Description
This festive Christmas No-Bake Cheesecake Slab features a crunchy Biscoff biscuit crust layered with a smooth, creamy gelatin-set cream cheese filling. Topped with luscious whipped Chantilly cream and decorated with seasonal berries, orange slices, rosemary sprigs, and a dusting of icing sugar, it’s an effortless holiday dessert that requires no baking and delivers rich flavor with a beautiful presentation.
Ingredients
Scale
Biscuit Crust
- 300g (10 oz) Biscoff biscuits (about 38 pieces) or other plain biscuits/cookies (about 1 1/2 cups crumbs)
- 120g (8 tbsp) unsalted butter, melted
- 1/2 tsp cinnamon powder (optional, recommended)
- 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 (whipping 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 (whipping cream), fridge cold
- 3 tbsp caster sugar (superfine sugar) or 6 tbsp sifted icing sugar
Christmas Decoration
- Strawberries, halved or quartered for larger ones
- Blackberries and raspberries
- Cherries
- 6 orange slices, cut into half moons
- Rosemary sprigs
- Icing sugar (confectionary sugar) for dusting
Instructions
- Prepare the Biscuit Crust: Crush the Biscoff biscuits into fine crumbs using a food processor or by placing them in a sealed bag and using a rolling pin. In a bowl, combine the biscuit crumbs, melted unsalted butter, cinnamon powder, brown sugar, and a pinch of salt until evenly mixed. Press the mixture firmly into a rectangular or square baking pan lined with parchment paper to form an even base. Chill in the fridge while preparing the filling.
- Dissolve the Gelatin: In a small bowl, sprinkle unflavoured gelatin powder over the cold tap water. Let it bloom for 5 minutes, then gently warm it in short bursts in the microwave or over a double boiler until fully dissolved. Set aside to cool slightly but not set.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with caster sugar until smooth and creamy. Add vanilla extract and lemon juice if using. In a separate bowl, whip the 1 1/2 cups of chilled thickened cream until soft peaks form. Fold the whipped cream gently into the cream cheese mixture. Slowly pour in the dissolved gelatin, folding carefully to incorporate evenly without deflating the mixture.
- Assemble the Cheesecake Slab: Pour the cheesecake filling over the chilled biscuit crust, spreading with a spatula to level the surface. Cover the pan with cling film and refrigerate for at least 4-6 hours, or preferably overnight, until completely set and firm to the touch.
- Make the Whipped Chantilly Cream: Just before serving, whip the 2 cups of chilled heavy cream with the caster sugar or sifted icing sugar until thick and forms stiff peaks. Be careful not to overwhip.
- Decorate the Cheesecake: Once the cheesecake slab is set, spread the whipped Chantilly cream evenly on top. Arrange the strawberries, blackberries, raspberries, cherries, and orange half moon slices artistically over the cream. Garnish with fresh rosemary sprigs for a festive touch and lightly dust with icing sugar to resemble snow.
- Serve: Slice the cheesecake slab into squares or rectangles and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.
Notes
- The gelatin must be fully dissolved and evenly mixed to avoid lumps and ensure the cheesecake sets properly.
- Using room temperature cream cheese makes blending easier and produces a smoother filling.
- If Biscoff biscuits are unavailable, use any plain digestive or graham crackers as a substitute.
- The dessert should be chilled thoroughly for best texture and slicing ease.
- Decorations can be customized with your favorite seasonal fruits or edible flowers.
- For a lighter version, reduce sugar slightly or use a low-fat cream cheese alternative, but texture may vary.
