If you’re looking for a show-stopping dessert that’s festive, easy to make, and absolutely delicious, this No-Bake Christmas Cheesecake Slab Recipe is exactly what you need. It’s a crowd-pleaser that looks stunning, tastes buttery and creamy, and best of all? You don’t have to fire up the oven! I’ve made this recipe every holiday season because it combines the smooth richness of cheesecake with vibrant Christmas flavors and colors. Trust me, once you try this, it’ll become your go-to holiday treat.

Why You’ll Love This Recipe

No Baking Required: Perfect for when your oven is busy or you want to avoid the heat during the holidays.
Easy to Customize: You can tweak the decoration and flavors with your favorite berries, nuts, or spices.
Feeds a Crowd: The slab format makes it simple to slice and serve large groups.
Festive & Impressive: It looks like a dessert that took hours — but you’ll spend less than an hour making it!

Ingredients & Why They Work

This No-Bake Christmas Cheesecake Slab Recipe relies on simple, quality ingredients that come together easily but taste incredible. The biscuit crust gives crunch and warmth, the creamy filling is ultra-smooth from well-softened cream cheese and whipped cream, and the gelatine ensures a perfect set without baking. Read on for tips on each part!

No-Bake Christmas Cheesecake Slab Recipe - Ingredients

Biscoff Biscuits: Their caramelized spice notes add a festive warmth—a natural holiday twist without extra effort.
Unsalted Butter: Bring the crumbs together and add richness; make sure it’s melted but not hot.
Cinnamon Powder: Optional, but it adds a subtle spicy kick that makes the crust holiday-worthy.
Gelatine Powder: Essential for setting the cheesecake without baking—just be sure to bloom and melt it gently.
Heavy Cream: Needs to be cold for whipping, which adds fluffiness and lightness to balance the rich cream cheese.
Cream Cheese Blocks: Make sure it’s softened at room temperature for a silky filling with no lumps.
Vanilla Extract & Lemon Juice: These brighten the flavor—don’t skip unless you really want a mellow cheesecake.
Fresh Berries & Rosemary: They garnish the top like edible decorations, enhancing both taste and presentation.

Note:
Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love adding my personal touches to this No-Bake Christmas Cheesecake Slab Recipe every year. Whether it’s swapping berries for pomegranate seeds, or sprinkling crushed nuts on top, making it yours is half the fun! Don’t be afraid to get creative—you’ll enjoy the process and impress your guests even more.

Spiced Crust: Once, I added nutmeg and ginger to the biscuit mix, and it took the flavor to another level — so cozy and festive!
Dairy-Free Variation: I’ve experimented with coconut cream instead of heavy cream with fair success. Just be sure to chill really well before whipping.
Gluten-Free Crust: Use gluten-free digestives or almond flour crumbs. Just add a touch more butter to help bind.
Make It Vegan: For those who want to skip dairy, plant-based cream with a thickener can work, but the cheesecake texture changes quite a bit.

Step-by-Step: How I Make No-Bake Christmas Cheesecake Slab Recipe

Step 1: Prep the Pan & Crust

I like to lightly grease my pan (23 x 33 cm) with butter or a neutral oil, then line it with parchment paper with a good overhang on the long sides. This overhang is a lifesaver later on when you want to lift the cheesecake out without destroying the edges. For the crust, I blitz the biscuits into fine crumbs, then mix in the melted butter, cinnamon, brown sugar, and a pinch of salt. It should feel like wet sand and hold together if you pinch a bit between your fingers. Press that crust firmly and evenly into the pan—it’s your cheesecake’s sturdy foundation, so don’t be shy with your pressure! Pop it in the fridge while you get on with the filling.

Step 2: Gelatine Magic

Gelatine can sound tricky but follow these steps and it’ll be perfect. Sprinkle the gelatine powder evenly over cold water (don’t dump it all in one spot) and let it bloom for about 3 minutes—watch as it turns jelly-like. Then, pop it in the microwave for about 15 seconds to melt it gently. Let it cool so it’s warm but not hot when you add it to the filling. If you’ve ever ended up with lumps or lumps of jelly in your cheesecake, this step is the fix.

Step 3: Whip & Fold the Filling

First, whip the cream until firm peaks form—that means when you lift the whisk, the cream holds a stiff point without drooping. Meanwhile, whip the softened cream cheese with the caster sugar until smooth and creamy. Add the vanilla, lemon juice, a pinch of salt, and the cooled gelatine, mixing just enough to combine. Now, gently fold in one-quarter of the whipped cream to lighten the mixture, then fold in the rest with a rubber spatula. Be gentle here—you want to keep as much air in the filling as possible to keep the texture light and fluffy.

