This no bake Christmas cheesecake is designed for sizzling Aussie summers no sweating over a hot oven!
Decorate with whipped cream, berries and rosemary sprigs for an effortless, pretty festive look.
Introducing my brand-new Christmas cheesecake that does not require use of the oven at all!
A piece when cut into 24 pieces. Ideal portion after a big meal!
I love that it looks so festive yet theres no fiddling with fondant or hunting down Christmas cake toppers.
Its just berries, orange slices, rosemary and a dusting of icing sugar!
About this Christmas Cheesecake
This is officially the easiest cheesecake recipe I know.
Its easier and faster thanbaked cheesecakesbecause theres no baking, cooling or stressing about a cracked surface.
Yet , this slab-form festive Christmas cheesecake captures all the light-but-creamy, indulgent charm of a beautiful classicbaked cheesecake.
Its not too sweet as Im very particular about sweetness level in cakes.
A piece when cut into 24 pieces. Ideal portion after a big meal!
I describe it as French / Japanese patisserie level sweet, which is less sweet than typical Western desserts.
And have I mentioned the Biscoff biscuit base??
Love the Christmasy flavour!
Heres what you need:
Biscoff biscuit base (or not!)
However, it’s possible for you to use any plain biscuits you want see below for suggestions.
(Speaking frankly, as a thoroughly un-hip foodie!).
Its also a little dearer than other plain biscuits.
(I did try with just one packet but the base was too thin and lacked structure).
Other biscuit options you’re able to use any plain biscuits you want.
Marie Crackers (common cheesecake base here in Australia), digestives, graham crackers (US).
Butter This is what holds the cheesecake base together because it solidifies when the cheesecake is refrigerated.
Sugar Just a smidge, for a boost of sweetness in the base.
It is, after all, the holidays!
Cinnamon For an extra touch of holiday flavour.
The no-bake cheesecake filling
Alarmed because you spotted gelatine?Dont be!
See below for why.
Its also important to ensure the gelatine mixes in smoothly.
Nobody wants little bits of gelatine in their cheesecake!
If you’re able to only get tubs, you just need to use a little more gelatine.
See notes in the recipe card for quantity.
The same cannot be said for gelatine leaves.
Water This is to bloom the gelatine (explained in the step photos below).
Whipping cream Whipped cream helps create a lovely light textured filling by aerating the cream cheese.
you’re able to use thickened / heavy cream, or regular cream.
The label should say if it can be whipped.
Couple more cream rules:1.
No low fat!Now is not the time!
It will compromise the texture.2.
Fridge cold!The cream needs to be fridge cold else it will not whip properly.
Vanilla like use vanilla extract which is real flavour extracted from vanilla beans (hence the name!)
rather than vanilla essence which is imitation.
Lemon juice Just a touch, to bring a smidge of tang to the filling.
Its not a deal breaker if you dont have it, just leave it out.
Salt Standard baking practice these days to bring out the flavours in sweet baked goods.
We use just a tiny amount so it doesnt make it salty by any stretch of the imagination.
I think it works quite well!
They will be coming onto my website eventually!
Lovely addition of texture!
Pretty spring garden Edible flowers, petals and leaves (dried or fresh), pistachios, gold leaf!
I have visions I hope to make a reality one day.
Although not technically difficult, biscuit walls can be a bit fiddly if youre a first timer.
Because of the volume we are using, you might find it easier to do this in two batches.
CHECK for clumping ability!The mixture should press together well when pinched between fingers.
Not pressing together?Just add a little extra melted butter.
Pourthe crumbs into the prepared pan.
The firmer you press it in, the more stable your base will be.
Then refrigerate until required.
BLOOM THE GELATINE
There is no need to fear gelatine!
Its simple to use if you just follow the steps Ive provided.
Theres a reason for every direction!
Bloom gelatine Put the water in a small bowl then sprinkle the gelatine across the surface.
Prevent screen from sleeping
Mix with a small whisk (or spoon) it will become like lumpy jelly.
Then leave it for 5 minutes.
Dontdump the gelatine in one place and dont pour water into the gelatine.
This can cause the gelatine to turn into a big lump immediately.
Rubbery!The gelatine should solidify into a firm rubber.
If it doesnt, then your gelatine is dead time to get another!
Gently re-melt Microwave for 15 seconds on high to melt it then mix until lump free.
Do not let it boil as it can destroy the setting abilities of gelatine.
Coolfor 5 minutes while you make the filling.
The melted gelatine will be whipped into the filling.
If it does, re-heat for 5 seconds in the microwave.
Do not pour hot gelatineinto cream or anything that it could melt or deflate.
Cool it first but see to it its still in liquid form.
Its ok to use slightly warmer than room temperature.
Pourthe mixture into the prepared crust.
Smooth Gently spread the filling across the base and smooth the surface.
Refrigerate for at least 12 hours until the filling is set.
Then slide the paper out from underneath.
It should only take a minute or two.
Heres what I did for a Christmas Cheesecake look.
First, spread generously with whipped cream.
Dustwith icing sugar / confectionary sugar.
This always makes things look so pretty!
Assemble ahead with stabilised whipped cream!
My brand new Christmas dessert for 2024 built with practicality in mind.
Speaking of which, I have a gold tip for making this ahead!
But whipped cream, being the delicate thing that it is, starts to deflate within a few hours.
See the recipe notes for how to make the stabilised whipped cream.
Its a game changer for cream decorated cakes so handy!
Nagi x
Christmas cheesecake FAQ
How long will this Christmas Cheesecake keep for?
The shorter of the cream shelf life and 7 days.
Best way to decorate ahead?
Get organised with everything measured out, berries in tubs etc to make your life easier.
so it stays fluffy like freshly made for a couple of days.
Do I really have to?
Unfortunately I dont have a recipe for those versions on my website so youll have to do some Googling.
I suspect the same recipes I tried will surface at the top of your search results.
Its what I describe as that elusive combination of light-yet-rich.
See the FAQ above for a comparison of the methods ie gelatine v no gelatine.
You will just need to use a little more gelatine to help the filling set.
Challenges developing this recipe?
How did you come up with the Christmas decorating idea?
Actually, the biggest challenge for this recipe was deciding how to decorate it!
The whole point of todays recipe was to make it Christmassy.
In the end, I stuck with berries and cherries, safe Christmas-dessert choices.
I think it works!
What other decorating ideas can you suggest?
See above in the post in the Ingredients > Decorating section.
Easy Christmas Cheesecake Slab no bake!
Here he is, looking contrite and apologetic for all the worry and hassle he caused.
(you better look closely to catch the apology in his eyes.
You might need to blow up the photos.
Dozer also thanks everybody for their concern and well wishes.)
