Candy Cane No Bake Cheesecake (Vegan)
This candy cane no-bake cheesecake is a creamy, candy cane-filled cheesecake with a chocolate graham and candy cane crust. A simple, dairy-free holiday treat.
Ingredients
Crust
- 200 grams chocolate Teddy Grahams - finely crushed
- 2 full size candy canes - semi finely crushed
- 5 tbsp plant based butter - melted
No Bake Cheesecake
- 600 grams plant based cream cheese - I used violife (3 tubs) (room temperature)
- 1½ cups / 180 grams powdered sugar
- 1 cup plant based heavy cream (needs to be cold)
- 5 full size candy canes - crushed
- 2 tsp peppermint extract
optional
- extra candy canes - for decoration
- whipped cream - for decoration
Instructions
Crust
- This recipe requires a 9 inch round pan - a 9 inch springform is perfect. If you do not have a springform pan, a 9 inch round cake pan will work. I used a round cake pan and created a sling with parchment paper. It was quite easy to remove the cheesecake from the pan while it was still frozen.
- To a small bowl, add the crushed Teddy Grahams. To the crushed grahams, add the melted butter and stir until all the butter is absorbed and fully incorporated. Add the crushed candy canes to the mixture and fold them in until fully incorporated. Add the crust mixture to your pan; make sure it is spread out evenly and firmly pressed down. Place the crust in the refrigerator to set ( 15 to 20 minutes).
No Bake Cheesecake
- To a medium bowl, add the cream cheese. With a hand mixer on medium speed, whip the cream cheese until smooth and creamy - about 2 minutes. To the cream cheese, add the powdered sugar. Continue whipping on medium speed for another minute or two. Add the heavy cream and peppermint extract and continue whipping on medium to medium high speed for 2 to 3 minutes. Add the crushed candy canes to the cream cheese mixture and fold them in until well incorporated. Pour the cheesecake batter into the pan; making sure it is spread out evenly. Place the cheesecake in the freezer to set - takes 4 to 6 hours.optional - sprinkle some candy cane pieces over the cheesecake batter before placing it in the freezer.
- Once set, remove the cheesecake from the freezer. If you used a cake pan instead of a springform pan, now is the time to remove the cheesecake from the pan. Once the cheesecake starts to soften, it will become too difficult to remove it from the pan. Allow 15 to 20 minutes at room temperature before cutting and serving. Topping the cheesecake with some whipped cream and a dusting of finely crushed candy cane is a nice final look.Store the cheesecake in the refrigerator.