This no bake cheesecake slab is a creamy, cookie crusted tray dessert topped with whipped cream, juicy berries, cherries, and sprigs of rosemary.
It is made in a 9 x 13 inch pan, so it feeds a crowd without any oven time. The rosemary and orange slices on top look like a winter wreath, which makes it a showstopper for a festive table.
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Why This No Bake Cheesecake Slab Recipe Works
A little gelatin sets the filling so it slices cleanly into squares, while whipped cream folded in keeps the texture light and mousse like instead of dense.
The crust uses crushed spiced cookies, butter, cinnamon, and brown sugar, which taste like gingerbread against the tangy cream cheese.
Because everything chills in a lined pan, you can lift the whole slab out and cut it into neat rectangles. It also means you can build the dessert a day ahead.
Ingredients for No Bake Cheesecake Slab
- 10 oz spiced cookies, about 38 cookies, crushed into fine crumbs
- 8 tbsp unsalted butter, melted
- 1/2 tsp ground cinnamon
- 1 tbsp brown sugar
- 1 pinch salt
- 3 1/2 tsp unflavored gelatin powder
- 3 tbsp cold water
- 1 1/2 cups cold heavy cream, for the filling
- 24 oz block cream cheese, softened
- 1 1/4 cups superfine sugar
- 1 1/2 tsp vanilla extract, for the filling
- 1 tbsp lemon juice
- 2 cups cold heavy cream, for the topping
- 3 tbsp superfine sugar, for the topping
- 1 1/2 tsp vanilla extract, for the topping
- 1 cup strawberries, halved or quartered
- 1 cup mixed berries, such as blackberries and raspberries
- 1 cup cherries
- 8 rosemary sprigs
- 6 orange slices, cut into half moons
- 2 tbsp powdered sugar, for dusting
Spiced cookies. Crisp ginger or spiced cookies make a flavorful crust. Crush them into fine crumbs so the base holds together.
Gelatin. Bloom it in cold water until it swells, then warm it gently until it dissolves. Add it to the filling while it is warm, not hot.
Cream cheese. Use block style, not tub style, and let it soften fully so the filling beats smooth.
Heavy cream. Chill the cream well so it whips to soft peaks, then fold it in gently to keep the filling airy.
Toppings. Fresh berries, cherries, rosemary, and orange slices make a festive finish. Pat the fruit dry before adding it.
How to Make No Bake Cheesecake Slab
1. Line the pan. Line a 9 x 13 inch pan with parchment paper, leaving an overhang on the long sides.
2. Press the crust. Stir the cookie crumbs with the melted butter, cinnamon, brown sugar, and salt. Press the mixture into an even layer in the pan.
3. Bloom the gelatin. Sprinkle the gelatin over the cold water and let it sit for about 5 minutes. Warm it gently until fully dissolved.
4. Whip and mix. Whip 1 1/2 cups cream to soft peaks. In another bowl, beat the cream cheese with the sugar, vanilla, and lemon juice until smooth.
5. Combine. Beat the dissolved gelatin into the cream cheese mixture, then gently fold in the whipped cream until no streaks remain.
6. Chill the base. Pour the filling over the crust, smooth the top, and refrigerate for 4 hours or overnight.
7. Top and cut. Whip the remaining 2 cups cream with 3 tbsp sugar and 1 1/2 tsp vanilla. Spread it over the set cheesecake, add the fruit, rosemary, and orange slices, and dust with powdered sugar. Lift out and cut into squares.
How to Serve No Bake Cheesecake Slab
Cut with a hot, dry knife and serve cold, garnishing each piece with an extra berry or rosemary sprig. It makes a showy partner for cinnamon streusel coffee cake on a brunch table, or for a slice of New York cheesecake if you want two cheesecakes at a big party. Add a few mini pumpkin bundt cakes and a tall glass of strawberry blueberry kefir smoothie for a full dessert spread.
How to Store and Reheat No Bake Cheesecake Slab
Cover the slab and refrigerate it for up to 3 days. Keep it chilled until serving, because the filling contains dairy and gelatin. It does not freeze well, since the texture turns watery when thawed. Add the fruit and rosemary toppings close to serving time so they stay fresh looking.
Tips and Variations for No Bake Cheesecake Slab
Soften the cream cheese. Leave it at room temperature until it is very soft so no lumps remain.
Warm the gelatin, do not boil. Heat gently until it dissolves and never let it boil, which weakens its setting power.
Add it slowly. Beat the warm gelatin in a thin stream so it does not form strings.
Fold, do not stir. Use a spatula and a light hand when adding the whipped cream.
Chill long enough. Overnight chilling gives the cleanest slices.
Swap the cookies. Gingersnaps or other crisp spiced cookies work well here.
Dust at the end. A dusting of powdered sugar looks best added just before serving.
Keep it cold. Refrigerate promptly and read this Purdue Extension guide to storing leftovers for safe cold storage of dairy desserts.
Frequently Asked Questions About No Bake Cheesecake Slab
Do I need gelatin for a no bake cheesecake slab?
Yes, gelatin helps the filling hold its shape so it cuts into neat squares. Without it the filling stays soft like a mousse.
How far ahead can I make a no bake cheesecake slab?
Make the slab a day ahead and keep it covered in the fridge. Add the cream topping and fruit close to serving time.
Why is my no bake cheesecake slab not setting?
The gelatin may not have dissolved fully, or the slab needs more chilling time. Dissolve it gently and chill overnight.
Can I use another cookie for the crust?
Yes. Any crisp plain or spiced cookie works. Crush it fine and use the same amount of butter.
Can I use tub cream cheese?
Block cream cheese is much better here, because tub styles contain more water and can make the filling runny.
No Bake Cheesecake Slab with Berries and Rosemary
Equipment
- 9 x 13 inch pan
- Parchment paper
- Stand mixer or hand mixer
- Small saucepan
Ingredients
Main Ingredients
- 10 oz spiced cookies about 38 cookies, crushed into fine crumbs
- 8 tbsp unsalted butter melted
- ½ tsp ground cinnamon
- 1 tbsp brown sugar
- 1 pinch salt
- 3 ½ tsp unflavored gelatin powder
- 3 tbsp cold water
- 1 ½ cup heavy cream chilled, for the filling
- 24 oz cream cheese block style, softened
- 1 ¼ cup superfine sugar
- 1 ½ tsp vanilla extract for the filling
- 1 tbsp lemon juice
- 2 cup heavy cream chilled, for the topping
- 3 tbsp superfine sugar for the topping
- 1 ½ tsp vanilla extract for the topping
- 1 cup strawberries halved or quartered
- 1 cup mixed berries blackberries and raspberries
- 1 cup cherries
- 8 rosemary sprigs
- 6 orange slices cut into half moons
- 2 tbsp powdered sugar for dusting
Instructions
Cooking
- Make the crust. Mix the crushed cookies with the butter, cinnamon, brown sugar, and salt and press into a lined 9 x 13 inch pan.
- Dissolve the gelatin. Bloom it in the cold water for 5 minutes, then warm gently until clear.
- Mix the filling. Beat the cream cheese with the sugar, vanilla, and lemon juice, add the gelatin, then fold in 1 1/2 cups whipped cream.
- Chill. Spread over the crust and refrigerate for 4 hours or overnight.
- Decorate. Top with sweetened whipped cream, fruit, rosemary, and orange slices, dust with powdered sugar, and cut into squares.
