Christmas No Bake Cheesecake

This holiday dessert brings bright colors and fresh flavors to your table without taking up any oven space. A spiced cookie crust supports a thick layer of cream cheese filling that sets up firmly in the fridge.

Making this dessert in a 9×13-inch pan yields enough slices for a large gathering. The fresh fruit and rosemary topping mimics the look of a holiday wreath, adding a festive touch to your menu. You can prepare the base and filling a day in advance to save time.

Ingredients You Need

• Cookies: Speculoos cookies like Biscoff give the crust a warm holiday flavor. You can use standard graham crackers if you prefer.
• Cream cheese: Use full-fat brick-style cream cheese. Tub cream cheese contains too much water and will prevent the filling from setting.
• Gelatin: Look for unflavored gelatin powder in the baking aisle. Do not substitute flavored gelatin dessert mixes.
• Heavy cream: The cream must be very cold to whip properly. Avoid using half-and-half or milk.
• Fruit garnish: Wash and thoroughly dry the berries and cherries before arranging them so the whipped cream topping stays neat.

Exact amounts are in the recipe card below.

How to Make It

Prepare the crust: Crush the cookies into fine crumbs and mix them with melted butter, brown sugar, and spices. Press the mixture firmly into a parchment-lined 9×13-inch pan to create a solid base.

Mix the filling: Soften the gelatin in water and melt it briefly. Whip a portion of the heavy cream to firm peaks. Beat the cream cheese and sugar together, mix in the melted gelatin, and fold in the whipped cream.

Chill the cheesecake: Spread the filling evenly over the crust. The cheesecake needs at least 12 hours in the refrigerator so the gelatin can fully set the filling.

Decorate and serve: Lift the set cheesecake out of the pan using the parchment paper. Top with freshly whipped cream, arrange the fruit and rosemary, and finish with a dusting of powdered sugar.

Baking Tips

• Use the parchment overhang to pull the cheesecake straight up. Having a second person help lift the paper prevents the crust from cracking.
• If the melted gelatin forms a skin while cooling, microwave it for another 3 to 5 seconds to return it to a liquid state before adding it to the cream cheese.
• Pat the berries dry with a paper towel after washing them. Excess water will cause the powdered sugar to dissolve quickly.

Serving Ideas

Serve this chilled dessert after a heavy holiday meal alongside hot coffee or warm spiced cider.

Storing and Freezing

Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. Do not freeze this cheesecake, as the gelatin filling and fresh fruit topping will weep and change texture when thawed.

FAQ

Christmas No Bake Cheesecake

Print Recipe

A spiced cookie crust holds a smooth cream cheese filling topped with fresh berries and rosemary.

• Author: Sofia
• Prep Time: 40 minutes
• Total Time: 760 minutes
• Yield: 1 9x13-inch cheesecake 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

• 10 oz (280g) speculoos cookies or graham crackers
• 1/2 cup (113g) unsalted butter, melted
• 1 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 tbsp (9g) unflavored gelatin powder
• 3 tbsp cold water
• 24 oz (680g) full-fat cream cheese, softened
• 1 1/4 cups (250g) granulated sugar
• 1 tbsp lemon juice
• 3 tsp vanilla extract, divided
• 3 1/2 cups (840ml) heavy whipping cream, cold and divided
• 3 tbsp powdered sugar, plus more for dusting
• 2 cups (300g) mixed fresh berries (strawberries, raspberries, blackberries)
• 1/2 cup (75g) fresh cherries
• 1 small orange, sliced into half-moons
• 4 fresh rosemary sprigs

Instructions

1. Line a 9×13-inch baking pan with parchment paper, leaving extra paper hanging over the long sides.
2. Pulse the cookies in a food processor until fine crumbs form. Transfer to a bowl and stir in the melted butter, brown sugar, cinnamon, and salt until the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Place the pan in the refrigerator.
4. Place the cold water in a small microwave-safe bowl. Sprinkle the gelatin evenly over the water and let it sit for 5 minutes to soften. Microwave for 10 to 15 seconds until melted, being careful not to let it boil. Set aside to cool slightly.
5. In a medium bowl, whip 1 1/2 cups (360ml) of the heavy cream until firm peaks form. Set aside.
6. In a large bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth. Add the lemon juice, 1 1/2 teaspoons of the vanilla extract, and the melted gelatin. Beat for 15 seconds until combined.
7. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain. Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 12 hours to set.
8. When ready to serve, use the parchment overhang to lift the cheesecake out of the pan. Whip the remaining 2 cups (480ml) of heavy cream with the powdered sugar and remaining 1 1/2 teaspoons of vanilla extract until soft peaks form.
9. Spread the whipped cream over the cheesecake. Arrange the berries, cherries, orange slices, and rosemary sprigs on top. Dust with powdered sugar before slicing.

Notes

• Use the parchment overhang to pull the cheesecake straight up. Having a second person help lift the paper prevents the crust from cracking.
• If the melted gelatin forms a skin while cooling, microwave it for another 3 to 5 seconds to return it to a liquid state before adding it to the cream cheese.
• Pat the berries dry with a paper towel after washing them. Excess water will cause the powdered sugar to dissolve quickly.

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