This festive no-Bake christmas cheesecake is the ultimate holiday dessert! It is wonderfully easy, requires no oven, and feeds a crowd effortlessly. Prepare to delight your family and friends with its creamy texture and gorgeous presentation. This no-bake treat is truly perfect for busy holiday seasons.
Why You’ll Love This Christmas Cheesecake
- No Oven Required: Free up your oven for other holiday dishes! This easy christmas cheesecake recipe is entirely no-bake, saving you time and stress.
- Feeds a Crowd: The sheet pan design means you get 18-24 generous servings. It is ideal for large family gatherings or festive parties.
- Light & Creamy Texture: Achieve a perfectly smooth, luscious cheesecake filling every time. The gelatine ensures a delightful texture that holds its shape beautifully.
- Effortless Elegance: Decorate this dessert with vibrant berries, fresh rosemary, and orange slices. It looks incredibly impressive with minimal effort.
- Delicious Biscoff Crust: A spiced Biscoff biscuit crust adds an irresistible crunch and depth of flavor. It perfectly complements the creamy filling.
Ingredients
Creating this delightful christmas cheesecake starts with simple, accessible ingredients. Gather these items to make your holiday baking a breeze.
Biscuit Crust:
- 300g (10 oz) Biscoff biscuits (cookies)
- 120g (8 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) Gelatine powder, unflavoured
- 3 tbsp Cold tap water
- 1 1/2 cups Thickened or heavy cream (fridge cold), or any whipping cream
- 750g (24 oz) Cream cheese block (3 blocks, well softened at room temperature – do not use tub)
- 1 1/4 cups Caster sugar / superfine sugar
- 1 1/2 tsp Vanilla extract
- 1 tbsp Lemon juice (optional)
Whipped Cream & Decorations:
- 2 cups Thickened or heavy cream (fridge cold), or any whipping cream
- 3 tbsp Caster sugar / superfine sugar
- 1 1/2 tsp Vanilla extract
- Strawberries
- Mixed berries (blackberries, raspberries)
- Cherries
- Rosemary sprigs
- 6 Orange slices, cut into half moons
- Icing sugar (confectionary sugar) for dusting
Notes & Substitutions
You have flexibility with some ingredients for this easy christmas cheesecake. For the crust, consider alternatives like Marie, digestives, or graham crackers if Biscoff isn’t available. You can enhance the crust’s festive flavor by adding other holiday spices such as nutmeg or ginger. Always use cream cheese blocks for the best, creamiest texture in your cheesecake filling. If you only have tub cream cheese, you might need to adjust the gelatine slightly to 4 teaspoons for proper setting. Ensure your cream is very cold when whipping; this is crucial for achieving stiff peaks and a stable filling. Use pure vanilla extract for the most authentic and delicious flavor. Feel free to increase the caster sugar amount if you prefer a sweeter, American-style dessert.
Equipment
Gathering the right tools makes this christmas cheesecake assembly smooth and simple. You won’t need anything fancy, just standard kitchen items.
- 9×13 inch rectangle pan
- Parchment/baking paper
- Food processor (or a rolling pin and a bag for crushing biscuits)
- Electric beater or stand mixer
- Rubber spatula
- Small bowl (for gelatine)
- Microwave (for melting gelatine)
Instructions
Creating this festive no-bake christmas cheesecake is straightforward. Follow these simple steps for a truly impressive holiday dessert.
Prepare Pan
Lightly grease a 23 x 33 cm / 9 x 13 inch pan with butter or a plain oil spray. Line the pan with parchment paper, making sure to leave plenty of overhang on the long sides. This overhang creates handy “handles” for easily lifting your set cheesecake out of the pan later.
Make the Biscuit Crust
Begin by breaking the Biscoff biscuits roughly by hand and placing them into a food processor. Blitz the biscuits for about 30 seconds until they become fine, uniform crumbs. Next, add the melted butter, cinnamon, and brown sugar, along with a pinch of salt, to the food processor. Blitz for about 10 seconds more, until the mixture resembles wet sand. When pinched between your fingers, it should hold together. Pour the crumb mixture into your prepared pan. Spread it evenly, then use your hand or a flat-bottomed glass to press it down very firmly. A firmer crust provides a more stable base for your christmas cheesecake. Refrigerate the crust while you prepare the filling.
