Description

This Easy Christmas Cheesecake Slab is a no-bake, festive dessert perfect for holiday gatherings. Featuring a crunchy Biscoff biscuit crust and a creamy, smooth no-bake cheesecake filling stabilized with gelatin, it’s topped with fluffy whipped cream and vibrant fresh berries, cherries, orange slices, and rosemary sprigs for a stunning presentation.

Ingredients

Scale

Biscuit crust:

300g Biscoff biscuits (38 pieces) or other plain biscuits/cookies (1 1/2 cups crumbs)
120g (8 tbsp) unsalted butter, melted
1/2 tsp cinnamon powder (optional)
1 tbsp brown sugar
Pinch of salt

No-bake cheesecake filling:

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)

Whipped cream (Chantilly cream):

2 cups thickened or heavy cream, fridge cold
3 tbsp caster sugar (or double quantity icing sugar, sifted)

Christmas decoration:

Strawberries, halved or quartered
Blackberries and raspberries
Cherries
6 orange slices, cut into half moons
Rosemary sprigs
Icing sugar (confectioners sugar), for dusting

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Instructions

Prepare pan: Lightly grease a 33 x 23 cm (9 x 13 inch) pan with butter or oil spray. Line with parchment paper with overhang on the long sides for easy removal of cheesecake.
Make biscuit crust: Roughly break biscuits by hand and blitz in a food processor until fine crumbs form (~30 seconds). Add melted butter, cinnamon, brown sugar, and salt; blitz again until mixture resembles wet sand and holds when pinched (~10 seconds). Press firmly into the bottom of the prepared pan and refrigerate.
Bloom gelatin: Sprinkle gelatin evenly over cold water in a small bowl. Whisk until dissolved and let sit for 3 minutes until rubbery. Melt in microwave for 15 seconds or until fully liquid but not boiling. Let cool for 5 minutes, reheating briefly if gelatin solidifies.
Whip cream: In a cold bowl, beat 1 1/2 cups of cold thickened cream on high speed for 2 1/2 to 3 minutes until firm peaks form.
Beat cream cheese mixture: In a large bowl, beat softened cream cheese with caster sugar on high for 1 1/2 minutes until smooth. Add vanilla extract, lemon juice, and cooled gelatin, then beat for an additional 10 seconds to combine without over-aerating.
Fold in whipped cream: Gently fold 1/4 of the whipped cream into the cream cheese mix using a rubber spatula to lighten it, then fold in the remaining whipped cream carefully to retain air.
Assemble cheesecake: Pour the filling into the biscuit crust and smooth the surface. Refrigerate for at least 12 hours to set fully.
Remove cheesecake: Lift the cheesecake from the pan using the parchment paper overhang and transfer to a serving platter. Peel off the parchment paper from the bottom. Keep refrigerated until decorating.
Prepare whipped cream topping: Whip 2 cups thickened cream with 3 tbsp caster sugar until softly whipped (about 2 to 3 minutes). Stabilize if assembling early using gelatin if desired (see notes).
Decorate: Spread whipped cream in large swirls over the cheesecake surface. Arrange strawberries, blackberries, raspberries, cherries, orange slices, and rosemary sprigs decoratively on top. Dust with icing sugar before slicing and serving.

Notes

Use standard Biscoff packets: 2 packets (250g each), use 1 full packet plus 6 biscuits to total 300g. Any plain sweet biscuit without chocolate coating or filling works (Marie, digestives, graham crackers). Adjust butter if crust is too dry.
For extra holiday spice flavor, add 1/8 tsp each of nutmeg, allspice, and ginger powder or an extra 1/2 tsp cinnamon to biscuit crumbs.
Gelatin must be fully bloomed and melted but not boiled. Keep liquid gelatin warm before adding to avoid lumps.
Use whipping cream labeled for whipping and straight from fridge to ensure proper whipping.
Use cream cheese blocks softened to room temperature for smooth mixing. If using cream cheese tubs, increase gelatin to 4 tsp for stability.
If only regular granulated sugar is available, beat mixture longer to dissolve sugar and avoid grittiness.
This cheesecake is mildly sweet, typical of European/Japanese style. Increase sugar to 1 3/4 cups if you prefer a sweeter American style cheesecake.
To stabilize whipped cream for advance assembly, bloom 2 tsp gelatin in 2 tbsp water, melt and cool, then add halfway through whipping cream. This allows cream to hold for 2–3 days refrigerated.
Do not freeze cheesecake as filling will become sloppy after thawing.