Easy Christmas Cheesecake Slab – No Bake!

Why You’ll Love This Recipe

I love how stress-free this cheesecake is to make, especially for the holidays. It uses gelatin for structure, which gives it a silky, stable texture without the heaviness of a baked version. It also sets beautifully in a rectangular tray, so I can slice it into neat squares or generous slabs depending on my crowd. Decorating it with whipped cream, berries, and rosemary gives it that festive Christmas vibe — and I barely have to try. Best of all, I can prep it the night before, saving me loads of time on the day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Biscuit crust:

• 300g Biscoff biscuits (or other plain cookies)

• 120g unsalted butter, melted

• 1/2 tsp cinnamon powder (optional but recommended)

• 1 tbsp brown sugar

• Pinch of salt

No-bake cheesecake filling:

• 3 1/2 tsp unflavoured gelatin powder

• 3 tbsp cold water

• 1 1/2 cups thickened or heavy cream (cold)

• 750g cream cheese (block, at room temperature)

• 1 1/4 cups caster sugar

• 1 1/2 tsp vanilla extract

• 1 tbsp lemon juice (optional)

Whipped cream (Chantilly cream):

• 2 cups thickened or heavy cream (cold)

• 3 tbsp caster sugar (or 6 tbsp icing sugar, sifted)

• 1 1/2 tsp vanilla extract

Christmas decoration (optional):

• Strawberries, blackberries, raspberries, cherries

• Rosemary sprigs

• 6 orange slices, cut into half moons

• Icing sugar, for dusting

Directions

1. Prepare the pan: Lightly grease a 23×33 cm (9×13″) tray, then line with parchment paper, leaving overhang on the long sides so I can lift the cheesecake out easily later.

2. Make the base: Break up the Biscoff biscuits and blitz in a food processor until they’re fine crumbs. Add melted butter, cinnamon, brown sugar, and salt, then blitz again until the texture resembles wet sand. Press firmly into the base of the pan. I refrigerate it while I prep the filling.

3. Bloom the gelatin: Sprinkle gelatin over cold water in a small bowl and whisk to combine. Let it sit for a few minutes until rubbery. Microwave for 15 seconds to melt, then cool slightly.

4. Whip the cream: Beat the cream until firm peaks form, about 2.5 to 3 minutes. I make sure it’s nicely aerated since it adds lightness to the cheesecake.

5. Make the cheesecake mixture: In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy (about 1.5 minutes). Add the vanilla, lemon juice, and melted gelatin. Beat again briefly to combine.

6. Combine: Fold in about a quarter of the whipped cream into the cheesecake mixture gently to loosen it, then fold in the remaining cream until fully combined without deflating it.

7. Set the cheesecake: Pour the mixture over the crust and smooth the top. Refrigerate for at least 12 hours, or overnight, to fully set.

8. Decorate: Lift the cheesecake out using the paper overhang. Whip the cream until softly whipped, then swirl it over the top. I pile on berries, cherries, orange slices, and tuck in rosemary sprigs. A light dusting of icing sugar adds that snowy Christmas touch.

Servings and timing

This cheesecake slab serves 18 to 24 people, depending on how I slice it.
Prep time: 40 minutes
Chill time: 12 hours (overnight preferred)
Cook time: None

Variations

• Different cookie base: I can substitute digestives, graham crackers, or Marie biscuits for Biscoff. I just adjust the butter slightly to get the right texture.

• Citrus twist: For a tangier cheesecake, I add more lemon juice or even a touch of lime zest.

• Spiced holiday version: I like mixing in nutmeg, ginger, and allspice into the crust for a warm holiday flavor.

• Tropical topping: I’ve used mango, passionfruit, or pineapple instead of berries for a summer twist.

• Mini cheesecake bars: I sometimes cut these into bite-size squares for party trays or holiday buffets.

Storage/Reheating

I store the cheesecake slab in the fridge, covered, for up to 4 days. The crust stays firm for the first 36 hours, then gradually softens — still delicious! If I’m making it ahead, I keep the whipped cream and fruit off until just before serving to prevent any weeping or deflating.

This cheesecake is not suitable for freezing — the texture becomes too soft and watery after thawing.

If I want to decorate in advance, I stabilize the whipped cream with a bit of gelatin so it holds up perfectly for up to 2 days.

FAQs

Can I use tub cream cheese instead of blocks?

Yes, I can use the tub variety, but I increase the gelatin to 4 tsp to help it set properly, since tub cream cheese is softer than blocks.

What if I don’t have Biscoff biscuits?

I use any plain sweet biscuit like digestives, Marie biscuits, or graham crackers. I just adjust the butter so the crumbs press together like wet sand.

Can I make this a day ahead?

Absolutely! I usually make it the night before and decorate the next day. It sets beautifully overnight and tastes even better chilled.

How do I stabilize the whipped cream?

To keep whipped cream firm for longer, I bloom 2 tsp gelatin in 2 tbsp water, melt it, then add it midway through whipping the cream. This gives it structure without affecting the flavor.

Can I make this in a round pan?

Yes, I can make it in a 25 cm (10-inch) springform pan. It’ll be taller than the slab and serve about 12 to 16 depending on how I slice it.

Conclusion

This easy Christmas cheesecake slab has become one of my favorite no-bake holiday desserts. It’s cool, creamy, and festive without any baking fuss. Whether I’m serving a big group or bringing something impressive to a party, I know I can rely on this recipe for a gorgeous and delicious finish to my Christmas table.

Print