The holiday season is all about joy, celebration, and, of course, delicious food. One dessert that captures the essence of Christmas sweetness is the Easy Christmas Cheesecake Slab. This no-bake treat is perfect for festive gatherings, making it easy to serve and enjoy. It’s creamy, flavorful, and adorned with vibrant decorations that resemble the joyful spirit of Christmas.
Why Make This Recipe
Why should you consider making this cheesecake slab? Firstly, it’s no bake, which means you won’t have to spend hours in the kitchen. It’s simple to prepare, and you can even involve the kids! Furthermore, with its delicious flavors and pretty presentation, it will surely impress your family and friends. Plus, it can be made ahead of time, giving you one less thing to worry about on busy holiday days.
How to Make Easy Christmas Cheesecake Slab
Ingredients:
Base:
- 300g/10 oz Biscoff cookies or other plain biscuits (about 38 pieces), crushed into 1 1/2 cups crumbs (Note 1)
- 120g (8 tbsp) unsalted butter, melted
- 1/2 tsp cinnamon powder (optional, but recommended)
- 1 tbsp brown sugar
- Pinch of salt
Cheesecake Filling:
- 3 1/2 tsp (13.5 g) unflavored gelatin powder (Note 2)
- 3 tbsp cold tap water
- 1 1/2 cups thickened or heavy cream, chilled (Note 3)
- 750g/24 oz cream cheese, well softened at room temperature (make sure to use block cream cheese, not tub-style; 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 skip)
Whipped Cream Topping:
- 2 cups thickened or heavy cream, chilled (Note 3)
- 3 tbsp caster sugar/superfine sugar (or double the amount of icing sugar, sifted)
- 1 1/2 tsp vanilla extract
Decorations:
- Strawberries (halved or quartered if larger)
- Berries (e.g., blackberries and raspberries)
- Cherries
- Rosemary sprigs
- 6 orange slices, cut into half moons
- Icing sugar/confectionery sugar, for dusting
Directions:
Abbreviated Recipe: Start by preparing the pan and the crust, mix the filling, and top it with delicious decorations.
Line Pan with Overhang: Line a rectangular pan (approx. 9×13 inches) with parchment paper, allowing some overhang for easy removal.
Biscuit Crust: In a bowl, mix the crushed biscuits, melted butter, cinnamon, brown sugar, and salt. Press the mixture into the base of the lined pan to form an even crust.
Gelatine (Note 2): In a small bowl, sprinkle gelatin over cold water and let it sit until it blooms, about 5 minutes. Then, gently heat it until fully dissolved.
No-Bake Cheesecake Filling: In a large bowl, whip the chilled cream until soft peaks form. In another bowl, mix softened cream cheese, caster sugar, vanilla extract, and lemon juice until smooth. Slowly add the dissolved gelatin while mixing to combine. Gently fold in the whipped cream until well incorporated. Pour this mixture over the crust in the pan, smoothing the top. Refrigerate for 4 hours or overnight to set.
Decorating: Once set, whip more chilled cream with sugar and vanilla until soft peaks form. Spread over the cheesecake and top with fruits, rosemary, and a dusting of icing sugar.
How to Serve Easy Christmas Cheesecake Slab
When it’s time to serve, carefully lift the cheesecake out of the pan using the parchment overhang. Cut it into squares or rectangles for easy serving. You can garnish each piece with extra berries or a sprig of rosemary for a festive touch.
How to Store Easy Christmas Cheesecake Slab
Cover any leftover cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It can last for up to 3 days if kept chilled. Just remember to add fresh fruit and toppings only before serving to keep them looking their best!
Tips to Make Easy Christmas Cheesecake Slab
- Ensure your cream cheese is at room temperature for a smooth filling.
- Use a high-quality gelatin for better texture.
- If you’re short on time, use store-bought toppings to save time on preparation.
Variation (if any)
Feel free to change up the toppings! Instead of mixed berries, you could use chocolate shavings or crushed peppermint for a more festive flair.
FAQs
1. Can I use a different type of cookie for the base?
Yes, you can use any plain biscuit or cookie that you enjoy, such as Digestives or Graham crackers.
2. How do I know when the cheesecake is set?
The cheesecake is set when it no longer jiggles in the center and feels firm to the touch. A minimum of 4 hours in the refrigerator is usually sufficient.
3. Can I freeze the cheesecake slab?
Yes, you can freeze the cheesecake slab for up to 2 months. However, it’s best to freeze it before adding the toppings. Just let it thaw in the fridge overnight before serving.
Enjoy making and sharing this delightful Easy Christmas Cheesecake Slab with your loved ones this festive season!
Easy Christmas Cheesecake Slab
Ingredients
Base
- 300 g 300g/10 oz Biscoff cookies or other plain biscuits, crushed into 1 1/2 cups crumbs (about 38 pieces)
- 120 g 120g (8 tbsp) unsalted butter, melted
- ½ tsp 1/2 tsp cinnamon powder (optional, but recommended)
- 1 tbsp 1 tbsp brown sugar
- 1 pinch Pinch of salt
Cheesecake Filling
- 3.5 tsp 3 1/2 tsp (13.5 g) unflavored gelatin powder
- 3 tbsp 3 tbsp cold tap water
- 1.5 cups 1 1/2 cups thickened or heavy cream, chilled
- 750 g 750g/24 oz cream cheese, well softened at room temperature (make sure to use block cream cheese, not tub-style)
- 1.25 cups 1 1/4 cups caster sugar/superfine sugar
- 1.5 tsp 1 1/2 tsp vanilla extract
- 1 tbsp 1 tbsp lemon juice (not critical, can skip)
Whipped Cream Topping
- 2 cups 2 cups thickened or heavy cream, chilled
- 3 tbsp 3 tbsp caster sugar/superfine sugar (or double the amount of icing sugar, sifted)
- 1.5 tsp 1 1/2 tsp vanilla extract
Decorations
- 1 cup Strawberries (halved or quartered if larger)
- 1 cup Berries (e.g., blackberries and raspberries)
- 1 cup Cherries
- 1 cup Rosemary sprigs
- 6 pieces 6 orange slices, cut into half moons
- to taste Icing sugar/confectionery sugar (for dusting)
Instructions
Preparation
- Line a rectangular pan (approx. 9×13 inches) with parchment paper, allowing some overhang for easy removal.
- In a bowl, mix the crushed biscuits, melted butter, cinnamon, brown sugar, and salt. Press the mixture into the base of the lined pan to form an even crust.
- In a small bowl, sprinkle gelatin over cold water and let it sit until it blooms, about 5 minutes. Then, gently heat it until fully dissolved.
No-Bake Cheesecake Filling
- In a large bowl, whip the chilled cream until soft peaks form.
- In another bowl, mix softened cream cheese, caster sugar, vanilla extract, and lemon juice until smooth.
- Slowly add the dissolved gelatin while mixing to combine.
- Gently fold in the whipped cream until well incorporated.
- Pour this mixture over the crust in the pan, smoothing the top. Refrigerate for 4 hours or overnight to set.
Decorating
- Once set, whip more chilled cream with sugar and vanilla until soft peaks form.
- Spread over the cheesecake and top with fruits, rosemary, and a dusting of icing sugar.
Serving
- Carefully lift the cheesecake out of the pan using the parchment overhang. Cut it into squares or rectangles for easy serving.
- Garnish each piece with extra berries or a sprig of rosemary for a festive touch.
