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Almost No Bake Christmas Cheesecake

Almost No Bake Christmas Cheesecake

This Almost No Bake Christmas Cheesecake topped with raspberries and cherries is the perfect last minute festive dessert.

Course Dessert
Keyword Christmas, Dessert, Summer
Prep Time 1 hour
Cook Time 15 minutes
Refrigerate 4 hours
Total Time 5 hours 15 minutes

Ingredients

Crust

  • 250 g Lotus Biscoff biscuits
  • 100 g butter, melted
  • 1 tablespoon raw sugar

Filling

  • 250 g cream cheese, softened
  • 200 ml sour cream or creme fraiche
  • 100 ml pouring cream
  • 40 g icing sugar, sifted
  • 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste

To serve

  • Fresh raspberries
  • Fresh cherries
  • Icing sugar, for dusting

Instructions

  1. Preheat the oven to 180°C (350°F).

  2. To make the crust, place the Biscoff cookies into a food processor and blitz until they form crumbs. Add the melted butter and sugar and blitz again until the mixture has the consistency of wet sand. Press into the bottom and sides of a 24cm/9 inch removable bottom tart tin, using the back of a spoon to press down evenly. You might have a little bit leftover.

  3. Bake crust for 10-15 minutes, until the crust looks just slightly darker in colour. Set aside to cool.
  4. To make the cheesecake filling, place the cream cheese, cream and sour cream into a large bowl. Beat with electric beaters (or stand mixeuntil smooth and creamy. Sift in the icing sugar and add the vanilla and mix again until well combined. Scrape down the sides of the bowl as necessary to ensure everything is well mixed.
  5. Dollop the cheesecake mixture into the cookie crust and place into the fridge for at least 3-4 hours but preferably overnight.
  6. When ready to serve, top with fresh raspberries and cherries and dust with icing sugar.