Christmas Candy Cane Cheesecake Recipe | No Bake Cheesecake

By Recipes by Carina · 30 min

Ingredients

Instructions

1. Crush the digestives or graham crackers in a food processor, or in a bag with a heavy object.
2. Melt the butter in the microwave or a small pan and pour it over the crumbs.
3. Mix with a wooden spoon until the crumbs look like wet sand.
4. Press the crumbs evenly into a lined 20 cm / 8 inch springform pan with the back of a spoon, then chill while you make the filling.
5. Whip the cream in a bowl until soft peaks form. Set aside.
6. Beat the cream cheese (at room temperature) and icing sugar together until light and fluffy.
7. Fold the whipped cream, peppermint essence and crushed candy canes into the cream cheese mixture until well combined.
8. Spread the filling over the base and smooth the top. Refrigerate for 4 to 6 hours or overnight until fully set.
9. Remove the sides of the pan. If needed, run an offset spatula around the edge to loosen it.
10. Slice, wiping the knife clean between cuts, and top each slice with whipped cream and more crushed candy canes.

Summarized from Recipes by Carina's video. Watch it for the details.

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