Fully Crusted Upside Down Salted Caramel Cheesecake
No-bake layered cheesecake with salted caramel center
A stunning no-bake cheesecake featuring a complete Biscoff cookie crust that becomes the top when inverted, with a luxurious salted caramel center nestled between layers of creamy white chocolate cheesecake filling.
Equipment
Ingredients
Salted Caramel
granulated sugar (room temperature)
200 g
unsalted butter (cubed, room temperature)
85 g
heavy cream (warm)
120 ml
flaky sea salt
1 tsp
Crust
biscoff cookies
600 g
unsalted butter (melted)
240 g
Cheesecake Filling
cream cheese (room temperature)
600 g
powdered sugar
50 g
greek yogurt
150 g
vanilla extract
2 tsp
salt
1 pinch
white chocolate (melted, cooled)
150 g
heavy cream
250 ml
Instructions
Make Salted Caramel
Prepare the salted caramel sauce that will be the centerpiece of the cheesecake.
Prepare Bottom Crust
Create the separate bottom crust disc that will become the top when inverted.
Prepare Main Crust
Create the main crust that will line the entire pan for the upside-down presentation.
Prepare Cheesecake Filling Base
Mix cream cheese with sugar and other dairy components until smooth.
Add White Chocolate
Incorporate melted white chocolate into the cheesecake mixture.
Whip and Fold Cream
Whip heavy cream and gently fold into cheesecake mixture for lightness.
Assemble Layers
Layer cheesecake filling with salted caramel center.
Set and Invert
Refrigerate overnight and carefully invert for the signature upside-down presentation.
Original recipe
Storage
Store covered in refrigerator. Can be frozen whole or in portions for up to 1 month. Thaw overnight in refrigerator before serving.
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