Christmas Cheesecake Slab Dessert

The kitchen smelled like cloves and butter when I pulled the tray from the oven, edges golden and center still trembling. I'd been experimenting with baked cheesecakes for months, but this one—studded with jewel-toned fruits and spiced like mulled wine—felt different. My neighbor peeked through the window and asked if I was making Christmas early. I laughed and told her it was never too soon for something this good.

I made this for a Boxing Day lunch once, and by the time dessert rolled around, everyone was too full to move. Still, they found room. My uncle, who usually skips dessert, had two squares and declared it the best cheesecake he'd ever tasted. I think it was the tangy dried fruit cutting through the richness that won him over. That tray was empty within an hour.

Ingredients

• 300 g digestive biscuits: These create a sturdy, slightly sweet base that holds up under the creamy filling, and their malty flavor complements the spices beautifully.
• 120 g unsalted butter, melted: Binds the crumbs together into a firm crust, and using unsalted lets you control the sweetness without any salty interference.
• 600 g cream cheese, at room temperature: The heart of the cheesecake, it must be soft before you start or you'll end up with lumps no amount of beating will fix.
• 150 g granulated sugar: Just enough sweetness to balance the tangy cream cheese and sour cream without overpowering the spices.
• 150 ml sour cream: Adds a subtle tang and keeps the texture silky smooth, preventing that dense, heavy mouthfeel some cheesecakes have.
• 3 large eggs: They set the filling as it bakes, giving structure without turning it into a firm custard.
• 2 tsp vanilla extract: A warm, floral note that ties all the flavors together and makes the whole kitchen smell like a bakery.
• Zest of 1 lemon: Brightens the richness and adds a citrus lift that keeps each bite feeling fresh.
• 120 g mixed dried fruits (cranberries, apricots, cherries), chopped: Little pockets of chewy sweetness and tartness scattered throughout, they add texture and festive color.
• 2 tsp mixed spice (1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground ginger): The soul of this recipe, these spices make it taste unmistakably like Christmas in every forkful.
• 200 ml double cream: Whipped into soft clouds, it crowns each square with luxurious lightness.
• 2 tbsp icing sugar, plus extra for dusting: Sweetens the cream just enough and gives a snowy finish that looks magical on the plate.

Instructions

Preheat and Prep the Tray:

Set your oven to 160°C (320°F) and line a 20 x 30 cm rectangular baking tray with parchment, letting the edges hang over so you can lift the whole slab out later. This little trick saves so much stress when it's time to slice.

Make the Biscuit Base:

Blitz the digestive biscuits in a food processor until they're fine crumbs, then stir in the melted butter until it looks like wet sand. Press this mixture firmly and evenly into the tray, really packing it down so it doesn't crumble later.

Chill the Base:

Pop the tray into the fridge while you make the filling. A cold base helps the layers stay distinct and prevents the biscuit from turning soggy.

Beat the Cream Cheese:

In a large bowl, beat the cream cheese with an electric mixer until it's completely smooth and lump-free. Add the sugar gradually and keep beating until it's pale and fluffy.

Add the Wet Ingredients:

Mix in the sour cream, eggs, vanilla extract, and lemon zest, beating just until the mixture is glossy and smooth. Don't overbeat once the eggs are in or the cheesecake might crack.

Fold in Fruits and Spices:

Gently fold the chopped dried fruits and mixed spice through the batter with a spatula, making sure everything is evenly distributed. The kitchen will start to smell incredible at this point.

Assemble and Smooth:

Pour the batter over the chilled base and smooth the top with a spatula. Tap the tray gently on the counter a few times to release any air bubbles hiding in the batter.

Bake Low and Slow:

Bake for 45–50 minutes, until the edges are set and the center still has a slight wobble. If the top starts browning too fast, drape a piece of foil loosely over it.

Cool in the Oven:

Turn off the oven and leave the cheesecake inside for 1 hour with the door closed. This gradual cooling prevents cracks from forming on the surface.

Chill Completely:

Remove the tray and let it cool to room temperature, then refrigerate for at least 4 hours or overnight. The flavors will deepen and the texture will firm up beautifully as it chills.

Whip the Cream:

Just before serving, whisk the double cream with 2 tbsp icing sugar until soft peaks form. Don't overwhip or it'll turn grainy.

Slice and Serve:

Lift the cheesecake out using the parchment overhang and slice into squares. Top each one with a dollop of whipped cream and a light dusting of icing sugar for that snowy finish.

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I served this at a holiday potluck once, and someone asked if I'd bought it from a fancy bakery. I admitted I'd made it at home, and she looked genuinely shocked. That moment reminded me that impressive desserts don't always require complicated techniques, just a little patience and good ingredients. She asked for the recipe on the spot.

Storing and Freezing

This cheesecake keeps beautifully in the fridge for up to five days, covered loosely with foil or plastic wrap. If you want to freeze it, slice it first and wrap each square individually in parchment, then foil. They'll keep for up to a month, and you can thaw them in the fridge overnight whenever you need a quick dessert. I've learned the hard way that freezing the whole slab makes it tricky to slice cleanly once thawed.

Swapping and Tweaking

You can swap the dried fruits for fresh berries if you're making this outside the holidays, or use candied peel for a more traditional Christmas flavor. I've tried adding a pinch of ground cloves and allspice, and it made the spice profile even deeper. If you're not a fan of lemon, orange zest works just as well and gives a slightly sweeter citrus note. Some people skip the sour cream and use extra cream cheese, but I find the tang from the sour cream makes all the difference.

Serving Suggestions

This pairs beautifully with a glass of sweet dessert wine or a cup of spiced tea. I've also served it alongside a scoop of vanilla ice cream, which melts into the whipped cream and creates this dreamy, creamy puddle. If you're hosting, arrange the squares on a platter and let everyone help themselves—it's less formal and more festive that way.

• Dust with extra icing sugar just before serving for that fresh snowfall look.
• Garnish with a few whole dried cranberries or a sprig of rosemary for a festive touch.
• Serve chilled straight from the fridge for the best texture and flavor.

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Every time I make this, someone asks for the recipe, and I'm always happy to share it. There's something about a dessert that looks this impressive but comes together so simply that feels like a little kitchen secret worth passing on.

Recipe FAQs

→ How long should I chill the cheesecake before serving?

Refrigerate for at least 4 hours, though overnight chilling produces the best texture and flavor. This allows the filling to set completely and the spices to meld throughout the cream cheese mixture.

→ Can I substitute the dried fruits?

Absolutely. Fresh berries work well for a lighter version, or swap in festive candied peel for extra holiday cheer. Just keep the total fruit quantity around 120g for proper balance.

→ Why does my cheesecake crack on top?

Cracking typically occurs from overbaking or cooling too quickly. Follow the method of leaving it in the turned-off oven for an hour, then gradually cooling to room temperature before refrigerating.

→ How do I know when the cheesecake is done baking?

The edges should appear set while the center retains a slight wobble—similar to jelly. This residual heat completes the cooking process without drying out the creamy texture.

→ Can I freeze this festive dessert?

Wrap individual squares in parchment paper and freeze for up to one month. Thaw in the refrigerator overnight, then add fresh whipped cream and icing sugar just before serving.

→ What size baking tray works best?

A 20 x 30 cm rectangular tray creates the ideal slab thickness. The parchment overhang makes removal simple, ensuring clean cuts for serving beautiful squares.