No-Bake Upside-Down Strawberry Cheesecake
No-Bake Upside-Down Strawberry Cheesecake
Ingredients
For the Biscoff Crust
- 200 g Biscoff biscuits
- 100 g Emborg unsalted butter
For the Cheesecake Filling
- 500 g Emborg American cream cheese
- 2-3 tablespoons white sugar
- 1 cup Emborg whipping cream
For the Strawberry Topping
- 250 g Emborg strawberries
- 1 tablespoon lemon juice
- 60-70 g white sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- 1
Begin by slicing the 250g Emborg strawberries. Place the sliced strawberries into a saucepan. Add 60-70g white sugar and 1 tablespoon lemon juice to the saucepan with the strawberries.
⏱️ 5 min
- 2
Place the saucepan over medium heat and cook, stirring occasionally, until the strawberries soften and release their juices, forming a sauce-like consistency.
⏱️ 8 min
- 3
In a separate small bowl, combine 1 tablespoon cornstarch with 1 tablespoon water and mix until a smooth slurry is formed. Pour the cornstarch slurry into the simmering strawberry mixture in the saucepan. Stir continuously until the sauce thickens to your desired consistency.
⏱️ 2 min
- 4
Remove the thickened strawberry topping from the heat. Line the bottom of a springform pan with parchment paper. Pour the warm strawberry topping evenly into the prepared springform pan. Place the pan into the freezer to chill while you prepare the next layers.
⏱️ 5 min
- 5
Take 200g Biscoff biscuits and place them into a plastic bag. Crush the biscuits into fine crumbs using a rolling pin or a food processor.
⏱️ 5 min
- 6
Melt 100g Emborg unsalted butter. Transfer the crushed Biscoff biscuit crumbs to a mixing bowl. Pour the melted butter over the biscuit crumbs and mix thoroughly until all the crumbs are evenly moistened.
⏱️ 5 min
- 7
Retrieve the springform pan, which now contains the chilled strawberry layer, from the freezer. Carefully and evenly press the buttered Biscoff biscuit mixture over the strawberry layer, forming the cheesecake crust. Return the pan to the freezer to chill further.
⏱️ 5 min
- 8
In a large mixing bowl, combine 500g Emborg American cream cheese with 2–3 tablespoons white sugar. Using an electric mixer, beat the cream cheese and sugar until the mixture is smooth, creamy, and well combined.
⏱️ 5 min
- 9
In a separate clean bowl, whip 1 cup Emborg whipping cream until it forms stiff peaks.
⏱️ 5 min
- 10
Gently fold the whipped cream into the cream cheese mixture using a spatula until the ingredients are fully incorporated and the filling is light and airy.
⏱️ 5 min
- 11
Retrieve the springform pan from the freezer. Spoon the prepared cheesecake filling evenly over the Biscoff crust layer in the pan. Smooth the top surface of the cheesecake filling with a spatula. Cover the entire pan tightly with plastic wrap.
⏱️ 5 min
- 12
Place the cheesecake in the refrigerator and allow it to chill and set for a minimum of 6 hours, or preferably overnight.
⏱️ 360 min
- 13
Once the cheesecake is fully set, remove it from the refrigerator. Carefully release and remove the springform ring from the pan. Gently slide a thin knife or offset spatula around the edges of the cheesecake to ensure it's detached from the pan sides if needed.
⏱️ 2 min
- 14
Invert the cheesecake onto your desired serving plate, so the strawberry layer is now on top. Carefully peel off the parchment paper from the strawberry layer.
⏱️ 1 min
- 15
For an appealing presentation, garnish the cheesecake with additional fresh strawberries and a few mint leaves. Slice and serve chilled.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Upside-Down Strawberry Cheesecake
For the Biscoff Crust
- 200 g Biscoff biscuits
- 100 g Emborg unsalted butter
For the Cheesecake Filling
- 500 g Emborg American cream cheese
- 2-3 tablespoons white sugar
- 1 cup Emborg whipping cream
For the Strawberry Topping
- 250 g Emborg strawberries
- 1 tablespoon lemon juice
- 60-70 g white sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- 1
Begin by slicing the 250g Emborg strawberries. Place the sliced strawberries into a saucepan. Add 60-70g white sugar and 1 tablespoon lemon juice to the saucepan with the strawberries.
⏱️ 5 min - 2
Place the saucepan over medium heat and cook, stirring occasionally, until the strawberries soften and release their juices, forming a sauce-like consistency.
⏱️ 8 min - 3
In a separate small bowl, combine 1 tablespoon cornstarch with 1 tablespoon water and mix until a smooth slurry is formed. Pour the cornstarch slurry into the simmering strawberry mixture in the saucepan. Stir continuously until the sauce thickens to your desired consistency.
⏱️ 2 min - 4
Remove the thickened strawberry topping from the heat. Line the bottom of a springform pan with parchment paper. Pour the warm strawberry topping evenly into the prepared springform pan. Place the pan into the freezer to chill while you prepare the next layers.
⏱️ 5 min - 5
Take 200g Biscoff biscuits and place them into a plastic bag. Crush the biscuits into fine crumbs using a rolling pin or a food processor.
⏱️ 5 min - 6
Melt 100g Emborg unsalted butter. Transfer the crushed Biscoff biscuit crumbs to a mixing bowl. Pour the melted butter over the biscuit crumbs and mix thoroughly until all the crumbs are evenly moistened.
⏱️ 5 min - 7
Retrieve the springform pan, which now contains the chilled strawberry layer, from the freezer. Carefully and evenly press the buttered Biscoff biscuit mixture over the strawberry layer, forming the cheesecake crust. Return the pan to the freezer to chill further.
⏱️ 5 min - 8
In a large mixing bowl, combine 500g Emborg American cream cheese with 2–3 tablespoons white sugar. Using an electric mixer, beat the cream cheese and sugar until the mixture is smooth, creamy, and well combined.
⏱️ 5 min - 9
In a separate clean bowl, whip 1 cup Emborg whipping cream until it forms stiff peaks.
⏱️ 5 min - 10
Gently fold the whipped cream into the cream cheese mixture using a spatula until the ingredients are fully incorporated and the filling is light and airy.
⏱️ 5 min - 11
Retrieve the springform pan from the freezer. Spoon the prepared cheesecake filling evenly over the Biscoff crust layer in the pan. Smooth the top surface of the cheesecake filling with a spatula. Cover the entire pan tightly with plastic wrap.
⏱️ 5 min - 12
Place the cheesecake in the refrigerator and allow it to chill and set for a minimum of 6 hours, or preferably overnight.
⏱️ 360 min - 13
Once the cheesecake is fully set, remove it from the refrigerator. Carefully release and remove the springform ring from the pan. Gently slide a thin knife or offset spatula around the edges of the cheesecake to ensure it's detached from the pan sides if needed.
⏱️ 2 min - 14
Invert the cheesecake onto your desired serving plate, so the strawberry layer is now on top. Carefully peel off the parchment paper from the strawberry layer.
⏱️ 1 min - 15
For an appealing presentation, garnish the cheesecake with additional fresh strawberries and a few mint leaves. Slice and serve chilled.
⏱️ 2 min