Christmas No-Bake Cheesecake Slab Recipe

If you’re dreaming of a festive dessert that’s as stunning as it is delicious, this Christmas No-Bake Cheesecake Slab Recipe is just the ticket. Imagine a creamy, silky cheesecake filling atop a spiced biscuit crust, all chilled and set to perfection without even turning on the oven. It’s one of those recipes I love bringing out during the holidays because it frees up your kitchen for all the other holiday hustle and still looks incredibly impressive on the table.

What makes this cheesecake slab really special isn’t just the ease—it’s the lovely Biscoff biscuit base that adds a cozy spice hint, perfectly complemented by vanilla and a touch of lemon in the dreamy cream cheese filling. Whether you’re new to no-bake cheesecakes or a seasoned pro, this Christmas No-Bake Cheesecake Slab Recipe is sure to become a festive favorite you’ll reach for year after year.

Ingredients You’ll Need

Each ingredient in this Christmas No-Bake Cheesecake Slab Recipe is chosen to create a perfect balance of creamy richness and crunchy, spiced sweetness. When shopping, pick the freshest cream cheese and cold heavy cream for the best texture, and if you can find Biscoff biscuits, they’re worth it for that unique caramel-spicy flavor.

• Biscoff biscuits: These bring a beautiful warm spice that’s great for the festive season. You can swap for plain digestives if preferred.
• Unsalted butter: Melted to bind the crust perfectly without overpowering with saltiness.
• Cinnamon powder: Optional but adds that cozy hint of Christmas warmth.
• Brown sugar: Adds subtle molasses flavor and helps give the crust a lovely golden hue.
• Salt: Just a pinch to balance the sweet flavors.
• Unflavoured gelatin powder: The secret to a sturdy yet creamy no-bake cheesecake—make sure it’s fresh for best setting.
• Cold tap water: To bloom the gelatin so it dissolves smoothly without lumps.
• Thickened or heavy cream: Use cold from the fridge for better whipping and texture.
• Cream cheese block: Softened at room temperature for an ultra-smooth filling.
• Caster sugar: Finely textured sugar to sweeten without grit.
• Vanilla extract: Pure if possible, to lift the flavor beautifully.
• Lemon juice: Adds a subtle brightness to cut through the richness.
• Chantilly cream ingredients: Heavy cream and sugar for that luscious whipped topping.
• Christmas decoration: Fresh berries, orange slices, rosemary, and a dust of icing sugar to give your slab that festive sparkle and color.

Variations

I love how versatile this Christmas No-Bake Cheesecake Slab Recipe is — it’s a great base to get creative with your favorite flavors or dietary tweaks. You can easily make it your own and still impress everyone at the holiday table.

• Chocolate swirl: I once folded in some melted dark chocolate before setting, and it gave a gorgeous marbled look and rich flavor contrast.
• Vegan option: Swap cream cheese with vegan cream cheese and use agar-agar instead of gelatin—just be mindful of setting times.
• Different crusts: Try ginger snaps or gingerbread biscuits for an even spicier Christmas twist.
• Fruit toppings: Sometimes I swap berries for candied cranberries or pomegranate seeds to add a vibrant touch.

How to Make Christmas No-Bake Cheesecake Slab Recipe

Step 1: Make the Biscuit Crust

Start by blitzing the Biscoff biscuits into fine crumbs—about 1 1/2 cups worth—then mix them in a bowl with the melted butter, brown sugar, cinnamon, and a pinch of salt. This is where your hands (or a sturdy spoon) come in handy to make sure everything is evenly combined and holds together when pressed. Press the mixture firmly into a lined rectangular slab tin — I usually use an 8×12 inch pan — and pop it in the fridge to chill while you prepare the filling. This step is easy to rush but pressing firmly ensures a crust that doesn’t crumble when you slice your cheesecake later!

Step 2: Bloom the Gelatin

Sprinkle the gelatin powder over cold tap water and let it sit for about 5 minutes to bloom. This step is super important because it makes the gelatin smooth and lump-free when you add it to the cheesecake filling. Once bloomed, gently warm the gelatin mixture (either over a double boiler or just in short bursts in the microwave) until fully dissolved—don’t boil it! Set it aside to cool slightly.

Step 3: Whip the Cream

In a cold bowl, whip the thickened cream until soft peaks form. Keep an eye on this — if it whips too much, it can turn grainy! Soft peaks have that gentle fold when you lift the whisk, and this airy cream is the secret for a light, fluffy cheesecake filling.

Step 4: Prepare the Cream Cheese Mixture

Beat the softened cream cheese with the caster sugar until smooth and silky — I usually use a hand mixer to get this texture. Add in the vanilla extract and lemon juice, mixing well. Then, stir in the dissolved gelatin gently until fully incorporated. Finally, fold in the whipped cream carefully to maintain that light texture without deflating the mixture.

Step 5: Assemble and Chill

Pour the cheesecake filling evenly over your chilled biscuit crust, smoothing the top with a spatula. Cover the slab with cling film and refrigerate for at least 6 hours—overnight is best—to let it fully set. I remember the first time I tried rushing this step by freezing it, and while it helped, it didn’t get that perfect sliceable texture like slow chilling does.

How to Serve Christmas No-Bake Cheesecake Slab Recipe

Garnishes

I love topping my cheesecake slab with a vibrant mix of strawberries, blackberries, raspberries, and cherries for that festive pop of color and juicy freshness. Adding fresh rosemary sprigs gives a beautiful piney aroma which feels so Christmasy. Just before serving, I dust everything lightly with icing sugar for that magical snowy effect—we always get compliments on how pretty it looks!

Side Dishes

This Christmas No-Bake Cheesecake Slab Recipe pairs wonderfully with simple sides like a warm mulled wine or spiced cider to complement the creamy richness. A dollop of extra whipped cream or a scoop of vanilla ice cream also adds a lovely indulgence, especially if your guests want seconds.

Creative Ways to Present

If you’re looking to impress, slice the cheesecake into neat rectangles and serve them on a wooden board lined with parchment paper. I’ve also arranged individual slices on festive plates, drizzled with berry coulis or a dusting of edible gold glitter to elevate the sparkle. For a fun twist, sometimes I make mini slabs in silicone molds—these are great for parties or gifting!

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake? Lucky you! I wrap the slab tightly in cling film and keep it in the fridge for up to 4 days. The texture actually gets better after resting a day or two, so it’s a perfect make-ahead dessert that just keeps tasting better over time. Just remember to keep it well-covered to avoid it absorbing fridge odors.

Freezing

I’ve frozen this cheesecake slab a few times without losing the silky texture. I recommend slicing it first, then placing parchment paper between slices and storing in an airtight container or freezer bag. It freezes well for up to 2 months—just thaw in the fridge overnight before serving. Freezing is a great option if you want to prepare way ahead of Christmas.

Reheating

No need to reheat this cheesecake — it’s best served chilled. If you’ve frozen it, just let it thaw slowly in the fridge. For guests who love their desserts cold and creamy (like me!), this cheesecake is spot-on exactly as is.

FAQs

Final Thoughts

This Christmas No-Bake Cheesecake Slab Recipe has become such a beloved part of my holiday traditions—mostly because it balances simplicity with wow-factor so effortlessly. I hope when you try it, you’ll find it just as joyful to make and even more delightful to share. From the crunchy spiced crust to the luscious creamy filling, all topped with fresh berries and a dusting of sugar, it’s a holiday showstopper that anyone can whip up. I’m excited for you to give this one a go and watch it become your festive centerpiece!

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