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Viral Upside-Down Cheesecake


Course Dessert
Cuisine American, Greek
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling/Chill Time 10 hours
Total Time 11 hours 30 minutes
Servings 12 people
A plate of upside down cheesecake with mixed berry compote on a white plate.
The Viral Upside Down Cheesecake turns a classic dessert on its head! Creamy no-bake cheesecake, buttery Biscoff cookies, and flavorful triple berry filling come together in a showstopping dessert that’s perfect for summer and holidays.

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

Calories: 530kcal | Carbohydrates: 54g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 586mg | Potassium: 172mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1146IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg
Find it online: www.sugarandsoul.co/upside-down-cheesecake/