Step into a world of festive flavours with this irresistible Christmas Pudding Cheesecake recipe. Discover the ultimate fusion of traditional Christmas pudding and creamy cheesecake with this irresistible holiday dessert. This is the perfect balance of rich flavours and textures for a show-stopping treat that will impress your guests.
This no-bake Christmas cheesecake has a decadent spiced biscuit crust with a delicious layer of creamy cheesecake and fruity pudding. This dessert will become a staple on your festive menu. Get ready to indulge in a festive twist that leaves everyone craving more.
This Christmas Pudding Cheesecake is a show-stopping dessert that will wow your guests and leave them begging for the recipe. Treat yourself and your loved ones to a dessert that embodies the spirit of Christmas.
Why you’ll love this Christmas Pudding cheesecake recipe
Delight in the velvety smooth texture of the cheesecake, perfectly complemented by the rich and fruity notes of Christmas pudding.
It’s beyond Christmassy! The flavours are just the most iconic you can get.
This recipe uses up all the leftovers in your fridge.
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Double Cream / Heavy Cream
If you want to make a substitution to use up what you have in the fridge, you could swap out the double cream for brandy cream to add even more festive flavour.
It wouldn’t be a cheesecake without Philadelphia cream cheese. I adore cream cheese, it’s tangy and the perfect addition to a morning bagel. I find that the full-fat version is the best as it offers the best flavour.
Digestive Biscuits / Graham Crackers / Spiced Biscuits
To give your Christmas cheesecake a nice sturdy base you’ll need to crush or blend your favourite biscuits to turn them into crumbs.
Spiced biscuits – or even gingerbread
Personally, I think digestives make the best cheesecake base. They are absorbent so soak up the melted butter and set nice and firm. But you can use custard creams, shortbread, lotus biscuits or whichever you like!
How to Make Christmas Pudding Cheesecake – Step by Step
Keep scrolling to find the full printable instructions and ingredient quantities.
Start making your cheesecake by crushing your biscuits. You can use a rolling pin or a food processor.
Melt the butter in the microwave and pour it over the biscuit crumbs.
Mix the butter through your biscuits.
Press them into a spring cake tin to form your Christmas cheesecake base.
Leave the base, to set, in the fridge while you prep your fruit and make the cheesecake filling.
Making the cheesecake filling
Add the sugar and cream cheese together and mix until combined.
Optional – replace the double cream with brandy cream.
Add the brandy cream to the double cream and get to whipping! optional – add orange zest for a boost of Christmas flavour.
Whip your double cream into soft peaks and fold the cream cheese in.
Spoon or pour your brandy cheesecake filling into the biscuit base.
Level the mixture out and put it back in the fridge to set.
Now it’s time to decorate your brandy cheesecake!
Use an electric whisk to whip up some double cream.
Pipe little rosettes around the edge of your cheesecake. Now you can decorate with your favourite sprinkles.
Christmas Pudding cheesecake Top Tips
This recipe is best set over night to be really firmly set but can be ready to go in a few hours. If you don’t mind it soft set you can enjoy it after an hour in the fridge.
Adding a drizzle of melted chocolate over the Christmas cheesecake you serve can be a lovely way to add extra festive flavour.
Swap out digestive for a gingerbread biscuits to add even more Christmas flavours.
This Christmas Pudding cheesecake is best served as part of a big feast!
We usually make this on Boxing day using up the Christmas day leftovers.
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Substitutions and variations
The best way to add even more Christmas cheer to your Christmas pudding cheesecake is to swap out the double cream and replace it with brandy cream. It adds a lovely flavour which is definitely a way to make this dessert more adult.
Adding fresh orange zest is a lovely way to add more Christmas flavours to the cheesecake. Orange works so well with the Christmas pudding. Orange extract would also work incredibly well too.
Cinnamon is the most incredible of Christmas flavours and is the most perfect addition to the Christmas cheesecake. Mix in the cinnamon with the sugar when making the cream layer.
Or you can add a sprinkle of icing and cinnamon mixed together over the top when you serve.
Storing Christmas Pudding cheesecake / Making ahead of time options
Cheesecakes are a brilliant no bake dessert that you can make ahead of time.
Cheesecake can be kept in the fridge for 3-4 days once it’s been made so you can whip this up on Christmas Eve and serve on Christmas day or even Boxing Day. I would recommend adding the decoration just before serving to make it fresh.
Christmas Pudding Cheesecake FAQS
- How long does leftover Christmas pudding last in the fridge?
- What is no bake cheesecake filling made of?
- Why won’t my no bake cheesecake set?
- How do you moisten dry Christmas pudding?
- Is Christmas pudding good for you?
How long does leftover Christmas pudding last in the fridge?
Leftover Christmas pudding will last up to 2 weeks in the fridge. I would recommend wrapping it up or putting it in an air tight box.
What is no bake cheesecake filling made of?
A no bake cheesecake filling is made of double cream (heavy cream), icing sugar, vanilla extract (or other flavour) mixed with cream cheese.
Why won’t my no bake cheesecake set?
The main reason your no bake cheesecake won’t set is that it needs more time to chill. Most no-bake cheesecakes need at least 1-4 hours in the refrigerator to set properly. Over night is always a good idea to make sure it’s really well set.
How do you moisten dry Christmas pudding?
The best way to moisten a dry Christmas pudding is to feed it with brandy, rum or even whisky. It is amazing how much alcohol a Christmas pudding can absorb.
Is Christmas pudding good for you?
Christmas pudding isn’t the healthiest of things but it is full of fruit and nuts that are healthy. There is fat from the suet and butter and lots of sugar too.
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Christmas Pudding Cheesecake
- 300 g digestives
- 150 g unsalted butter (melted)
Christmas Cheesecake Filling
- 600 g Philadelphia cream cheese
- 120 g icing sugar
- 300 ml double cream / heavy cream
- ½ tsp ground cinnamon (optional)
- 100 g Christmas pudding
- 150 ml double cream / heavy cream
- 100 g Christmas pudding
- Break up the biscuits in a food processor, or put them in a plastic sandwich bag and use a rolling pin to break them up.300 g digestives
- Melt the butter in 10-second bursts in the microwave and mix it into the biscuit crumbs when it's melted.150 g unsalted butter
- Add the buttery crumbs to the cake tin and press down firmly to compact them into a layer.
- Leave the base to set in the fridge.
Brandy Cheesecake Filling
- In a bowl whisk the Philadelphia cream cheese and icing sugar until smooth with an electric hand whisk.600 g Philadelphia cream cheese, 120 g icing sugar
- Stir in the cream. Then whisk again until combined and thick.300 ml double cream / heavy cream
- Crumble up the Christmas pudding and add it to the mix. (Save a little for the decoration)½ tsp ground cinnamon
- Remove the biscuit base from the fridge and spoon in the creamy filling. Level it out and chill it in the fridge for a few hours or even over night. You could also freeze it for a few hours if you are short on time.
- Using an electric whisk, whip up the double cream until it starts to thicken.150 ml double cream / heavy cream
- Add the double cream to a piping bag with a star nozzle. Pipe the cream around the outside of the cheesecake.
- Decorate with even more Christmas pudding and your favourite sprinkles.
- If you don’t have enough Christmas pudding to mix in the cream layer and top you can do either.
Please note that the nutrition information provided above is approximate and meant as a guideline only.