Simple Christmas Cheesecake Slab – no bake!

dezembro 6, 2024

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This no bake Christmas cheesecake is designed for scorching Aussie summers – no sweating over a sizzling oven! Designed to serve a crowd, it has all of the hallmarks of a gorgeous traditional baked cheesecake, however it’s simpler to make. Enhance with whipped cream, berries and rosemary sprigs for an easy, fairly festive look.

Christmas Cheesecake - slab no bake cheesecake

A Christmas dessert for decent summer season days

This Christmas dessert is made particularly with fellow Aussies in thoughts as we head into our sweltering vacation season. Whereas half the world is having fun with the magic of snowy Christmases, right here in Australia, we’re absorbing the blazing summer season solar!

So, with regards to Christmas recipes, something that doesn’t require an oven will get an additional massive thumbs-up from me. And I’m excited to introduce my brand-new Christmas cheesecake that doesn’t require use of the oven in any respect.

Look how festive it seems! But no fidgeting with fondant or searching down Christmas cake toppers. It’s simply berries, orange slices, rosemary and a dusting of icing sugar!

About this Christmas Cheesecake

Based mostly on my traditional no-bake cheesecake, this slab-form festive Christmas cheesecake captures all of the light-but-creamy creamy, indulgent allure of a gorgeous traditional baked cheesecake, minus the oven time. It’s not too candy as I’m very explicit about sweetness degree in desserts. I describe it as French / Japanese patisserie degree candy, which is much less candy than typical Western desserts.

It’s in a big rectangle form “slab type” and thinner than common spherical cheesecakes as a result of it’s designed to serve a lot of individuals – 18 to 24 individuals. It’s additionally superb for gatherings the place there’s loads of meals as a result of the serving portion may be smaller than chopping wedges of tall spherical cheesecakes.

And have I discussed the Biscoff biscuit base?? Love the Christmasy flavour!

Components

This no bake Christmas cheesecake relies on the traditional no-bake cheesecake I revealed earlier this 12 months – pop over to learn glowing evaluations! The filling is about utilizing gelatine – however don’t be turned off by this. It’s straightforward to make use of, straightforward to search out, inexpensive and offers the cheesecake a superior texture that’s clean and steady, not like denser or sloppy variations made with out it. See FAQ beneath for rantings!

Right here’s what it is advisable to make this no-bake cheesecake slab.

Biscoff biscuit base (or not!)

I take advantage of Biscoff for the bottom as a result of it’s having a second (so that you get road cred, particularly with the underneath 25 crowd), it has built-in vacation flavours (cinnamon, ginger, nutmeg – that form of factor) and I just like the wealthy golden color. Nonetheless, you should utilize any plain biscuits you need – see beneath for options.

Biscoff – This can be a spiced biscuit from Belgium has been round “perpetually” in Europe however actually gained recognition lately because of social media. It’s a stunning spiced cookie, and superb for this explicit recipe due to the vacation spicing, however I actually don’t know why individuals lose their minds over it. (Talking frankly, as a totally un-hip foodie!).

It’s additionally a little bit dearer than different plain biscuits. Don’t fret in case you can’t discover it or want a extra economical choice, noting that it is advisable to purchase 2 packets because the recipe requires 300g/10oz and every packet is 250g/8.8oz. (I did strive with only one packet however the base was too skinny and lacked construction).

Different biscuit choices – you should utilize any plain biscuits you need. Marie Crackers (frequent cheesecake base right here in Australia), digestives, graham crackers (US). You may also add a contact of additional spices for vacation flavour if you need (nutmeg, ginger, all spice), see recipe notes for quantities.

Keep away from biscuits/cookies coated with chocolate, or sandwiched with filling (like Oreos) as a result of it could have an effect on how effectively this no-bake base units.
Butter – That is what holds the cheesecake base collectively as a result of it solidifies when the cheesecake is refrigerated.
Sugar – Only a smidge, for a lift of sweetness within the base. It’s, in any case, the vacations! 🙂
Cinnamon – For an additional contact of vacation flavour.

The no-bake cheesecake filling

The elements for the filling are the identical as my No Bake Cheesecake which has obtained glowing evaluations from readers, so that you may be assured with this recipe!

