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Homemade candy cane cheesecake bites recipe topped with whipped cream and crushed candy canes on a white marble kitchen counter, photographed from above for a cozy Christmas dessert feel.

Candy Cane Cheesecake Bites Recipe

A creamy, minty, no-bake holiday dessert made with graham cracker crust, peppermint cheesecake filling, and crushed candy canes. Easy, festive, and perfect for Christmas gatherings.
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Course: Dessert
Cuisine: American, Holiday
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: 4 hours 25 minutes
Servings: 12 mini cheesecake bites
Calories: 285kcal
Cost: $10

Equipment

  • 1 Muffin tin or mini cheesecake pan For shaping individual cheesecake bites
  • 12 Paper liners Prevent sticking and make removal easier
  • 1 Mixing bowl (medium) For crust mixture
  • 1 Mixing bowl (large) For cheesecake filling
  • 1 Electric mixer (or hand mixer) To beat cream cheese and whipped cream
  • 1 Rubber spatula For folding whipped cream gently
  • 1 Piping bag or ziplock bag For filling liners neatly
  • 1 Rolling pin or meat mallet To crush candy canes
  • 1 Small Offset Spatula For smoothing cheesecake tops
  • 1 Measuring cups and spoons set For accurate ingredient measurements

Ingredients

For the Crust

  • 1½ cups Graham cracker crumbs About 10–12 crackers
  • ¼ cup Granulated sugar Adds sweetness and structure
  • 6 tablespoons Unsalted butter, melted Binds crust mixture
  • 1 pinch Salt Balances flavor

For the Cheesecake Filling

  • 16 oz Cream cheese, softened Use full-fat block cream cheese for best texture
  • ½ cup Powdered sugar Sweetens and smooths filling
  • 1 teaspoon Peppermint extract Adjust for minty flavor preference
  • 1 teaspoon Vanilla extract Balances peppermint
  • 1 cup Heavy whipping cream Whipped to stiff peaks
  • ½ cup Crushed candy canes Reserve some for topping

For the Topping

  • ½ cup Whipped cream or whipped topping Adds creamy finish
  • ¼ cup Crushed candy canes For garnish
  • White chocolate shavings Optional; for extra elegance

Instructions

  • Line muffin tin with paper liners and mix graham crumbs, sugar, salt, and butter until it resembles wet sand. Press into liners and chill 15 min.
  • Beat softened cream cheese until smooth; gradually add powdered sugar, then peppermint and vanilla.
  • Whip heavy cream until stiff peaks form and gently fold into the cream cheese mixture in three parts.
  • Stir in crushed candy canes evenly through filling.
  • Spoon or pipe filling over crusts; smooth tops and tap to remove air bubbles. Chill 4 hours or overnight.
  • Before serving, top with whipped cream, crushed candy canes, and white chocolate if desired.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 75g | Calories: 285kcal | Carbohydrates: 22g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 135mg | Potassium: 95mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 630IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 0.5mg