Uploaded December 2024 | Updated September 2026, 3 weeks ago
Recipe ⬇️ or print: recipetineats.com/christmas-cheesecake
This Christmas cheesecake is designed for sizzling Aussie summers because it's no bake - no sweating over a hot oven! Designed to serve a crowd, it has all the hallmarks of a beautiful classic baked cheesecake, but it's easier to make.
Decorate with whipped cream, berries and rosemary sprigs for an effortless, pretty festive look! - Nagi x
–––-
Christmas Cheesecake Slab
** See note at bottom for decorating ahead **
BISCOFF CRUST:
300g/10 oz Biscoff biscuits (38 pieces), or other plain biscuits (Marie, digestives, Graham crackers) OR 2 ½ cups crumbs
120g (8 1/2 tbsp) unsalted butter, melted
1/2 tsp cinnamon powder, 1 tbsp brown sugar, Pinch of salt
NO-BAKE CHEESECAKE FILLING:
3 1/2 tsp (13.5 g) gelatin powder, unflavoured
3 tbsp water
1 1/2 cups thickened or heavy cream, or any whipping cream (no low fat allowed!)
750g/ 24 oz cream cheese block* (not tub), well softened
1 1/4 cups caster/superfine sugar
1 1/2 tsp vanilla extract
1 tbsp lemon juice (not critical)
WHIPPED CREAM
2 cups whipping, thickened or heavy cream
3 tbsp caster sugar / superfine sugar or ½ cup soft icing sugar sifted
1 1/2 tsp vanilla extract
CHRISTMAS DECORATIONS
Strawberries, raspberries, cherries, blackberries, blueberries – your choice
Orange slices, halved (nice to splash of colour)
Rosemary sprigs or mint leaves
Icing sugar / confectionary sugar, for dusting
1. Very lightly grease 23 x 33 cm / 9 x 13” pan with butter (or spray with oil) and line with paper with plenty of overhang (so cheesecake can be lifted out later)
2. Blitz biscuits into crumbs, add everything else, blitz again. Press firmly into pan.
3. Put water in small bowl, sprinkle gelatine over, mix, leave 5 min (will firm up). Remelt in microwave 15 sec, cool 5 min (start filling), make sure it’s liquid when you use it (if there’s skin on surface or sides, melt 5 sec again).
4. Whip cream until stiff using handheld beater^. In separate bowl (no need to clean beater), beat cream cheese and sugar 1 1/2 min on high until smooth and soft. Beat in vanilla, salt, lemon and gelatine liquid 10 sec. Fold in ¼ of cream, then remaining cream. Pour into crust, smooth surface, fridge 12 – 18 hours.
5. Use paper overhang to lift out to remove. Whip cream ingredients, spread on top, decorate and finish with dusting of icing sugar. Serve!
* If you can only get tub, increased gelatine to 3 tsp because it’s softer.
^ Standmixer – use whisk for cream and paddle for cream cheese.
Decorate day before – Stabilise the cream so it doesn’t deflate or melt, it will be like freshly whipped for a few days! Use 1 tsp of gelatin powder with 2 tbsp water. Sprinkle, mix and melt per step 2 of recipe above, then pour it into the whipped cream halfway through whipping. That’s it!
Recipe ⬇️ or print: recipetineats.com/christmas-cheesecake
This Christmas cheesecake is designed for sizzling Aussie summers because it's no bake - no sweating over a hot oven! Designed to serve a crowd, it has all the hallmarks of a beautiful classic baked cheesecake, but it's easier to make.
Decorate with whipped cream, berries and rosemary sprigs for an effortless, pretty festive look! - Nagi x
–––-
Christmas Cheesecake Slab
** See note at bottom for decorating ahead **
BISCOFF CRUST:
300g/10 oz Biscoff biscuits (38 pieces), or other plain biscuits (Marie, digestives, Graham crackers) OR 2 ½ cups crumbs
120g (8 1/2 tbsp) unsalted butter, melted
1/2 tsp cinnamon powder, 1 tbsp brown sugar, Pinch of salt
NO-BAKE CHEESECAKE FILLING:
3 1/2 tsp (13.5 g) gelatin powder, unflavoured
3 tbsp water
1 1/2 cups thickened or heavy cream, or any whipping cream (no low fat allowed!)
750g/ 24 oz cream cheese block* (not tub), well softened
1 1/4 cups caster/superfine sugar
1 1/2 tsp vanilla extract
1 tbsp lemon juice (not critical)
WHIPPED CREAM
2 cups whipping, thickened or heavy cream
3 tbsp caster sugar / superfine sugar or ½ cup soft icing sugar sifted
1 1/2 tsp vanilla extract
CHRISTMAS DECORATIONS
Strawberries, raspberries, cherries, blackberries, blueberries – your choice
Orange slices, halved (nice to splash of colour)
Rosemary sprigs or mint leaves
Icing sugar / confectionary sugar, for dusting
1. Very lightly grease 23 x 33 cm / 9 x 13” pan with butter (or spray with oil) and line with paper with plenty of overhang (so cheesecake can be lifted out later)
2. Blitz biscuits into crumbs, add everything else, blitz again. Press firmly into pan.
3. Put water in small bowl, sprinkle gelatine over, mix, leave 5 min (will firm up). Remelt in microwave 15 sec, cool 5 min (start filling), make sure it’s liquid when you use it (if there’s skin on surface or sides, melt 5 sec again).
4. Whip cream until stiff using handheld beater^. In separate bowl (no need to clean beater), beat cream cheese and sugar 1 1/2 min on high until smooth and soft. Beat in vanilla, salt, lemon and gelatine liquid 10 sec. Fold in ¼ of cream, then remaining cream. Pour into crust, smooth surface, fridge 12 – 18 hours.
5. Use paper overhang to lift out to remove. Whip cream ingredients, spread on top, decorate and finish with dusting of icing sugar. Serve!
* If you can only get tub, increased gelatine to 3 tsp because it’s softer.
^ Standmixer – use whisk for cream and paddle for cream cheese.
Decorate day before – Stabilise the cream so it doesn’t deflate or melt, it will be like freshly whipped for a few days! Use 1 tsp of gelatin powder with 2 tbsp water. Sprinkle, mix and melt per step 2 of recipe above, then pour it into the whipped cream halfway through whipping. That’s it!
