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5 from 4 votes

Easy Christmas Cheesecake - No Bake

A delicious shows-stopping Christmas Cheesecake recipe! Easy
Course Dessert
Cuisine English
Keyword afternoon tea, cheesecake, Cheesecake recipe, Christmas Cheesecake, Christmas Dessert, no bake cheesecake, Orange, Thanksgiving
Prep Time 30 minutes
Total Time 30 minutes
Servings 10
Calories 631kcal

Ingredients

  • 300 g Ginger Nut Biscuits
  • 100 g Butter melted
  • 1 Teaspoon vanilla bean paste or extract
  • 600 g Full Fat soft cheese
  • 100 g Icing Sugar
  • 300 ml Double Cream
  • 6 Clementines or manderines
  • 1 Pomegranate Seeds
  • 4 Figs sliced, for decoration
  • Fresh Rosemary twigs
  • Chocolate balls
US Customary - Metric

Instructions

  • In a food processor, crush your ginger nut biscuits and then stir in your melted butter, or pulse  ( you can easily use a strong plastic bag and a rolling pin to smash those digestives too)
  • Next press the biscuit and butter mix into the bottom of your loose bottomed 20cm / 8 inch tin, using the back of a teaspoon to smooth over, pop in the fridge
  • Next peel your clementines and split into segments (remove the white pith where possible. Carefully place a full circle of these around the tin, cut side facing outwards - pop back in the fridge
  • Next put the soft cheese into a mixing bowl and use an electric whisk to whisk until fluffy, or a stand mixer
  • Then add the  icing sugar and gently whisk until smooth then add the vanilla bean paste
  • Pour the cream in and whisk until the mix is very thick. Remove your biscuit base from the fridge,  using a spoon carefully fill the tin with HALF the cream cheese mix making sure your clementines stay in place
  • Add a layer of chopped clementines, then scatter your pomegranate seeds around the edge. Then add the remaining half of the cheesecake mix on top, make sure you push the mix into the clementines at the side
  • Smooth over the top with a spoon and pop in the fridge for a minimum of 4 hours to set (overnight is best)
  • When you are ready to serve, remove the cheese cake from the fridge, release the spring and remove the tin
  • Decorate with Clementine segments, figs, pomegranete seeds and chocolate balls. I also used rosemary springs to give it a slightly more festive look! - serve!

Notes

** All nutritional information is approximate and intended only as a guide 

Nutrition

Calories: 631kcal | Carbohydrates: 47g | Protein: 7g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 434mg | Potassium: 329mg | Fiber: 3g | Sugar: 28g | Vitamin A: 1551IU | Vitamin C: 25mg | Calcium: 114mg | Iron: 1mg