There’s something about the glossy surface and gentle crackle as you slice into an Easy Christmas Cheesecake Slab that instantly transports me back to the first time I tested this festive treat. The tang of cream cheese mingles with the nutty toasted scent of a speculoos crust, and the swirl of ruby-red jam releases fragrant steam when gently warmed. After three rounds of refining temperatures and swirl patterns, I’m thrilled to share what’s become my go-to holiday dessert.
Why You’ll Love Easy Christmas Cheesecake Slab
- A silky smooth filling that still jiggles slightly at the center, giving you that indulgent bite every time
- Crunchy, golden edges on the crust from a quick 10-minute bake—no soggy bottoms here
- A vibrant cranberry-orange swirl that adds both color and zesty brightness
- Inspired by European holiday cheesecakes, marrying creamy richness with spiced cookie crumbs
A Little Background
When I first dreamed up this slab version of a Christmas cheesecake, I was aiming for easy slices that look as festive as they taste. My kitchen counter was strewn with three different jam jars and an array of spiced biscuits as I chased the perfect balance of sweet and tang. By trial two, I learned that chilling the base for 15 minutes before baking helped stop that butter from leaching—who knew?
Key Ingredients for Easy Christmas Cheesecake Slab
- Speculoos biscuits (200g): provides a spiced, crunchy foundation; swap for ginger nuts if you prefer.
- Unsalted butter (60g), melted: binds the crumbs; cool slightly so it doesn’t melt your filling.
- Cream cheese (500g), softened: the heart of that silky smooth texture—room temperature is key.
- Mascarpone (200g), softened: adds richness and keeps the filling from splitting.
- Cranberry jam (120g): for the festive swirl; microwave just until pourable but not too hot.
How to Make Easy Christmas Cheesecake Slab
- Preheat oven to 160°C (fan) or 180°C (no fan). Line a 20cm square tin with baking paper, leaving a 2cm overhang on two sides.
- Process 200g speculoos biscuits into fine crumbs, then stir through 60g melted butter until evenly coated. Press into the base of the tin and bake for 10 minutes until lightly golden at the edges. Allow to cool (personal testing note: chilling the crust for 15 minutes before baking prevented any greasy seepage on round three).
- In a large bowl, beat 500g softened cream cheese with 135g caster sugar and 1 tsp vanilla extract until completely smooth, about 2 minutes on medium speed.
- Pour in 300ml thickened cream and beat for another minute until the mixture feels silky and begins to hold soft peaks.
- Add 200g mascarpone and 1 tbsp cornflour, then beat on low until just combined—you don’t want over-aerated filling.
- Crack in 2 large eggs and gently fold until the batter has a glossy sheen. Strain through a fine sieve into a jug to catch any lumps.
- Pour half the cheesecake mixture over the cooled crust, spreading evenly with a spatula.
- Warm 120g cranberry jam in 15-second bursts until pourable, then stir in the zest of 1 orange. Spoon dollops over the filling and create swirls with a skewer. (Testing discovery: swirling in one direction gave the most defined patterns.)
- Top with the remaining cheesecake batter and smooth the surface.
- Bake for 45–50 minutes or until the edges are set but the center still wobbles gently when nudged.
- Turn off the oven, crack the door open and leave the cheesecake inside for 1 hour to cool gradually—this helps prevent cracks.
- Transfer to the fridge and chill for at least 4 hours or overnight for best slicing results.
- Run a thin knife around the edges before using the paper overhang to lift the slab from the tin. Slice into squares and watch the crackling begin.
- Serve with fresh berries or pomegranate seeds, if desired.
Pro Tips & Troubleshooting
- Always strain the filling to avoid tiny curdled bits—one spill of lumpy batter set me back in test two.
- If the top browns too quickly, tent with foil halfway through baking to keep that glossy finish.
- Swap cranberry jam for raspberry chutney and add a pinch of cinnamon for a winter spice variation.
