Upside Down Cheesecake with Triple Berry Filling
Viral TikTok trend meets gourmet-level dessert in this recipe for Upside Down Cheesecake! This simple twist on the classic cheesecake still delivers everything you love about the dessert with its crunchy cookie crust, ultra-creamy cheesecake filling, and juicy berry compote – it’s just upside down and doesn’t require any baking!
The Viral Upside Down No Bake Cheesecake Recipe
This Upside Down Cheesecake showcases its crispy Biscoff cookie crust on top, with a mixed berry filling hidden in the center of rich vanilla cheesecake. It’s built in the pan the same way a classic cheesecake is; it’s just flipped over to serve and then scooped out to enjoy!
I knew this Viral TikTok treat would be worth the time and effort as long as it was made with a quality recipe! Therefore, I used the bones of my New York Style Cheesecake Recipe, swapped out the graham cracker crust for a sweetly spiced Biscoff cookie crust, and added a juicy, fruity mixed-berry filling.
This gives us the satisfaction of a social media-worthy dessert that’s fun AND bakery-level delicious. A win-win in my book! And if you’re going for the true TikTok experience, you can still tap the cheesecake with the back of the spoon before digging into the center of it!
Rebecca’s Recipe Review
Taste: Creamy and sweet, with vibrant, juicy mixed berries and a spiced crust.
Texture: Crunchy cookie crust with a fluffy cheesecake filling and a layer of gooey berry compote.
Ease: 6/10
Pros: No bake and great flavor
Cons: Takes 8 hours to set, and getting out of the pan can be a little tricky – make sure to follow my tips!
Would I Make This Again? Yes, this has become a fun dessert the whole family enjoys in the summer!
Cheesecake Ingredients
Berry Filling: To make the juicy berry compote, frozen mixed berries are used to give this cheesecake a variety of fruity flavors. The berries are combined with granulated sugar, lemon juice, fine sea salt, cornstarch, water, and vanilla bean paste to finish the berry filling.
Crust: The spiced, crunchy cookie crust comes together quickly using melted salted butter, light brown sugar, fine sea salt, and Biscoff crumbs.
Cheesecake Filling: To create the best creamy cheesecake filling, softened cream cheese is whipped to perfection with powdered sugar, vanilla skyr yogurt, vanilla bean paste, lemon juice, fine sea salt, and extra Creamy Cool Whip.
I prefer using vanilla bean paste because it gives the cheesecake a rich vanilla flavor and distinctive specks throughout the filling. However, if you only have vanilla extract on hand, you can simply swap the paste out for an equal amount of extract.
How To Make Upside Down Cheesecake
- Prepare the berry filling by simmering frozen mixed berries, granulated sugar, lemon juice, and fine sea salt in a saucepan, stirring frequently.
- Cook the berries down while using the edge of a spoon to break up any large berries.
- Whisk cornstarch and water together in a small prep bowl until thoroughly combined. Then add this cornstarch slurry to the berry filling mixture while stirring constantly.
- Cook the berry filling until it begins to thicken, then remove the saucepan from the heat.
- Stir vanilla bean paste into the berry filling, then transfer the mixture into a heat-safe bowl and wrap it tightly with plastic wrap. Place the bowl of berry filling into the fridge to chill.
- Prepare the crust by first greasing the sides and bottom of a springform pan with butter. Then line the bottom with parchment paper and set it aside.
- Combine melted salted butter, Biscoff crumbs, light brown sugar, and fine sea salt together in a medium bowl. Stir until the cookie crumbs are evenly moistened.
- Press this cookie crust mixture into the bottom and up the sides of the prepared springform pan.
- Transfer the crust into the freezer to set.
- Prepare the cheesecake filling by creaming the cream cheese until smooth in the bowl of a stand mixer that’s fitted with a paddle attachment.
- Mix in the powdered sugar, vanilla skyr yogurt, vanilla bean paste, lemon juice, and fine sea salt on low speed until fully incorporated. Next, increase the mixer speed and whip the filling.
- Fold in the extra-creamy Cool Whip with a rubber spatula until there are no lumps in the cheesecake filling.