Alarmed since you noticed gelatine? Don’t be! See beneath for why.

Cream cheese – I at all times use Philadelphia however in case you’ve had success with one other model, be at liberty to make use of that.

Softened to room temperature – Take it out of the fridge no less than 1 hour prior so the cream cheese is softened, not fridge-cold-hard. We would like to have the ability to beat it so it’s fairly gentle, clean and fluffy so the whipped cream mixes effortlessly into it with out knocking out the air (which implies a stunning mild aerated cheesecake filling = win!). It’s additionally vital to make sure the gelatine mixes in easily. No one desires little bits of gelatine of their cheesecake! 😱

Blocks not tubs – This recipe requires cream cheese blocks that are firmer than cream cheese in tubs that are softer as they’re designed for spreading. When you can solely get tubs, you simply want to make use of a little bit extra gelatine. See notes within the recipe card for amount.
Gelatine – That is important for a no-bake cheesecake that rivals the feel of a gorgeous traditional baked cheesecake, one that’s light-yet-creamy but set sufficient to chop slices. With out gelatine, you want extra cream cheese so the cheesecake units sufficient to chop, which implies it’s heavier and denser. See the FAQ part of my traditional No-Bake Cheesecake to examine testing I did on numerous no-bake cheesecake strategies.

Gelatine is low-cost, straightforward to make use of, and bought at common grocery shops. I want to make use of powder moderately than gelatine leaves once I can as a result of it’s extra accessible and (vital to me) the energy is comparatively common all over the world. The identical can’t be mentioned for gelatine leaves. 🙂

Discover gelatine powder within the baking aisle in small tubs (pictured above) or packets of small sachets (open and measure utilizing a teaspoon).
Water – That is to “bloom” the gelatine (defined within the step photographs beneath). I take advantage of the naked minimal for the quantity of gelatine I take advantage of – simply 3 tablespoons – so we don’t dilute flavour.
Whipping cream – Whipped cream helps create a stunning mild textured filling by aerating the cream cheese. You should use thickened / heavy cream, or common cream. Simply make sure that it may be whipped as a result of not all cream is made for whipping (for instance, pouring cream, dolloping cream). The label ought to say if it may be whipped.

Couple extra cream guidelines:
1. No low fats! Now isn’t the time! It would compromise the feel.
2. Fridge chilly! The cream must be fridge chilly else it is not going to whip correctly.
Sugar – Greatest to make use of caster sugar (superfine sugar) that are finer grains than common sugar (granulated sugar) so we may be assured it would dissolve. It’s particularly vital as a result of it is a no-bake recipe so we don’t have warmth on our aspect right here to soften the sugar. When you solely have common sugar, that’s okay. Simply beat the cream cheese for a little bit longer than per the recipe and rub the combination between your fingers to make sure there’s no sugar grains left.
Vanilla – Please use vanilla extract which is actual flavour extracted from vanilla beans (therefore the title!) moderately than vanilla essence which is imitation. It’s particularly vital for no-bake recipes as a result of the vanilla flavour is “uncooked” and doesn’t get pleasure from baking within the oven to carry out the flavour.
Lemon juice – Only a contact, to carry a smidge of tang to the filling. It’s not a deal breaker in case you don’t have it, simply go away it out.
Salt – Commonplace baking follow today to carry out the flavours in candy baked items. We use only a tiny quantity so it doesn’t make it salty by any stretch of the creativeness.

Decorations

For a Christmas look, I smothered the cheesecake with a reasonably beneficiant quantity of whipped cream then embellished it with berries and rosemary dusted with icing sugar.

I additionally tucked in some orange slices so as to add a pleasant splash of brilliant orange and break up the busy mass of berries. I feel it really works fairly effectively!

