Upside-Down Triple Berry Cheesecake (No-Bake)

1d 1h
Serves 12
https://www.wellmadebykiley.com/blog/upside-down-triple-berry-cheesecake#recipe

Directions

  1. 1Grease a 9” springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. Set aside.
  2. 2Start by preparing the berry compote so it has plenty of time to cool completely.
  3. 3In a large saucepan over medium heat, add the berries, sugar, lemon juice, and lemon zest.
  4. 4Cook until the sugar melts and the blueberries soften, stirring occasionally (~8-10 minutes).
  5. 5Mix together the cornstarch and water in a small bowl to create a slurry.
  6. 6Pour the slurry into the blueberry mixture, stir, and cook until the mixture just slightly thickens (1-2 more minutes).
  7. 7Remove from the heat and stir in the vanilla.
  8. 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.
  9. 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.
  10. 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.
  11. 11Place the pan with the crust into the freezer for at least 15-20 minutes while you prepare the cheesecake filling.
  12. 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.
  13. 13Set aside until ready to use.
  14. 14In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth.
  15. 15Add the powdered sugar and beat for another minute until well combined.
  16. 16Then add the sour cream (or Greek yogurt), vanilla, and salt.
  17. 17Beat for another minute until well combined.
  18. 18Using a spatula, fold the whipped cream into the cheesecake filling, until fully combined and smooth.
  19. 19Remove the crust from the freezer and place about 2/3 of the cheesecake filling on top of the crust.
  20. 20Spread into an even layer.
  21. 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.
  22. 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.
  23. 23Scoop the remaining cheesecake filling on top, and spread it into an even layer to cover the berry compote.
  24. 24Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight.
  25. 25Once ready to serve, place a serving plate (preferably round) upside-down on top of the cheesecake pan.
  26. 26Carefully and quickly invert it (refer to video above if needed).
  27. 27Gently release the springform pan.
  28. 28Smash the crust and serve; I personally like mine with a little dollop of lemon curd!
  29. 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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