Introduction

This easy no-bake Christmas Cheesecake Slab is a festive and creamy treat perfect for holiday gatherings. With a crunchy biscuit base and a luscious, light filling, it’s simple to make and beautifully decorated with fresh berries and seasonal touches.

The dish is a rectangular pavlova with three main layers: a light brown crunchy meringue base, a thick white creamy layer spread unevenly on top, and a colorful topping of mixed berries and fruit slices. The top layer has bright red raspberries, dark blackberries, deep purple blueberries, and sliced orange pieces, all dusted lightly with powdered sugar. Green sprigs of rosemary are scattered among the fruit, adding a fresh touch. The pavlova is on a wooden board, with a few berries and rosemary leaves placed around it, set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g (10 oz) Biscoff biscuits (about 38 pieces) or other plain biscuits, crushed into 1 1/2 cups crumbs
120g (8 tbsp) unsalted butter, melted

1/2 tsp cinnamon powder (optional)
1 tbsp brown sugar

Pinch of salt
3 1/2 tsp (13.5 g) unflavoured gelatin powder

3 tbsp cold tap water
1 1/2 cups thickened or heavy cream, fridge cold
750g (24 oz) cream cheese block (3 blocks), well softened at room temperature

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 (or double quantity of sifted icing sugar)
1 1/2 tsp vanilla extract

Strawberries, halved or quartered
Berries such as blackberries and raspberries
Cherries

Rosemary sprigs
6 orange slices, cut into half moons
Icing sugar (confectioners sugar) for dusting

Instructions

Step 1: Line a 33 x 23 cm (9 x 13 inch) pan with parchment paper, leaving a long overhang on the sides to lift the cheesecake out later. Lightly grease the pan with butter or oil beforehand.
Step 2: Break the biscuits roughly by hand and blitz in a food processor until fine crumbs form, about 30 seconds. Add melted butter, cinnamon, brown sugar, and a pinch of salt, then pulse until the mixture resembles wet sand.
Step 3: Press the biscuit mixture firmly into the lined pan to form an even crust. Refrigerate until needed.

Step 4: Bloom the gelatin by sprinkling it evenly over cold water in a small bowl. Let it sit for 3 minutes until it firms up, then microwave for about 15 seconds to melt (don’t boil). Let it cool but keep liquid.
Step 5: Whip 1 1/2 cups of cold cream to firm peaks using an electric mixer, about 2 1/2 to 3 minutes.
Step 6: In another large bowl, beat the softened cream cheese with caster sugar for 1 1/2 minutes until smooth. Add vanilla extract, lemon juice, salt, and the melted gelatin, then beat briefly to combine without incorporating too much air.

Step 7: Gently fold one-quarter of the whipped cream into the cream cheese mixture to lighten it, then carefully fold in the remaining cream to keep the texture airy.
Step 8: Pour the filling over the chilled biscuit base and smooth the surface. Refrigerate for at least 12 hours to set firmly.
Step 9: To decorate, lift the cheesecake from the pan using the parchment overhang and place it on a serving plate. Slide out the paper from underneath.

Step 10: Whip the remaining 2 cups of cream with 3 tbsp caster sugar and 1 1/2 tsp vanilla until softly whipped. Spread this cream in loose swirls over the cheesecake.
Step 11: Arrange strawberries, berries, cherries, orange slices, and rosemary sprigs on top. Dust with icing sugar before slicing and serving.

Tips & Variations

Use any plain crunchy biscuit for the base if you can’t find Biscoff. Digestives or graham crackers work well.

If you want a firmer cream topping, stabilize it with a bit of gelatin or cream stabilizer as per package instructions.
For a nuttier crust, add finely chopped nuts or substitute some biscuits with ginger snaps.
Decorate with your favorite seasonal fruits and herbs to match your holiday theme.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until serving for best texture. Leftover slices can be wrapped tightly and refrigerated. Reheating is not recommended as this is a no-bake cheesecake and will soften.

How to Serve

A close-up view of a layered dessert on a white marbled surface showing three distinct layers: a thick crumbly brown base, a thick creamy white middle layer, and a top layer of whipped cream. On top of the whipped cream, there are fresh raspberries, dark cherries, bright orange slices, and sprigs of green rosemary dusted lightly with powdered sugar, adding a festive touch. The textures range from crumbly and soft at the bottom to smooth and airy on top, with vibrant colors from the fruit and herbs standing out against the creamy white layer and white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s ideal to make this cheesecake the day before so it has plenty of time to set properly in the fridge.

What can I use instead of gelatin?

You can substitute gelatin with agar-agar powder in a similar quantity, but follow the package instructions as it sets differently. Alternatively, for a vegetarian option, try a commercial vegetarian gelatin replacement.