Imported from TikTok

No-Bake Triple Berry Upside-Down Cheesecake

Name: No-Bake Triple Berry Upside-Down Cheesecake
Prep time: 30 min
Cook time: 10 min
Total time: 760 min
Yield: 8 servings
Cuisine: American
Ingredients: 20 Biscoff cookies (Around 20 cookies; for the crust); 0.5 tbsp Brown sugar (Optional; for the crust); 1 stick Butter (Melted; for the crust); 2 cups Fresh or frozen fruit (Triple berry blend was used; for the compote); 0.25 cup Granulated sugar (For the compote); 1 tbsp Lemon juice (For the compote); 1 tbsp Cornstarch (Mix with a little water; amount of water not specified); Water (A little, to mix with the cornstarch); 12 oz Full-fat cream cheese (Room temperature; for the filling); 4 oz Mascarpone cheese (Room temperature; for the filling); 0.5 cup Powdered sugar (For the filling); 2 tbsp Sour cream (Room temperature; for the filling); 0.75 cup Heavy whipping cream (Room temperature; for the filling)

Recipe by @pretty.tasty.things @pretty.tasty.things · TikTok

Imported by Athanasia Nguyen on SeeMeCook

A chilled cheesecake with a buttery Biscoff crust, creamy mascarpone-and-cream-cheese filling, and a bright berry compote. It is chilled overnight and flipped before serving.

8 servings760 minAmerican

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Ingredients

20 Biscoff cookies (Around 20 cookies; for the crust)
0.5 tbsp Brown sugar (Optional; for the crust)
1 stick Butter (Melted; for the crust)
2 cups Fresh or frozen fruit (Triple berry blend was used; for the compote)
0.25 cup Granulated sugar (For the compote)
1 tbsp Lemon juice (For the compote)
1 tbsp Cornstarch (Mix with a little water; amount of water not specified)
Water (A little, to mix with the cornstarch)
12 oz Full-fat cream cheese (Room temperature; for the filling)
4 oz Mascarpone cheese (Room temperature; for the filling)
0.5 cup Powdered sugar (For the filling)
2 tbsp Sour cream (Room temperature; for the filling)
0.75 cup Heavy whipping cream (Room temperature; for the filling)

Steps

1
Make the crust using the Biscoff cookies, optional brown sugar, and melted butter. The source does not specify how to crush or combine them, or how to place the crust in the pan.
2
Prepare the fruit compote with the fruit, granulated sugar, and lemon juice. The source does not provide cooking instructions or a cooking time for the compote.
3
Mix the cornstarch with a little water, then add it to the compote. The source does not specify when or how to incorporate it.
4
Make the cheesecake filling with the room-temperature cream cheese, mascarpone, powdered sugar, sour cream, and heavy whipping cream. The source does not specify mixing order or technique.
5
Chill overnight.
6
Flip the cheesecake and serve.

Notes

The source does not specify pan size, detailed preparation or cooking methods for the compote and filling, or an assembly sequence beyond chilling overnight and flipping before serving. Ingredient nutrition and weights are estimates; cookie weight is approximate.