Want an alternative to Christmas pudding this year? Or maybe you are wondering what to do with some leftover Christmas cake? Or maybe you had a Christmas cake that went a bit wrong and you’re wondering what to do with it? Either way, you are going to love this easy no bake Christmas Cake Cheesecake… all the delicious flavours of a Christmas cake in cheesecake form!
This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
All the flavours of a Christmas cake… in cheesecake form!
This Christmas Cake Cheesecake is a wonderful twist on a Christmas classic! You get all the delicious flavours of a Christmas cake… but in an easy no bake cheesecake format!
This insanely delicious cheesecake makes a wonderful alternative to Christmas pudding on Christmas day. It would also be fabulous as part of a Boxing Day buffet or a New Year’s Eve party. And it’s a great way to use up leftover Christmas cake. (Especially if you’ve got to that point over the festive period when everyone’s thoroughly fed up of eating Christmas cake!)
It’s also a brilliant option if you’ve made a Christmas cake and it’s somehow gone a bit wrong – like it’s got burnt, or it didn’t cook properly in the middle. Simply cut off the bad bits and use the remaining cake in this easy peasy cheesecake.
How to make No Bake Christmas Cake Cheesecake
This Christmas Cake Cheesecake really is ridiculously easy to make…
All you need to do is make a simple base from crushed digestive biscuits and melted butter. Then, while the base is chilling in the fridge, make the quick and easy topping by whisking together cream cheese, double cream, caster sugar and brandy.
When the topping has thickened, stir in the crumbled Christmas cake until it is very well mixed in. Remove the base from the fridge and spread the topping mixture on top of the base. Cover with cling film and place in the fridge until set.
You can serve the cheesecake just like that, or you have two options for the decoration. You can either decorate with fresh clementine slices or, for the next level option, sprinkle your clementine slices with brown sugar and grill until nicely caramelized.
(Full recipe given in the recipe card below.)
Not got a Christmas cake to use in this cheesecake? Here are some options…
This recipe for this cheesecake requires approximately 300g (10oz) Christmas cake. If you don’t have any spare Christmas cake, here are some super speedy options for Christmas cake in a hurry…
- Small Round Christmas Cake
- All-In-One Christmas Cake
- Easy Christmas Loaf Cake
- Last Minute Emergency Christmas Cake
Equipment you will need to make No Bake Christmas Cake Cheesecake
This Christmas Cake Cheesecake mostly uses ordinary kitchen equipment, like a small saucepan, a mixing bowl, a wooden spoon and a knife.
However, there are two things you might not currently have that you will need for this cheesecake:
- An electric hand whisk (for whisking up the topping)
- 20cm / 8inch springform tin (for assembling the cheesecake)
You could, at a pinch, get away without the springform tin, and just use a normal tin. (But it won’t look as pretty, as you’ll have to leave it in the tin.)
But you absolutely do need an electric whisk as this is pretty much impossible to make with a hand whisk… unless you have some serious muscles and a lot of perseverance!
What to drink with Christmas Cake Cheesecake
This cheesecake goes very well with sweet oloroso or cream sherry. It’s also good with tawny port and rich, fruity dessert wines.
And of course, it also goes wonderfully with a cup of coffee!
Can you make Christmas Cake Cheesecake ahead of time?
Yes, you can. In fact it needs to be made a little ahead of time (at least 3 hours, but ideally overnight), so it’s a great make ahead option.
How long will Christmas Cake Cheesecake last?
Stored well (see below), this cheesecake will keep for 3-4 days in the fridge.
However, how long it keeps will also depend on the ‘use by’ dates on your cream cheese and double cream.
How should you store Christmas Cake Cheesecake?
I recommend you place this cheesecake on a plate, then cover with clingfilm so it is more-or-less airtight (no gaps!)
You must store this cheesecake in the fridge, as it contains cream and cream cheese.
Can you freeze Christmas Cake Cheesecake?
No, I do not recommend freezing this cheesecake. It will not fare well in the freezer.
If you like this recipe…
…you might also like:
Christmas Tree Brownies
Christmas Cake Cheesecake (No Bake)
Equipment
- 1 small saucepan
- 1 Rolling pin
- 1 Wooden spoon
- 1 table knife
- 1 Electric hand whisk (use the 2 beaters attachment)
Ingredients
Base
- 100 g slightly salted butter
- 200 g digestive biscuits (or Ginger Nut Biscuits, if you prefer)
Topping
- 560 g full fat cream cheese (I use Philadelphia)
- 300 g double cream (US - heavy cream)
- 100 g caster sugar
- 4 tablespoons brandy (optional – but strongly advised!)
- 1 teaspoon vanilla extract (optional - use this if you don't want to use brandy)
- 300 g Christmas cake (either homemade or shop bought)
Decoration (optional)
- 4 clementines
- Brown sugar – ideally demerara
Instructions
Base
- Melt the butter in a small saucepan over a low heat. Turn off the heat as soon as all the butter has melted.
- Meanwhile place the biscuits in a large bowl and bash with the end of a rolling pin until you have fine crumbs.
- Pour the butter into the bowl and stir so everything is well mixed.
- Tip the buttery biscuit crumbs into a 20cm / 8inch springform tin, smooth out with the back of a spoon making sure it is pressed into all the corners, then press down all over, until you have a nice flat base.
- Chill the base in the fridge while you make the topping.
Topping
- Place the cream cheese, double cream, caster sugar, vanilla extract and brandy (if using) in a large bowl. Beat with an electric whisk until thick. (Take care not to over beat – you should stop immediately when you get to the point where the mixture is stiff and holds its shape / doesn’t fall off the beaters.)
- Crumble in the Christmas cake, then stir the Christmas cake through the topping mixture until it is very well mixed in.
- Remove the base from the fridge and spoon the topping mixture on top of the base. Use a table knife to spread the topping out evenly and smooth over the top.
- Cover with cling film and place in the fridge until set (about 3 hours) or ideally overnight.
Decoration
- Just before serving, peel and cut the clementines into thick slices.
- Sprinkle with brown sugar and place on a baking tray. (One suitable for going under a very hot grill – not all are.)
- Place the baking tray under a very hot grill for 5 minutes to caramelize the clementine slices – watch it like a hawk to make sure they don’t burn!
- As soon as the clementine slices are nicely browned, remove from the grill and immediately use a fish slice, or similar, to transfer onto a plate and allow to cool for 5 minutes. You will need to be very gentle at this moment or they are likely to tear. (NOTE: Do not leave the clementine slices on the baking tray, as they are likely to stick!)
- Remove the cheesecake from the springform tin and place on a serving plate or stand.
- Decorate with the caramelized clementines, and serve!
- (NOTE: You can just use fresh clementine slices if you prefer / don’t want the additional step of caramelization.)
Notes
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Disclosure
This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
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