Upside-Down Triple Berry Cheesecake (No-Bake)

1485 mins
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. 2Grease a 9” springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. Set aside.
  3. 3Grease a 9” springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. Set aside.
  4. 4Start by preparing the berry compote so it has plenty of time to cool completely.
  5. 5Start by preparing the berry compote so it has plenty of time to cool completely.
  6. 6Start by preparing the berry compote so it has plenty of time to cool completely.
  7. 7In a large saucepan over medium heat, add the berries, sugar, lemon juice, and lemon zest.
  8. 8In a large saucepan over medium heat, add the berries, sugar, lemon juice, and lemon zest.
  9. 9In a large saucepan over medium heat, add the berries, sugar, lemon juice, and lemon zest.
  10. 10Cook until the sugar melts and the blueberries soften, stirring occasionally (~8-10 minutes).
  11. 11Cook until the sugar melts and the blueberries soften, stirring occasionally (~8-10 minutes).
  12. 12Cook until the sugar melts and the blueberries soften, stirring occasionally (~8-10 minutes).
  13. 13Mix together the cornstarch and water in a small bowl to create a slurry.
  14. 14Mix together the cornstarch and water in a small bowl to create a slurry.
  15. 15Mix together the cornstarch and water in a small bowl to create a slurry.
  16. 16Pour the slurry into the blueberry mixture, stir, and cook until the mixture just slightly thickens (1-2 more minutes).
  17. 17Pour the slurry into the blueberry mixture, stir, and cook until the mixture just slightly thickens (1-2 more minutes).
  18. 18Pour the slurry into the blueberry mixture, stir, and cook until the mixture just slightly thickens (1-2 more minutes).
  19. 19Remove from the heat and stir in the vanilla.
  20. 20Remove from the heat and stir in the vanilla.
  21. 21Remove from the heat and stir in the vanilla.
  22. 22Set 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.
  23. 23Set 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.
  24. 24Set 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.
  25. 25In 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.
  26. 26In 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.
  27. 27In 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.
  28. 28Press 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.
  29. 29Press 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.
  30. 30Press 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.
  31. 31Place the pan with the crust into the freezer for at least 15-20 minutes while you prepare the cheesecake filling.
  32. 32Place the pan with the crust into the freezer for at least 15-20 minutes while you prepare the cheesecake filling.
  33. 33Place the pan with the crust into the freezer for at least 15-20 minutes while you prepare the cheesecake filling.
  34. 34Using 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.
  35. 35Using 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.
  36. 36Using 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.
  37. 37Set aside until ready to use.
  38. 38Set aside until ready to use.
  39. 39Set aside until ready to use.
  40. 40In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth.
  41. 41In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth.
  42. 42In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth.
  43. 43Add the powdered sugar and beat for another minute until well combined.
  44. 44Add the powdered sugar and beat for another minute until well combined.
  45. 45Add the powdered sugar and beat for another minute until well combined.
  46. 46Then add the sour cream (or Greek yogurt), vanilla, and salt.
  47. 47Then add the sour cream (or Greek yogurt), vanilla, and salt.
  48. 48Then add the sour cream (or Greek yogurt), vanilla, and salt.
  49. 49Beat for another minute until well combined.
  50. 50Beat for another minute until well combined.
  51. 51Beat for another minute until well combined.
  52. 52Using a spatula, fold the whipped cream into the cheesecake filling, until fully combined and smooth.
  53. 53Using a spatula, fold the whipped cream into the cheesecake filling, until fully combined and smooth.
  54. 54Using a spatula, fold the whipped cream into the cheesecake filling, until fully combined and smooth.
  55. 55Remove the crust from the freezer and place about 2/3 of the cheesecake filling on top of the crust.
  56. 56Remove the crust from the freezer and place about 2/3 of the cheesecake filling on top of the crust.
  57. 57Remove the crust from the freezer and place about 2/3 of the cheesecake filling on top of the crust.
  58. 58Spread into an even layer.
  59. 59Spread into an even layer.
  60. 60Spread into an even layer.
  61. 61Then, 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.
  62. 62Then, 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.
  63. 63Then, 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.
  64. 64Make sure your berry compote is COMPLETELY cooled, then place all of it into the well/crater you created and spread to fill the well.
  65. 65Make sure your berry compote is COMPLETELY cooled, then place all of it into the well/crater you created and spread to fill the well.
  66. 66Make sure your berry compote is COMPLETELY cooled, then place all of it into the well/crater you created and spread to fill the well.
  67. 67Scoop the remaining cheesecake filling on top, and spread it into an even layer to cover the berry compote.
  68. 68Scoop the remaining cheesecake filling on top, and spread it into an even layer to cover the berry compote.
  69. 69Scoop the remaining cheesecake filling on top, and spread it into an even layer to cover the berry compote.
  70. 70Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight.
  71. 71Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight.
  72. 72Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight.
  73. 73Once ready to serve, place a serving plate (preferably round) upside-down on top of the cheesecake pan.
  74. 74Once ready to serve, place a serving plate (preferably round) upside-down on top of the cheesecake pan.
  75. 75Once ready to serve, place a serving plate (preferably round) upside-down on top of the cheesecake pan.
  76. 76Carefully and quickly invert it (refer to video above if needed).
  77. 77Carefully and quickly invert it (refer to video above if needed).
  78. 78Carefully and quickly invert it (refer to video above if needed).
  79. 79Gently release the springform pan.
  80. 80Gently release the springform pan.
  81. 81Gently release the springform pan.
  82. 82Smash the crust and serve; I personally like mine with a little dollop of lemon curd!
  83. 83Smash the crust and serve; I personally like mine with a little dollop of lemon curd!
  84. 84Smash the crust and serve; I personally like mine with a little dollop of lemon curd!
  85. 85Enjoy!
  86. 86Enjoy!
  87. 87Enjoy!

Ingredients

  • 3 cups mixed berries of choice, fresh or frozen (I personally used frozen raspberries, blackberries, and blueberries)
  • 3 cups mixed berries of choice, fresh or frozen (I personally used frozen raspberries, blackberries, and blueberries)
  • 3 cups mixed berries of choice, fresh or frozen (I personally used frozen raspberries, blackberries, and blueberries)
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • Zest of 1 lemon
  • Zest of 1 lemon
  • Zest of 1 lemon
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1 tbsp water
  • 1 tbsp water
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • 4 cups crushed Biscoff cookies (substitution: graham crackers)
  • 4 cups crushed Biscoff cookies (substitution: graham crackers)
  • 4 cups crushed Biscoff cookies (substitution: graham crackers)
  • 0.75 cup salted butter, melted
  • 0.75 cup salted butter, melted
  • 0.75 cup salted butter, melted
  • 1.5 cups heavy cream, cold
  • 1.5 cups heavy cream, cold
  • 1.5 cups heavy cream, cold
  • 24 oz cream cheese, at room temperature
  • 24 oz cream cheese, at room temperature
  • 24 oz cream cheese, at room temperature
  • 0.75 cup powdered sugar
  • 0.75 cup powdered sugar
  • 0.75 cup powdered sugar
  • 0.5 cup sour cream or Greek yogurt
  • 0.5 cup sour cream or Greek yogurt
  • 0.5 cup sour cream or Greek yogurt
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • 1 tsp vanilla bean paste or extract
  • Pinch of salt
  • Pinch of salt
  • 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.