If you’re looking for that perfect festive dessert that’s show-stopping but doesn’t need baking, I’m so excited to share my Christmas No-Bake Cheesecake Slab Recipe with you! I absolutely love how this cheesecake turns out—creamy, indulgent, yet light enough that you don’t feel like you need to unbutton your pants after just one slice. Trust me, once you try this, it’ll be your go-to holiday treat that even the pickiest eaters ask for again and again.

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Why You’ll Love This Recipe

No Oven Needed: Perfect for busy holidays or when you don’t want your kitchen heating up.
Simple Ingredients: Uses pantry staples and a few fresh toppings for a classic festive feel.
Make-Ahead Friendly: Prep a day early so you’re free to enjoy the party stress-free.
Crowd-Pleaser: My family goes crazy for this, and you will too!

Christmas No-Bake Cheesecake Slab Recipe - Recipe Step

Ingredients You’ll Need

The magic in my Christmas No-Bake Cheesecake Slab Recipe comes from the creamy cheesecake layer perfectly balanced with a crispy, buttery biscuit base. These ingredients work beautifully together to give that dreamy texture and flavor, and I’ll share some pointers so you get the best results every time.

Christmas No-Bake Cheesecake Slab Recipe - Ingredients

Biscoff biscuits or other plain biscuits: I use Biscoff for that warm, spiced flavor, but graham crackers or digestives are great substitutes.
Unsalted butter: Melted and mixed with crumbs to make the crust firm and flavorful.
Cinnamon powder: Optional but adds a cozy Christmas touch.
Brown sugar: Adds just the right hint of sweetness to the crust.
Salt: Just a pinch to balance flavors.
Gelatin powder: The secret to the perfect no-bake set; make sure it’s unflavored and fresh.
Cold whipping cream (thickened or heavy cream): For that luscious, airy filling and the Chantilly topping.
Cream cheese blocks: Softened to room temperature—this is essential for a smooth filling.
Caster sugar: Gives a fine sweetness without grittiness.
Vanilla extract: A splash for that familiar comforting note.
Lemon juice: Adds subtle brightness, but you can skip if you prefer.
Fresh berries and fruits: Strawberries, blackberries, raspberries, cherries, and orange slices for colorful, festive decoration.
Rosemary sprigs: For a beautiful, holiday-inspired garnish.
Icing sugar: Just a dusting to finish it off with a snowy look.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to mix things up a bit depending on my mood or dietary needs, and the Christmas No-Bake Cheesecake Slab Recipe is super adaptable. It’s your canvas to get creative with flavors and decorations!

Spiced Up Base: When I want an extra holiday punch, I add nutmeg and ginger along with cinnamon to the crust—it’s like Christmas in every bite.
Dairy-Free Version: I’ve swapped cream and cream cheese with coconut cream and vegan cream cheese before, just adding a touch more gelatin (or agar-agar) for setting. It’s surprisingly good!
Chocolate Lover’s Twist: Stir in some melted white or dark chocolate into the cream cheese filling for a festive chocolate cheesecake slab.
Fruit Toppings: Swap berries for pomegranate seeds or candied cranberries to change up the look and flavor.

How to Make Christmas No-Bake Cheesecake Slab Recipe

Step 1: Prepare Your Pan

First things first, let’s line your 23 x 33 cm (9×13 inch) pan really well. Lightly grease the pan with butter or a neutral oil—this helps the parchment paper stick nicely. Then, line it with parchment paper, making sure you have a good overhang on the long sides. This overhang is a game-changer because it allows you to easily lift the entire cheesecake slab out after it’s set without damaging the edges. Trust me, it saves so much hassle later!

Step 2: Make the Biscuit Crust

Grab your Biscoff biscuits or substitute and toss them in your food processor to blitz into fine crumbs—about 30 seconds is perfect. Then, add melted butter, cinnamon, brown sugar, and a pinch of salt. Pulse again until it looks like wet sand that holds together when pinched. If it feels too dry, add a little extra butter. Press this mixture firmly into the pan—use your hands or a flat spatula—and pop it in the fridge to chill while you make the filling. Having that base nice and firm really helps your cheesecake stay put when you slice later.

Step 3: Bloom and Melt Gelatine

This step might seem a little intimidating if you haven’t used gelatine before, but it’s easier than it looks. Sprinkle the gelatine powder evenly over cold water (don’t just dump it in one spot) and let it sit for 3 minutes to bloom—it’ll thicken and look kind of like rubbery jelly. Then microwave it in short bursts (about 15 seconds) until just melted—don’t let it boil or it’ll lose its setting power. Let it cool slightly until warm but still liquid. This ensures it blends smoothly into the cream cheese filling without lumps.

Step 4: Whip the Cream and Prepare Filling

Use cold heavy cream straight from the fridge and whip it on high until firm peaks form—this usually takes 2.5 to 3 minutes on an electric mixer. Don’t under whip; we want good aeration for that fluffy texture. In another bowl, beat the cream cheese and caster sugar until smooth and soft, then add vanilla, lemon juice, a pinch of salt, and the warm gelatine. Blend gently so you don’t create air bubbles that can cause weird holes in the cheesecake layer.

Step 5: Fold and Chill

Fold about a quarter of the whipped cream into the cream cheese mixture using a spatula—gentle folding is key here to keep all that lovely air. Once combined, fold in the remaining cream just until there are no big streaks. Pour this silky filling over your chilled crust and smooth out the surface. Pop it into the fridge overnight or at least 12 hours to set completely. I’ve learned patience here truly pays off—a rushed set means your slices might be a bit wobbly.

