I love this recipe because it’s designed to feed a crowd without turning on the oven—perfect for warm holidays or busy kitchens. The gelatine gives the cheesecake a wonderfully smooth and stable texture, and the whipped cream and fresh fruit make it feel fancy without extra work. It holds its shape beautifully, making it ideal for slicing and serving at gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Biscuit crust 300g Biscoff cookies (or other plain sweet biscuits, about 1½ cups crumbs) 120g unsalted butter, melted 1/2 tsp cinnamon (optional but recommended) 1 tbsp brown sugar Pinch of salt
No-bake cheesecake filling 3½ tsp unflavored gelatine powder 3 tbsp cold tap water 1½ cups heavy or thickened cream, fridge cold 750g (3 blocks) cream cheese, softened 1¼ cups superfine (caster) sugar 1½ tsp vanilla extract 1 tbsp lemon juice (optional)
Festive decoration Strawberries, halved or quartered Blackberries and raspberries Cherries Rosemary sprigs 6 orange slices, cut into half moons Icing sugar, for dusting
Directions
Prepare the pan
I lightly grease a 9×13-inch (23×33 cm) pan and line it with parchment paper, leaving overhang on the long sides to lift the cheesecake out later.
Make the crust
I blitz the Biscoff cookies in a food processor until finely ground.
I add the melted butter, cinnamon, brown sugar, and salt, and blend again until the texture resembles wet sand.
I press the mixture firmly into the prepared pan and refrigerate while I prepare the filling.
Bloom the gelatine
I sprinkle the gelatine evenly over the cold water in a small bowl and whisk until dissolved. I let it sit for 3 minutes until set like rubber.
I microwave it for 15 seconds to melt, let it cool for 5 minutes, and make sure it’s liquid (not hot) before using.
Make the filling
I whip the cream in a large bowl using an electric beater until firm peaks form (about 2½ to 3 minutes).
In a separate bowl, I beat the softened cream cheese with sugar until smooth (about 1½ minutes), then I add vanilla, lemon juice, and the melted gelatine. I beat briefly to combine.
I gently fold in 1/4 of the whipped cream to loosen the mixture, then fold in the rest carefully to keep it light.
I pour the filling over the crust and smooth the top. I refrigerate for at least 12 hours to set completely.
Decorate and serve
I use the parchment overhang to lift the cheesecake slab from the pan and transfer it to a serving platter.
I whip the topping cream with sugar and vanilla until softly whipped.
I spread the cream over the set cheesecake in big swirls and decorate with berries, cherries, orange slices, rosemary sprigs, and a light dusting of icing sugar.
I use graham crackers or digestive biscuits in place of Biscoff.
I add a little nutmeg or ginger to the crust for extra spice.
I mix orange or lemon zest into the filling for a citrus twist.
I top with cranberry sauce or coulis instead of fresh fruit for a wintry touch.
I drizzle melted white chocolate over the top before decorating.
storage/reheating
I store the cheesecake slab covered in the fridge for up to 5 days. It’s not suitable for freezing, as the filling may become runny. If I need to prepare the topping in advance, I stabilize the whipped cream using a small amount of gelatine (see note in the recipe).
FAQs
Can I make this cheesecake ahead of time?
Yes, I usually make it the day before serving. It sets beautifully overnight and holds its shape well for a few days.
What if I only have tub cream cheese?
That works, but I increase the gelatine to 4 tsp since tubs are softer than block-style cream cheese.
What if my cream doesn’t whip?
I always use fridge-cold cream labeled “whipping cream” or “thickened cream.” If it’s not cold, it may not whip properly.
Do I need to use gelatine?
Yes, for this version, the gelatine ensures a firm, sliceable texture. Without it, the cheesecake won’t set well.
Can I skip the whipped cream topping?
Yes, but I like the look and extra creaminess it adds. You can also serve the whipped cream on the side.
Conclusion
I love how this Christmas cheesecake slab delivers rich, creamy texture and festive charm without needing the oven. It’s a crowd-pleaser that I can prep ahead, decorate easily, and slice cleanly—making it ideal for celebrations. Whether I’m serving it at a party or bringing it to a holiday potluck, it’s always a standout dessert.
Prepare pan: Lightly grease a 23×33 cm (9×13 inch) pan. Line with parchment paper, leaving overhang for easy lifting later.
Make the crust: Blitz Biscoff biscuits into fine crumbs using a food processor. Add melted butter, cinnamon, brown sugar, and salt. Blitz until it resembles wet sand. Press mixture firmly into the bottom of the prepared pan. Refrigerate while making the filling.
Bloom gelatine: Sprinkle gelatine over water in a small bowl. Stir, then let sit for 3–5 minutes until set. Microwave for 15 seconds until melted (not boiling). Let cool slightly but ensure it stays liquid.
Make cheesecake filling:
Whip cold cream until firm peaks form (2.5–3 minutes).
In a separate bowl, beat softened cream cheese with sugar until smooth (1.5 minutes). Add vanilla, lemon juice, and melted gelatine. Beat for 10 seconds until combined.
Gently fold in 1/4 of the whipped cream, then the rest, being careful not to deflate the mix.
Chill: Pour filling into crust-lined pan and smooth the top. Refrigerate for at least 12 hours, preferably overnight.
Decorate:
Carefully lift cheesecake out of the pan and place on a serving platter.
Whip cream, sugar, and vanilla for topping until soft peaks form.
Spread over cheesecake in swirls. Top with berries, cherries, rosemary, orange slices, and dust with icing sugar. Slice and serve!
Notes
Use cream cheese blocks, not tubs, for better texture.
Do not freeze – the cheesecake loses structure.
Stabilize whipped cream (with gelatine) if decorating in advance.
Store covered in fridge up to 7 days. Best texture within 36 hours.
