Easy Christmas Cheesecake Slab – no bake! Recipe

This no bake Christmas cheesecake is designed for scorching Aussie summers – no sweating over a sizzling oven! Designed to serve a crowd, it’s the simplest cheesecake recipe I do know but it nonetheless captures all of the hallmarks of a fantastic traditional baked cheesecake.

Embellish with whipped cream, berries and rosemary sprigs for an easy, fairly festive look.

This Christmas dessert is made particularly with fellow Aussies in thoughts. Whereas half the world is having fun with the magic of snowy Christmases, right here in Australia, we’re absorbing the blazing summer season solar!

So though there’ll all the time be a spot in my coronary heart for the nice Aussie Pav and traditional Christmas cake, something that doesn’t require an oven will get an additional huge thumbs-up from me. Introducing – my brand-new Christmas cheesecake that doesn’t require use of the oven in any respect!

I really like that it seems to be so festive but there’s no twiddling with fondant or searching down Christmas cake toppers. It’s simply berries, orange slices, rosemary and a dusting of icing sugar!

That is formally the simplest cheesecake recipe I do know. It’s simpler and quicker than baked cheesecakes as a result of there’s no baking, cooling or stressing a couple of cracked floor.

And it’s simpler than my spherical no-bake cheesecake as a result of this slab kind has no biscuit sides (which may be fiddly), simply the bottom!

But , this slab-form festive Christmas cheesecake captures all of the light-but-creamy, indulgent attraction of a fantastic traditional baked cheesecake. It’s not too candy as I’m very explicit about sweetness stage in truffles. I describe it as French / Japanese patisserie stage candy, which is much less candy than typical Western desserts.

It’s in a big rectangle form “slab kind” and thinner than common spherical cheesecakes as a result of it’s designed to serve a lot of individuals – 18 to 24 individuals. It’s additionally perfect for gatherings the place there’s loads of meals as a result of the serving portion may be smaller than reducing wedges of tall spherical cheesecakes.

And have I discussed the Biscoff biscuit base?? Love the Christmasy flavour!

This no bake Christmas cheesecake is predicated on the traditional no-bake cheesecake I printed earlier this 12 months – pop over to learn glowing evaluations! Right here’s what you want:

Biscoff biscuit base (or not!)

I take advantage of Biscoff for the bottom as a result of it’s having a second (so that you get avenue cred, particularly with the underneath 25 crowd), it has built-in vacation flavours (cinnamon, ginger, nutmeg – that type of factor) and I just like the wealthy golden color. Nevertheless, you should utilize any plain biscuits you need – see under for options.

• Biscoff – That is spiced biscuit from Belgium has been round “perpetually” in Europe however actually gained recognition lately due to social media. It’s a beautiful spiced cookie, and perfect for this explicit recipe due to the vacation spicing, however I actually don’t know why individuals lose their minds over it. (Talking frankly, as a completely un-hip foodie!).

  It’s additionally a little bit dearer than different plain biscuits. Don’t fret for those who can’t discover it or want a extra economical choice, noting that you’ll want to purchase 2 packets because the recipe requires 300g/10oz and every packet is 250g/8.8oz. (I did strive with only one packet however the base was too skinny and lacked construction).

  Different biscuit choices – you should utilize any plain biscuits you need. Marie Crackers (widespread cheesecake base right here in Australia), digestives, graham crackers (US). You can even add a contact of additional spices for vacation flavour if you would like (nutmeg, ginger, all spice), see recipe notes for quantities.

  Keep away from biscuits/cookies coated with chocolate, or sandwiched with filling (like Oreos) as a result of it might have an effect on how nicely this no-bake base units.

• Butter – That is what holds the cheesecake base collectively as a result of it solidifies when the cheesecake is refrigerated.

• Sugar – Only a smidge, for a lift of sweetness within the base. It’s, in spite of everything, the vacations! 🙂

• Cinnamon – For an additional contact of vacation flavour.

