Description
Indulge in creamy, festive Candy Cane No Bake Cheesecake—a perfect treat for the holiday season.
Ingredients
Scale
- 200 grams Digestive Biscuits or Graham Crackers (Crushed)
- 100 grams Butter (Melted)
- 400 ml Heavy Whipping Cream (Whipped to soft peaks)
- 500 grams Cream Cheese (Room temperature)
- 120 grams Powdered Sugar (Adjust to taste)
- 1 teaspoon Peppermint Essence (Essential for flavor)
- 100 grams Candy Canes (Crushed)
- 200 ml Whipped Cream (For topping)
Instructions
- Crush the digestive biscuits or graham crackers until they resemble fine crumbs.
- Melt the stick of butter until completely liquid.
- Combine melted butter with crushed biscuits and mix until it resembles wet sand.
- Transfer the mixture into a lined springform cake pan and press down firmly.
- Refrigerate the crust while preparing the filling.
- Whip the heavy cream until soft peaks form and set aside.
- Beat cream cheese and powdered sugar until light and fluffy.
- Fold in whipped cream, peppermint essence, and crushed candy canes.
- Pour the mixture over the chilled crust and smooth the top.
- Refrigerate for 4-6 hours or overnight to set.
- Once set, remove cheesecake from the pan and slice neatly.
- Top each slice with whipped cream and additional crushed candy canes.
Notes
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg