Description
Christmas Cheesecake Slab is a festive no-bake dessert featuring a buttery Biscoff biscuit crust, a smooth and creamy vanilla cheesecake filling, and a fluffy whipped cream topping decorated with fresh berries, orange slices, and rosemary. Perfect for Christmas dinners and holiday parties, this make-ahead cheesecake is easy to prepare and serves a crowd. Refrigerate overnight for the best texture and clean slices.
Ingredients
Scale
- 300 g Biscoff biscuits
- 120 g unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1 pinch salt
- 750 g full-fat cream cheese, softened
- 300 ml heavy whipping cream, cold
- 15 g unflavored gelatin powder
- 75 ml cold water
- 150 g superfine sugar
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 300 ml heavy whipping cream, for topping
- 2 tablespoons superfine sugar, for topping
- 1 teaspoon vanilla extract, for topping
- 200 g strawberries, halved or sliced
- 125 g raspberries
- 125 g blackberries
- 100 g cherries
- 1 orange, thinly sliced
- 3–4 fresh rosemary sprigs, for decoration
- 1 tablespoon powdered sugar, for dusting
Instructions
- Lightly grease a rectangular 9-by-13-inch pan and line it with parchment paper, leaving an overhang on the sides to make the cheesecake easier to lift out.
- Crush the Biscoff biscuits into fine crumbs using a food processor or a rolling pin and a sturdy bag.
- Combine the biscuit crumbs with the melted butter, cinnamon, brown sugar, and salt until the mixture resembles damp sand and holds together when squeezed.
- Transfer the crumb mixture to the prepared pan and press firmly into an even layer. Refrigerate while preparing the filling.
- Sprinkle the gelatin powder evenly over the cold water in a small bowl. Let it bloom for about 5 minutes, then gently heat until completely liquid without boiling. Allow it to cool slightly.
- Beat the 300 ml cold heavy whipping cream in a clean bowl until firm peaks form. Refrigerate until needed.
- In a separate large bowl, beat the softened cream cheese and 150 g superfine sugar until smooth and creamy.
- Add 2 teaspoons vanilla extract, lemon juice, and the melted, slightly cooled gelatin. Mix until evenly combined.
- Fold one-quarter of the whipped cream into the cream cheese mixture to lighten it. Gently fold in the remaining whipped cream until smooth and no streaks remain.
- Spread the cheesecake filling evenly over the chilled biscuit crust. Smooth the surface, cover without touching the filling, and refrigerate for at least 12 hours or until firmly set.
- Use the parchment paper overhang to lift the cheesecake from the pan and transfer it to a serving board or platter.
- Beat the remaining 300 ml heavy whipping cream with 2 tablespoons superfine sugar and 1 teaspoon vanilla extract until soft, stable peaks form.
- Spread or pipe the whipped cream over the cheesecake. Decorate with strawberries, raspberries, blackberries, cherries, orange slices, and fresh rosemary sprigs.
- Dust lightly with powdered sugar just before serving. Cut into rectangles using a sharp knife, wiping the blade between cuts for clean slices.
Notes
- Chilling time is essential. Refrigerate the cheesecake for at least 12 hours before slicing.
- Use full-fat cream cheese for the smoothest texture and a firmer filling.
- Keep the whipping cream cold before beating to help it form stable peaks.
- Do not boil the gelatin, and allow it to cool slightly before mixing it into the cream cheese.
- Graham crackers or digestive biscuits can replace Biscoff biscuits. Adjust the butter slightly if the crumbs seem too dry or wet.
- For a vegetarian version, use a suitable vegetarian setting agent and follow its specific preparation instructions. The recipe as written contains gelatin and is not vegetarian.
- Add the fruit and powdered sugar close to serving for the freshest appearance.
- Refrigerate leftovers in a covered container and consume within 3–4 days for best quality.
- Freezing is not recommended because the filling and whipped cream may change texture after thawing.
- Prep time is approximately 40 minutes. Cook time is zero because this is a no-bake recipe. Allow at least 12 hours of chilling time.
- Ingredient quantities are estimates for a 9-by-13-inch slab; the original reference recipe’s exact quantities and setting method should be checked before publication.
- Nutrition values are estimates and should be calculated using the exact ingredients and brands used.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Refrigerated
- Cuisine: Modern Australian
Nutrition
- Serving Size: 1 slice (1/18 of the cheesecake)
- Calories: Estimated 480 kcal
- Sugar: Estimated 30 g
- Sodium: Estimated 320 mg
- Fat: Estimated 36 g
- Saturated Fat: Estimated 22 g
- Unsaturated Fat: Estimated 12 g
- Trans Fat: Estimated 0.5 g
- Carbohydrates: Estimated 36 g
- Fiber: Estimated 2 g
- Protein: Estimated 6 g
- Cholesterol: Estimated 110 mg