I’m sharing with you how to make this delicious No Bake Candy Cane Cheesecake.
It’s so easy and simple to make, doesn’t require an oven plus it’s perfect for Christmas
Day.
Welcome to recipes by Carina where I share with you how to make classic and simply delicious
recipes, make sure to subscribe or follow my page for a new recipe each week.
To start we need to make the biscuit base for the cheesecake.
I’m using digestive biscuits here which are very similar to Garam crackers but any
type of plain biscuit or cookie should work well.
Alternatively if you would like you can make this a chocolate and candy cane flavour and
use a chocolate cookie like oreos for the base.
If you would like the full printable recipe for this candy cane cheesecake it will be
on my website as well as the full measurements listed in the description box below.
Place all of the biscuits in a food processor or alternatively you can do this by hand using
a plastic bag and something heavy like a rolling pin or fry pan.
Process the biscuits until they’ve formed crumbs.
You want pretty fine crumbs so if you are doing it by hand make sure to check there
isn’t any larger pieces hiding out.
Let me know in the comments below what baking or desserts you have planned for Christmas.
If you’re looking for any inspiration make sure to take a look on my channel for all
my other Christmas recipes, I have quite a few from over the years.
If you haven’t already, you need to try out my gingerbread house recipe.
It’s a favourite of mine that includes the recipe, printable templates and all the instructions
you’ll need to make your own house this year.
Place the crushed biscuits into a mixing bowl and move to the side.
In a smaller bowl measure out the butter.
We’ll need half a cup, 113g of 1 stick.
You’ll notice I give the recipe amounts in metric and imperial so no matter where
you live in the world this recipe should be easy enough to follow.
Melt the butter either in the microwave for about a minute or in a small saucepan over
medium heat.
Pour the melted butter into the mixing bowl over the crushed biscuits and using a wooden
spoon, mix until well combined.
The biscuits should be about the texture of wet sand, make sure you’ve scraped down
the sides of the bowl so everything is evenly combined.
Tip the crushed biscuits out into a lined cake tin and using a spoon, press down until
even.
It’s best to use springform tin here, it makes it the easiest for getting the cheesecake
out.
Mine is 20cm or 8 inch but you could use a different size your cheesecake will just be
wider or taller depending.
Place the cheesecake base into the fridge to start to set while we make the filling.
For the filling pour the cream into a mixing bowl and either using a whisk or a hand mixer,
whip the cream to the softly whipped stage.
I’ll usually use a whisk for this, it’ll only take a few minutes and it’s a good
arm work out but a hand mixer works just as well.
Make sure to keep an eye on your cream as your beating it though as it can change from
liquid to over whipped pretty fast especially if you’re using a machine.
I get questions many times about cream, in mostly all of my recipes when I refer to cream
I’m meaning heavy, double, or whipping cream.
Names can be confusing depending on where you are from so if it’s the kind that has
about 35% fat and you would use to make whipped cream it’ll be perfect.
Make sure not to mistake using light cream or low fat here as theres not a chance it’ll
whip up.
Set the whipped cream to the side while we prep the rest of the ingredients.
In a larger sized mixing bowl add in your cream cheese.
Make sure it’s soft so we can actually work with it as if you’ve just got it out of
the fridge it’ll be as hard as butter.
Using a wooden spoon give the cream cheese a bit of a mix together just to soften it
up before we add the other ingredients.
We’ll need some icing sugar or powdered sugar to give the cheesecake a bit of sweetness.
These are both the same ingredient just different names depending on where you live in the world.
Using a measuring cup add half a cup of the sugar to the bowl with the cream cheese.
To add a little more flavour as well as the candy canes we’re going to be using some
peppermint essence.
This just helps enhance that peppermint flavour, about a teaspoon or two depending on the strength
you would like.
Using your wooden spoon or hand mixer combine the ingredients together until light and smooth.
It’ll be a little lumpy at first especially with the sugar but it should start to completely
smooth out as you continue mixing.
I have a few other fun ideas for Christmas themed no bake cheesecakes, gingerbread would
be delicious!
If you haven’t seen any of my other no bake cheesecake recipes I’ll have the playlist
linked below.
Next we want to add the whipped cream to the bowl.
Pour it in and using a spoon fold everything together until well combined.
You want to make sure you’ve got all of the cream cheese mixture up from the bottom
of the bowl as they’re the same colour it’s hard to tell if it’s properly mixed through.
This is a no bake cheesecake and it stays pretty set on its own from the fridge but
if you are planning on leaving it out of the fridge I would recommend using gelatine to
set it.
A few teaspoons dissolved in a couple tablespoons of boiling water will be about perfect.
But if like me you’re not going to use anything make sure to give it enough time in the fridge
to properly set and don’t leave it out at room temperature for too long as it will become
soft.
The last thing we’re going to need for this candy cane cheesecake is of course candy canes.
I’m crushing up five here and using most of it for the cheesecake filling and saving
a small amount for decoration when serving.
Place the candy canes in a plastic bag and using a heavy object, crush them down.
They will melt down in the cheesecake so I like keeping some a larger size and some completely
crushed.
Add the candy canes to the cheesecake filling and fold until evenly combined.
Pour the cheesecake filling out onto the cheesecake base and spread until even.
Leave it in the fridge for at least 4-6 hours to set completely before serving up.
To serve the cheesecake pipe on some whipped cream and sprinkle over the crushed candy
cane.
I hope you try out this candy cane cheesecake this Christmas.
Thank you so much for watching and I will see you in my next video.