Few holiday desserts feel as magical as a Candy Cane No-Bake Cheesecake. It’s creamy, minty, beautifully pink, and requires absolutely no oven time—making it perfect for busy December days when you’re juggling family, celebrations, and a full to-do list. This cheesecake brings together the nostalgic flavor of crushed candy canes with a velvety cream cheese filling and a buttery cookie crust. It’s simple enough for beginners but delicious enough to impress any guest at your Christmas table.
What makes this recipe extra special is the combination of textures: a crunchy base, a smooth and airy cream layer, and a festive peppermint crunch on top. Whether you’re hosting a holiday dinner, bringing dessert to a potluck, or preparing a sweet treat for your family, this no-bake cheesecake delivers holiday cheer in every bite.
Ingredients
For the Crust:
- 2 cups crushed graham crackers or digestive biscuits
- 6 tablespoons melted butter
- 2 tablespoons granulated sugar
For the Filling:
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 2 cups cold heavy whipping cream
- 6–7 crushed candy canes
- A few drops of red food coloring (optional for a pink swirl)
For the Topping:
- Whipped cream
- Extra crushed candy canes
- Mini candy canes (optional for decoration)
Instructions
1. Prepare the Crust
In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until everything resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to get a smooth, even layer. Place the crust in the refrigerator to chill while you prepare the filling.
2. Make the Creamy Candy Cane Filling
In a large bowl, beat the cream cheese until smooth and lump-free. Add powdered sugar, vanilla, and peppermint extract. Mix until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, making sure not to deflate it. Stir in the crushed candy canes. If you want a festive pink color, fold in a few drops of red food coloring.
3. Assemble & Chill
Spread the filling evenly over the chilled crust. Smooth the top with a spatula and refrigerate for at least 4 hours or overnight for best results.
4. Decorate & Serve
Before serving, pipe or spread whipped cream around the edges and sprinkle generously with crushed candy canes. Top with mini candy canes for a beautiful Christmas look.