Prepare the Gelatine
Pour the cold tap water into a small bowl. Sprinkle the unflavoured gelatine powder evenly across the water’s surface, avoiding dumping it in one spot. Whisk briefly until dissolved, then set it aside for about 3 minutes, or until the mixture firms up and resembles rubber. Microwave the bloomed gelatine for approximately 15 seconds on high, just until it melts into a clear liquid. Be careful not to let it boil. Allow the melted gelatine to cool for 5 minutes while you continue with the filling. Ensure the gelatine remains liquid when you add it; if a skin forms, microwave for another 5 seconds to reliquify.
The culinary science behind gelatine shows how this protein acts as a stabilizer, forming a gel that sets and holds the shape of various desserts. All About Gelatin
Prepare Cheesecake Filling
Place 1 1/2 cups of cold heavy cream into a mixing bowl. Use an electric beater on high speed to whip the cream for 2 1/2 to 3 minutes, until firm peaks form. You want good aeration, so avoid soft peaks. In a separate large bowl, combine the well-softened cream cheese and 1 1/4 cups of caster sugar. Using the same beater (no need to clean it), beat on high for 1 1/2 minutes until the mixture is completely smooth and soft. Add the vanilla extract, lemon juice, and the cooled, melted gelatine, then beat for just 10 seconds on high to thoroughly mix everything. Do not overbeat this mixture, as excessive air bubbles can be unsightly in the finished cheesecake. Add about one-quarter of the whipped cream into the cream cheese mixture. Gently fold it through using a rubber spatula or large spoon; avoid aggressive mixing to maintain the air in the cream. Then, gently fold in the remaining whipped cream until just combined.
Assemble and Chill
Carefully pour the creamy filling over your chilled biscuit crust in the prepared pan. Use your spatula to smooth the surface evenly. Place the pan into the refrigerator and chill for a minimum of 12 hours, or ideally overnight, to allow the christmas cheesecake to set completely. This ensures a firm, sliceable dessert.
Decorate and Serve
Once set, use the parchment paper overhang to carefully lift the cheesecake out of the pan and transfer it onto a serving platter. Gently slide the parchment paper out from underneath. In a clean bowl, combine 2 cups of cold heavy cream with 3 tablespoons of caster sugar and 1 1/2 teaspoons of vanilla extract. Whip the mixture on high for 2 to 3 minutes until it reaches a softly whipped consistency (refer to note 6 if you plan to stabilize the cream for making ahead). Spread the whipped cream in beautiful, generous swirls across the surface of the cheesecake. Artfully arrange the fresh strawberries, mixed berries, cherries, orange half-moons, and rosemary sprigs over the cream. Finish by dusting the entire no-bake christmas cheesecake lightly with icing sugar. Slice and serve immediately for the best experience.
Pro Tips & Troubleshooting
Ensuring your cream cheese is well-softened at room temperature prevents lumps, creating a beautifully smooth cheesecake filling. When melting gelatine, never let it boil; boiling can diminish its setting power, leading to a softer cheesecake. Always gently fold in the whipped cream in stages to maintain its airy texture and the cheesecake’s lightness. Before pressing the crust, pinch a small amount to test its consistency; it should hold together like wet sand. If your cheesecake is ever stuck in the pan, a hot towel wrapped around the bottom for a few seconds can help release it. These tips ensure a perfect no-bake christmas cheesecake every time.
Serving, Storage & Variations
Serving Suggestions
For large gatherings, cut your no-bake christmas cheesecake into smaller, elegant pieces. This makes it easier for guests to enjoy. Always serve this delightful dessert chilled for the best possible texture and flavor.
Storage
Store any leftover cheesecake covered tightly in the refrigerator. It remains fresh and delicious for up to 7 days. Be aware that the biscuit crust may soften slightly after 2-4 days, but the filling retains its wonderful creaminess.
Variations
Feel free to customize your holiday cheesecake! Experiment with different types of berries, or even tropical fruits like mango or passionfruit for a unique twist. Drizzle with a rich chocolate ganache or a decadent caramel sauce. For added texture and flavor, sprinkle with toasted nuts or delicate white chocolate shavings. Consider using spiced ginger snaps for an alternative crust that adds extra festive flair to your christmas cheesecake.