The no-bake cheesecake filling

Alarmed since you noticed gelatine? Don’t be! See under for why.

• Cream cheese – I all the time use Philadelphia however for those who’ve had success with one other model, be happy to make use of that. 

  Softened to room temperature – Take it out of the fridge a minimum of 1 hour prior so the cream cheese is softened, not fridge-cold-hard. We would like to have the ability to beat it so it’s fairly comfortable, easy and fluffy so the whipped cream mixes effortlessly into it with out knocking out the air (which suggests a beautiful gentle aerated cheesecake filling = win!). It’s additionally essential to make sure the gelatine mixes in easily. No one desires little bits of gelatine of their cheesecake! 😱

  Blocks not tubs – This recipe requires cream cheese blocks that are firmer than cream cheese in tubs that are softer as they’re designed for spreading. For those who can solely get tubs, you simply want to make use of a little bit extra gelatine. See notes within the recipe card for amount.

• Gelatine – That is important for a no-bake cheesecake that rivals the feel of a fantastic traditional baked cheesecake (which has egg within the filling, that’s what units it), one that’s light-yet-creamy but set sufficient to chop slices. With out gelatine, you want extra cream cheese so the cheesecake units sufficient to chop, which suggests it’s heavier and denser. See FAQ under for some background on variations I attempted.

  Gelatine is low cost, simple to make use of, and offered at common grocery shops. I want to make use of powder slightly than gelatine leaves once I can as a result of it’s extra accessible and (essential to me) the power is comparatively common around the globe. The identical can’t be stated for gelatine leaves. 🙂

  Discover gelatine powder within the baking aisle in small tubs (pictured above) or packets of small sachets (open and measure utilizing a teaspoon).

• Water – That is to “bloom” the gelatine (defined within the step photographs under). I take advantage of the naked minimal for the quantity of gelatine I take advantage of – simply 3 tablespoons – so we don’t dilute flavour.

• Whipping cream – Whipped cream helps create a beautiful gentle textured filling by aerating the cream cheese. You need to use thickened / heavy cream, or common cream. Simply make sure that it may be whipped as a result of not all cream is made for whipping (for instance, pouring cream, dolloping cream). The label ought to say if it may be whipped.

  Couple extra cream guidelines:
  1. No low fats! Now just isn’t the time! It’ll compromise the feel.
  2. Fridge chilly! The cream must be fridge chilly else it won’t whip correctly.

• Sugar – Greatest to make use of caster sugar (superfine sugar) that are finer grains than common sugar (granulated sugar) so we may be assured it should dissolve. It’s particularly essential as a result of it is a no-bake recipe so we don’t have warmth on our facet right here to soften the sugar. For those who solely have common sugar, that’s okay. Simply beat the cream cheese for a little bit longer than per the recipe and rub the combination between your fingers to make sure there’s no sugar grains left.

• Vanilla – Please use vanilla extract which is actual flavour extracted from vanilla beans (therefore the identify!) slightly than vanilla essence which is imitation. It’s particularly essential for no-bake recipes as a result of the vanilla flavour is “uncooked” and doesn’t get pleasure from baking within the oven to convey out the flavour.

• Lemon juice – Only a contact, to convey a smidge of tang to the filling. It’s not a deal breaker for those who don’t have it, simply go away it out.

• Salt – Normal baking apply nowadays to convey out the flavours in candy baked items. We use only a tiny quantity so it doesn’t make it salty by any stretch of the creativeness.

Decorations

For a Christmas look, I smothered the cheesecake with a reasonably beneficiant quantity of whipped cream then adorned it with berries and rosemary dusted with icing sugar.

I additionally tucked in some orange slices so as to add a pleasant splash of brilliant orange and break up the busy mass of berries. I feel it really works fairly nicely!

Different adorning concepts – The rectangle cheesecake floor is actually like a clean canvas, prepared so that you can work your magic! Listed here are a number of extra adorning concepts:

• Aussie summer season Pavlova model! I see passionfruit, mango slices, strawberries and blueberries with little mint leaves for a splash of color. Beautiful!

