Easy Christmas Cheesecake Slab (No-Bake)
A hearty, traditional Polish stew made with pork shoulder, sauerkraut, kielbasa, mushrooms, and prunes—perfect for cold-weather comfort.
- Prep Time: 40 minutes
- Total Time: 12 hours 40 minutes
- Yield: 18–24 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Western
- Diet: Vegetarian
Ingredients
For the biscuit crust:
300g (10 oz) Biscoff biscuits (or plain cookies), crushed (about 1 1/2 cups crumbs)
120g (8 tbsp) unsalted butter, melted
1/2 tsp cinnamon (optional but recommended)
1 tbsp brown sugar
Pinch of salt
For the no-bake cheesecake filling:
3 1/2 tsp (13.5g) unflavored gelatin powder
3 tbsp cold tap water
1 1/2 cups cold thickened or heavy cream (whipping cream)
750g (24 oz) cream cheese, softened (use block, not tub)
1 1/4 cups caster sugar (or superfine sugar)
1 1/2 tsp vanilla extract
1 tbsp lemon juice (optional but adds brightness)
For Chantilly whipped cream topping:
2 cups cold thickened or heavy cream
3 tbsp caster sugar (or 6 tbsp sifted icing sugar)
1 1/2 tsp vanilla extract
For Christmas decoration:
Strawberries (halved or quartered)
Raspberries, blackberries
Cherries
Rosemary sprigs
6 orange slices, cut into half moons
Icing sugar, for dusting
Instructions
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.
