens both the filling and any whipped cream used for decorating without leaving a grainy texture.
Whipped cream & edible glitter – Freshly whipped cream is spread over the set cheesecake for a soft, snowy finish, and a sprinkle of edible glitter adds a magical holiday sparkle.

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What Is the Right Heavy Whipping Cream?

If you’ve ever wondered how to pick the perfect heavy whipping cream for a no‑bake cheesecake, you’re not alone! Sometimes it can be puzzling when cream doesn’t whip up the way you expect.

First things first: choose a cream with at least 35% fat content. Light cream or half-and-half won’t have enough fat to whip properly—they’re better for coffee or cooking.

Heavy cream is wonderful but can be a little temperamental. If you whip it too long, it can turn grainy. Stop as soon as soft peaks form—that’s the perfect texture for folding into your cheesecake filling.

Also, remember that once folded in, the whipped cream will continue to thicken as the cheesecake sets. Knowing when to stop whipping is the key to a smooth, light, and creamy no‑bake cheesecake.

One extra note: When whipping cream for decorating (to spread over the cheesecake), you’ll want to whip it until it’s fully stable, shiny, and holds its shape. This ensures your topping stays pretty, holds its place, and doesn’t melt or droop!

Success Tips for Your Candy Cane Cheesecake

Use high-fat cream – Choose heavy whipping cream with at least 35% fat for a wonderfully stable and creamy filling.
Chill your bowl – Use a cold, clean, and dry bowl when whipping the cream; this helps it reach perfect soft peaks.
Whip carefully – Whip the cream just until soft peaks form. Overwhipping can cause it to break when folded into the cream cheese.
Handle cream cheese properly – Make sure cream cheese is fully at room temperature and mix with a spatula, not a whisk, to keep the filling smooth and stable.
Add plenty of candy canes – Don’t be shy! The more chopped candy canes you fold into the filling, the more festive flavor and texture you’ll get in every bite.
Chop candy canes just before using – This helps prevent them from becoming sticky and keeps their color bright and crunchy in the filling.
Chill thoroughly – Allow the cheesecake to set for at least 8 hours; overnight chilling ensures the best texture and flavor.
Adjust the crust if needed – If your cookie base feels too dry, mix in a bit more melted butter until it holds together when pressed.

Step‑by‑Step Overview with pictures

Start by preparing the crust. Combine crushed cookies with melted butter, press firmly into the pan, and refrigerate until set.

Next, prepare the cheesecake filling. Beat room-temperature cream cheese with a spatula. Gently fold in the whipped cream, then swirl in some finely crushed candy canes.

Pour the filling over the chilled crust, spreading it evenly with a spatula. Refrigerate the cheesecake until completely firm, ideally overnight.

Once set, decorate with whipped cream, more crushed candy canes, and edible glitter.

Special Tools You Need

Mixing bowls – Use various sizes for combining ingredients.
Spatula (silicone or rubber) – Perfect for folding and scraping.
Whisk or electric/stand mixer – For whipping cream.
Measuring cups or kitchen scale – For accuracy.
Food processor or sealed plastic bag + rolling pin – For crushing cookies and candy canes.
Round pan with removable bottom – Use an 18 cm (7-inch) or 20 cm (8-inch) springform or tart pan.
Knife – for cutting the candy canes, or use a rolling pin and a ziplock bag to crush them too.

How to Store a Candy Cane Cheesecake

For refrigeration, cover the cheesecake securely with plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to 4 days. For the best flavor and texture, let it rest at room temperature for 10 to 15 minutes before serving.

For longer storage, the cheesecake can be frozen. Wrap the whole dessert tightly in plastic wrap and then aluminum foil, or individually wrap slices. Properly stored, it will maintain quality for up to 1 month. When ready to enjoy, thaw it overnight in the refrigerator and add fresh whipped cream and candy cane decorations just before serving.

Please note that this cheesecake should not be left at room temperature for more than two hours, especially once decorated, to ensure food safety and preserve its creamy texture.

FAQs: Candy Cane Cheesecake

FAQs

Can I use peppermint extract instead of candy canes?

Yes, but the candy canes add texture and color. If using extract, start with ½ tsp and adjust to taste.

Why is my filling turning pink too quickly?

Candy cane color can bleed if overmixed. Fold gently and avoid stirring too much after adding the crushed candy canes.

Can I make this ahead of time?

Yes, it actually tastes better after chilling overnight. Decorate with fresh whipped cream just before serving.

My crust is too crumbly. How can I fix it

Add a little more melted butter until it holds together when pressed.

More holiday baking inspiration:
If you loved this festive no‑bake cheesecake, check out our Baked Sugar Cookie Dough Cheesecake, Christmas M&M Cookie Dough Cheesecake, or the refreshing No‑Bake Pineapple Coconut Cheesecake topped with cute festive sprinkles — perfect for adding extra cheer to your holiday table!