Easy Christmas Cheesecake Slab – no bake!

This sounds like a delicious and festive project! 🎄 Making a no-bake cheesecake slab is a great way to serve a crowd without the stress of water baths or oven temperatures. I'll guide you through the process with some questions along the way.

To get started, we can think of this recipe in three main layers:

The Crust 🍪: Usually crushed biscuits or cookies mixed with melted butter.

The Filling 🍦: A creamy mixture of cream cheese, sugar, and whipped cream (or sometimes white chocolate).

The Topping 🍒: This is where the Christmas flair comes in—think berries, chocolate shavings, or even crushed candy canes.

Which part should we dive into first? Here are a few ways we can approach this:

The Flavor Profile: Deciding if you want a classic vanilla-bean base, a zesty orange and cranberry theme, or perhaps something decadent like white chocolate and peppermint.

The Crust Selection: Choosing the best base, from traditional graham crackers to ginger snaps or chocolate sandwich cookies.

Setting Tips: Discussing the "no-bake" science—how to ensure your slab is firm enough to slice into clean squares.

Where would you like to begin?

Easy No-Bake Christmas Cheesecake Slab

This festive cheesecake is prepared in a rectangular pan (slab style), making it easy to slice into clean squares for holiday parties. It features a buttery graham cracker crust, a velvety smooth vanilla cream cheese filling, and a vibrant red berry swirl.

Prep time: 30 mins

Chilling time: 6 hours (or overnight)

Servings: 15-20 squares

Ingredients

For the Crust

2 cups (300g) Graham cracker crumbs (or Digestive biscuits)

1/2 cup (115g) Unsalted butter, melted

1/4 cup Brown sugar

1/2 tsp Ground cinnamon (optional, for holiday warmth)

For the Filling

3 blocks (24 oz / 675g) Cream cheese, softened to room temperature

1 1/4 cups Powdered sugar

1 1/2 cups Heavy whipping cream, cold

1 tbsp Vanilla extract

1 tbsp Lemon juice

For the Festive Topping

1/2 cup Raspberry or Strawberry jam (warmed slightly)

Fresh Garnish: Fresh rosemary sprigs (to look like pine), fresh raspberries, and a dusting of powdered sugar "snow."

Instructions

1. Prepare the Pan

Line a 9x13 inch rectangular baking pan with parchment paper, leaving an overhang on the sides so you can easily lift the slab out later.

2. Make the Crust

In a medium bowl, combine the crumbs, melted butter, brown sugar, and cinnamon. Mix until it feels like wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a flat glass to pack it down tight. Chill in the freezer while you make the filling.

3. Whip the Cream

In a chilled bowl, beat the heavy whipping cream until stiff peaks form. Set aside in the fridge.

4. Beat the Cream Cheese

In a large bowl, beat the softened cream cheese and powdered sugar together until completely smooth and creamy (about 2-3 minutes). Scrape down the sides of the bowl. Add the vanilla extract and lemon juice and beat again.

5. Fold and Combine

Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this slowly so you don't deflate the air; this keeps the cheesecake light and fluffy.

6. Assemble and Swirl

Pour the filling over the chilled crust and smooth the top with an offset spatula. Drop small spoonfuls of the warmed jam across the top. Use a toothpick or skewer to swirl the jam into the cheesecake to create a "marble" effect.

7. Chill

Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until firm.

8. Garnish and Serve

Once set, lift the slab out using the parchment overhang. Slice into squares using a hot, sharp knife (wipe the knife between each cut for clean edges). Garnish each square with a fresh raspberry and a tiny sprig of rosemary for a "Christmas Tree" look. Lightly dust with powdered sugar right before serving.

Tips for Success

Full-Fat is Best: For a no-bake cheesecake to set properly, use full-fat brick-style cream cheese, not the spreadable kind from a tub.

Room Temperature: Ensure your cream cheese is truly soft before mixing to avoid any lumps.

Clean Slices: Dip your knife in hot water and dry it before making each cut to get professional-looking squares.