Candy Cane Cheesecake

Light, custardy and sweet, thanks to the mascarpone and ricotta cheeses. Top these minis with crushed candy canes for a great presentation.

Candy Cane Cheesecake

Photo: Gerri Photography

Candy Cane Cheesecake


  • 1 1/2 cups crushed graham crackers
  • 1/4 cup white sugar
  • 1/3 cup butter, melted
  • Filling
  • 2 cups ricotta cheese
  • 2 cups mascarpone cheese
  • 3 tbsp 35% cream
  • 3 eggs
  • 3/4 cup white sugar
  • 2 tsp vanilla


  1. Preheat oven to 375 F.
  2. In a small bowl, combine graham cracker crumbs and sugar, then add melted butter and stir. Using a non-stick mini muffin tin, spoon 1 tsp of the graham cracker mixture into the bottom of each mold, and flatten with back of spoon. Bake for 4 minutes, then remove from oven and allow the pan to cool.
  3. Lower oven to 350 F.
  4. In a mixing bowl, combine ricotta, mascarpone, cream, eggs, sugar and vanilla. Using a hand mixer, mix on low speed until texture is smooth. Refrigerate for 30 minutes.
  5. Fill molds to the top with mixture. Bake for 18-20 minutes until top of cake is firm when lightly touched. Allow to cool for 15 minutes. (Cakes will fall slightly in the middle.)
  6. Invert pan onto a cutting board covered with saran wrap. Gently tap the bottom of each mold to release cakes onto board. If cakes don’t release, insert a very thin knife down the side of the mold and nudge the cake at the bottom.
  7. Decorate with crushed candy canes. Makes 48.

Author: Sarah O'Sullivan & Debbie Beattie

Sarah O’Sullivan is a mom and the owner of Abato’s Italian Market in Port Hope. Debbie Beattie is also a mom and the owner of Higglety Pigglety in Port Hope.

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