• Fruit compote and sauces (additionally see Mango Cheesecake, Strawberry and Blueberry Cheesecake, and Blueberry Cheesecake Bars);

• Sauce – Serve with a chocolate or salted caramel sauce, although once I make chocolate or caramel cheesecakes I prefer to get these flavours contained in the cheesecake too by swirling them in (I additionally normally add a hidden layer inside, for additional affect). They are going to be coming onto my web site ultimately! 🙂

• Sprinkle of nuts and/or chocolate shavings – Assume, macadamia and white chocolate, peanuts and darkish chocolate, pecans and chocolate, pistachios or almonds. Pretty addition of texture!

• Fairly spring backyard – Edible flowers, petals and leaves (dried or contemporary), pistachios, gold leaf! I’ve visions I hope to make a actuality someday. 🙂

This slab kind cheesecake is less complicated than my traditional spherical no bake cheesecake which has a biscuit wall. Though not technically tough, biscuit partitions generally is a bit fiddly for those who’re a primary timer.

The one essential step to recollect is to line the pan with loads of paper overhang so you may simply carry the cheesecake out of the pan as soon as it’s set.

1. biscoff crust

For those who don’t have a meals processor, simply put the biscuits in a ziplock bag and bash with a rolling pin or meat mallet (it’s very satisfying). Due to the amount we’re utilizing, you would possibly discover it simpler to do that in two batches.

1. Put together pan – Flippantly grease a 23 x 33cm / 9 x 13″ rectangle pan with butter or a plain oil spray (I take advantage of canola), simply sufficient for paper to stay. I emphasise LIGHTLY as a result of for those who use an excessive amount of butter, it acts as a glue as soon as refrigerated so it’s important to wait till the butter softens earlier than eradicating the cheesecake (Sure I do know this from private expertise 😁)

   Then line the pan with baking paper (parchment paper) with LOTS of overhang on the lengthy facet, to make it simple to carry the cheesecake out on the finish. It’s okay for those who don’t get 100% protection on the bottom (like mine, as a result of normal baking paper is a little bit shorter than my pan).

2. Blitz – Break the Biscoff biscuits up roughly by hand and blitz till they change into fantastic crumbs, about 10 to fifteen seconds on excessive, relying on how highly effective your meals processor is. Add the butter, cinnamon, sugar and salt, then blitz once more till it turns into moist sand.

   CHECK for clumping capability! The combination ought to press collectively nicely when pinched between fingers. That is essential to verify as a result of structural integrity of the bottom is essential to make sure your cheesecake holds collectively once you carry it out of the pan!

   ⚠️ Not urgent collectively? Simply add a little bit additional melted butter. You may need this downside for those who used a decrease fats biscuit than Biscoff, or in the event that they had been a bit stale.

5. Pour the crumbs into the ready pan.

6. Press it in firmly. The firmer you press it in, the extra secure your base might be. Then refrigerate till required.

Notice: The thought right here with this no-bake biscuit base is that the melted butter solidifies and that is what holds the biscuits crumbs collectively.

2. BLOOM THE GELATINE

There isn’t any must worry gelatine! It’s easy to make use of for those who simply observe the steps I’ve supplied. There’s a motive for each route!

1. Bloom gelatine – Put the water in a small bowl then sprinkle the gelatine throughout the floor. Combine with a small whisk (or spoon) – it should change into like lumpy jelly. Then go away it for five minutes. That is known as “blooming” the gelatine, and it makes gelatine powder dissolve so it may be stirring into liquids to make them set.

   ⚠️ Don’t dump the gelatine in a single place and don’t pour water into the gelatine. This could trigger the gelatine to show into a giant lump instantly.

2. Rubbery! The gelatine ought to solidify right into a agency rubber. If it doesn’t, then your gelatine is useless – time to get one other!

