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Easy No-Bake Cheesecake Slab Recipe

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4 from 6 reviews

This Easy No-Bake Cheesecake Slab is a deliciously creamy dessert featuring a crunchy Biscoff biscuit crust and a smooth, velvety filling that sets perfectly without baking. Topped with lightly sweetened Chantilly cream and festive fresh fruit and herbs, this cheesecake slab is perfect for holidays or special occasions where you want an impressive yet hassle-free dessert.

Ingredients

Biscuit Crust

  • 300g/10 oz Biscoff (38 pieces) or other plain biscuit/cookies (about 1 1/2 cups crumbs)
  • 120g (8 tbsp) unsalted butter, melted
  • 1/2 tsp cinnamon powder (optional, recommended)
  • 1 tbsp brown sugar
  • Pinch of salt

No-Bake Cheesecake Filling

  • 3 1/2 tsp (13.5 g) unflavoured gelatin powder
  • 3 tbsp cold tap water
  • 1 1/2 cups thickened or heavy cream, fridge cold
  • 750g/24 oz cream cheese block (3 blocks, well softened at room temperature – do not use tub cream cheese)
  • 1 1/4 cups caster sugar / superfine sugar
  • 1 1/2 tsp vanilla extract
  • 1 tbsp lemon juice (optional)

Whipped Cream (Chantilly Cream)

  • 2 cups thickened or heavy cream, fridge cold
  • 3 tbsp caster sugar / superfine sugar (or 6 tbsp icing sugar, sifted)
  • 1 1/2 tsp vanilla extract

Christmas Decoration

  • Strawberries (halved or quartered if large)
  • Blackberries and raspberries
  • Cherries
  • Rosemary sprigs
  • 6 orange slices, cut into half moons
  • Icing sugar / confectionary sugar, for dusting

Instructions

  1. Prepare the Biscuit Crust: Crush the Biscoff biscuits into fine crumbs. In a bowl, combine the crumbs with melted butter, cinnamon powder, brown sugar, and a pinch of salt. Mix until the crumbs are evenly coated and hold together when pressed.
  2. Form the Crust Layer: Press the biscuit mixture firmly into the base of a rectangular baking pan or slab pan lined with parchment paper. Use the back of a spoon or a flat-bottomed glass to smooth and compress the base evenly. Refrigerate to set while preparing the cheesecake filling.
  3. Bloom the Gelatin: Sprinkle the gelatin powder over 3 tablespoons of cold tap water in a small bowl. Let it sit for a few minutes until it softens and blooms.
  4. Heat Gelatin: Gently warm the bloomed gelatin in short bursts in the microwave or over a double boiler until fully dissolved. Avoid boiling.
  5. Whip the Cream: Using a stand or hand mixer, whip the 1 1/2 cups of fridge-cold thickened cream until it reaches soft peaks. Set aside.
  6. Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese with caster sugar until smooth and creamy. Add vanilla extract and lemon juice, then mix well.
  7. Add Gelatin to Cream Cheese Mixture: Pour the dissolved gelatin into the cream cheese mixture and beat well to combine thoroughly.
  8. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture, maintaining as much airiness as possible to keep the filling light and fluffy.
  9. Assemble the Cheesecake Filling: Pour the cheesecake filling evenly over the chilled biscuit crust, smoothing the top with a spatula. Return to the refrigerator and chill for at least 4 hours or until fully set.
  10. Prepare Chantilly Cream: Whip 2 cups of cold thickened cream with caster sugar and vanilla extract until soft to medium peaks form.
  11. Decorate: Once the cheesecake has set, spread or pipe the Chantilly cream over the top. Decorate with fresh strawberries, blackberries, raspberries, cherries, rosemary sprigs, and orange slice half moons. Dust lightly with icing sugar before serving.
  12. Serve: Cut into slabs and serve chilled. Keep refrigerated until ready to enjoy.

Notes

  • Use plain biscuits like Biscoff or any similar cookie for the crust; avoid chocolate or flavored varieties that might alter taste.
  • Gelatin powder is unflavoured and essential to help the cheesecake filling set without baking.
  • Ensure the cream used for whipping is very cold to achieve best volume and texture.
  • Use block cream cheese, softened to room temperature, not the spreadable tub type.
  • Optional lemon juice adds slight tanginess but can be omitted if preferred.
  • For a firmer set, gelatin quantity can be adjusted slightly according to preference.
  • This no-bake cheesecake requires refrigeration and several hours of chilling to set properly.
  • Decorations can be customized seasonally to suit different occasions.

Find it online: https://marthatasty.com/easy-no-bake-cheesecake-slab-recipe/