I absolutely adore this Christmas No-Bake Cheesecake Slab Recipe — it’s one of those easy, show-stopping desserts that feel festive without any fuss in the kitchen. The creamy, dreamy cheesecake filling on that crunchy Biscoff biscuit base is a total crowd-pleaser, especially when the holidays get busy and you want something delicious but stress-free. Plus, there’s no oven involved, so it’s perfect if you’re trying to keep the kitchen cool or just want something quick to prepare in advance.

What makes this recipe truly special for me is the way it transforms simple ingredients into a beautiful slab cheesecake that’s so versatile. I love setting it out on Christmas Day for everyone to help themselves — the fruity decorations and dusting of icing sugar really make it feel like a festive centerpiece. If you’re searching for a Christmas No-Bake Cheesecake Slab Recipe, I promise this one is worth every bite and easy enough to make your holiday prep a little lighter.

Ingredients You’ll Need

Each ingredient in this Christmas No-Bake Cheesecake Slab Recipe plays a key role in the rich flavor and perfect texture. I always recommend using the best quality cream cheese you can find because it really lifts the whole dessert — and keep that cream cold for the best whipped cream results!

Biscoff biscuits: These add that addictive caramelized crunch, but plain biscuits or cookies work too if you want a different base.
Unsalted butter: Melted butter binds the biscuit crumbs perfectly, creating a firm crust that holds up well.
Cinnamon powder (optional): Just a pinch adds a cozy holiday warmth, but feel free to leave it out if cinnamon’s not your thing.
Brown sugar: Adds depth and a touch of molasses flavor to the crust.
Salt: Balances the sweetness — even just a pinch makes a difference.
Unflavoured gelatin powder: Essential for setting the filling without baking — make sure it’s fully dissolved for a silky texture.
Cold tap water: Used to bloom the gelatin so it blends smoothly.
Thickened or heavy cream: Cold cream whips beautifully, giving you a luscious, airy cheesecake filling and Chantilly cream.
Cream cheese block: I recommend softening it for several hours at room temperature to avoid lumps in the filling.
Caster sugar: Also known as superfine sugar, it dissolves easily in the filling for smooth sweetness.
Vanilla extract: The classic flavor enhancer that makes the cheesecake filling feel irresistible.
Lemon juice (optional): Adds a subtle brightness that cuts through the richness nicely.
Whipped cream for Chantilly: Made with cream and sugar, it adds an elegant and light topping.
Christmas decoration: Fresh berries, cherries, orange slices, rosemary sprigs, and a dusting of icing sugar make it look festive and inviting.

Variations

I like to mix things up with this Christmas No-Bake Cheesecake Slab Recipe depending on what I have on hand or the crowd I’m serving. Feel free to get creative and make it your own—after all, a cheesecake should reflect your style and tastes!

Chocolate Twist: I once swirled in some melted dark chocolate into half the filling before setting it for a marbled look. Totally wowed my guests!
Nut-Free Option: Swap out the biscuits for gluten-free or nut-free options if you have allergies, just watch the crust firmness.
Citrus Burst: Add zest from an orange or lemon to the filling for an extra bright zing that pairs beautifully with the berries on top.
Vegan Adaptation: I’ve experimented using dairy-free cream cheese and coconut cream—with mixed success—but for a truly set filling, some agar agar works well instead of gelatin.
Mini Cheesecake Slabs: Instead of one big slab, I like making them in smaller trays or silicone molds for easy individual servings during parties.

How to Make Christmas No-Bake Cheesecake Slab Recipe

Step 1: Prepare the Biscuit Crust

Start by blitzing those Biscoff biscuits in a food processor until you’ve got fine crumbs. If you don’t have one, pop them in a sealed bag and crush with a rolling pin—easy! Stir in the cinnamon, brown sugar, and salt, then mix in the melted butter until it feels like wet sand. Press this mixture firmly into your lined slab tin—using the back of a spoon or a glass to compact it evenly works really well. Then pop it in the fridge to chill while you get on with the filling.

Step 2: Bloom and Melt the Gelatin

Sprinkle the gelatin powder over the cold water and let it sit for about 5 minutes to “bloom.” Once it’s thickened, gently warm it in short bursts in the microwave or over a double boiler until fully dissolved. Be careful not to boil it, or you’ll lose the setting power. This step is crucial to get that perfect no-bake firmness.

Step 3: Whip the Cream and Cream Cheese

In a large bowl, whip your cold heavy cream just until soft peaks form — don’t go too far or it’ll be too stiff to fold into the filling nicely. In another bowl, beat the softened cream cheese with the caster sugar, vanilla extract, and lemon juice until silky smooth. Slowly mix the dissolved gelatin into the cream cheese mixture, making sure it’s fully incorporated before folding in the whipped cream gently but thoroughly. This folding is the delicate part — it keeps the filling light and airy.

