Easy Christmas Cheesecake Slab - no bake!
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5
48 reviews
Excellent
Easy Christmas Cheesecake Slab - no bake!
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This no-bake cheesecake slab features a crumbly Biscoff or plain biscuit crust paired with a smooth cream cheese filling set with gelatin and folded with whipped cream. The cheesecake has a moderately sweet, creamy texture that chills firm without baking. Topped with fresh berries, cherries, rosemary sprigs, and orange slices, the festive decorations add both color and flavor contrast. It’s ideal for holiday gatherings where an elegant yet simple dessert is desired.
Description
Easy Christmas Cheesecake Slab - no bake! uses a crust made from crushed Biscoff cookies combined with melted butter and optional cinnamon for spice. The filling blends softened cream cheese with caster sugar and gelatin dissolved in water, then carefully folded into whipped cream to give the cheesecake a creamy yet stable texture without baking. Vanilla and lemon juice add brightness to the flavor.
The cheesecake is pressed firmly into a pan lined with parchment paper for easy removal, then chilled for at least 12 hours to fully set. The final slab is decorated with fresh strawberries, blackberries, raspberries, cherries, orange slice half moons, and rosemary sprigs lightly dusted with icing sugar, creating a visually appealing holiday dessert with a balanced sweetness and creamy mouthfeel.
This dessert serves well sliced into squares and kept refrigerated. It does not freeze well since the gelatin filling can become sloppy if frozen. For best results, use block cream cheese softened to room temperature to avoid lumps and whip cream directly from chilled cream to ensure proper volume. The cheesecake's sweetness level is moderate, leaning towards a French patisserie style rather than overly sweet.
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Ingredients
Biscuit crust:
- 300g/10 oz Biscoff cookies 38 pieces) or other plain biscuit/cookies 1 1/2 cups crumbs) (Note 1
- 120g (8 tbsp) butter melted, unsalted
- 1/2 tsp cinnamon optional, recommended, powder
- 1 tbsp brown sugar
- Pinch of salt
No-bake cheesecake filling:
- 3 1/2 tsp (13.5 g) gelatin powder , unflavoured (Note 2)
- 3 tbsp water cold tap
- 1 1/2 cups heavy cream or any whipping cream, FRIDGE COLD (Note 3, thickened or heavy cream
- 750g/ 24 oz cream cheese well softened at room temperature - don't use tub (Note 4, block
- 1 1/4 cups caster sugar Note 5, aka superfine sugar
- 1 1/2 tsp vanilla extract
- 1 tbsp lemon juice (not critical, can do without)
Whipped cream (Chantilly cream)
- 2 cups heavy cream or any whipping cream, FRIDGE COLD (Note 3, thickened or heavy cream
- 3 tbsp caster sugar or double quantity of icing sugar, sifted, aka superfine sugar
- 1 1/2 tsp vanilla extract
Christmas decoration
- strawberries (halve or quarter larger ones, mine were small)
- berries - I used blackberries and raspberries
- Cherry
- rosemary sprigs
- 6 Orange slices , cut into half moons
- icing sugar for dusting, aka confectionary sugar
Instructions
ABBREVIATED RECIPE:
- Blitz crumb. Press into 33 x 23 cm / 9 x 13" lined pan with paper overhang (important). Bloom gelatine in the water, re-melt. Whip cream. In separate bowl whip cream cheese + sugar, then vanilla, lemon, salt and gelatine. Fold in 1/4 cream, then remaining cream. Fill pan, fridge 12 hours, decorate!
FULL RECIPE:
Line pan with overhang:
- Line - Grease a 23 x 33 cm / 9 x 13" can VERY lightly with butter or spray with a plain oil (I use canola). Line with parchment/baking paper with lots of overhang on the long side to lift the cheesecake out once set (see photos).
Biscuit crust:
- Blitz - Break up biscuits roughly by hand and place in a food processor. Blitz until it becomes fine crumbs (~30 seconds).
- Add butter - Add the butter, cinnamon and salt. Blitz until it resembles wet sand (~ 10 second). It should stay together when pinched between your fingers.
- Press - Pour into the prepared pan. Spread then use your hand or something flat to press it in firmly (firmer = more stable base). Refrigerate until required.
Gelatine (Note 2):
- Bloom gelatine - Put the water in a small bowl and sprinkle the gelatine across the surface (don't dump it in one place. Whisk until dissolved then set aside for 3 minute or until it firms up like rubber.
- Melt - Microwave for 15 seconds on high or until it melts (do not let it boil). Cool for 5 minutes while you make the filling (make sure it's still liquid when you use it, if there's a skin on surface or walls, warm for 5 seconds to liquify).
No-bake cheesecake filling:
- Whip cream - Put the cream in a bowl and whip it with an electric beater on high for 2 1/2 to 3 minutes until firm peaks form (ie not softly whipped, we want good aeration!).
- Whip cream cheese - Put the cream cheese and sugar in a separate large bowl. Using the same beater (no need to clean), beat on high for 1 1/2 minutes just until it's soft and smooth. Add the vanilla, lemon and melted gelatine, then beat for 10 seconds on high to mix it through thoroughly. Don't beat excessively as we don't want too many air bubbles in the cheesecake (unsightly).
- Fold - Add about 1/4 of the whipped cream into the cream cheese mixture. Gently fold through using a rubber spatula or large spoon (don't mix aggressively, you'll knock all the air out of the cream!). Then fold in the rest of the cream.
- Refrigerate - Pour into the pan and smooth the surface. Refrigerate for 12 hours+ to set.
Decorating:
- Remove - Use the paper overhang to lift the cheesecake out of the pan and transfer it onto a serving platter. Then slide the paper out from underneath. Refrigerate until ready to decorate.
- Whip cream - Put the ingredients in a bowl and whip on high for 2 to 3 minutes until softly whipped. (Use an electric beater or stand mixer fitted with a whisk. Also, see Note 6 for stabilising to assemble ahead).
- Decorate - Spread the cream in big swirls across the surface of the cake. Pile on the berries and cherries, tuck in the orange slices and rosemary. Dust with icing sugar then cut into slices and serve!
Notes
- Use Biscoff cookies or substitute with plain sweet biscuits like digestives or graham crackers for the crust; add extra butter if needed to hold the crust together.
- Ensure gelatin is fully dissolved and cooled before mixing into the cream cheese to avoid lumps.
- Whip the cream while it is cold for best volume and texture.
- The cheesecake should chill at least 12 hours before serving to set properly.
- Decorate close to serving time to maintain fresh appearance.
- Store chilled and serve cold; cheesecake does not freeze well.
- Cream cheese should be softened at room temperature for smooth mixing.
- This recipe makes approximately 18 servings.
Nutrition Information
Show Details
Calories
288cal
(14%)
Carbohydrates
30g
(10%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.2g
(10%)
Cholesterol
43mg
(14%)
Sodium
360mg
(15%)
Potassium
158mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
500IU
(10%)
Vitamin C
1mg
(1%)
Calcium
163mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18- 24 people
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288cal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 360mg | 15% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 163mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
48 reviews
Excellent
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