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No-bake Christmas cheesecake slice with biscuit crust, thick creamy cheesecake layer, and whipped cream topping, decorated with fresh berries, cherries, orange slices, rosemary, and a dusting of powdered sugar, festive holiday dessert.

Easy No-Bake Christmas Cheesecake (Sheet Pan!)

This easy no-bake Christmas cheesecake features a crispy Biscoff crust and a rich, creamy filling, all prepared in a convenient sheet pan. It is beautifully decorated with fresh berries, orange slices, and rosemary sprigs, making it a perfect festive dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 12 hours 30 minutes
Servings: 16 slices
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 300 g Biscoff
  • 120 g unsalted butter melted
  • 0.5 tsp cinnamon powder
  • 1 tbsp brown sugar
  • salt Pinch
Cheesecake Filling
  • 3.5 tsp gelatin powder unflavoured
  • 3 tbsp cold tap water
  • 1.5 cups thickened or heavy cream or any whipping cream, FRIDGE COLD
  • 750 g cream cheese block 3 blocks, well softened at room temperature - don't use tub
  • 1.25 cups caster sugar / superfine sugar
  • 1.5 tsp vanilla extract
  • 1 tbsp lemon juice
Whipped Cream Topping
  • 2 cups thickened or heavy cream or any whipping cream, FRIDGE COLD
  • 3 tbsp caster sugar / superfine sugar
  • 1.5 tsp vanilla extract
Decorations
  • Strawberries
  • Berries
  • Cherries
  • Rosemary sprigs
  • 6 orange slices cut into half moons
  • Icing sugar / confectionary sugar, for dusting

Equipment

  • 9x13 inch Sheet Pan
  • Food processor
  • Small bowl
  • Microwave
  • Electric beater
  • Large bowl
  • Rubber spatula
  • Serving platter

Method
 

Crust Preparation
  1. 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.
  2. Break Biscoff biscuits roughly and process them in a food processor until fine crumbs form.
  3. Add melted butter, cinnamon, and salt to the crumbs, then blitz until the mixture resembles wet sand and holds together when pinched.
  4. Pour the mixture into the prepared pan, spread evenly, and press firmly into the base. Refrigerate the crust until needed.
Cheesecake Filling
  1. Sprinkle gelatin powder over cold water in a small bowl, whisk until dissolved, and let it firm up for 3 minutes.
  2. Microwave the bloomed gelatin for 15 seconds until melted, then cool for 5 minutes, ensuring it remains liquid before use.
  3. 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.
  4. 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.
  5. Gently fold about a quarter of the whipped cream into the cream cheese mixture with a spatula, then carefully fold in the remaining cream.
Setting and Decorating
  1. Pour the filling into the pan, smooth the surface, and refrigerate for at least 12 hours to set completely.
  2. 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.
  3. 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.
  4. 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

Ensure cream cheese is well softened at room temperature for a smooth and lump-free filling. Do not overbeat the cream cheese mixture after adding the gelatin and flavorings, as this can incorporate too much air, leading to an undesirable texture. Gently fold in the whipped cream to maintain its aeration, which contributes to the cheesecake's light consistency. The 12-hour refrigeration period is crucial for the cheesecake to set properly and firm up, so do not shorten this time. Use the parchment paper overhang to carefully lift the cheesecake out of the pan, making transfer and serving much easier.