Fully Crusted Upside Down Salted Caramel Cheesecake
Indulge in this mouthwatering no-bake cheesecake that’s a showstopper! With a luscious layer of rich salted caramel and a buttery Biscoff cookie crust, each bite is pure bliss. Perfect for any occasion, this dessert is sure to impress without turning on the oven!
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(6)
- 85g (6 tbsp) unsalted butter, cubed & room temp (5.95 tbsp)
- 240g unsalted butter, melted (16.8 tbsp)
- 600g (21oz) cream cheese, room temp (21.2 oz)
- 120ml (1/2 cup) warm heavy cream (4.06 fl oz)
- 250ml (1 cup) heavy cream (8.45 fl oz)
- 150g (2/3 cup) greek yogurt or sour cream (5.29 oz)sour cream
🫙Pantry Staples(4)
- 150g (3/4 cup + 2 tbsp) white chocolate, melted & cooled (5.29 oz)
- 200g (1 cup) granulated sugar (1 cup)
- 50g (1/3 cup) powdered sugar (0.25 cup)
- 2 tsp vanilla (10 ml)
🧂Spices & Seasonings(2)
- 1 tsp flaky sea salt (5 ml)
- Pinch of salt
📦Other(1)
- 600g biscoff cookies (21.2 oz)
Nutrition (per serving)
Calories
1311
Protein
12g
Carbs
99g
Fat
97g
👨🍳 Instructions
- 1
Salted caramel: In a saucepan over medium heat, melt the sugar until amber in color stirring occasionally. Turn the heat to low then add the butter and whisk until smooth. Slowly add the heavy cream and mix until combined. Turn off the heat and add the salt and mix well. Let it cool.
- 2
Bottom crust: Crush 200g Biscoff cookies and mix with 80g melted butter. Press firmly into the bottom of a lined 8-inch pan. Freeze for 15-20 minutes, then carefully remove the crust and return it to the freezer.
- 3
Main crust: crush the remaining 400g biscoff cookies and mix with 160g melted butter. Press firmly into the bottom and sides of the pan. Freeze until needed.
- 4
In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the greek yogurt, vanilla, and salt, then mix until combined.
- 5
Mix in the melted white chocolate until smooth.
- 6
In a separate bowl, whip the heavy cream to medium-stiff peaks. Gently fold it into the cream cheese mixture until fully incorporated.
- 7
Spread half of the cheesecake filling over the prepared crust. Add the cooled salted caramel to the center, leaving a small border around the edges.
- 8
Top with the remaining cheesecake filling and smooth the surface. Place the bottom crust disc on top, cover with plastic wrap, and refrigerate overnight or until fully set.
- 9
Carefully invert the cheesecake onto a serving plate. Remove the pan and parchment, then slice and enjoy!
💡 Pro Tips
- ✓When making salted caramel, stop the sugar at 350-360°F (amber stage) and immediately remove from heat before adding butter, as temperatures above 375°F will cause the caramel to become bitter due to burnt sucrose molecules and burnt milk solids from the butter.timing350-360°F amber stage
- ✓Freeze the 200g bottom crust disc separately for 15-20 minutes, then remove it from the pan before assembling—this prevents it from absorbing moisture from the filling and maintains its structural integrity during the upside-down flip, which would otherwise reduce crispness by up to 30%.technique15-20 minutes freeze, remove before assembly
- ✓Add the salted caramel to the filling with a 0.5-inch border because caramel contains hygroscopic sugars that migrate laterally through cream cheese at 4°C, and this buffer prevents seepage into the cookie crust's 80g melted butter ratio, which would create a soggy texture.technique0.5-inch border minimum
- ✓Whip the heavy cream to medium-stiff peaks (not stiff) before folding into the cream cheese mixture, because overwhipped cream has collapsed fat networks that won't incorporate evenly—aim for peaks that curl when the whisk is lifted, maintaining 15-20% air incorporation for proper texture.timingMedium-stiff peaks, 15-20% air
- ✓Refrigerate overnight (minimum 12 hours, optimal 24 hours) because cream cheese filling requires time for gelatin replacement by moisture redistribution and for the Maillard reaction between butter and Biscoff cookies to reach equilibrium, stabilizing the structure before inverting.timing12-24 hours refrigeration
Share this recipe
Prep
15
min
Cook
30
min
Serves
8
people
Level
intermediate
Share this recipe
Fully Crusted Upside Down Salted Caramel Cheesecake
Indulge in this mouthwatering no-bake cheesecake that’s a showstopper! With a luscious layer of rich salted caramel and a buttery Biscoff cookie crust, each bite is pure bliss. Perfect for any occasion, this dessert is sure to impress without turning on the oven!