Step 4: Assemble and Chill

Pour the creamy filling over your chilled crust and smooth the top with a spatula. Cover with cling film and pop it into the fridge for at least 6 hours or, if you can wait, overnight. The longer it sets, the better the texture. I usually make this a day ahead to let those flavors really meld together while freeing up my oven and counter space on the big day.

How to Serve Christmas No-Bake Cheesecake Slab Recipe

The image shows an arrangement of baking ingredients on a white marbled surface. On the top left, there is a white round plate filled with rectangular light brown crackers, stacked unevenly. Below it is a white round bowl full of fine white powder. To the right of this bowl is a small white round dish with light brown powdered spice. Next to it are two small white round dishes, one with salt and the other empty. At the center right is a white bowl with fresh blackberries and raspberries, shiny and plump. On the top right, a white egg tray holds four brown eggs. There is a stray red strawberry beside the egg tray. Three lemon slices, yellow with visible texture, are scattered near the center and top. At the bottom right, a white rectangular plate holds a rectangular block of pale yellow butter with textured ridges. To the bottom left is a white round bowl containing thick, creamy white yogurt with smooth swirls on top. Some green rosemary sprigs lay around the ingredients adding a fresh green touch. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

My favorite part is decorating the cheesecake just before serving. I pile on fresh strawberries, blackberries, raspberries, and cherries for that jewel-toned pop of color. Orange slices and rosemary sprigs add a subtle festive flair that smells amazing too. A light dusting of icing sugar on top gives it that wintry snow-kissed look that always impresses.

Side Dishes

This cheesecake slab pairs beautifully with a simple cup of coffee or spiced mulled wine for adults. If you’re setting out a dessert table, I like serving it alongside gingerbread cookies or a tangy cranberry sauce — those tart flavors balance the richness perfectly.

Creative Ways to Present

One fun presentation idea I’ve tried is creating a “cheesecake charcuterie board” with this slab at the center surrounded by nuts, festive chocolates, and more fresh fruit. Using a transparent serving tray lets the layers shine through beautifully. Another way is to cut it into neat rectangles and serve on little dessert plates with a sprig of mint or rosemary on each—super elegant and minimal fuss!

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake? I always store it covered tightly in the fridge. Because it’s no-bake, it stays creamy and fresh for up to 4 days, which is great for making ahead or enjoying well after Christmas dinner. Just cut it into portions and keep the rest chilled—a perfect snack anytime.

Freezing

Freezing this cheesecake slab works well in a pinch! I wrap it tightly in cling film and then foil before freezing to prevent freezer burn. Thaw it overnight in the fridge before serving to keep that silky texture—though it’s best enjoyed fresh as the texture can get a bit softer after freezing.

Reheating

Since this is a cold cheesecake, reheating isn’t really recommended. Instead, I let frozen slices thaw in the fridge or at room temperature for about 20 minutes before enjoying, which brings back that perfect creamy mouthfeel. If you want to serve it with something warm, pairing it with hot sauces like berry coulis or chocolate drizzle works best.

FAQs

Can I use different biscuits instead of Biscoff for the crust?

Absolutely! While Biscoff biscuits give a lovely caramel flavor, you can swap them for digestive biscuits, graham crackers, or any plain cookie you like. Just make sure to adjust the sweetness based on the type you choose.
What can I substitute for gelatin in this Christmas No-Bake Cheesecake Slab Recipe?

If you want a vegetarian or vegan alternative, agar agar is a good substitute but use it carefully according to package instructions because it sets firmer and faster than gelatin. Alternatively, some no-bake recipes rely on extra cream or cream cheese firmness but may be softer.
Can I make this cheesecake ahead of time?

Definitely! This recipe actually benefits from chilling overnight to let the flavors meld and the filling set perfectly. Just cover it well and keep refrigerated until ready to serve.
How do I avoid lumps in the cheesecake filling?

To get a smooth filling, make sure your cream cheese is well softened at room temperature before mixing. Also, beat it with the caster sugar until silky, and incorporate the gelatin mixture gradually before folding in whipped cream gently. These steps help keep everything lump-free and creamy.
What’s the best way to cut the cheesecake slab?

Use a sharp knife dipped in hot water and wiped dry before slicing. This helps you get clean, neat cuts without cracking the crust or smearing the filling.

Final Thoughts

This Christmas No-Bake Cheesecake Slab Recipe has become a holiday favorite in my home because it’s easy, forgiving, and absolutely delicious every single time. It feels personal and festive without any complicated baking, and that combination means I keep coming back to it year after year. If you’re looking for a dessert that’s quick to throw together and guaranteed to impress your friends and family, give this recipe a go—you won’t regret it!