Step 6: Decorate Festively

Use the parchment paper overhang to carefully lift the cheesecake slab out of the pan and onto your serving dish. Whip up the Chantilly cream with cold cream and caster sugar until softly whipped (not stiff). Spread it in big swirls over the cheesecake surface. Now comes the fun part! Pile on fresh berries, cherries, orange half moons, and tuck in rosemary sprigs to give it that festive charm. Finally, dust lightly with icing sugar for a snowy sparkle before slicing and serving.

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Pro Tips for Making Christmas No-Bake Cheesecake Slab Recipe

Use Full Gelatine Bloom: Make sure your gelatine blooms fully before melting—this makes a huge difference in setting firmness.
Don’t Overbeat Cream Cheese: Beat it enough to be smooth but not too much to avoid air bubbles and cracking.
Cold Cream Whipping: Keep your cream cold and whip to firm peaks for the best fluffy consistency in both filling and topping.
Use Parchment Overhang: This simple trick avoids any broken edges and makes removing the cheesecake slab effortless.

How to Serve Christmas No-Bake Cheesecake Slab Recipe

Christmas No-Bake Cheesecake Slab Recipe - Serving

Garnishes

When it comes to garnishes, I’m all about fresh, seasonal fruits. I love piling on strawberries, blackberries, raspberries, cherries, and those vibrant orange half-moons because they add bursts of color and freshness that complement the rich cheesecake beautifully. I also tuck in some aromatic rosemary sprigs—that little herbaceous touch turns it from beautiful to breathtaking, and it smells incredible. A final dusting of icing sugar just seals the deal with a snowy, festive look.

Side Dishes

To keep the dessert front and center, I usually serve this cheesecake slab with a simple citrus salad or a small bowl of spiced mulled wine alongside. The freshness of citrus cuts through the rich creaminess, while the mulled wine sets the holiday mood perfectly. You can also pair it with a plate of roasted nuts for some crunchy contrast.

Creative Ways to Present

One of my favorite things to do is to serve the cheesecake slab on a lovely wooden board surrounded by fresh rosemary branches and scattered cranberries for a rustic Christmas vibe. Another idea is cutting the slab into festive shapes using cookie cutters after chilling—stars, Christmas trees, and bells make for adorable finger desserts for kids and guests alike!

Make Ahead and Storage

Storing Leftovers

Leftovers? Don’t fret—you can cover the cheesecake tightly with plastic wrap or use an airtight container to keep it fresh in the fridge for up to 3 days. I’ve found that the flavor actually deepens a bit after a day and still tastes just as fantastic when sliced cold for an after-dinner treat.

Freezing

I’ve frozen this cheesecake slab successfully by wrapping it very carefully with plastic wrap and then foil. Just make sure it’s well sealed to prevent freezer burn. It freezes best before decorating, and when you thaw it overnight in the fridge, the texture stays surprisingly close to fresh. I avoid freezing once the Chantilly cream topping is added, as it doesn’t freeze well.

Reheating

Since this is a no-bake chilled dessert, reheating isn’t really the way to go. I recommend enjoying leftovers cold straight from the fridge. If you like, let it sit at room temperature for 10–15 minutes before slicing to soften slightly and get that melt-in-your-mouth texture.

FAQs

Can I use a different type of biscuit for the crust?

Absolutely! While Biscoff biscuits offer a lovely spiced flavor perfect for Christmas, you can substitute with digestives, graham crackers, or Marie biscuits. Just be sure they’re plain and not coated or filled with chocolate to keep the crust texture right. If the mixture doesn’t hold well, add a tad more melted butter to bind it better.
What if I don’t have gelatin? Can I use something else?

Gelatin is key to setting this no-bake cheesecake slab properly. If you’re after a vegetarian or vegan option, agar-agar can be used, but you’ll need to adjust the amount and follow package instructions carefully, as it behaves differently. Alternatively, some recipes rely on cream cheese thickened with condensed milk or stabilizers, but the texture won’t be quite the same.
How long does it need to set in the fridge?

For the best texture, I recommend leaving the cheesecake to set for at least 12 hours, ideally overnight. This gives the gelatin enough time to work its magic, resulting in clean slices and a perfectly creamy slab.
Can I prepare this cheesecake a day in advance?

Definitely! In fact, prepping it a day ahead works wonderfully and helps all the flavors meld. Just keep it tightly covered in the fridge, and add the whipped cream topping and decorations shortly before serving for the freshest look and taste.
How do I avoid lumps from the gelatin in the filling?

Make sure the gelatin is fully bloomed and melted before adding it to the cream cheese mixture. Also, mix it in while warm (but not hot) for a smooth blend. If you notice gelatin starting to set too soon, gently warm it again for a few seconds to re-liquify without boiling.

Final Thoughts

This Christmas No-Bake Cheesecake Slab Recipe holds a special place in my heart because it combines festive flavors with simplicity—and really, who doesn’t want extraordinary results without a ton of fuss? Whether you’re a baking pro or a kitchen newbie, this recipe is forgiving and easy to follow. So grab your mixing bowls, put on some holiday tunes, and create a dessert that’s bound to become a beloved tradition. I can’t wait for you to try it and hear how much your family loves it too!