Description

This no-bake Christmas Cheesecake Slab features a crunchy Biscoff biscuit crust topped with a smooth, creamy cheesecake filling and a festive whipped cream decoration adorned with fresh berries, cherries, orange slices, and rosemary. Perfect for holiday gatherings, this easy-to-make dessert sets in the fridge and requires no baking.

Ingredients

Scale

Biscuit crust

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

No-bake cheesecake filling

3 1/2 tsp gelatin powder, unflavoured (13.5 g)
3 tbsp cold tap water
1 1/2 cups thickened or heavy cream, fridge cold
750 g 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 / superfine sugar (or double quantity of sifted icing sugar)
1 1/2 tsp vanilla extract

Christmas decoration

Strawberries (halved or quartered if large)
Berries (blackberries and raspberries)
Cherries
Rosemary sprigs
6 orange slices, cut into half moons
Icing sugar / confectionary sugar for dusting

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Instructions

Line Pan: Lightly grease a 23 x 33 cm (9 x 13 inch) pan with butter or oil spray, then line with parchment paper leaving a long overhang to lift the cheesecake out easily.
Make Biscuit Crust: Break biscuits roughly by hand and blitz in a food processor until fine crumbs form (~30 seconds). Add melted butter, cinnamon, brown sugar, and salt, blitz briefly to combine into wet sand consistency (~10 seconds). Press firmly into pan and refrigerate until needed.
Bloom Gelatin: Sprinkle gelatin powder over cold water in a small bowl, whisk gently and let sit for 3 minutes until it firms up like rubber.
Melt Gelatin: Microwave gelatin for 15 seconds or until fully melted but not boiling. Let cool for 5 minutes, ensuring it remains liquid.
Whip Cream for Filling: Whip 1 1/2 cups cold heavy cream on high speed until firm peaks form (2 1/2 to 3 minutes).
Whip Cream Cheese Mixture: Beat cream cheese and sugar until smooth and soft (~1 1/2 minutes). Add vanilla extract, lemon juice, and melted gelatin, then mix for 10 seconds without overbeating.
Combine Ingredients: Fold about 1/4 of whipped cream into cream cheese mixture gently, then fold in remaining whipped cream carefully to retain aeration.
Set Cheesecake: Pour filling onto biscuit crust, smooth surface, and refrigerate for at least 12 hours until set.
Remove from Pan: Lift cheesecake out using parchment overhang and transfer to serving platter. Remove parchment paper.
Prepare Whipped Cream Topping: Whip 2 cups cold heavy cream with sugar and vanilla until softly whipped (2 to 3 minutes).
Decorate: Spread whipped cream in swirls over cheesecake, arrange strawberries, berries, cherries, orange slices, and rosemary sprigs decoratively. Dust with icing sugar before serving.
Serve: Cut into slices and serve chilled.

Notes

Use 2 standard Biscoff packets plus 6 extra biscuits for the base or substitute with plain sweet biscuits like Marie crackers, digestives, or graham crackers. Add extra butter if crust does not hold well.
For extra holiday spice flavor, add 1/8 tsp each of nutmeg, allspice, and ginger powder or extra cinnamon.
Ensure cream is suitable for whipping and is cold for best whipping results.
If using cream cheese tubs instead of blocks, increase gelatin to 4 tsp to help set.
If using regular granulated sugar, beat cream cheese mixture longer to avoid graininess.
For stabilised whipped cream topping ahead of time, add 2 tsp gelatin dissolved in 2 tbsp water to cream halfway through whipping.
Keep cheesecake refrigerated and serve cool. Cheesecake is best between 12 to 36 hours refrigerated, can last up to 7 days but not suitable for freezing.
Adjust sugar amount if you prefer sweeter cheesecake, up to 1 3/4 cups.