Description

A delightful no-bake Christmas cheesecake slab featuring a crunchy Biscoff biscuit crust, a smooth and creamy gelatin-set filling, and festive fresh berry and citrus decorations. This easy-to-make dessert requires no oven baking, making it perfect for holiday celebrations or anytime you want a luscious, fuss-free cheesecake.

Ingredients

Scale

Crust

300g (10 oz) Biscoff biscuits or plain biscuits/cookies (about 38 pieces, 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 Blooming

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
1 1/4 cups caster sugar (superfine sugar)
1 1/2 tsp vanilla extract
1 tbsp lemon juice (optional)
Pinch of salt

Whipped Cream Topping

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

Decorations

Strawberries, halved or quartered if large
Blackberries and raspberries
Cherries
Rosemary sprigs
6 orange slices, cut into half moons
Icing sugar / confectioners sugar for dusting

Instructions

Line pan: Lightly grease a 23 x 33 cm (9 x 13 inch) pan with butter or plain oil spray. Line the pan with parchment paper making sure there is plenty of overhang on the long sides to lift the cheesecake out after setting.
Make biscuit crust: Roughly break biscuits by hand and blitz in a food processor until fine crumbs form, about 30 seconds. Add melted butter, cinnamon (if using), brown sugar and salt, blitz another 10 seconds until mixture resembles wet sand and holds when pressed.
Press crust into pan: Pour biscuit mixture into prepared pan. Use your hand or a flat object to press the crust firmly and evenly. Refrigerate until needed.
Bloom gelatin: Sprinkle gelatin evenly over 3 tbsp cold tap water in a small bowl. Whisk gently until dissolved and let sit for 3 minutes to thicken to a rubbery consistency.
Melt gelatin: Microwave bloomed gelatin for 15 seconds or until fully melted but not boiling. Let cool 5 minutes to remain liquid but not hot.
Whip cream (filling): In a chilled bowl, whip 1 1/2 cups cold cream on high speed for 2 1/2 to 3 minutes until firm peaks form, indicating good aeration.
Whip cream cheese mixture: In a separate large bowl, beat softened cream cheese with caster sugar on high for 1 1/2 minutes until smooth. Add vanilla extract, lemon juice, pinch of salt, and melted gelatin. Beat briefly (about 10 seconds) to combine without over aerating.
Fold cream into cheese mixture: Gently fold in about one quarter of the whipped cream using a rubber spatula, being careful not to deflate the mixture. Then fold in the remaining whipped cream until fully incorporated.
Assemble filling: Pour the cheesecake filling over the chilled biscuit crust in the pan and smooth the surface evenly.
Chill to set: Refrigerate the cheesecake for at least 12 hours or overnight until fully set.
Remove cheesecake: Use parchment paper overhang to lift the cheesecake slab out of the pan gently and transfer to a serving platter. Carefully slide out the parchment paper underneath.
Prepare whipped cream topping: Whip 2 cups cold cream, caster sugar, and vanilla extract on high for 2 to 3 minutes until softly whipped, suitable for spreading.
Decorate cheesecake: Spread the whipped cream topping in big swirls over the surface. Arrange strawberries, blackberries, raspberries, cherries, orange slices, and rosemary sprigs attractively on top. Dust everything lightly with icing sugar.
Serve: Slice the cheesecake and serve chilled for a festive and creamy holiday treat.

Notes

Biscoff biscuits give a distinct caramel flavor but any plain, slightly spiced biscuit can be used as a base.
Blooming gelatin is essential for the no-bake setting; ensure gelatin fully dissolves to avoid lumps.
Using very cold cream for whipping helps achieve the best volume and texture.
Softened block cream cheese is necessary; avoid using tub cream cheese as it is too soft and watery.
Superfine caster sugar dissolves quickly, providing a smooth filling without grittiness.
For stabilizing the whipped cream topping if making ahead, consider adding a small amount of gelatin or a commercial stabilizer to maintain texture.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: Western

Keywords: Christmas cheesecake, no-bake cheesecake, Biscoff crust, holiday dessert, festive cheesecake slab, berry decorated cheesecake