Upside-Down Triple Berry Cheesecake (No-Bake)
Directions
- 1Grease a 9” springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. Set aside.
- 2Start by preparing the berry compote so it has plenty of time to cool completely.
- 3In a large saucepan over medium heat, add the berries, sugar, lemon juice, and lemon zest.
- 4Cook until the sugar melts and the blueberries soften, stirring occasionally (~8-10 minutes).
- 5Mix together the cornstarch and water in a small bowl to create a slurry.
- 6Pour the slurry into the blueberry mixture, stir, and cook until the mixture just slightly thickens (1-2 more minutes).
- 7Remove from the heat and stir in the vanilla.
- 8Set aside to cool; I personally like to place the compote into a separate bowl, cover tightly with plastic wrap to prevent a film from forming, and place it into the refrigerator to speed up the cooling process.
- 9In a medium bowl, stir together the crushed Biscoff cookies (or graham crackers) and melted butter until the crumbs are coated in the butter and resemble wet sand.
- 10Press the crumbs into the bottom and all the way up the sides of the prepared pan, using a small measuring cup to flatten and smooth out.
- 11Place the pan with the crust into the freezer for at least 15-20 minutes while you prepare the cheesecake filling.
- 12Using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat the cold heavy cream on medium-high speed until stiff peaks form, about 5 minutes.
- 13Set aside until ready to use.
- 14In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth.
- 15Add the powdered sugar and beat for another minute until well combined.
- 16Then add the sour cream (or Greek yogurt), vanilla, and salt.
- 17Beat for another minute until well combined.
- 18Using a spatula, fold the whipped cream into the cheesecake filling, until fully combined and smooth.
- 19Remove the crust from the freezer and place about 2/3 of the cheesecake filling on top of the crust.
- 20Spread into an even layer.
- 21Then, make a well in the center by using a spatula or large spoon and pushing the cheesecake filling out and up the sides of the pan/crust.
- 22Make sure your berry compote is COMPLETELY cooled, then place all of it into the well/crater you created and spread to fill the well.
- 23Scoop the remaining cheesecake filling on top, and spread it into an even layer to cover the berry compote.
- 24Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight.
- 25Once ready to serve, place a serving plate (preferably round) upside-down on top of the cheesecake pan.
- 26Carefully and quickly invert it (refer to video above if needed).
- 27Gently release the springform pan.
- 28Smash the crust and serve; I personally like mine with a little dollop of lemon curd!
- 29Enjoy!
Ingredients
- 3 cups mixed berries of choice, fresh or frozen (I personally used frozen raspberries, blackberries, and blueberries)
- 0.5 cup granulated sugar
- 1 tbsp lemon juice
- Zest of 1 lemon
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tsp vanilla bean paste or extract
- 4 cups crushed Biscoff cookies (substitution: graham crackers)
- 0.75 cup salted butter, melted
- 1.5 cups heavy cream, cold
- 24 oz cream cheese, at room temperature
- 0.75 cup powdered sugar
- 0.5 cup sour cream or Greek yogurt
- 1 tsp vanilla bean paste or extract
- Pinch of salt
Equipment
9” springform pan or cheesecake panparchment paperlarge saucepansmall bowlelectric hand mixer or stand mixer with whisk attachmentmedium bowllarge bowlspatulaplastic wrap or foilserving plate
Tips
- Make the berry compote first and ensure it cools completely to prevent melting the cheesecake filling.
- Do not overcook the compote; it should still be slightly runny after adding cornstarch slurry as it thickens as it cools.
- Use very cold heavy cream and beat to stiff peaks for a light and airy cheesecake filling.
- Ensure cream cheese is at room temperature and beat until completely smooth to avoid lumps.
- Gently fold whipped cream into the cheesecake filling with a spatula to avoid deflating it.
- Pack the crust in tightly and evenly up the sides of the pan.
- Freeze the crust for at least 15-20 minutes before filling to help it set firmly.
- Create a well in the center of the first cheesecake filling layer to hold the berry compote.
- Fill the cheesecake to the very top of the rim of the pan for a level finish.
- Refrigerate overnight for the best texture, cleanest inversion, and most beautiful presentation.
- Use a springform pan for the easiest release.
- Invert quickly and confidently in one smooth motion.
- Smash the crust right before serving for the most fun and interactive dessert experience.
- Serve with a dollop of bright lemon curd for a tangy finishing touch.
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