Introduction

This Easy Christmas Cheesecake Slab is a no-bake delight perfect for the holiday season. It combines a crunchy biscuit base with a creamy, smooth filling and festive fruit decorations. Simple to prepare and impressively delicious, it’s sure to be a favorite at your celebrations.

A rectangular dessert with three visible layers sits on a wooden board over a white marbled surface. The bottom layer is a light golden crust, firm and evenly spread. On top of that is a thick, smooth white cream layer, generously spread with soft peaks and swirls. The top layer is a mix of fresh fruits and herbs: bright red strawberries, blackberries, raspberries, and thin slices of orange arranged in clusters, lightly dusted with powdered sugar. Sprigs of green rosemary are scattered among the fruits, adding height and a fresh touch. Some raspberries and powdered sugar are also scattered on the board around the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g (10 oz) Biscoff biscuits (about 38 pieces) or other plain biscuits, 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
3 1/2 tsp (13.5 g) unflavoured gelatin powder
3 tbsp cold tap water
1 1/2 cups thickened or heavy cream, fridge cold
750g (24 oz) cream cheese block (3 blocks), well softened at room temperature
1 1/4 cups caster sugar (superfine sugar)
1 1/2 tsp vanilla extract
1 tbsp lemon juice (optional)
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
Strawberries, halved or quartered if large
Berries such as blackberries and raspberries
Cherries
Rosemary sprigs
6 orange slices, cut into half moons
Icing sugar (confectionary sugar) for dusting

Instructions

Step 1: Line a 33 x 23 cm (9 x 13 inch) pan with parchment paper, leaving an overhang on the long sides to lift the cheesecake out later. Lightly grease the pan with butter or spray with oil first.
Step 2: Break the biscuits into pieces and blitz in a food processor until fine crumbs form (about 30 seconds). Add melted butter, cinnamon, brown sugar, and salt. Blitz again until the mixture resembles wet sand and holds together when pressed.
Step 3: Press the biscuit mixture firmly and evenly into the base of the prepared pan. Refrigerate while preparing the filling.
Step 4: Bloom the gelatin by sprinkling it evenly over the cold water in a small bowl. Let it sit 3 minutes until firm like rubber. Microwave for 15 seconds or until melted but not boiling. Let cool for 5 minutes, keeping it liquid.
Step 5: Whip 1 1/2 cups of cold cream using an electric mixer on high speed until firm peaks form (about 2 1/2 to 3 minutes).
Step 6: In a separate large bowl, beat softened cream cheese and caster sugar on high for 1 1/2 minutes until smooth. Add vanilla, lemon juice, salt, and melted gelatin. Beat briefly for 10 seconds to combine without over-aerating.
Step 7: Gently fold 1/4 of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining cream carefully to maintain airiness.
Step 8: Pour the filling over the chilled biscuit base and smooth the surface. Refrigerate uncovered for at least 12 hours to set fully.
Step 9: To decorate, use the parchment overhang to lift the cheesecake onto a serving platter and carefully remove the paper from underneath.
Step 10: Whip the remaining 2 cups cream with sugar and vanilla on high speed until softly whipped (2 to 3 minutes). Spread the cream in large swirls over the cheesecake.
Step 11: Arrange strawberries, berries, cherries, orange slices, and rosemary sprigs on top. Dust with icing sugar just before serving. Cut into slices and enjoy!

Tips & Variations

You can substitute Biscoff biscuits with plain digestive biscuits or graham crackers for a different but delicious base.
If you prefer a vegan or vegetarian option, use a plant-based cream cheese and agar-agar instead of gelatin.
For extra stability, whip the decoration cream with a teaspoon of powdered gelatin dissolved first.
Feel free to swap citrus slices and berries with your favorite seasonal fruits.

Storage

Store the cheesecake slab covered in the refrigerator for up to 3 days. For best texture, avoid freezing. When ready to serve again, you can refresh the whipped cream topping if it has softened. Let the cheesecake sit at room temperature for 10 minutes before slicing for easier cutting.

How to Serve

The image shows a piece of cheesecake with three layers on a white plate; the bottom layer is a dense brown crust, the middle layer is a smooth and creamy pale yellow filling, and the top layer is fluffy white whipped cream. On top of the whipped cream, there are fresh berries including bright red raspberries, a strawberry dusted with powdered sugar, and dark blackberries, along with green sprigs of rosemary adding texture and color contrast. The plate is placed on a wooden board, and the background has a white marbled texture with blurred decorations including red berries and orange slices. There is also a gold fork next to the cheesecake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered gelatin substitutes?

Yes, agar-agar powder can be used as a vegetarian alternative, but it requires different preparation and setting times. Follow the package instructions carefully to ensure proper gelation.

Do I need to use full-fat cream cheese?

Yes, full-fat cream cheese is recommended for the best texture and flavor in this no-bake cheesecake. Low-fat varieties can affect the creaminess and firmness of the filling.