No Bake Biscoff Upside Down Cheesecake

4.50 from 2 votes

This upside down cheesecake features a Biscoff cookie crust and a creamy strawberry and cookie filling for a truly showstopping dessert!

Prep Time15

Chill Time2

Total Time2 15

Course: Dessert

Cuisine: American

Keyword: upside down cheesecake

Servings: servings

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

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.

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.

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.