Christmas Cheesecake Slab Dessert

My kitchen smelled like cinnamon and butter last December when my neighbor stopped by with a jar of homemade spiced tea. She mentioned her family's Christmas tradition involved a cheesecake slab that appeared on every festive table, and something about the way she described it—velvety, tangy with dried fruits, dusted like fresh snow—made me determined to recreate it that same afternoon. What started as a casual chat turned into the most rewarding dessert I've made in years, one that now has people asking for the recipe before they even taste it.

I'll never forget serving this to my in-laws on Boxing Day—my mother-in-law took one bite and immediately asked if I'd learned to bake professionally, which felt like winning the lottery. That moment taught me that sometimes the dishes we're most proud of are the ones that seemed impossible until we actually made them, and sharing that success with people we care about transforms the whole experience into something genuinely memorable.

Ingredients

• Digestive biscuits (300 g): These British staples create a sturdy, slightly sweet foundation that won't crumble when sliced; blitzing them into fine crumbs ensures a compact, crunchy base that holds everything together.
• Unsalted butter (120 g), melted: Melting it first helps distribute the fat evenly through the crumbs, and using unsalted lets you control the overall saltiness of your base.
• Cream cheese (600 g), at room temperature: Room temperature is non-negotiable here—cold cream cheese creates lumps that no amount of beating will fix, and you want that silky smooth texture.
• Granulated sugar (150 g): This sweetens without overwhelming the spiced notes; gradual incorporation prevents grainy texture.
• Sour cream (150 ml): The acidity cuts through richness and creates that signature tangy flavor that makes people say 'what is that?' when they taste it.
• Large eggs (3): They act as binders and help create that delicate wobble in the center that signals perfect doneness; bring them to room temperature so they incorporate smoothly.
• Vanilla extract (2 tsp): This rounds out the spice profile and adds subtle depth without being identifiable as vanilla.
• Lemon zest (1 lemon): The citrus brightness prevents the filling from feeling heavy and adds an unexpected freshness that makes the spices pop.
• Mixed dried fruits (120 g—cranberries, apricots, cherries), chopped: Chop them into roughly pea-sized pieces so they distribute throughout the filling and burst with flavor in each slice.
• Mixed spice blend (2 tsp total: 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger): This is the soul of the recipe; don't skip any of it, as each spice adds a different warmth.
• Double cream (200 ml): This whips into clouds of topping that balance the rich, dense cheesecake perfectly.
• Icing sugar (2 tbsp plus extra for dusting): A light hand with dusting creates that snow-like effect; too much and it becomes powdery rather than elegant.

Instructions

Prepare your workspace:

Preheat your oven to 160°C (320°F) and line your rectangular tray with parchment, letting it overhang the edges—this makes lifting the finished cheesecake out feel like a magic trick. An even oven temperature matters enormously here, so give your oven a few minutes to truly stabilize before you start baking.

Build the biscuit base:

Pulse the digestive biscuits in a food processor until they resemble fine sand, then toss with melted butter until the mixture looks like damp breadcrumbs. Press this mixture firmly and evenly into your prepared tray, using the bottom of a glass to get it absolutely level, then refrigerate while you move on.

Create a smooth cream cheese foundation:

Beat your room-temperature cream cheese with an electric mixer until it's completely smooth and creamy—this usually takes 2-3 minutes of steady beating. Gradually add sugar while beating, scraping down the bowl occasionally to ensure no lumps hiding at the bottom escape your notice.

Blend in the wet ingredients:

Add sour cream, eggs, vanilla, and lemon zest one at a time, beating gently between additions until each is fully incorporated. The mixture should look glossy and smooth, without any visible streaks of unmixed ingredients.

Fold in spices and dried fruits:

Using a spatula, gently fold the mixed spice and chopped dried fruits into the batter with as few strokes as possible—this prevents overworking the filling. Aim for even distribution so every slice gets the full festive experience.

Pour and settle:

Spread the batter over your chilled biscuit base and smooth the top with a spatula, then tap the tray firmly on the counter a few times to release any trapped air bubbles. A gentle but confident tap works better than tentative tapping; you want those bubbles gone.

Bake to perfect wobble:

Bake for 45-50 minutes until the edges are set and the very center still jiggling slightly when you gently shake the tray—this jiggles will set during cooling. If the top is browning too quickly, tent it loosely with foil for the remaining time.

Cool gradually:

Turn off the oven and crack the door open slightly, then leave the cheesecake inside for a full hour to cool slowly. This gentle temperature drop prevents cracks from forming on the surface.

Chill completely:

Remove from the oven, let it cool to room temperature at your kitchen counter, then refrigerate for at least 4 hours—overnight is even better. Cold cheesecake is sliceable cheesecake, and patience here pays off in cleaner, more professional-looking squares.