Make-Ahead Tip
To ensure your decorated cheesecake stays picture-perfect, stabilize the whipped cream. You can do this by adding a small amount of extra gelatine to the cream before whipping. Stabilized whipped cream will stay fluffy and firm for 2-3 days in the refrigerator, allowing you to prepare ahead.
Nutrition Information
This festive no-bake christmas cheesecake offers a delightful balance of flavor and energy. Here is a breakdown of the nutritional content per serving, based on 18 servings per recipe.
| Nutrient | Amount |
|---|---|
| Calories | 288 kcal |
| Carbohydrates | 30 g |
| Protein | 8 g |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Trans Fat | 0.2 g |
| Cholesterol | 43 mg |
| Sodium | 360 mg |
| Fiber | 1 g |
| Sugar | 20 g |
| Unsaturated Fat | 5 g |
| Serving Size | 1 serving |
FAQ
How long does this Christmas Cheesecake keep?
Your delicious no-bake cheesecake will stay fresh for up to 7 days when stored covered in the refrigerator. The crust might soften slightly over time.
Can I make it ahead?
Absolutely! This christmas cheesecake needs at least 12 hours to set properly. For decorating ahead, use stabilized whipped cream so it remains fluffy for 2-3 days.
Why use gelatine?
Gelatine is crucial for achieving that wonderfully light, creamy texture that holds its shape beautifully, much like a baked cheesecake. It prevents the filling from being too soft.
Can I use tub cream cheese?
While block cream cheese is recommended, you can use tub cream cheese. If you do, increase the gelatine to 4 teaspoons to ensure your cheesecake sets properly.
Can I freeze this cheesecake?
Freezing this no-bake cheesecake is not recommended. The filling’s texture can become sloppy and watery once thawed, affecting its overall quality.
Conclusion
This Easy No-Bake Christmas Cheesecake truly is a showstopper for your holiday table. It offers an incredible blend of festive flavors, an irresistible creamy texture, and a stunning appearance, all without turning on your oven. Perfect for busy parents and beginner bakers, this dessert ensures you can effortlessly create an elegant treat that delights everyone. We hope you enjoy making and sharing this crowd-pleasing recipe. Happy holiday baking from Sweet Emily!
Easy No-Bake Christmas Cheesecake (Sheet Pan!)
Ingredients
Equipment
Method
- Lightly grease a 23 x 33 cm / 9 x 13" pan and line it with parchment paper, ensuring ample overhang on the long sides for easy removal.
- Break Biscoff biscuits roughly and process them in a food processor until fine crumbs form.
- Add melted butter, cinnamon, and salt to the crumbs, then blitz until the mixture resembles wet sand and holds together when pinched.
- Pour the mixture into the prepared pan, spread evenly, and press firmly into the base. Refrigerate the crust until needed.
- Sprinkle gelatin powder over cold water in a small bowl, whisk until dissolved, and let it firm up for 3 minutes.
- Microwave the bloomed gelatin for 15 seconds until melted, then cool for 5 minutes, ensuring it remains liquid before use.
- Whip 1 1/2 cups of cold heavy cream with an electric beater on high for 2 1/2 to 3 minutes until firm peaks form.
- In a separate bowl, beat softened cream cheese and sugar until smooth, then add vanilla, lemon juice, and melted gelatin, beating for 10 seconds to combine.
- Gently fold about a quarter of the whipped cream into the cream cheese mixture with a spatula, then carefully fold in the remaining cream.
- Pour the filling into the pan, smooth the surface, and refrigerate for at least 12 hours to set completely.
- Use the parchment paper overhang to lift the cheesecake onto a serving platter, then slide the paper out from underneath. Refrigerate until ready to decorate.
- Whip 2 cups of cold heavy cream, caster sugar, and vanilla extract on high for 2 to 3 minutes until softly whipped for the topping.
- Spread the whipped cream in swirls over the cake, then arrange strawberries, berries, cherries, orange slices, and rosemary sprigs on top. Dust with icing sugar before slicing and serving.
Notes
Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.
