This Easy Christmas Cheesecake Slab is creamy, festive, and effortless. With no oven time, it’s perfect for holiday gatherings and makes a stunning centerpiece that serves a crowd.
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Why You’ll Love This Easy Christmas Cheesecake Slab
This cheesecake slab is a holiday lifesaver. Because it’s no bake, you save oven space for other dishes, while still preparing a showstopper dessert. The recipe comfortably serves 18–24 guests, making it ideal for family dinners or parties. It keeps fresh in the fridge for up to 4 days, so you can prepare it ahead of time with confidence. The creamy filling feels light yet indulgent, just right after a big Christmas feast. Best of all, the topping of berries, citrus, and rosemary creates a festive look that wows every time. Simple, delicious, and reliable, this slab may just become your new holiday tradition.
Ingredients You’ll Need for Easy Christmas Cheesecake Slab
You’ll be working with three main layers: a spiced biscuit crust, a creamy no bake cheesecake filling, and a light whipped cream topping. The crust combines sweet, buttery crumbs with a warm hint of cinnamon. The filling blends smooth cream cheese with sugar, vanilla, and optional lemon for brightness, all stabilized by gentle gelatin. Finally, a soft whipped cream topping balances everything, while fresh fruits and herbs provide color and holiday cheer. Most of the ingredients are everyday staples, with easy swaps available, so you won’t need anything complicated. Just make sure your cream cheese is the block variety and your cream is very cold for the best results.
Step-by-Step: How to Make the Cheesecake Slab
Prepare the Biscoff Biscuit Crust
Line a 23x33cm pan with parchment, leaving an overhang for easy lifting. Crush biscuits into fine crumbs, then mix with melted butter, sugar, cinnamon, and a pinch of salt. Press the mixture firmly into the base of the pan until even. If it crumbles, add a little more butter. Chill while you prepare the filling.
Bloom and Melt the Gelatin
Sprinkle gelatin over cold water and let it bloom for 5 minutes. It should look rubbery. Microwave for 15 seconds to melt, then let it cool for another 5 minutes. Remember, hot gelatin can deflate whipped cream, so always cool it before mixing.
Make the Cheesecake Filling
Whip cream until stiff peaks form and set aside. In another bowl, beat cream cheese with sugar until smooth. Mix in vanilla, lemon juice if using, salt, and the cooled gelatin. Fold in a small portion of whipped cream to lighten the texture, then gently fold in the rest. Spread evenly over the chilled crust and smooth the top.
Chill and Set Overnight
Cover and refrigerate the cheesecake for at least 12 hours. This overnight rest allows the filling to firm up fully and the flavors to deepen. The crust also develops better texture after resting.
Whip, Decorate, and Serve
Before serving, whip cream with sugar and vanilla until soft and spreadable. Lift the cheesecake from the pan using the parchment. Spread the cream topping, then decorate with festive touches like berries, orange slices, and rosemary sprigs. Dust with icing sugar for a snowy effect, or get creative with edible flowers or sauces.
Tips for Success
Always use block cream cheese, not tubs, for the right texture. Keep cream very cold before whipping so it stiffens properly. If preparing ahead, stabilize whipped cream by adding a little gelatin while whipping. Decorate right before serving to keep fruit fresh. For a crust that holds together, press firmly and adjust with extra butter if needed. Avoid over-mixing the filling, or it may develop air bubbles. And don’t skip the parchment overhang — it makes serving neat slices so much easier.
Storage and Make-Ahead Guide
Store the cheesecake slab in the fridge, covered, for up to 4 days. The flavor improves with time, so making it a day or two ahead works perfectly. This dessert isn’t freezer-friendly, as freezing ruins the creamy texture. If you need the whipped cream topping to hold longer, stabilize it during whipping. Always wait until just before serving to add fruit and decorations for the freshest finish.
Other Recipes You May Enjoy
- Cinnamon Roll Cake with Cream Cheese Frosting
- Christmas Cookies Vanilla Biscuits
- The Best Pumpkin Cheesecake Bars Ever
- Cranberry Orange Snowball Cookies Recipe
Conclusion
This Easy Christmas Cheesecake Slab is festive, creamy, and no bake — the perfect holiday dessert. With its spiced crust, smooth filling, and colorful topping, it delivers both flavor and beauty. Since it feeds a crowd and can be made in advance, it’s stress-free and celebration-ready. Share it at your next holiday gathering, and it might just become the dessert everyone looks forward to each year. For more holiday inspiration, check out my Pinterest boards.
Easy Christmas Cheesecake Slab
Equipment
- 23x33cm baking pan
- Mixing bowls
- electric mixer
- Spatula
- Whisk
Ingredients
- 300 g Biscoff biscuits (or digestive, graham crackers, or Marie biscuits)
- 120 g unsalted butter, melted
- 1 tbsp brown sugar
- ½ tsp cinnamon
- 1 pinch salt
- 3.5 tsp unflavoured gelatin powder
- 3 tbsp cold water
- 750 g cream cheese, softened (block only, not tub)
- 1.25 cups caster sugar
- 1.5 tsp vanilla extract
- 1 tbsp lemon juice (optional)
- ⅛ tsp salt
- 1.5 cups cold whipping cream
- 2 cups cold whipping cream (for topping)
- 3 tbsp caster sugar (or sifted icing sugar, double amount)
- 1.5 tsp vanilla extract (for topping)
- 1 bowl fresh strawberries, raspberries, cherries, blackberries, orange slices, rosemary sprigs, icing sugar (for decorating)
Instructions
- Lightly grease a 23x33cm pan and line with parchment paper. Crush biscuits, mix with melted butter, sugar, cinnamon, and salt. Press firmly into base and refrigerate.
- Bloom gelatin in cold water for 5 minutes. Microwave 15 seconds to melt. Let cool for 5 minutes before using.
- Whip cream to stiff peaks. In another bowl, beat cream cheese with sugar until smooth. Add vanilla, lemon juice, salt, and cooled gelatin. Fold in whipped cream gently. Spread over crust and smooth.
- Cover and refrigerate for at least 12 hours to set.
- Whip cream with sugar and vanilla until soft. Spread over cheesecake. Decorate with fruit, citrus, rosemary, and icing sugar before serving.