- To double the recipe, use a 20×30cm tin and increase bake time by 10–15 minutes, checking for a slight wobble at the center.
Storage & Make-Ahead Guide
Store this Easy Christmas Cheesecake Slab in an airtight container in the fridge for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month—thaw in the fridge overnight. Always handle eggs and dairy with care: ensure your fridge stays below 4°C and reheat any sliced leftovers only once for best quality and safety.
Serving Suggestions
Serve chilled squares with a dollop of whipped cream dusted with cinnamon or a drizzle of orange liqueur. For a brunch twist, place a slice on toasted brioche and top with fresh berries for a festive French toast bake.
Frequently Asked Questions
- How long does Christmas cheesecake keep in the fridge? You can safely store it in an airtight container for up to 4 days.
- Can I use a round pan instead of a square tin? Yes—use a 20cm round springform pan and adjust bake time by 5–10 minutes.
- Why did my cheesecake crack on top? Rapid temperature changes cause cracks; cool it gradually in the oven with the door ajar.
- Can I prepare this cheesecake ahead? Absolutely—bake one day ahead, then swirl and chill overnight for the best texture.
- What’s the best way to cut clean slices? Warm a thin knife under hot water, dry it, then slice in a single smooth motion.
- Is there a non-dairy version? Swap cream cheese and mascarpone for coconut-based alternatives and use dairy-free cream.
Final Thoughts
Crafting this Easy Christmas Cheesecake Slab has been a true holiday highlight in my kitchen, from the gentle sizzling of the crust to the satisfying snap as it cools. My favorite way to enjoy it? A small square alongside a steaming cup of spiced chai. I can’t wait for you to try it—do let me know how your swirl turns out by tagging your photos!
More Recipes You’ll Love
- Cheesecake Recipes – explore a variety of creamy cheesecake twists beyond the Christmas slab
- Homemade Cranberry Jam – make your own tangy jam for swirls or toppings
- Christmas Gooey Butter Cookies – add a buttery, festive cookie to your holiday spread
- Cranberry Fluff Salad – a light, fruity side to balance the rich cheesecake
Easy Christmas Cheesecake Slab
Ingredients
Crust
- 200 g speculoos biscuits crushed
- 60 g unsalted butter melted
Filling
- 500 g cream cheese softened
- 135 g caster sugar
- 1 tsp vanilla extract
- 300 ml thickened cream
- 200 g mascarpone softened
- 1 tbsp cornflour
- 2 large eggs
Topping
- 120 g cranberry jam
- 1 zest orange zest of
Instructions
Crust
- Preheat oven to 160°C (fan) or 180°C (no fan). Line a 20cm square tin with baking paper, leaving a 2cm overhang. Process speculoos biscuits into fine crumbs, stir through melted butter until coated, press into tin and bake for 10 minutes until edges are golden. Allow to cool.200 g speculoos biscuits, 60 g unsalted butter
Filling
- Beat cream cheese, caster sugar and vanilla extract until smooth.500 g cream cheese, 135 g caster sugar
- Pour in thickened cream and beat until the mixture holds soft peaks.1 tsp vanilla extract
- Add mascarpone and cornflour, beat on low until just combined.300 ml thickened cream, 200 g mascarpone
- Crack in eggs and gently fold until glossy.1 tbsp cornflour
- Strain batter through a fine sieve into a jug to remove any lumps.
Assembly & Baking
- Pour half the filling over the cooled crust and smooth.
- Warm cranberry jam until pourable, stir in orange zest, spoon over filling and swirl with a skewer.2 large eggs
- Top with remaining batter and smooth the surface.
- Bake for 45–50 minutes or until edges are set but the center still wobbles gently.
- Turn off oven, crack door open and leave cheesecake inside for 1 hour to cool gradually.
- Refrigerate for at least 4 hours or overnight before slicing.
- Run a knife around edges, lift slab, slice and serve.