Whip the topping:

Just before serving, whisk your double cream with 2 tbsp icing sugar until soft peaks form—don't overbeat or you'll end up with butter. Soft peaks mean the cream holds its shape but still feels pillowy and light.

Finish and serve:

Slice into squares using a hot, wet knife (wiping between each cut), top each with a dollop of whipped cream, and dust generously with icing sugar for that snow-like finish.

Save to Pinterest

There's a particular joy in cutting through a perfectly set cheesecake slab and hearing it slice cleanly, seeing the distinct layers—crunchy biscuit, creamy filling studded with jewel-like fruits, snowy topping—all come together on a single plate. That's when you know you've created something worth the five-plus hours of anticipation.

Why Timing Actually Matters

This recipe's total time feels long, but each stage serves a purpose: the 45 minutes of active prep gives you time to think between steps rather than rush, the 50 minutes of baking is surprisingly quick for such an impressive result, and the 4-hour chill transforms a warm, fragile custard into something sturdy enough to slice with confidence. I used to think resting times were something to speed through, but with cheesecake they're when the magic actually happens—the filling sets, the flavors marry together, and your dessert develops the clean, sophisticated taste that makes people think you've been baking professionally for years.

Making It Festive (or Not)

While I described this as a Christmas recipe, the beauty is its flexibility—swap the dried fruits for fresh berries in summer and suddenly it's a spring cheesecake, or add candied peel and extra spice if you want something even more indulgent for the holidays. The spice blend can be adjusted to your taste too; if you're brave, add a whisper of ground cloves or allspice for an almost mulled-wine flavor. I've made versions where I reduced the mixed spice by half for people who find warming spices overpowering, and every version has been genuinely delicious, which tells me this recipe is forgiving enough to accommodate your preferences without losing its character.

Storage, Freezing, and Serving Ideas

Once fully chilled, this cheesecake keeps beautifully in the refrigerator for up to 5 days covered loosely with plastic wrap, and it actually tastes slightly better on day two or three when all the flavors have settled into harmony. For freezing, I wrap individual squares in parchment paper and stack them in an airtight container—they keep for up to a month and thaw in about 30 minutes at room temperature, which makes them perfect for unexpected guests or when you want a fancy dessert without any last-minute effort. One evening, I paired slices with a glass of sweet dessert wine while my husband had his with spiced tea, and both pairings elevated the experience in completely different ways—the wine made it feel decadent, while the tea created a cozy, almost afternoon-tea moment.

• Whip fresh cream just before serving so it stays light and pillowy rather than deflating while sitting on the plate.
• A hot, wet knife is your secret to clean slices; wipe between each cut and dip back into hot water for best results.
• Dust with icing sugar only at the last moment before serving so it stays pristine and snowy rather than dissolving into the cream cheese.

Save to Pinterest

This cheesecake has become my answer when someone asks for an impressive dessert that feels special without demanding hours of active work time. Whether you're baking for a holiday celebration or simply for the pleasure of having something beautiful in your refrigerator, this slab delivers the kind of satisfaction that makes you feel genuinely proud of what you've created.

Recipe FAQs

→ Can I prepare this cheesecake in advance?

Absolutely! This cheesecake actually benefits from being made ahead. It needs at least 4 hours to set properly, but leaving it overnight in the refrigerator yields the best texture. You can prepare it up to 2 days before serving and keep it wrapped in the fridge.

→ What dried fruits work best in this festive version?

The classic combination includes cranberries for tartness, dried apricots for sweetness, and glacé cherries for color. You could also use raisins, currants, or chopped dates. For a more traditional British touch, add some mixed candied peel along with the dried fruits.

→ How do I know when the cheesecake is properly baked?

The edges should be set and slightly puffy, while the center retains a gentle wobble when you gently shake the pan. This residual wobble means it will finish cooking as it cools, preventing cracking. If it still looks very liquid in the center, give it another 5-10 minutes.

→ Can I freeze individual portions?

Yes! Wrap each square tightly in parchment paper, then place in an airtight container or freezer bag. They'll keep well for up to 1 month. Thaw overnight in the refrigerator before serving. Add the whipped cream and dusting of icing sugar just before serving for the freshest presentation.

→ Why does the cheesecake need to cool in the oven?

This gradual cooling method prevents sudden temperature changes that can cause cracking. By turning off the oven and leaving the door closed, the cheesecake cools slowly and evenly, resulting in that silky smooth texture we all love. It's worth the extra hour for perfect results.

→ Can I make this without dried fruits?

Of course! You can omit the dried fruits entirely for a classic vanilla cheesecake, or replace them with fresh berries like raspberries or blueberries. For extra indulgence, swirl in some chocolate chunks or fold in crushed gingerbread biscuits instead.