3. Gently re-melt – Microwave for 15 seconds on excessive to soften it then combine till lump free.⚠️ Don’t let it boil as it might probably destroy the setting skills of gelatine.

4. Cool for five minutes when you make the filling. The melted gelatine might be whipped into the filling.

   ⚠️ Ensure the gelatine doesn’t have a pores and skin on the floor or sides once you pour it in as this won’t combine into the cheesecake filling correctly. If it does, re-heat for five seconds within the microwave.

   ⚠️ Don’t pour sizzling gelatine into cream or something that it may soften or deflate. Cool it first however make sure that it’s nonetheless in liquid kind. It’s okay to make use of barely hotter than room temperature.

3. MAKE FILLING

I want utilizing a handheld electrical beater to make the filling as you may transfer it across the bowl slightly than stopping and scraping down the perimeters such as you’d must do with a stand mixer. You additionally solely want to make use of one attachment (the whisks). For those who use a stand mixer, use the whisk attachment to whip the cream, then the paddle attachment for the cream cheese step (stand mixer whisk might aerate it an excessive amount of as a result of it’s extra highly effective = massive ugly bubbles + danger of collapse mid-setting).

1. Whip cream – Put the cream in a bowl and whip it on excessive for two minutes or till stiff peaks kind. We’re not in search of silky comfortable whipped cream, we wish full on stiff whipped cream, as this makes our cheesecake stunning gentle and fluffy.

2. Beat cream cheese – Put the cream cheese and sugar in a separate bowl and utilizing the identical whisk (no want to scrub it), beat for 1 minute on excessive simply till it’s softly easy. Then add the vanilla, lemon, salt and melted cooled gelatine, then beat it in simply till dispersed.⚠️ Don’t beat excessively as a result of it might probably trigger ugly massive air bubbles within the filling (not the top of the world although, I’m simply fussy!). 

3. Fold in whipped cream – Utilizing a rubber spatula, fold by about 1/4 of the cream into the cream cheese filling. This lightens up the cream cheese combination a bit earlier than including the remainder of the cream, so much less air is knocked out of the cream.As soon as the preliminary cream is generally blended by, gently combine by the remaining cream. Don’t stir vigorously as you’ll knock air out of the whipped cream which is able to make the cheesecake filling denser than we’re aiming for! 

4. Pour the combination into the ready crust. 

5. Easy – Gently unfold the filling throughout the bottom and easy the floor.

6. Set – Cowl the pan with a big reducing tray, baking tray or foil (not cling wrap, it’d sag and contact the floor). Refrigerate for a minimum of 12 hours till the filling is about.

4. REMOVING FROM THE PAN AND DECORATING

1. Take away cheesecake from pan – Use the paper overhang to carry the cheesecake out of the pan and switch it to your serving platter. Then slide the paper out from beneath.

2. Embellish as you please! Right here’s what I did for a Christmas Cheesecake look. First, unfold generously with whipped cream.

3. Pile on berries (I used cherries, raspberries, small strawberries), tuck in orange slices (to interrupt up the visible mass of berries), poke some rosemary sprigs in.

4. Mud with icing sugar / confectionary sugar. This all the time makes issues look so fairly!

There you go! My model new Christmas dessert for 2024 constructed with practicality in thoughts.

Talking of which, I’ve a gold tip for making this forward! As a result of despite the fact that it’s simple to put in writing the instruction to embellish the cheesecake simply previous to serving, the truth is that no person desires to go away the occasion to go and whip cream, unfold it on the cheesecake, embellish and dirt…

However whipped cream, being the fragile factor that it’s, begins to deflate inside a number of hours. However not for those who stabilise the whipped cream! You simply want so as to add a little bit gelatine once you whip the cream, and this may stabilise it sufficient so it stays fluffy for a few days, prefer it was freshly whipped. It doesn’t alter the feel or style of the whipped cream, and no person besides you (and anybody you determine to reveal your secret to) will know.

