Pin It The smell of cinnamon and ginger hit me the moment I opened the oven door, and I knew I'd finally nailed it. For years, I'd been trying to create a dessert that felt festive without the fuss of individual plating, something you could slice straight from the tray and pass around with pride. This Christmas cheesecake slab came together on a chilly December afternoon when I had a house full of friends arriving in two hours and no time for fiddly decorations. The creamy tang of the filling against that buttery biscuit base, studded with jewel-toned dried fruits, turned out to be exactly what the season needed. It's been my go-to ever since.
I remember the first time I brought this to a holiday gathering, nervous it wouldn't hold up against the traditional trifles and pavlovas. My cousin took one bite, closed her eyes, and asked for the recipe on the spot. By the end of the night, the tray was scraped clean, and I had three requests to make it again for New Year's. There's something about the way the spices mingle with the cream cheese that makes people lean in for a second square, even when they swear they're too full. It's become the dish people ask about weeks in advance now.
Ingredients
- Digestive biscuits: These form the sturdy, slightly sweet base that holds everything together—blitz them fine so the crust compacts beautifully.
- Unsalted butter: Melted butter binds the crumbs and adds richness; make sure it's fully melted to coat every crumb evenly.
- Cream cheese: The heart of the filling—bring it to room temperature so it beats smooth without lumps.
- Granulated sugar: Just enough sweetness to balance the tangy cream cheese and sour cream without overpowering the spices.
- Sour cream: This adds a subtle tang and keeps the texture luxuriously creamy rather than dense.
- Eggs: They give structure and that signature cheesecake wobble—don't overbeat once they're in.
- Vanilla extract: A warm backdrop that enhances the spices without stealing the spotlight.
- Lemon zest: Brightens the whole filling with a hint of citrus that cuts through the richness.
- Mixed dried fruits: Cranberries, apricots, and cherries add pockets of chewy sweetness and festive color throughout.
- Mixed spice: Cinnamon, nutmeg, and ginger are the soul of this dessert—they make every bite taste like the holidays.
- Double cream: Whipped into soft clouds for topping, it adds an elegant finish.
- Icing sugar: A dusting transforms each square into a snowy, picture-perfect treat.
Instructions
- Prep your tray:
- Preheat the oven to 160°C and line your baking tray with parchment, leaving overhang on the sides. This makes lifting the slab out later incredibly easy.
- Blitz the base:
- Pulse the digestive biscuits in a food processor until they're fine crumbs, then stir in melted butter until it looks like wet sand. Press it firmly into the tray and chill while you make the filling.
- Beat the cream cheese:
- Use an electric mixer to beat the cream cheese until it's completely smooth and creamy. Gradually add the sugar and keep beating until it's light and fluffy.
- Add the wet ingredients:
- Mix in the sour cream, eggs, vanilla, and lemon zest, beating just until glossy and combined. Overbeating now can cause cracks later.
- Fold in the festive bits:
- Gently fold the chopped dried fruits and mixed spice through the batter, making sure they're evenly distributed. The batter should smell gloriously spiced at this point.
- Pour and smooth:
- Pour the filling over the chilled base and smooth the top with a spatula. Tap the tray on the counter a few times to release any trapped air bubbles.
- Bake low and slow:
- Bake for 45–50 minutes until the edges are set but the center still has a slight wobble. If the top starts browning too fast, cover loosely with foil.
- Cool in stages:
- Turn off the oven and leave the cheesecake inside for an hour, then bring it to room temperature on the counter. This gradual cooling helps prevent cracks.
- Chill thoroughly:
- Refrigerate for at least 4 hours, though overnight is even better for the cleanest slices. Patience here is key—the texture transforms as it chills.
- Whip the topping:
- Just before serving, whisk the double cream with icing sugar until soft peaks form. Slice the cheesecake into squares, top each with cream, and dust with icing sugar.
Pin It Last Christmas Eve, my nephew helped me dust the icing sugar over the finished squares, and he managed to coat the kitchen counter, himself, and the dog in the process. We laughed so hard we nearly dropped the tray, but when we finally sat down to eat, he declared it the best dessert he'd ever tasted. That's the thing about this cheesecake—it holds memories as much as flavor, turning ordinary moments into something you'll talk about for years.
Making It Your Own
I've swapped the dried fruits for fresh raspberries in summer, and once I folded through chopped candied peel when I was feeling particularly traditional. A friend of mine adds a splash of brandy to the filling, which gives it an extra grown-up kick. The spice mix is also flexible—if you love cloves or allspice, a pinch of either deepens the warmth beautifully. This recipe welcomes experimentation, so trust your instincts and taste as you go.
Storing and Freezing
This slab keeps beautifully in the fridge for up to five days, covered loosely with cling film or in an airtight container. I've also frozen individual squares wrapped in parchment and stored in a freezer bag for up to a month—just thaw them in the fridge overnight before serving. The texture stays remarkably creamy, and it's a lifesaver when unexpected guests show up. If you're planning to freeze, I'd recommend adding the whipped cream topping fresh after thawing rather than beforehand.
Serving Suggestions
I love serving this with a pot of spiced tea or a glass of sweet dessert wine, something that echoes the warmth of the spices. If you're feeling indulgent, a drizzle of salted caramel or a scattering of toasted pecans on top takes it to another level. For a festive table, arrange the squares on a wooden board with sprigs of rosemary tucked around the edges and extra icing sugar dusted over everything—it looks like a winter wonderland.
- Pair with mulled wine or hot spiced cider for a cozy finish to a holiday meal.
- Add a few fresh pomegranate seeds on top for a pop of color and tartness.
- Serve alongside a bowl of stewed plums or poached pears for contrast.
Pin It This cheesecake has become the dessert I'm known for, the one that signals the holidays have truly arrived. I hope it brings as much joy to your table as it has to mine.
Recipe Q&A
- → Can I make this cheesecake ahead of time?
Absolutely. This cheesecake actually improves when made a day ahead, allowing the flavours to develop and the texture to fully set. It keeps well in the refrigerator for up to 3 days when covered properly.
- → What dried fruits work best in this festive cheesecake?
Mixed dried fruits like cranberries, chopped apricots and glace cherries provide lovely tart sweetness. You could also use raisins, sultanas or chopped dates depending on your preference.
- → Why does my cheesecake crack and how can I prevent it?
Cracking usually occurs from overbaking or cooling too quickly. Baking until just set with a slight wobble in the centre and letting it cool gradually in the oven before refrigerating helps prevent this.
- → Can I freeze individual portions?
Yes, wrap squares tightly in parchment paper and freeze for up to 1 month. Thaw in the refrigerator overnight and add fresh whipped cream before serving for the best results.
- → What can I use instead of digestive biscuits for the base?
Graham crackers, vanilla wafers or ginger biscuits all work wonderfully. For a gluten-free version, use gluten-free biscuits or crushed nuts mixed with a little melted butter and sugar.
- → How do I know when the cheesecake is properly baked?
The edges should be set whilst the centre retains a slight wobble when gently shaken. It will continue to firm up as it cools, so avoid overbaking which can lead to a dry texture.