Different adorning concepts – The rectangle cheesecake floor is actually like a clean canvas, prepared so that you can work your magic! Listed here are a number of extra adorning concepts:

Aussie summer season Pavlova type! I see passionfruit, mango slices, strawberries and blueberries with little mint leaves for a splash of color. Attractive!
Fruit compote and sauces (additionally see Mango Cheesecake, Strawberry and Blueberry Cheesecake, and Blueberry Cheesecake Bars);
Sauce – Serve with a chocolate or salted caramel sauce, although once I make chocolate or caramel cheesecakes I prefer to get these flavours contained in the cheesecake too by swirling them in (I additionally often add a hidden layer inside, for further impression). They are going to be coming onto my web site finally! 🙂
Sprinkle of nuts and/or chocolate shavings – Suppose, macadamia and white chocolate, peanuts and darkish chocolate, pecans and chocolate, pistachios or almonds. Pretty addition of texture!
Fairly spring backyard – Edible flowers, petals and leaves (dried or recent), pistachios, gold leaf! I’ve visions I hope to make a actuality someday. 🙂

The best way to make this Slab No Bake Cheesecake

This slab type cheesecake is simpler to make than my traditional spherical no bake cheesecake which has a biscuit wall. Though not technically troublesome, biscuit partitions generally is a bit fiddly in case you’re a primary timer.

The one vital step to recollect is to line the pan with loads of paper overhang so you may simply raise the cheesecake out of the pan as soon as it’s set.

1. biscoff crust

When you don’t have a meals processor, simply put the biscuits in a ziplock bag and bash with a rolling pin or meat mallet (it’s very satisfying). Due to the quantity we’re utilizing, you may discover it simpler to do that in two batches.

Put together pan – Frivolously grease a 23 x 33cm / 9 x 13″ rectangle pan with butter or a plain oil spray (I take advantage of canola), simply sufficient for paper to stay. I emphasise LIGHTLY as a result of in case you use an excessive amount of butter, it acts as a glue as soon as refrigerated so you need to wait till the butter softens earlier than eradicating the cheesecake (Sure I do know this from private expertise 😁)

Then line the pan with baking paper (parchment paper) with LOTS of overhang on the lengthy aspect, to make it straightforward to raise the cheesecake out on the finish. It’s okay in case you don’t get 100% protection on the bottom (like mine, as a result of commonplace baking paper is a little bit shorter than my pan).
Blitz – Break the Biscoff biscuits up roughly by hand and blitz till they develop into effective crumbs, about 10 to fifteen seconds on excessive, relying on how highly effective your meals processor is. Add the butter, cinnamon, sugar and salt, then blitz once more till it turns into moist sand.

CHECK for clumping skill! The combination ought to press collectively effectively when pinched between fingers. That is vital to examine as a result of structural integrity of the bottom is essential to make sure your cheesecake holds collectively while you raise it out of the pan!

⚠️ Not urgent collectively? Simply add a little bit further melted butter. You may need this drawback in case you used a decrease fats biscuit than Biscoff, or in the event that they have been a bit stale.

Pour the crumbs into the ready pan.
Press it in firmly. The firmer you press it in, the extra steady your base shall be. Then refrigerate till required.

Observe: The concept right here with this no-bake biscuit base is that the melted butter solidifies and that is what holds the biscuits crumbs collectively.

2. BLOOM THE GELATINE

There isn’t any must worry gelatine! It’s easy to make use of in case you simply comply with the steps I’ve offered. There’s a motive for each course!

Bloom gelatine – Put the water in a small bowl then sprinkle the gelatine throughout the floor. Combine with a small whisk (or spoon) – it would develop into like lumpy jelly. Then go away it for five minutes. That is known as “blooming” the gelatine, and it makes gelatine powder dissolve so it may be stirring into liquids to make them set.

⚠️ Don’t dump the gelatine in a single place and don’t pour water into the gelatine. This may trigger the gelatine to show into an enormous lump instantly.
Rubbery! The gelatine ought to solidify right into a agency rubber. If it doesn’t, then your gelatine is useless – time to get one other!

Gently re-melt – Microwave for 15 seconds on excessive to soften it then combine till lump free.⚠️ Don’t let it boil as it could destroy the setting skills of gelatine.
Cool for five minutes when you make the filling. The melted gelatine shall be whipped into the filling.

⚠️ Be sure that the gelatine doesn’t have a pores and skin on the floor or sides while you pour it in as this is not going to combine into the cheesecake filling correctly. If it doesn’t, re-heat for five seconds within the microwave.

⚠️ Don’t pour sizzling gelatine into cream or something that it might soften or deflate. Cool it first however make sure that it’s nonetheless in liquid type. It’s okay to make use of barely hotter than room temperature.

