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Easy No-Bake Christmas Cheesecake Slab with Berry and Citrus Toppings Recipe

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★★★★★

4.5 from 142 reviews

This Easy Christmas Cheesecake Slab is a no-bake festive dessert featuring a buttery Biscoff biscuit crust and a creamy, vanilla-infused cream cheese filling stabilized with gelatin. It’s topped with a luscious whipped cream and an assortment of fresh berries, cherries, orange slices, and rosemary sprigs for a beautiful holiday presentation. Perfect for Christmas or any celebration where you want a delightful, no-fuss cheesecake.

Ingredients

Scale

Crust

  • 300g/10 oz Biscoff biscuits (38 pieces) or other plain biscuits/cookies, roughly broken 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

Gelatin Mixture

  • 3 1/2 tsp (13.5 g) unflavoured gelatin powder
  • 3 tbsp cold tap water

Cheesecake Filling

  • 1 1/2 cups thickened or heavy cream (fridge cold)
  • 750g/24 oz cream cheese block (3 blocks), well softened at room temperature (not tub)
  • 1 1/4 cups caster sugar / superfine sugar
  • 1 1/2 tsp vanilla extract
  • 1 tbsp lemon juice (optional)

Topping

  • 2 cups thickened or heavy cream (fridge cold)
  • 3 tbsp caster sugar / superfine sugar (or double quantity icing sugar, sifted)
  • 1 1/2 tsp vanilla extract
  • Strawberries, halved or quartered
  • Blackberries and raspberries (or other berries)
  • Cherries
  • 6 orange slices, cut into half moons
  • Rosemary sprigs
  • Icing sugar / confectioners sugar, for dusting

Instructions

  1. Prepare the pan: Lightly grease a 33 x 23 cm (9 x 13 inch) pan with butter or plain oil spray. Line the pan with parchment or baking paper, ensuring there is plenty of overhang on the long sides to easily lift out the cheesecake once set.
  2. Make the biscuit crust: Break biscuits roughly and blitz in a food processor until fine crumbs form (about 30 seconds). Add melted butter, cinnamon powder (optional), brown sugar, and salt. Blitz again for 10 seconds until the mixture resembles wet sand and holds together when pinched.
  3. Press crust into pan: Pour the crumb mixture into the prepared pan and press it firmly and evenly with your hand or a flat object. Refrigerate until needed for a stable base.
  4. Bloom the gelatin: Sprinkle gelatin powder evenly over 3 tbsp cold water in a small bowl. Whisk gently and let it sit for about 3 minutes until gelatin firms up like rubber.
  5. Melt gelatin: Microwave the bloomed gelatin for 15 seconds or until melted (do not boil). Cool for 5 minutes, ensuring it remains liquid before use.
  6. Whip cream for filling: Using an electric beater, whip 1 1/2 cups cold cream on high for 2 1/2 to 3 minutes until firm peaks form, indicating good aeration.
  7. Prepare cream cheese mixture: In a large bowl, beat the softened cream cheese and 1 1/4 cups caster sugar on high for 1 1/2 minutes until smooth and soft. Add vanilla extract, lemon juice, salt, and melted gelatin, then beat for an additional 10 seconds to combine.
  8. Fold whipped cream into cream cheese: Gently fold one quarter of the whipped cream into the cream cheese mixture using a rubber spatula to lighten the batter. Then fold in the remaining whipped cream carefully to retain as much air as possible.
  9. Assemble cheesecake: Pour the filling into the prepared crust pan, smoothing the top evenly. Refrigerate for at least 12 hours or overnight to set properly.
  10. Remove cheesecake from pan: Use the parchment overhang to lift the set cheesecake onto a serving platter. Carefully slide the parchment paper out from underneath.
  11. Make whipped cream topping: Whip 2 cups cold cream with 3 tbsp caster sugar and 1 1/2 tsp vanilla extract on high for 2 to 3 minutes until softly whipped peaks form.
  12. Decorate cheesecake: Spread the whipped cream in large swirls over the cheesecake surface. Decorate with halved strawberries, mixed berries, cherries, orange half moons, and rosemary sprigs. Dust lightly with icing sugar.
  13. Serve: Slice and serve chilled for a refreshing no-bake Christmas dessert.

Notes

  • Note 1: You can substitute Biscoff biscuits with any plain, lightly spiced biscuits for the crust, such as graham crackers or digestive biscuits.
  • Note 2: Ensure to use unflavored gelatin powder to achieve the right set without affecting the taste. Blooming gelatin properly is critical to avoid lumps.
  • Note 3: Use cold, fresh whipping cream for best volume and texture when whipping.
  • Note 4: Do not use cream cheese from a tub; blocks provide better texture and consistency.
  • Note 5: Caster sugar dissolves more easily in the filling compared to regular granulated sugar for a smoother texture.
  • For stabilizing whipped cream if assembling ahead, consider adding a small amount of gelatin or a stabilizer, as whipped cream can soften.
  • Handle folding gently to maintain aeration for a light, creamy cheesecake texture.

Keywords: no-bake cheesecake, Christmas cheesecake, Biscoff crust, creamy cheesecake slab, holiday dessert, easy cheesecake recipe

Find it online: https://thefoodrecipe.com/easy-no-bake-christmas-cheesecake-slab-with-berry-and-citrus-toppings-recipe/