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
Scale
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.
