If you missed my Classic Stollen recipe, which I posted a few weeks ago, and you still want to try this special German sweet bread, I suggest you make a quick cheese stollen. It doesn't even need a long maturation time, it can be served right away or in a few days, it's flavourful, dense and so tasty.
I also tried to let it maturate for longer time and, after 3 weeks, it had a drier texture than the classic stollen, it was like a dense and flavourful cake. But, after 3-4 days after baking, my husband told me it was better than the fluffy stollen and the texture was really nice.
So you can already start to make cheese stollen, it will be just perfect for Christmas. If not, it can be consumed even after 2 months, similar to gingerbread in texture. Of course, you can make the version with marzipan, you can find how to do it in the stollen with yeast recipe.