Easy Christmas Cheesecake Slab
A delightful no-bake cheesecake slab perfect for festive gatherings, easy to serve and enjoy, with a creamy texture and vibrant decorations.
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.
Notes
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.