Upside-Down Berry Cheesecake
Upside-Down Berry Cheesecake
Ingredients
For the Berry Compote
- 12 ounces frozen mixed berries, such as Dole, containing strawberries, blackberries, blueberries, and raspberries
- 1 teaspoon vanilla extract
- 1/4 cup coconut sugar
- 1/4 cup granulated sugar
- 1/4 cup water
For the Graham Cracker Crust
- 10 graham crackers, Honey Maid, crushed into fine crumbs (about 1 1/2 cups)
- 2 tablespoons powdered sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, 2 blocks, softened
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream, cold
Instructions
- 1
Combine the frozen mixed berries, vanilla extract, coconut sugar, granulated sugar, and water in a saucepan. Heat over medium heat, stirring occasionally, until the berries soften and the mixture thickens into a compote, about 10 to 15 minutes.
⏱️ 15 min
- 2
Remove the compote from heat. Use an immersion blender to blend the compote until smooth. Spread the blended berry compote thinly and evenly onto a baking sheet lined with plastic wrap. Cover with another layer of plastic wrap and refrigerate or freeze until set, about 30 minutes to 1 hour.
⏱️ 45 min
- 3
While the compote chills, prepare the graham cracker crust. Crush the graham crackers into fine crumbs using a food processor or by hand. Transfer the crumbs to a medium bowl, then add the powdered sugar and melted unsalted butter. Mix thoroughly with a spoon until well combined and the mixture resembles wet sand.
⏱️ 10 min
- 4
Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch springform pan. Use the bottom of a glass or your fingers to firmly press and shape the crust. Set aside.
⏱️ 5 min
- 5
In a large mixing bowl, combine the softened cream cheese and vanilla extract. Beat with an electric mixer on medium speed until smooth and fluffy, scraping down the sides of the bowl as needed.
⏱️ 5 min
- 6
Add the powdered sugar and cold heavy whipping cream to the cream cheese mixture. Continue beating with the electric mixer on medium-high speed until the mixture is thick, creamy, and forms a stable cheesecake filling. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
⏱️ 5 min
- 7
Once the berry compote is set, transfer it into a piping bag, snipping off a small corner to create an opening.
⏱️ 2 min
- 8
Scoop about half of the creamy cheesecake filling into the prepared graham cracker crust, spreading it evenly to fill the pan about halfway.
⏱️ 3 min
- 9
Pipe the set berry compote in a circular motion into the center of the cheesecake filling, creating a layer of berries.
⏱️ 3 min
- 10
Carefully scoop the remaining cheesecake filling on top of the berry compote, completely covering it and filling the springform pan to the top of the crust.
⏱️ 3 min
- 11
Smooth the top of the cheesecake with an offset spatula. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
⏱️ 5 min
- 12
To serve, place a round cake board or the bottom of another springform pan on top of the chilled cheesecake within the springform pan. Carefully flip the entire assembly upside down onto a serving plate. Unlatch and remove the springform pan, revealing the cheesecake with the graham cracker crust now on the outside and forming the top layer. Slice and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Upside-Down Berry Cheesecake
Ingredients
For the Berry Compote
- 12 ounces frozen mixed berries, such as Dole, containing strawberries, blackberries, blueberries, and raspberries
- 1 teaspoon vanilla extract
- 1/4 cup coconut sugar
- 1/4 cup granulated sugar
- 1/4 cup water
For the Graham Cracker Crust
- 10 graham crackers, Honey Maid, crushed into fine crumbs (about 1 1/2 cups)
- 2 tablespoons powdered sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, 2 blocks, softened
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream, cold
Instructions
- 1
Combine the frozen mixed berries, vanilla extract, coconut sugar, granulated sugar, and water in a saucepan. Heat over medium heat, stirring occasionally, until the berries soften and the mixture thickens into a compote, about 10 to 15 minutes.
⏱️ 15 min - 2
Remove the compote from heat. Use an immersion blender to blend the compote until smooth. Spread the blended berry compote thinly and evenly onto a baking sheet lined with plastic wrap. Cover with another layer of plastic wrap and refrigerate or freeze until set, about 30 minutes to 1 hour.
⏱️ 45 min - 3
While the compote chills, prepare the graham cracker crust. Crush the graham crackers into fine crumbs using a food processor or by hand. Transfer the crumbs to a medium bowl, then add the powdered sugar and melted unsalted butter. Mix thoroughly with a spoon until well combined and the mixture resembles wet sand.
⏱️ 10 min - 4
Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch springform pan. Use the bottom of a glass or your fingers to firmly press and shape the crust. Set aside.
⏱️ 5 min - 5
In a large mixing bowl, combine the softened cream cheese and vanilla extract. Beat with an electric mixer on medium speed until smooth and fluffy, scraping down the sides of the bowl as needed.
⏱️ 5 min - 6
Add the powdered sugar and cold heavy whipping cream to the cream cheese mixture. Continue beating with the electric mixer on medium-high speed until the mixture is thick, creamy, and forms a stable cheesecake filling. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
⏱️ 5 min - 7
Once the berry compote is set, transfer it into a piping bag, snipping off a small corner to create an opening.
⏱️ 2 min - 8
Scoop about half of the creamy cheesecake filling into the prepared graham cracker crust, spreading it evenly to fill the pan about halfway.
⏱️ 3 min - 9
Pipe the set berry compote in a circular motion into the center of the cheesecake filling, creating a layer of berries.
⏱️ 3 min - 10
Carefully scoop the remaining cheesecake filling on top of the berry compote, completely covering it and filling the springform pan to the top of the crust.
⏱️ 3 min - 11
Smooth the top of the cheesecake with an offset spatula. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely.
⏱️ 5 min - 12
To serve, place a round cake board or the bottom of another springform pan on top of the chilled cheesecake within the springform pan. Carefully flip the entire assembly upside down onto a serving plate. Unlatch and remove the springform pan, revealing the cheesecake with the graham cracker crust now on the outside and forming the top layer. Slice and serve.
⏱️ 5 min