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Upside-Down Triple Berry Cheesecake (No-Bake) Recipe

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  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 24 hours 45 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Upside-Down Triple Berry Cheesecake is a luscious no-bake dessert featuring a buttery Biscoff cookie crust, a creamy vanilla-infused cheesecake filling, and a vibrant homemade triple berry compote made from raspberries, blackberries, and blueberries. The cheesecake is assembled with a creative twist, layering the cheesecake filling above and below the berry compote to create a stunning upside-down presentation that highlights the fresh, tangy berries. Perfect for summer entertaining or anytime you want an impressive, no-bake treat.

Ingredients

Berry Compote

  • 3 cups (400g) mixed berries of choice, fresh or frozen (raspberries, blackberries, blueberries)
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • Zest of 1 lemon
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) water
  • 1 tsp (4g) vanilla bean paste or extract

Crust

  • 4 cups (2 full sleeves; 500g) crushed Biscoff cookies (substitution: graham crackers)
  • 3/4 cup (170g) salted butter, melted

Cheesecake Filling

  • 1 1/2 cups (360ml) heavy cream, cold
  • 24oz (3 blocks; 678g) cream cheese, at room temperature
  • 3/4 cup (90g) powdered sugar
  • 1/2 cup (120g) sour cream or Greek yogurt
  • 1 tsp (4g) vanilla bean paste or extract
  • Pinch of salt

Instructions

  1. Prepare the Pan: Grease a 9” springform or cheesecake pan with butter and line the bottom with a parchment paper circle. Set aside.
  2. Make the Berry Compote: In a large saucepan over medium heat, combine berries, sugar, lemon juice, and lemon zest. Cook for 8-10 minutes until sugar dissolves and berries soften, stirring occasionally.
  3. Thicken the Compote: Mix cornstarch and water to form a slurry. Stir into the berry mixture and cook an additional 1-2 minutes until slightly thickened but still a bit runny.
  4. Cool the Compote: Remove from heat, stir in vanilla, transfer to a bowl, cover tightly, and refrigerate until completely cooled.
  5. Prepare the Crust: In a medium bowl, mix crushed Biscoff cookies with melted butter until crumbs are evenly coated and resemble wet sand.
  6. Press Crust into Pan: Firmly press the crumb mixture into the bottom and up the sides of the prepared pan to form an even crust. Freeze for 15-20 minutes to set.
  7. Whip the Cream: Using a mixer, beat the cold heavy cream on medium-high speed until stiff peaks form (about 5 minutes). Set aside.
  8. Make Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add powdered sugar and beat until combined. Mix in sour cream (or Greek yogurt), vanilla, and salt; beat until smooth.
  9. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth, being careful not to deflate the whipped cream.
  10. Assemble First Layer: Remove crust from freezer and spread about two-thirds of the cheesecake filling evenly over the crust. Create a well in the center to hold the berry compote by pushing filling outwards and up the sides.
  11. Add Berry Compote: Ensure berry compote is completely cooled, then spoon it into the well, spreading to fill it evenly.
  12. Top with Remaining Filling: Scoop the remaining cheesecake filling over the berry compote, spreading to cover completely and reach the pan’s rim.
  13. Chill: Cover the pan tightly with plastic wrap or foil and refrigerate for at least 6 hours or preferably overnight to set.
  14. Unmold and Serve: When ready, place a serving plate upside-down on top of the springform pan, invert quickly and carefully, release the pan sides, and reveal the upside-down triple berry cheesecake.

Notes

  • Using frozen berries for the compote works well and provides a tangy flavor.
  • Make sure the berry compote is completely cooled before layering it into the cheesecake to prevent melting the filling.
  • Press the crust firmly and evenly into the pan to avoid it crumbling apart when unmolding.
  • Whip the cream to stiff peaks to ensure a light yet stable cheesecake filling.
  • If Biscoff cookies are unavailable, graham crackers are a good substitute for the crust.
  • Refrigerate the cheesecake at least 6 hours but overnight is best for full flavor and proper set.
  • Handle the unmolding process gently to keep the presentation intact.

Find it online: https://cookedbylina.com/upside-down-triple-berry-cheesecake-no-bake-recipe/