- Spread half of the cheesecake filling into the bottom of the prepared crust, creating a wide well in the middle.
- Pour the berry filling into the well and spread it out evenly.
- Cover the berry filling with the remaining cheesecake filling. Smooth out the top and then cover the pan with plastic wrap.
- Chill the Upside Down Cheesecake in the refrigerator.
Add frozen berries, sugar, lemon juice, and salt to a small pot.- Simmer until the berries begin to break down, then stir in cornstarch slurry.
- Cover the compote with plastic wrap and chill.
- Add cookies to a food processor then stir in melted butter, sugar, and salt.
- Press the crust mixture firmly into the pan.
- Mix cream cheese, skyr, powdered sugar, lemon juice, vanilla, and salt.
- Fold in thawed cool whip.
- Transfer half of the filling to the crust.
- Spread the filling around to make a well.
- Add the berry compote to the well.
- Gently top with the remaining filling.
- Chill the cheesecake for at least 8 hours.
Serving The Viral Cheesecake!
- Drench a dishcloth in hot water, then wrap and hold it around the bottom and sides of the springform pan. Repeat this process three times, refreshing the cloth with hot water between each one.
- Transfer the cheesecake pan onto a large cutting board or plate. Then, gently release the pan clasp to loosen the sides of the pan, but leave it around the cheesecake.
- Place another cutting board, serving platter, or cake stand on top of the cheesecake, then gently flip it. Use the plate or board under it to support it onto the top serving tray.
- Remove the sides of the springform pan, then gently lift the bottom off the cheesecake.
- Whack a large metal spatula down on the cheesecake and then scoop it up and serve!
- Wrap a warm towel around the bottom and sides of the pan.
- Place on a plate and release the clasp on the side of the pan to loosen.
- Place the serving dish upside down on top of the cheesecake.
- Flip the cheesecake.
- Remove the plate and the side of the springform pan.
- Remove the bottom of the springform pan.
Rebecca’s No Bake Cheesecake Tips
- For a flawlessly smooth filling, remember to remove the cream cheese and extra creamy Cool Whip from the fridge a couple of hours before beginning the recipe.
- To make the most accurate recipe, use a kitchen scale to measure out the ingredients on the recipe card that include their weight in grams.
- When creating the well for the berry filling in the cheesecake, leave about a 1/2-inch border around the edge. This will prevent the berry filling from touching the crust and possibly seeping out or weakening the crust with soggy spots.
- Don’t skip the four rounds of hot-cloth wraps when removing the cheesecake from the pan! This process helps slightly melt the butter in the crust, preventing it from sticking to the pan when it’s released. This will help ensure the cheesecake comes out of the pan flawlessly!
- If you prefer, you can use Graham cracker crumbs instead of Biscoff for a more classic cheesecake crust.
- Keep in mind that this cheesecake becomes very messy with lots of crumbs when serving! If you’re looking for nice, neat slices, you may want to check out my New York Style Cheesecake Recipe instead.
More Cheesecake Recipes
- Basque Cheesecake – An impressive dessert that comes out of the oven perfectly caramelized!
- Strawberry Cheesecake Bars – Sweet and fruity dessert bars that are topped with an oatmeal crumble!
- Coffee Cheesecake – Made with three different coffee ingredients for the ultimate coffee-flavored dessert!
- Mini Caramel Apple Cheesecakes – Covered with a layer of tender spiced apples!
- No Bake Cheesecake – A thick, fluffy, and creamy no bake recipe that preps in 20 minutes!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Viral Upside-Down Cheesecake
Ingredients
Berry Filling
- 12 ounces frozen mixed berries 340g
- ½ cup granulated sugar 100g
- 1 tablespoon lemon juice
- ¼ teaspoon fine sea salt
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon vanilla bean paste
Crust
- 2½ cups biscoff crumbs 500g, or graham cracker
- 10 tablespoons salted butter 140g, melted
- ⅓ cup light brown sugar 67g, packed
- ¼ teaspoon fine sea salt
Cheesecake Filling
- 24 ounces cream cheese 678g, room temperature and full-fat only
- 1 cup powdered sugar 120g
- ¼ cup vanilla skyr yogurt 57g, room temperature
- 1 tablespoon vanilla bean paste 18g
- 1 tablespoon lemon juice
- ½ teaspoon fine sea salt
- 12 ounces extra creamy cool whip 339g, thawed to room temperature
Instructions
Berry Filling
- Add 12 ounces frozen mixed berries, ½ cup granulated sugar, 1 tablespoon lemon juice, and ¼ teaspoon fine sea salt to a medium saucepan and bring to a simmer over medium-high heat, stirring frequently.
