If you’re looking for a dessert that’s both irresistible and a breeze to make, our No Bake Biscoff Upside Down Cheesecake checks all the boxes. This creamy, dreamy treat that combines a buttery Biscoff cookie crust with silky smooth, sweet cheesecake comes together quickly without ever turning on your oven!
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What is No Bake Biscoff Upside Down Cheesecake?
Our no-bake upside-down Biscoff cheesecake is a super easy dessert that requires exactly zero oven time! We make the crunchy crust using crushed Biscoff cookies and butter and fill it with a luscious, creamy filling swirled with strawberry preserves. Then, we refrigerate the cheesecake until it’s perfectly set.
The reason it’s called upside-down cheesecake is that instead of using a springform pan like many cheesecakes, we use a loaf pan. Then, all we need to do when it’s time to serve is turn the pan upside down to place the cheesecake on a serving platter.
We guarantee you’re going to fall in love with this simple cheesecake — it’s an absolutely delectable dessert that’s always a hit!
Ingredients You Need
- Crushed Cookies – These give our cheesecake that iconic Biscoff flavor and make a deliciously crunchy base.
- Unsalted Butter – This brings the cookie crumbs together to form a perfect, solid crust.
- Salt To Taste – Just a pinch really brings out all of the flavors of the other ingredients and balances the sweetness.
- Cream Cheese – This is what makes the cheesecake smooth, creamy, and just a touch tangy.
- Mascarpone Cheese – We love the rich and velvety texture that mascarpone gives the cheesecake!
- Powdered Sugar – Using fine confectioners sugar sweetens up the filling and also gives it a silky smooth texture.
- Vanilla Extract – Vanilla makes the filling aromatic and rounds out all of the flavors.
- Heavy Cream – Cream makes the filling light and airy once it’s whipped.
- Strawberry Preserves Or Choice Of Preserves – We swirl this in for some sweet, fruity goodness that pairs perfectly with the other flavors in the filling.
How to Make Upside Down Cheesecake
- Make the Crust. Add the cookies to a food processor and pulse until they are fine and crumbly. Then, add them to a large bowl with melted butter and salt and mix to combine.
- Create the Base of the Cheesecake. Place most of the cookie and butter mixture in a loaf pan and use your fingers or the flat bottom of a glass to press them into an even layer on the bottom and up the sides of the pan. Then place the pan in the freezer.
- Prepare the Cheesecake Filling. Add the cream cheese, mascarpone, powdered sugar, and vanilla to the bowl of a stand mixer with a whisk attachment. Beat until all ingredients are completely combined before adding the heavy cream. Then, turn up the speed of the mixer and continue to beat until the mixture has formed stiff peaks.
- Finish the Cheesecake. Transfer the filling to the loaf pan and swirl in strawberry preserves. Then, top the cheesecake with the rest of the crushed cookies and wrap the pan with plastic wrap. Place it in the fridge until the cheesecake is firm.
- Serve. Invert the pan over a serving plate to release the cheesecake and serve. If necessary, you can slide a butter knife around the edges to make it easier to remove the cheesecake from the pan.
Variations
- Cookies – Swap out the Biscoff cookies for chocolate cookies, graham crackers, or peanut butter cookies.
- Cocoa Powder – Add a bit of cocoa powder to the cheesecake filling for an infusion of chocolatey flavor.
- Chocolate Ganache – Drizzle chocolate ganache over the top of the cheesecake.
- Mixed Berry Berries – Garnish the cheesecake with a mix of berries like strawberries, blueberries, and raspberries.
- Citrus Zest – Add lemon or lime zest to the cheesecake filling for a fresh and bright flavor.
- Citrus Preserves – Top with lemon or orange marmalade for a citrusy finish.
Can I Store Leftovers?
Absolutely! This is the perfect make-ahead dessert since it stores so well.
To refrigerate, simply wrap the cheesecake with plastic wrap. While it can last for up to a week in the fridge, we recommend serving it within 3-5 days.
To freeze cheesecake, wrap it in plastic wrap before layering foil over top. Then freeze it for up to 3 months.
More Sweet Recipes
We’re always down for decadent dessert! If you’re like us, don’t miss out on more of our absolute favorite ways to satisfy a sweet tooth.
Slow Cooker Peanut Butter Lava Cake
Slow Cooker S’mores Chocolate Cake
Easy Pineapple Upside Down Cake Recipe
No Bake Biscoff Upside Down Cheesecake
Ingredients
- 3 cups crushed cookies 1.5 packs of Biscoff cookies
- 1 stick unsalted butter
- Salt to taste
- 1 block cream cheese at room temperature
- 4 ounces mascarpone cheese
- 3/4 cup powdered sugar
- 1 teaspoon Vanilla extract
- 1 1/4 cups heavy cream
- 3 Tablespoons strawberry preserves or choice of preserves
Instructions
Prepare the Crust:
- Crush the cookies in a food processor.3 cups crushed cookies
- Transfer the crushed cookies to a bowl and add the melted butter and a pinch of salt. Mix well.1 stick unsalted butter, Salt to taste
Form the Base:
- Pour 3/4 of the cookie mixture into the bottom of a loaf pan. Press the mixture to form a thin, even layer covering the bottom and sides of the pan.
- Freeze the pan while preparing the filling.
Make the Filling:
- In a stand mixer fitted with the whisk attachment, combine the cream cheese, mascarpone, powdered sugar, and vanilla. Beat for about 30 seconds, or until creamy and well combined.1 block cream cheese, 4 ounces mascarpone cheese, 3/4 cup powdered sugar, 1 teaspoon Vanilla extract
- Add the heavy cream. Start mixing on low speed until the cream cheese mixture and heavy cream are blended.1 1/4 cups heavy cream
- Gradually increase the speed and beat until stiff peaks form. Be careful not to overbeat to prevent curdling.
Assemble the Cheesecake:
- Remove the loaf pan from the freezer. Pour the cream cheese mixture into the pan.
- Add the strawberry preserves, and swirl them through the cream cheese mixture with a knife.3 Tablespoons strawberry preserves
- Sprinkle the remaining crushed cookies over the top, ensuring the cheesecake is fully covered.
- Cover the pan with plastic wrap and refrigerate for about 2 hours, or until set.
Equipment
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Nutrition information is automatically calculated, so should only be used as an approximation.
