If you’re dreaming of a festive dessert that’s as delightful to eat as it is easy to make, this Easy No-Bake Christmas Cheesecake Slab Recipe is an absolute winner. Imagine a rich, creamy cheesecake with a perfectly spiced biscuit base, topped with a crown of fresh berries, cherries, and a hint of rosemary and orange—no oven needed! It’s designed for a crowd, effortlessly serving 18 to 24 people, making it ideal for holiday gatherings, potlucks, or family celebrations. This cheesecake slab brings together the cozy flavors of Christmas in a gorgeous, shareable form that everyone will rave about.
Ingredients You’ll Need
These ingredients are simple yet essential for crafting a cheesecake that balances flavor, texture, and festive appeal. Each one plays a part: the crunchy Biscoff biscuit base adds a caramelized warmth, while gelatin ensures that smooth, sliceable texture we all love. Cream cheese and whipped cream create that luscious filling, and the fresh fruits and herbs make it look as marvelous as it tastes.
- 300g Biscoff biscuits (approx. 38 pieces or 1 1/2 cups crumbs): Use these for a caramel-tinged crust, but any plain biscuit works well too.
- 120g unsalted butter, melted: This binds the biscuit base and adds richness.
- 1/2 tsp cinnamon powder (optional): Adds a festive warmth, but feel free to skip it.
- 1 tbsp brown sugar: Gives the base a little extra sweetness and depth.
- Pinch of salt: Balances the sweetness perfectly.
- 3 1/2 tsp gelatin powder, unflavored: The magic ingredient that sets the cheesecake without cooking.
- 3 tbsp cold tap water: To bloom the gelatin effectively.
- 1 1/2 cups thickened or heavy cream, fridge cold: This is whipped into soft peaks for a fluffy texture.
- 750g cream cheese block (3 blocks), well softened: For a creamy, tangy filling—avoid tub cream cheese for best results.
- 1 1/4 cups caster sugar (superfine sugar): Sweetens the filling smoothly without grit.
- 1 1/2 tsp vanilla extract: Brings warmth and depth to the filling’s flavor.
- 1 tbsp lemon juice (optional): Brightens up the flavor, but it’s not critical.
- 2 cups thickened or heavy cream, fridge cold: Whipped with sugar and vanilla for a luscious topping.
- 3 tbsp caster sugar (or double quantity icing sugar, sifted): Sweetens the whipped cream topping.
- Fresh strawberries, berries (blackberries, raspberries), cherries: For a festive and colorful garnish.
- Rosemary sprigs: Adds an elegant and aromatic touch to the presentation.
- 6 orange slices, cut into half moons: Brings a pop of vibrant color and fresh zing.
- Icing sugar/confectioner’s sugar for dusting: The final snowy touch to finish your cheesecake slab.
How to Make Easy No-Bake Christmas Cheesecake Slab Recipe
Step 1: Prepare the Biscuit Base
Start by crushing the Biscoff biscuits into fine crumbs—using a food processor or a ziploc bag and rolling pin works perfectly. Mix the biscuit crumbs with melted butter, brown sugar, cinnamon, and a pinch of salt until everything resembles wet sand. Press this mixture firmly into a lined slab pan or baking dish to form an even base. Pop it into the fridge to chill while you prepare the filling. This step is the foundation for your cheesecake slab, delivering crunch and cozy flavor.
Step 2: Bloom the Gelatin
Pour the gelatin powder over cold tap water and allow it to bloom for about 5 minutes. Once bloomed, gently warm the gelatin in short bursts in the microwave or over a double boiler until fully dissolved. This unlocked gelatin will help your cheesecake set without baking—giving you that perfect slice without any oven work.
Step 3: Whip the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese with caster sugar, vanilla extract, and optional lemon juice until it’s smooth and creamy. Slowly pour the warm gelatin into the cream cheese mixture while continuously mixing to ensure it blends evenly without lumps. This luscious filling is where the cheesecake magic happens, so take your time to get it silky smooth.