- Continue cooking the berries down for about 10 minutes, stirring often and using the edge of a spoon to break up any large berries.
- In a small prep bowl, whisk together 1 tablespoon cornstarch and 1 tablespoon water with a fork until completely combined. Then quickly add the cornstarch slurry to the berry filling mixture while stirring constantly.
- Cook for 1 to 3 additional minutes until the mixture begins to thicken and remove from heat.
- Add in 1 tablespoon vanilla bean paste and stir to incorporate, then transfer to a heat-safe bowl and cover with plastic wrap, ensuring the plastic wrap rests on the top of the filling so a film doesn't form. Refrigerate the berry filling while you prepare the rest of the components.
Crust
- Lightly grease the sides and bottom of a 9-inch springform pan with butter, then line the bottom with parchment paper and set aside.
- Melt the 10 tablespoons salted butter in a medium bowl. Then add the 2½ cups biscoff crumbs, ⅓ cup light brown sugar, and ¼ teaspoon fine sea salt to the butter and stir until evenly moistened.
- Transfer the crust mixture to a springform pan and spread it out, then use the bottom of a cup or your hands to press it into the bottom and up the sides of the pan. You want the crust to be about ¼-inch thick.
- Place the crust in the freezer while you prepare the filling.
Cheesecake Filling
- Add the 24 ounces cream cheese to a stand mixer fitted with a paddle attachment and cream at medium speed until smooth. Scrape down the sides of the bowl.
- Add the 1 cup powdered sugar, ¼ cup vanilla skyr yogurt, 1 tablespoon vanilla bean paste, 1 tablespoon lemon juice, and ½ teaspoon fine sea salt, and mix at low speed until the sugar is incorporated, then increase the speed to high and whip for 1 minute. Scrape down the sides as needed so everything is evenly combined and there are no lumps.
- Fold in the 12 ounces extra creamy cool whip with a rubber spatula until evenly incorporated. The mixture will be thick and stiff.
- Spread half of the cheesecake filling in the bottom of the prepared crust, creating a wide well in the middle so the cheesecake has about a ½-inch border around the edge. This will help prevent the berry filling from touching the crust.
- Add the berry filling to the well and spread evenly.
- Cover with the remaining cheesecake batter. Make sure to press the cheesecake firmly into the crust, since it's a bit aerated and you don't want large bubbles between the cheesecake and the crust. Just be careful around the edges so you don't pull the crust back into the filling. Smooth out the top and cover with plastic wrap.
- Chill in the refrigerator for 8 hours or overnight.
Serving
- When ready to serve, drench a dishcloth in hot water, then gently wrap and hold it around the bottom and sides of the pan. Repeat this three more times, refreshing the cloth with hot water between each one. This will help to slightly melt the butter in the crust and prevent it from sticking to the pan when we release it.
- Place the cheesecake pan on a large cutting board or plate. Then gently release the pan clasp to loosen the sides of the pan, but leave it around the cheesecake.
- Place a cutting board, serving platter, or cake stand on top of the cheesecake, then gently flip the cheesecake, using the plate or board under it to support it onto the top serving tray.
- Remove the sides of the springform pan and then gently lift the bottom of the pan off the bottom (now top) of the cheesecake.
- Slice the cheesecake and serve. We find that a large metal spatula works best: whack it down on the cheesecake, then scoop it up and serve. You might also enjoy just digging a scoop out of the center, like everyone on social media.
Notes
- Store in the refrigerator for up to 3 days.
- Graham cracker crumbs can be used in place of Biscoff.
- You can use an alternate filling, like all one kind of berry or even Nutella.
- This cheesecake becomes very messy with lots of crumbs when serving, so keep that it mind.
Nutrition
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