Easy Christmas Cheesecake Slab – No Bake!
A no-bake holiday cheesecake with creamy filling, Biscoff crust, and festive toppings. Made to feed a crowd with zero oven time!
- Prep Time: 40 minutes
- Total Time: 12 hours 40 minutes
- Yield: 18–24 slices
- Category: Western
- Method: Dessert, No-Bake
- Cuisine: No-Bake, Refrigeration
- Diet: Vegetarian
Ingredients
Biscuit Crust
300g (10 oz) Biscoff cookies (≈1 ½ cups crumbs)
120g (8 tbsp) unsalted butter, melted
½ tsp cinnamon powder (optional but festive)
1 tbsp brown sugar
Pinch of salt
No-Bake Cheesecake Filling
3 ½ tsp (13.5g) unflavored gelatine powder
3 tbsp cold tap water
1 ½ cups cold thickened or heavy whipping cream
750g (24 oz) cream cheese blocks, softened
1 ¼ cups caster/superfine sugar
1 ½ tsp vanilla extract
1 tbsp lemon juice (optional)
Chantilly Cream (Optional)
2 cups thickened or heavy cream, fridge cold
3 tbsp caster or icing sugar
1 ½ tsp vanilla extract
Festive Decorations (Optional)
Strawberries, blackberries, raspberries, cherries
Orange slices (cut into half moons)
Fresh rosemary sprigs
Icing sugar for dusting
Instructions
Step 1: Prepare the Pan
Lightly grease a 9×13-inch pan (23x33cm). Line with parchment paper, allowing overhang for easy removal later.
Step 2: Make the Crust
Blitz Biscoff cookies into fine crumbs.
Add melted butter, cinnamon, brown sugar, and salt. Blitz again until mixture resembles wet sand.
Press mixture firmly into lined pan. Refrigerate while making the filling.
Step 3: Bloom the Gelatine
Sprinkle gelatine over cold water in a bowl. Let it bloom (3–5 minutes).
Microwave for 15 seconds until melted (do not boil). Let cool slightly but keep liquid.
Step 4: Make Cheesecake Filling
Whip cream to firm peaks (about 3 minutes). Set aside.
In another bowl, beat softened cream cheese and sugar until smooth.
Add vanilla, lemon juice, and melted gelatine. Mix briefly until incorporated.
Gently fold in whipped cream: ¼ first to lighten, then the rest. Do not overmix.
Step 5: Assemble and Chill
Pour filling over prepared crust and smooth the top.
Cover and refrigerate for at least 12 hours, preferably overnight.
Step 6: Whip Chantilly Cream & Decorate
Beat cream, sugar, and vanilla until softly whipped.
Spread or pipe over chilled cheesecake.
Top with berries, orange slices, and rosemary sprigs. Dust with icing sugar before serving.
Notes
Make Ahead: Best 12–36 hours after assembly.
Storage: Keep refrigerated for up to 5 days.
Not freezer-friendly (filling becomes watery).
Stabilize whipped cream with gelatine or mascarpone if topping ahead of time.
Use gelatine blocks or powder—check instructions on the packet.
Find it online: http://elladishes.com/easy-christmas-cheesecake-slab-no-bake/