Step 4: Fold in the Whipped Cream
Whip the 1 1/2 cups of cold heavy cream until it reaches soft peaks. Gently fold the whipped cream into the cream cheese and gelatin mixture, taking care not to deflate the airiness. This step gives your cheesecake that light, melt-in-your-mouth texture that contrasts beautifully with the crumbly base.
Step 5: Assemble and Chill
Spread the cheesecake filling evenly over the chilled biscuit base, smoothing the top with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time allows the gelatin to set the cheesecake, so when it’s time to serve, you’ll have neat slices that hold their shape perfectly.
Step 6: Whip the Topping and Garnish
In a separate bowl, whip the remaining 2 cups of cold cream with caster sugar and vanilla extract until thick and fluffy. Spread this whipped cream over the set cheesecake slab just before serving. Then, decorate generously with halved strawberries, blackberries, raspberries, cherries, rosemary sprigs, and orange half-moons. Finish with a light dusting of icing sugar to create a wintery, festive look.
How to Serve Easy No-Bake Christmas Cheesecake Slab Recipe
Garnishes
The beauty of this Easy No-Bake Christmas Cheesecake Slab Recipe is in the decorations that bring it to life. Bright red strawberries and cherries create that unmistakable holiday vibe, while the sprigs of rosemary add a touch of green and a subtle pine-like aroma. Light dusting of icing sugar mimics the gentle snow that sets the perfect festive mood.
Side Dishes
Serve your cheesecake slab alongside cups of hot mulled wine, spiced cider, or freshly brewed coffee to balance the creamy sweetness. For a lighter option, ginger snaps or a simple fruit salad can complement the richness of the cheesecake without overwhelming the palate.
Creative Ways to Present
To impress your guests, slice the cheesecake slab into neat squares or rectangles and serve on rustic wooden boards or festive platters. Adding edible gold leaf or a drizzle of berry coulis can elevate the look further. You could even create individual portions in mini jars or glasses layered with extra berries for a charming alternative presentation.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover cheesecake slab covered tightly with plastic wrap in the fridge for up to 3 days. This makes it a convenient option for preparing in advance and enjoying over several days without losing its fresh, creamy texture.
Freezing
If you want to preserve it longer, wrap the cheesecake slab securely in plastic wrap and then foil before placing it in the freezer. It can be frozen for up to 1 month. Thaw in the fridge overnight before serving for the best results—avoid microwaving as it can ruin the texture.
Reheating
This recipe is best enjoyed chilled and does not require reheating. The creamy texture and fresh toppings are meant to be served cold, so just bring it out of the fridge a few minutes before slicing to make cutting easier.
FAQs
Can I use a different type of biscuit for the base?
Absolutely! While Biscoff biscuits add a lovely caramelized flavor, plain rich tea biscuits or digestive biscuits work wonderfully too. Just make sure you crush them finely and adjust the butter if needed for a good base consistency.
Is gelatin necessary in this Easy No-Bake Christmas Cheesecake Slab Recipe?
Yes, gelatin plays a crucial role in setting the cheesecake so it holds its shape without baking. If you’re after a vegan alternative, you could experiment with agar-agar, but the texture might vary slightly.
Can I make this cheesecake gluten-free?
Definitely! Just swap the Biscoff or any biscuits for gluten-free cookie crumbs, and double-check that your other ingredients, such as gelatin and cream cheese, are gluten-free too.
How long does it take for the cheesecake to set?
Plan for at least 4 hours in the fridge, but overnight chilling is best for a firm, sliceable cheesecake slab. Don’t rush this step, as the gelatin needs time to fully set the filling.
What’s the best way to cut the cheesecake slab for serving?
Use a sharp knife dipped in hot water and wiped dry between cuts. This technique ensures clean, perfect slices without smudging or crumbling the filling or base.