📝 Ingredients
Serves 8🥛Dairy & Eggs(6)
- 85g (6 tbsp) unsalted butter, cubed & room temp (5.95 tbsp)
- 240g unsalted butter, melted (16.8 tbsp)
- 600g (21oz) cream cheese, room temp (21.2 oz)
- 120ml (1/2 cup) warm heavy cream (4.06 fl oz)
- 250ml (1 cup) heavy cream (8.45 fl oz)
- 150g (2/3 cup) greek yogurt or sour cream (5.29 oz)sour cream
🫙Pantry Staples(4)
- 150g (3/4 cup + 2 tbsp) white chocolate, melted & cooled (5.29 oz)
- 200g (1 cup) granulated sugar (1 cup)
- 50g (1/3 cup) powdered sugar (0.25 cup)
- 2 tsp vanilla (10 ml)
🧂Spices & Seasonings(2)
- 1 tsp flaky sea salt (5 ml)
- Pinch of salt
📦Other(1)
- 600g biscoff cookies (21.2 oz)
Nutrition (per serving)
Calories
1311
Protein
12g
Carbs
99g
Fat
97g
👨🍳 Instructions
- 1
Salted caramel: In a saucepan over medium heat, melt the sugar until amber in color stirring occasionally. Turn the heat to low then add the butter and whisk until smooth. Slowly add the heavy cream and mix until combined. Turn off the heat and add the salt and mix well. Let it cool.
- 2
Bottom crust: Crush 200g Biscoff cookies and mix with 80g melted butter. Press firmly into the bottom of a lined 8-inch pan. Freeze for 15-20 minutes, then carefully remove the crust and return it to the freezer.
- 3
Main crust: crush the remaining 400g biscoff cookies and mix with 160g melted butter. Press firmly into the bottom and sides of the pan. Freeze until needed.
- 4
In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy. Add the greek yogurt, vanilla, and salt, then mix until combined.
- 5
Mix in the melted white chocolate until smooth.
- 6
In a separate bowl, whip the heavy cream to medium-stiff peaks. Gently fold it into the cream cheese mixture until fully incorporated.
- 7
Spread half of the cheesecake filling over the prepared crust. Add the cooled salted caramel to the center, leaving a small border around the edges.
- 8
Top with the remaining cheesecake filling and smooth the surface. Place the bottom crust disc on top, cover with plastic wrap, and refrigerate overnight or until fully set.
- 9
Carefully invert the cheesecake onto a serving plate. Remove the pan and parchment, then slice and enjoy!
💡 Pro Tips
- ✓When making salted caramel, stop the sugar at 350-360°F (amber stage) and immediately remove from heat before adding butter, as temperatures above 375°F will cause the caramel to become bitter due to burnt sucrose molecules and burnt milk solids from the butter.timing350-360°F amber stage
- ✓Freeze the 200g bottom crust disc separately for 15-20 minutes, then remove it from the pan before assembling—this prevents it from absorbing moisture from the filling and maintains its structural integrity during the upside-down flip, which would otherwise reduce crispness by up to 30%.technique15-20 minutes freeze, remove before assembly
- ✓Add the salted caramel to the filling with a 0.5-inch border because caramel contains hygroscopic sugars that migrate laterally through cream cheese at 4°C, and this buffer prevents seepage into the cookie crust's 80g melted butter ratio, which would create a soggy texture.technique0.5-inch border minimum
- ✓Whip the heavy cream to medium-stiff peaks (not stiff) before folding into the cream cheese mixture, because overwhipped cream has collapsed fat networks that won't incorporate evenly—aim for peaks that curl when the whisk is lifted, maintaining 15-20% air incorporation for proper texture.timingMedium-stiff peaks, 15-20% air
- ✓Refrigerate overnight (minimum 12 hours, optimal 24 hours) because cream cheese filling requires time for gelatin replacement by moisture redistribution and for the Maillard reaction between butter and Biscoff cookies to reach equilibrium, stabilizing the structure before inverting.timing12-24 hours refrigeration