Easy Christmas Cheesecake Slab

why make this recipe

This Easy Christmas Cheesecake Slab is perfect for the holiday season. It’s no-bake, which means you don’t have to worry about turning on the oven, making it great for warm days. The creamy cheesecake filling sits on a delicious cookie crust, and it’s easy to cut into perfect squares to serve. Plus, you can decorate it with festive fruits and a dusting of icing sugar, making it a stunning dessert that everyone will love!

how to make Easy Christmas Cheesecake Slab

Ingredients

300g/10 oz Biscoff cookies (38 pieces) or other plain biscuits (about 1 1/2 cups crumbs)
120g (8 tbsp) unsalted butter, melted
1/2 tsp cinnamon powder (optional but recommended)
1 tbsp brown sugar
Pinch of salt
3 1/2 tsp (13.5 g) gelatin powder (unflavoured)
3 tbsp cold tap water
1 1/2 cups thickened or heavy cream (it should be fridge cold)
750g/24 oz cream cheese block (3 blocks, well softened at room temperature – don’t use the tub kind)
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 / superfine sugar (or double quantity of icing sugar, sifted)
1 1/2 tsp vanilla extract
Strawberries (halve or quarter larger ones)
Berries (like blackberries and raspberries)
Cherries
Rosemary sprigs
6 orange slices (cut into half moons)
Icing sugar / confectionary sugar (for dusting)

Directions

Line pan with overhang: Start by lining your baking pan with parchment paper, leaving some overhang. This will help you lift the cheesecake out later.
Biscuit crust: Crush the Biscoff cookies into fine crumbs. Mix them with melted butter, cinnamon, brown sugar, and a pinch of salt. Press this mixture firmly into the bottom of the lined pan to form a crust.
Gelatine: In a small bowl, combine the gelatin powder with cold water and let it sit for a few minutes until it swells. Then heat it gently until it’s dissolved.
No-bake cheesecake filling: In a large bowl, whip the cold cream until soft peaks form. In another bowl, beat the cream cheese, caster sugar, vanilla extract, and lemon juice until smooth. Add the dissolved gelatin and mix well. Gently fold in the whipped cream until everything is combined. Pour this mixture over the biscuit crust and smooth the top.
Decorating: Chill the cheesecake in the fridge for at least 4 hours, or until firm. Once set, use the overhang to lift it out. Then, decorate with strawberries, berries, cherries, rosemary, and orange slices. Finish by dusting with icing sugar.

how to serve Easy Christmas Cheesecake Slab

Cut the cheesecake slab into squares or rectangles and serve on a festive platter. It’s great for holiday gatherings, parties, or just a sweet treat with family. Add a spoonful of leftover berries on the side for an extra touch.

how to store Easy Christmas Cheesecake Slab

Store any leftovers in the refrigerator. Keep the cheesecake covered with plastic wrap or in an airtight container. It will stay fresh for about 3 to 4 days.

tips to make Easy Christmas Cheesecake Slab

Make sure the cream cheese is softened to room temperature for easier mixing.
Use cold cream straight from the fridge for whipping; this helps achieve better volume.
If you want to add more flavor, consider mixing in some orange zest or chocolate chips into the filling.

variation

You can switch up the crust by using different types of cookies, like Oreos or ginger snaps. For the filling, consider adding a swirl of fruit puree for a pop of color and flavor.

FAQs

1. Can I make this cheesecake slab in advance?
Yes, you can prepare it a day ahead. Just keep it refrigerated until you’re ready to serve.

2. Is it possible to use flavored gelatin?
It’s best to use unflavored gelatin to avoid affecting the taste of the cheesecake.

3. Can I freeze the cheesecake slab?
Yes, you can freeze it. Wrap it well in plastic wrap and foil, then thaw it in the fridge before serving.