See the recipe notes for the right way to make the stabilised whipped cream. It’s a recreation changer for cream adorned truffles – so useful! – Johnsat x

Easy Christmas Cheesecake Slab – no bake! Recipe

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Serves: 18 Prep Time: 40 minutes

Nutrition facts: 288 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 300g/10 oz Biscoff (38 pieces) or other plain biscuit/cookies 1 1/2 cups crumbs) (Note 1)
• 120g (8 tbsp) unsalted butter , melted
• 1/2 tsp cinnamon powder (optional, recommended)
• 1 tbsp brown sugar
• Pinch of salt
• 3 1/2 tsp (13.5 g) gelatin powder , unflavoured (Note 2)
• 3 tbsp cold tap water
• 1 1/2 cups thickened or heavy cream , or any whipping cream, FRIDGE COLD (Note 3)
• 750g/ 24 oz cream cheese block (3 blocks, , well softened at room temperature – don't use tub (Note 4)
• 1 1/4 cups caster sugar / superfine sugar (Note 5)
• 1 1/2 tsp vanilla extract
• 1 tbsp lemon juice (not critical, can do without)
• 2 cups thickened or heavy cream , or any whipping cream, FRIDGE COLD (Note 3)
• 3 tbsp caster sugar / superfine sugar (or double quantity of icing sugar, sifted)
• 1 1/2 tsp vanilla extract
• Strawberries (halve or quarter larger ones, mine were small)
• Berries – I used blackberries and raspberries
• Cherries
• Rosemary sprigs
• 6 orange slices , cut into half moons
• Icing sugar / confectionary sugar , for dusting

Instructions

1. Blitz crumb. Press into 33 x 23 cm / 9 x 13" lined pan with paper overhang (important). Bloom gelatine in the water, re-melt. Whip cream. In separate bowl whip cream cheese + sugar, then vanilla, lemon, salt and gelatine. Fold in 1/4 cream, then remaining cream. Fill pan, fridge 12 hours, decorate!
2. Line – Grease a 23 x 33 cm / 9 x 13" can VERY lightly with butter or spray with a plain oil (I use canola). Line with parchment/baking paper with lots of overhang on the long side to lift the cheesecake out once set (see photos).
3. Blitz – Break up biscuits roughly by hand and place in a food processor. Blitz until it becomes fine crumbs (~30 seconds).
4. Add butter – Add the butter, cinnamon and salt. Blitz until it resembles wet sand (~ 10 second). It should stay together when pinched between your fingers.
5. Press – Pour into the prepared pan. Spread then use your hand or something flat to press it in firmly (firmer = more stable base). Refrigerate until required.
6. Bloom gelatine – Put the water in a small bowl and sprinkle the gelatine across the surface (don't dump it in one place. Whisk until dissolved then set aside for 3 minute or until it firms up like rubber.
7. Melt – Microwave for 15 seconds on high or until it melts (do not let it boil). Cool for 5 minutes while you make the filling (make sure it's still liquid when you use it, if there's a skin on surface or walls, warm for 5 seconds to liquify).
8. Whip cream – Put the cream in a bowl and whip it with an electric beater on high for 2 1/2 to 3 minutes until firm peaks form (ie not softly whipped, we want good aeration!).
9. Whip cream cheese – Put the cream cheese and sugar in a separate large bowl. Using the same beater (no need to clean), beat on high for 1 1/2 minutes just until it's soft and smooth. Add the vanilla, lemon and melted gelatine, then beat for 10 seconds on high to mix it through thoroughly. Don't beat excessively as we don't want too many air bubbles in the cheesecake (unsightly).
10. Fold – Add about 1/4 of the whipped cream into the cream cheese mixture. Gently fold through using a rubber spatula or large spoon (don't mix aggressively, you'll knock all the air out of the cream!). Then fold in the rest of the cream.
11. Refrigerate – Pour into the pan and smooth the surface. Refrigerate for 12 hours+ to set.
12. Remove – Use the paper overhang to lift the cheesecake out of the pan and transfer it onto a serving platter. Then slide the paper out from underneath. Refrigerate until ready to decorate.
13. Whip cream – Put the ingredients in a bowl and whip on high for 2 to 3 minutes until softly whipped. (Use an electric beater or stand mixer fitted with a whisk. Also, see Note 6 for stabilising to assemble ahead).
14. Decorate – Spread the cream in big swirls across the surface of the cake. Pile on the berries and cherries, tuck in the orange slices and rosemary. Dust with icing sugar then cut into slices and serve!

