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Peppermint Candy Cane Cheesecake

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This Peppermint Candy Cane Cheesecake is a festive, no-bake holiday dessert with a creamy peppermint filling, crunchy candy cane bits, and a rich Oreo crust. Cool, creamy, and beautifully decorated, it’s the perfect make-ahead treat for Christmas or any winter celebration.

Ingredients

2 cups Oreo cookie crumbs

½ cup unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

1 tsp peppermint extract

½ cup crushed candy canes

1 cup whipped cream (for topping)

Additional crushed candy canes (for garnish)

Instructions

  1. Prepare the crust: In a medium bowl, mix Oreo cookie crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Refrigerate while preparing the filling.
  2. Make the filling: In a large bowl, beat softened cream cheese, powdered sugar, and peppermint extract until smooth and creamy.
  3. Add candy canes: Fold in ½ cup crushed candy canes, mixing gently until evenly distributed.
  4. Assemble: Pour the filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or overnight to set.
  5. Garnish and serve: Before serving, top with whipped cream and sprinkle additional crushed candy canes over the top for a festive finish.

Notes

Add a few drops of red food coloring for a soft pink tint.

For extra decadence, add a thin chocolate ganache layer over the crust before adding the filling.

Adjust the peppermint extract to taste—start small, as it can be strong.

Use stabilized whipped cream for longer-lasting topping.

To crush candy canes easily, seal them in a zip-top bag and gently tap with a rolling pin.

Nutrition

Find it online: https://chocolatecoveredamy.com/peppermint-candy-cane-cheesecake/