Step 4: Chill & Decorate

Pour the filling evenly over the crust and smooth the top. Cover and refrigerate for at least 12 hours—you’ll want to plan this a day ahead, honestly. Next, whip up your Chantilly cream for the top—softly whipped with a touch of sugar to add light sweetness. Once ready, lift the cheesecake out of the pan using the parchment overhang, slide the paper off, and dollop the whipped cream in big swirls. Then go wild with your Christmas garnishes: fresh strawberries, blackberries, raspberries, cherries, fragrant rosemary sprigs, and vibrant orange slices dusted with icing sugar. Slice up and wow everyone at the table!

Pro Tips for Making No-Bake Christmas Cheesecake Slab Recipe

Softened Cream Cheese: Take your cream cheese out of the fridge about an hour before starting—it makes mixing so much smoother and lump-free.
Whipping the Cream: Always use chilled cream straight from the fridge, and beat until firm peaks form. This ensures the filling holds together well.
Gelatine Temperature: Make sure the gelatine is warm enough to pour but not hot, or it might cook your cream cheese and cause lumps.
Lifting the Cheesecake: Don’t forget to leave overhanging parchment for easy removal. Trying to pry it out without that almost always leads to cracks or breaks.

How to Serve No-Bake Christmas Cheesecake Slab Recipe

No-Bake Christmas Cheesecake Slab Recipe - Serving Suggestion

Garnishes

I love topping this cheesecake with fresh strawberries and berries—especially raspberries and blackberries because their tartness cuts through the rich cream cheese beautifully. I also tuck in some bright orange slices and fragrant rosemary sprigs to echo those classic Christmas scents and colors. Dusting icing sugar on top adds just the right snowy touch that makes it so festive. It’s both visually stunning and bursting with flavor every single time.

Side Dishes

This cheesecake slab pairs beautifully with a hot cup of spiced tea or mulled wine. For a brunch or dessert spread, I like to bring out salted nuts or a small cheese platter alongside—it balances the sweetness nicely and gives guests some savory options.

Creative Ways to Present

For special occasions, I’ve used festive serving platters lined with pine branches or edible flowers around the cheesecake slab. Sometimes I cut the slab into neat squares and serve with small forks for a more casual buffet style. Another fun idea is layering the cheesecake slab with crumbled gingerbread cookies between layers for texture if you want to get fancy!

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly with plastic wrap or store the cheesecake slab in an airtight container and keep it in the fridge. It stays fresh and creamy for 3 to 4 days—but honestly, it rarely sticks around that long!

Freezing

Freezing works if you want to prepare the cheesecake in advance, but I wouldn’t recommend freezing once decorated with whipped cream and fresh berries. For best results, freeze just the cake portion (wrap well), thaw overnight in the fridge, then decorate fresh before serving.

Reheating

This cheesecake is best served cold and isn’t meant to be reheated. Just let it sit at room temperature for 10-15 minutes if it’s too chilled before slicing—it improves the texture and flavor.

FAQs

Can I use a different type of biscuit for the crust?

Absolutely! While Biscoff biscuits add a unique spice and caramel flavor, you can substitute with plain digestive biscuits, graham crackers, or Marie biscuits. Just make sure they can hold together when mixed with butter so your crust stays firm.
What if I don’t have gelatine? Can I skip it?

Gelatine is what helps this cheesecake set without baking, so skipping it will result in a very soft, runny filling which won’t slice well. If you want an alternative, you could try using agar-agar, but the texture and technique will differ.
Can I prepare the cheesecak slab a day in advance?

Yes! In fact, letting it chill for at least 12 hours (overnight) is essential for the perfect set and flavor development. You can decorate just before serving to keep the fresh look and texture of the whipped cream and fruit.
How do I prevent the cheesecake topping from weeping?

To keep the whipped cream topping stable, try adding a small amount of gelatine while whipping the cream for decorating, as the recipe notes. This stabilizes it for longer periods without weeping, especially useful if you prepare ahead.

Final Thoughts

This No-Bake Christmas Cheesecake Slab Recipe has become a holiday favorite in my family because it’s approachable, visually stunning, and perfectly balanced in flavor. I love how little fuss it takes to make such a decadent dessert. If you try it, I promise it’ll bring you as much joy as it does me—and your guests will be asking for seconds before you know it. So grab those biscuits and cream cheese, and let’s make some holiday magic!