Go Back
–+ servings
Easy Christmas Cheesecake Slab

Easy Christmas Cheesecake Slab

A festive cheesecake slab with a spiced speculoos crust, silky cream cheese filling and a bright cranberry-orange swirl, perfect for holiday gatherings.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine holiday
Servings 16 servings
Calories 372 kcal

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.

Notes

Prep testing note: Chilling the crust before baking prevents greasy seepage.
Cooking tip: Strain the filling to ensure a silky smooth texture without lumps.
Storage note: Keep cheesecake covered in the fridge for up to 4 days or freeze slices for up to 1 month.

Nutrition

Serving: 1sliceCalories: 372kcalCarbohydrates: 27.3g
Keyword cheesecake slab, Christmas cheesecake, cranberry swirl, Easy Christmas Cheesecake Slab, speculoos crust
Tried this recipe?Let us know how it was!