Candy Cane Cheesecake

Every December, I find myself baking something pink, minty, and just a little sparkly — a dessert that feels like it belongs beside twinkle lights and laughter that lingers after the dishes are done. This Candy Cane Cheesecake fits the season perfectly.

It’s a little shortcut, the good kind. I start with a boxed cheesecake mix and pour it into removable bottom tart pans for easy serving. Once they’re chilled, I sprinkle crushed candy canes over the top — a dusting of Christmas joy.

It’s not fancy, but it feels special. The kind of dessert that brings people closer around the table, even if it only took twenty minutes to make.

When the holidays get busy and everyone is running on half a tank, make something simple and share it freely. The sweetness is in the giving, not the perfection.

When the holidays get busy and everyone is running on half a tank, make something simple and share it freely. The sweetness is in the giving, not the perfection.

Here’s how to make it — simple and endlessly adaptable.

Candy Cane Cheesecake Ingredients

• A package of Jello-O Cheese Cake Mix

• Peppermint Canes, crushed or any appropriate topping for the occasion

  
  

Directions

1. Follow package instructions to prepare the crust and filling.

2. Then fill your baking dish or cake tin with the mixture.

3. Let this set in the refrigerator for an hour or until firm.

4. Before serving, your preferred topping all over.

Pantry & Tools That Help

If you’d like to try this recipe the easy way, here are a few tools I keep on hand:

• Removable Buttom Tart Pans – I use the rectangular pan for square or triangle slices to share.

• Hand Mixer would be nice to have – Saves time and keeps the texture extra light.

• Powdered Sugar Dust Wand  – Always fun fo the dark chocolate cheesecakes.

Warmly,

The Belly Good Life

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