Christmas pudding cheesecake Recipe

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This Christmas pudding cheesecake makes an excellent pud for the Boxing Day buffet

A Christmas pudding cheesecake on a plate with a slice cut out of it
(Image credit: Future)
Serves10
SkillEasy
Preparation Time25 mins
Total Time25 mins (Plus chilling time which is minimum 4 hours or overnight)
Nutrition Per PortionRDA
Calories342 Kcal17%
Salt14 g
Saturated Fat14 g70%
Fat23 g33%
Carbohydrates30 g12%

Give this wonderful Christmas pudding cheesecake a try if you have any leftovers following your Christmas Day feast.

This recipe if one of those easy Christmas dessert ideas that doesn't need cooking (so more space in your oven for the turkey and roast veg) and can also be prepped in advance and then fetched from the fridge when you're ready to enjoy it. 

One of the easier Christmas cheesecake recipes in our roster for the festive season, you will need a 18cm/7” cake tin to make it and you can adjust this recipe to your taste by adding as much Christmas pudding as you want (or have leftover).

If you know how to make a Christmas pudding from scratch, we suggest making extra this year so that you have enough for this crowd-pleasing dessert. 

How to make a Christmas pudding cheesecake:

Method

  1. Blitz leftover gingerbread biscuits to a coarse crumb in a food processor, or add to a food bag and crush with a rolling pin. Mix with the melted butter and place into the base of the cake tin - pressing firmly with the back of a spoon. Chill.
  2. Whisk the cream cheese, sugar and vanilla together. Add the soaked gelatin to a small saucepan and melt over a low heat, add half of the cream cheese mixture and stir until melted. Whisk this back into the cream cheese until smooth and fold through the lightly whipped cream.
  3. Pour the cheesecake mixture over the base, adding chunks of the leftover Christmas pudding. 
  4. Place in the fridge for 4 hrs, or overnight, until set.
  5. Remove from the cake tin - you may need to run a palette knife around the edge, or lightly heat the sides with a kitchen blow torch. Transfer to a cake stand or plate and arrange the clementine on top.

Ingredients

  • 150g leftover gingerbread biscuits (or gingernuts)
  • 75g unsalted butter, melted
  • 360g cream cheese
  • 100g icing sugar
  • 150ml whipping cream, lightly whipped
  • 2tsp vanilla paste
  • 5g powdered gelatin (soaked in 25ml water)
  • 100-200g leftover Christmas pudding
  •  4 clementines, peeled and sliced

Recipes and food styling by Keiron George

Rose Fooks

Rose Fooks, Deputy Food Editor at Future plc, creates recipes, reviews products and writes food features for a range of lifestyle and homes titles including Goodto, Style at Home and woman&home. Since joining Future, Rose has had the pleasure of interviewing cookery royalty, Mary Berry, enjoyed the challenge of creating a home-based, lockdown baking shoot for woman&home, and had her work published in a range of online and print publications, including Feel Good Food.


Rose completed a degree in Art at Goldsmiths University and settled into a career in technology before deciding to take a plunge into the restaurant industry back in 2015. The realisation that cookery combined her two passions - creativity and love of food - inspired the move. Beginning as a commis chef at The Delaunay, Rose then worked at Zedel and went on to become a key member of the team that opened Islington’s popular Bellanger restaurant. 


In order to hone her patissier skills, Rose joined the Diplome de Patisserie and Culinary Management course at Le Cordon Bleu. Rose ran a food market in Islington championing local producers and cooked for a catering company that used only surplus food to supply events, before finding her way into publishing and food styling. 


Other than cooking, writing and eating, Rose spends her time developing her photography skills, strolling around her neighbourhood with her small, feisty dog Mimi, and planning the renovation of a dilapidated 17th-century property in the South West of France.