Have you ever had one of those kitchen moments where things don’t go exactly as planned, but somehow, the result turns out even better than you imagined? That’s exactly how this Upside-Down No-Bake Cheesecake was born! I was experimenting with a classic cheesecake recipe one day, but when I flipped it out of the pan, the crust ended up on top instead of the bottom. Instead of panicking, I took a bite—and wow! The unexpected texture and presentation made it even more fun and delicious. That’s when I knew I had to perfect this quirky little dessert and share it with you all.
This cheesecake is an absolute dream—no oven, no eggs, no fancy techniques—just simple ingredients coming together beautifully. The base (which becomes the top!) is made of crunchy, buttery digestive biscuits, giving every bite a satisfying crisp. The filling is pure indulgence: a smooth, creamy blend of cream cheese, white chocolate, and lightly sweetened whipped cream, creating a melt-in-your-mouth texture. But the real star? A swirl of homemade mixed berry compote, bursting with fresh, tangy-sweet flavors, balancing out the richness of the cheesecake perfectly.
What I love most about this dessert—besides how insanely delicious it is—is how effortlessly elegant it looks when served. The biscuit layer sitting on top adds a rustic charm, making it a conversation starter at any gathering. Plus, it’s the perfect make-ahead treat, which means less last-minute stress and more time to enjoy with your loved ones. Whether you’re making it for a dinner party, a special occasion, or just a midweek sweet craving, this upside-down cheesecake is bound to steal the show!
So, if you’re ready to flip your dessert game (literally!), let’s get baking—or should I say, not baking! 😉 🍰✨
INGREDIENTS USED IN UPSIDE DOWN CHEESECAKE
Digestive Biscuits
A cheesecake is incomplete without a biscuit base. The texture of digestive biscuits adds a pleasant crunch to the crust, creating a contrast to the smooth and creamy cheesecake filling. Digestive biscuit crusts are well-suited for no-bake desserts, as they provide stability without requiring baking. The combination of biscuit crumbs and a binding agent, usually melted butter, creates a cohesive and stable crust that sets well in the refrigerator.
Melted butter
Melted butter serves as a binding agent for the crust. When combined with crushed digestive biscuits or graham crackers, it creates a mixture that sticks together, helping to form a cohesive and solid base for the cheesecake.
As the upside down cheesecake chills in the refrigerator, the melted butter solidifies, helping the crust set. This ensures that the crust maintains its form and provides a stable base for the creamy cheesecake filling.
Whipping Cream
The main ingredient that gives the cheesecake its entire structure and base is the whipping cream. Whipping cream is whipped up to stiff peaks before any other ingredient is added to it so that it maintains its light and airy texture. This makes the cheesecake get its real texture and feel. I have used this whipping cream to make this recipe.
Cream Cheese
Since it’s a cheesecake recipe, it can’t go without adding the main ingredient for cheesecake, which is the cream cheese. Cream cheese adds the smoothness and extra creamy texture to the cheesecake and makes it more flavourful. I have used D’lecta cream cheese to make this upside down Cheesecake but you can use any cream cheese of your choice.
Icing sugar
It adds a mild, evenly distributed sweetness to the cheesecake filling without making it too overpowering. Icing sugar dissolves quickly and seamlessly into the cream cheese mixture, preventing any graininess and helping achieve a silky, creamy texture. Icing sugar contains a small amount of cornstarch, which helps stabilize the cheesecake filling and maintain a thick, creamy consistency.
White chocolate
When cooled, white chocolate helps firm up the cheesecake filling, providing structure without the need for gelatin. The fat content in white chocolate helps bind the ingredients together, ensuring a well-set filling that holds its shape when sliced.
EQUIPMENTS USED IN MAKING UPSIDE DOWN CHEESECAKE
A few kitchen staples that should always be there in the kitchen are mentioned below.
Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.
You require a whisk to make the cheesecake lump free and mix well. You also need spatulas to do the mixing. Finally, a 4-inch round springform pan to set the cheesecake is also needed.
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TIPS TO MAKE THIS UPSIDE-DOWN CHEESECAKE
- Use the back of a spoon or a flat-bottomed glass to press the crust firmly into the pan for a stable base.
- Ensure the cream cheese is at room temperature before mixing to avoid lumps in the filling.
- Allow the melted white chocolate to cool slightly before adding it to the cream cheese. If it’s too hot, it may cause the mixture to seize or turn grainy.
- Simmer the berries until they release juices and thicken slightly. You can mash them for a smoother texture or leave some whole for a chunkier compote.
- Flip quickly but gently in one swift motion to avoid breakage.
- For the base
- 13 digestive biscuits
- ¼ cup butter, melted
- For the filling
- ½ cup cream cheese (120g)
- 2 tbsp white chocolate, melted
- 2 tbsp icing sugar
- ¼ tsp vanilla extract
- ½ cup whipped cream (1/4 cup whipping cream whipped to stiff peaks)
- 2 tbsp mix berry compote
- Grind the biscuits into fine crumbs and mix it with melted butter until it resembles wet sand.
- Press the biscuit mixture into the bottom of a 4-inch round springform pan. Cover the sides also evenly with the biscuit base. Place it in the refrigerator to set while you prepare the filling.
- In a mixing bowl, whisk together softened cream cheese, melted chocolate. icing sugar, vanilla and whipped cream until it's smooth and creamy.
- To make the compote, take 5-6 pieces of your favourite berries and cook them on low medium heat with ½ tsp sugar and 1 tbsp water. Cook until the sugar dissolves and the mixture thicken.
- Pour half of the cheesecake filling over the set biscuit crust and spread out into an even layer.
- Now add the compote evenly over the cheesecake layer and pour the remaining cheesecake feeling. Tap the pan a few times to even out the cheesecake layer.
- Refrigerate the cheesecake for at least 4 hours, or until it's firm.
- Flip the pan upside down on a plate and then open the springform pan. Serve the cheesecake in an upside down form with the biscuit layer on top and filling at the bottom.
If you like my Upside-Down Cheesecake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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