Notes

1. Biscoff base – You’ll need to get 2 standard Biscoff packets (250g / 8.8oz each, 32 biscuits in each), and to use 1 full packet plus 6 extra biscuits (this is 300g/10 oz).
Substitute with any other plain sweet biscuits (ie no chocolate coating or filling like Oreos), like Marie crackers, digestives, graham crackers. If the biscuit you use doesn’t hold together when pinched after mixing in the butter, just add a bit of extra butter until it does (some types are a little drier).
For holiday spice flavour (built into Biscoff), add 1/8 tsp each nutmeg, all spice and ginger powder (or an extra 1/2 tsp cinnamon).
Packet crumbs (eg Graham Cracker Crumbs) – 2 1/2 cups crumbs = 300g / 10 oz
2. Gelatine – Sold in small containers or little sachets in the baking aisle. See in post for gelatine using tips. Needs to be liquid when used so re-melt again if needed, but make sure it’s not hot!
Other recipes that use gelatine: Mango Cheesecake, Trifle, Nutella cheesecake, Mirror glaze.
3. Cream – Make sure the one you get can be whipped! Not all cream is made for whipping. Label will say if it can be whipped. Also ensure you use the cream straight out of the fridge, cold, so it whips properly. Warm cream will not whip.
4. Cream cheese blocks are firmer than tubs (softer, for spreading). If you can only get the tubs, it’s fine, but increase the gelatine to 4 tsp.
Ensure the cream cheese is well softened at room temperature so it is easy to whip until smooth and for the gelatine to mix through – nobody wants lumps of gelatine in their cheesecake!
5. Sugar – If you only have regular white sugar / granulated sugar, beat the cream cheese + sugar for longer or until there’s no sugar grains (rub between fingers). Filling might have some air bubbles but that’s a minor sacrifice for no sugar grit!
Sweetness note – This cheesecake is not overly sweet, it is French patisserie/Japanese cakes level sweet. If you want American-level-sweet, increase the sugar to 1 3/4 cups.
6. Stabilised whipped cream – To assemble the day before or 3+ hours ahead, it’s best to stabilise the whipped cream (else it deflates/weeps).
Method: Sprinkle 2 tsp gelatine across surface of 2 tbsp water then follow the same steps in this recipe to bloom, re-melt then cool. While cream per recipe, adding the gelatine halfway through whipping. Spread on cake, refrigerate until serving, cream will be like freshly whipped for 2 – 3 days.
Alternatively, you can use my mascarpone method (recipe here) but it’s richer than I’d opt for this recipe, plus you need to go out and get mascarpone (whereas we already have gelatine!).
Storage – Keep it in the fridge and serve cool or cold. Cream is best spread as close to serving as you can as it will deflate a bit after a few hours, though if you beat it a little stiffer it holds better or you can stabilise it (see note 6 above). Cheesecake base is at its best 12 – 36 hours after putting it in the fridge, then softens a little bit (not very noticeable) on days 3 and 4, then a bit more at the 4 day mark (but not anything people complain about). Cheesecake filling keeps the shorter of the cream shelf life, or 7 days (though cream does deflate). 
Not suitable for freezing (filling gets sloppy).
Nutrition per serving assuming 18 servings, excluding cream (I cannot be responsible for how much cream you smother on top!). Lower than I expected! It’s practically diet food! 😉

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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