3. MAKE FILLING

I want utilizing a handheld electrical beater to make the filling as you may transfer it across the bowl moderately than stopping and scraping down the edges such as you’d must do with a stand mixer. You additionally solely want to make use of one attachment (the whisks). When you use a stand mixer, use the whisk attachment to whip the cream, then the paddle attachment for the cream cheese step (stand mixer whisk might aerate it an excessive amount of as a result of it’s extra highly effective = massive ugly bubbles + danger of collapse mid-setting).

Whip cream – Put the cream in a bowl and whip it on excessive for two minutes or till stiff peaks type. We’re not on the lookout for silky gentle whipped cream, we wish full on stiff whipped cream, as this makes our cheesecake stunning mild and fluffy.
Beat cream cheese – Put the cream cheese and sugar in a separate bowl and utilizing the identical whisk (no want to wash it), beat for 1 minute on excessive simply till it’s softly clean. Then add the vanilla, lemon, salt and melted cooled gelatine, then beat it in simply till dispersed.⚠️ Don’t beat excessively as a result of it could trigger ugly massive air bubbles within the filling (not the top of the world although, I’m simply fussy!).

Fold in whipped cream – Utilizing a rubber spatula, fold by means of about 1/4 of the cream into the cream cheese filling. This lightens up the cream cheese combination a bit earlier than including the remainder of the cream, so much less air is knocked out of the cream.As soon as the preliminary cream is usually blended by means of, gently combine by means of the remaining cream. Don’t stir vigorously as you’ll knock air out of the whipped cream which can make the cheesecake filling denser than we’re aiming for!
Pour the combination into the ready crust.

Clean – Gently unfold the filling throughout the bottom and clean the floor.
Set – Cowl the pan with a big chopping tray, baking tray or foil (not cling wrap, it would sag and contact the floor). Refrigerate for no less than 12 hours till the filling is about.

4. REMOVING FROM THE PAN AND DECORATING

On this step, you’ll be so grateful I insisted that you just invert the bottom of the cake pan!

Take away cheesecake from pan – Use the paper overhang to raise the cheesecake out of the pan and switch it to your serving platter. Then slide the paper out from beneath.

Ideas/notes:
– Sagging base: Don’t fret in case your base sags a little bit bit while you raise it out, it nonetheless holds collectively. You’ll see within the recipe video mine isn’t 100% stiff and straight, and it’s completely okay.
– Caught! It you have been a little bit too enthusiastic greasing your pan with butter and your cheesecake is caught, simply moist a tea towel with sizzling water and put the pan on it to speed up softening the butter with out having to depart the cheesecake out for too lengthy (blazing sizzling Aussie summers will not be a buddy of cheesecake). It ought to solely take a minute or two.
Enhance as you please! Right here’s what I did for a Christmas Cheesecake look. First, unfold generously with whipped cream.

Pile on berries (I used cherries, raspberries, small strawberries), tuck in orange slices (to interrupt up the visible mass of berries), poke some rosemary sprigs in.
Mud with icing sugar / confectionary sugar. This at all times makes issues look so fairly!

Assemble forward with stabilised whipped cream!

There you go! My model new Christmas dessert for 2024 constructed with practicality in thoughts.

Talking of which, I’ve a gold tip for making this forward! As a result of though it’s straightforward to write down the instruction to brighten the cheesecake simply previous to serving, the fact is that no person desires to depart the social gathering to go and whip cream, unfold it on the cheesecake, embellish and mud…

However whipped cream, being the fragile factor that it’s, begins to deflate inside a number of hours. However not in case you stabilise the whipped cream! You simply want so as to add a little bit gelatine while you whip the cream, and it will stabilise it sufficient so it stays fluffy for a few days, prefer it was freshly whipped. It doesn’t alter the feel or style of the whipped cream, and no person besides you (and anybody you determine to reveal your secret to) will know.

See the recipe notes for methods to make the stabilised whipped cream. It’s a sport changer for cream embellished desserts – so useful! – Nagi x

Christmas cheesecake FAQ

Watch methods to make it

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Simple Christmas Cheesecake Slab – no bake!

A Christmas dessert for decent summer season days

About this Christmas Cheesecake