Final Thoughts
This Easy No-Bake Christmas Cheesecake Slab Recipe is a festive showstopper that’s as simple to make as it is delicious. It brings together classic holiday flavors and a creamy, dreamy texture that your guests will adore. Whether you’re hosting a big family celebration or a cozy gathering with friends, this cheesecake slab is sure to become a treasured holiday tradition. Give it a try—you might just find your new favorite Christmas dessert!
Print
Easy No-Bake Christmas Cheesecake Slab Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 40 minutes (including chilling time)
- Yield: 18 – 24 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
Description
This Easy Christmas Cheesecake Slab is a festive no-bake dessert perfect for holiday gatherings. Featuring a buttery Biscoff biscuit crust and a smooth, creamy cheesecake filling whipped to perfection, it’s topped with fresh strawberries, berries, cherries, rosemary sprigs, and zesty orange slices. Simple to prepare and beautifully decorated, it’s guaranteed to impress a crowd of 18 to 24 people.
Ingredients
Crust
- 300g (10 oz) Biscoff biscuits (about 38 pieces) or other plain biscuits/cookies, crushed into 1 1/2 cups crumbs
- 120g (8 tbsp) unsalted butter, melted
- 1/2 tsp cinnamon powder (optional)
- 1 tbsp brown sugar
- Pinch of salt
Gelatin Mixture
- 3 1/2 tsp (13.5 g) unflavoured gelatin powder
- 3 tbsp cold tap water
Cheesecake Filling
- 1 1/2 cups thickened or heavy cream (fridge cold)
- 750g (24 oz) cream cheese block (3 blocks, well softened at room temperature, do not use tub)
- 1 1/4 cups caster sugar (superfine sugar)
- 1 1/2 tsp vanilla extract
- 1 tbsp lemon juice (optional)
Topping Whipped Cream
- 2 cups thickened or heavy cream (fridge cold)
- 3 tbsp caster sugar (or double quantity of sifted icing sugar)
- 1 1/2 tsp vanilla extract
Decoration
- Strawberries (halved or quartered if large)
- Berries such as blackberries and raspberries
- Cherries
- Rosemary sprigs
- 6 orange slices, cut into half moons
- Icing sugar/confectioners sugar for dusting
Instructions
- Prepare the crust: Crush the Biscoff biscuits into fine crumbs using a food processor or by placing in a sealed bag and crushing with a rolling pin. Mix the crumbs with melted butter, cinnamon powder, brown sugar, and a pinch of salt until well combined. Press the mixture evenly into the base of a slice pan or rectangular lined tray. Place in the fridge to chill and set while you prepare the filling.
- Bloom the gelatin: Sprinkle the gelatin powder over cold tap water in a small bowl and let it bloom for about 5 minutes. Once bloomed, gently warm the gelatin mixture to dissolve completely, either in a microwave for a few seconds or in a small saucepan over low heat. Set aside to cool slightly.
- Whip the cream for filling: In a chilled mixing bowl, whip 1 1/2 cups of thickened or heavy cream until soft peaks form. This will add lightness to your filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with caster sugar, vanilla extract, and lemon juice until smooth and creamy. Slowly add the melted gelatin mixture while mixing continuously to ensure it blends evenly. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
- Assemble and chill: Pour the cheesecake filling over the chilled biscuit crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set firmly, ideally overnight for best results.
- Prepare topping and decorate: Whip the remaining 2 cups of heavy cream with caster sugar and vanilla extract until thick and fluffy. Spread the whipped cream over the set cheesecake slab. Arrange strawberries, blackberries, raspberries, cherries, rosemary sprigs, and orange half moons decoratively on top. Dust lightly with icing sugar before serving.
Notes
- Use plain biscuits such as Biscoff for a rich, caramel flavor, but any plain biscuit will work.
- Ensure gelatin is fully dissolved and slightly cooled before adding to the cream cheese to prevent lumps.
- Use cream cheese blocks and soften them well to avoid grainy texture.
- Chilling the crust before adding filling helps keep the base firm.
- This dessert requires refrigeration to set properly; avoid freezing as it changes the texture.
- Decorations can be customized as per seasonal availability or preference.
