This simple no-bake cheesecake can be made extra festive for Christmas with the addition of candy canes. Prep it ahead of time then add the crushed peppermint just prior to serving.
Ingredients
- 125g plain sweet biscuits
- 30g (2 tbsp) butter, melted
- 1 tsp gelatine powder
- 300ml pouring cream
- 250g cream cheese
- 1/2 cup sugar
- 1 tsp vanilla essence
- 4 peppermint candy canes, plus extra to decorate
Method
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Step 1Blitz biscuits in a food processor to form a fine crumb. Add butter and pulse to combine. Distribute crumb between four large glasses and use the end of a rolling pin to gently compress into the base.
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Step 2Place 1/2 cup boiling water in a small bowl and sprinkle gelatine evenly over the top, then whisk until gelatine dissolves. Add to cream and whisk to combine. Meanwhile, wipe out the bowl of the food processor and add cream cheese, sugar and vanilla. Process until smooth. Add cream and gelatine mixture and pulse until just combined. Pour into glasses over biscuit crumbs. Refrigerate for 1 hour to set.
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Step 3Place candy canes in a zip lock bag and bash with a rolling pin or wooden spoon to form a crumble. Just prior to serving, sprinkle over cheesecakes and decorate with extra whole candy canes.
Recipe Notes
I thought the crushed candy canes were pepperminty enough alongside the creamy filling, but you can add a few drops of peppermint essence to the cheesecake mixture if you like.
This recipe serves 4 but you can easily increase the recipe if you have extra guests.
Recipe and photo by Greer Worsley.
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