This upside down cheesecake might just be the most impressive dessert you can make at home – and I say this as someone who’s made a lot of cheesecakes. You slice into what looks like a regular creamy white chocolate cheesecake, and then bam! – there’s this gorgeous ribbon of tart, jammy raspberry-orange compote running through the middle. The Biscoff base adds caramel-y crunch, the white chocolate and elderflower filling is luxuriously smooth, and that surprise fruit layer in the center is so deliciously tart to cut through the sweetness of everything. It looks fancy, tastes incredible, and honestly isn’t as complicated as it seems!

Understanding Your Components

1. Biscoff Crust: Crushed Lotus Biscoff biscuits mixed with melted butter create a base that’s sweet, buttery, and has this incredible caramel flavor that complements the white chocolate filling perfectly. The mixture should resemble wet sand – if it’s too dry it won’t hold together, if it’s too wet it becomes a dense brick. Pressing it firmly into the tin creates a sturdy base that won’t crack or slide around when you slice.
2. White Chocolate and Elderflower Filling: This is a sophisticated, creamy filling that’s not overly sweet. Softened cream cheese and Greek yogurt combine for a tangy richness, while melted white chocolate adds sweetness and acts as a stabiliser without the need for gelatine. Elderflower cordial brings a delicate, floral note that’s elegant without being perfume-y. The filling gets lightened with whipped cream folded in gently – this creates an airy, mousse-like texture that’s more luxurious than dense, heavy cheesecake.
3. Raspberry-Orange Compote: This is the star of the show – a thick, jammy compote made from fresh raspberries, orange juice and zest, and sugar. The cornstarch slurry thickens it so it holds its shape and creates that distinct layer in the middle of the cheesecake. The orange brightness balances the rich filling beautifully. Making it from scratch means way better flavor than using jarred jam.
4. Whipped Cream Fold: Cold heavy cream whipped to soft-medium peaks and folded into the filling creates an incredibly light, mousse-like texture. This is what makes this cheesecake feel elegant and almost cloud-like rather than dense and heavy. Don’t over-whip or it becomes grainy; fold gently so you don’t deflate all those air bubbles you worked to incorporate.

Tips!

Don’t Skip the Chilling Steps: The biscuit base needs to chill before adding filling, and the compote needs to be completely cold and set before layering. These steps prevent layers from bleeding into each other and keep everything distinct and beautiful.

Melt Chocolate Gently: White chocolate scorches easily, so melt in short bursts in the microwave (20-30 seconds at a time), stirring between each burst. Or use a double boiler over gentle heat. Let it cool for 5-10 minutes before adding to the filling or it’ll scramble the cream cheese.

Soften Cream Cheese Properly: Room temperature cream cheese incorporates smoothly without lumps. Cold cream cheese creates a chunky, uneven filling. Take it out of the fridge at least 30 minutes before starting.

Fold, Don’t Mix: When adding whipped cream to the filling, use a spatula and fold gently in two additions. Over-mixing deflates the whipped cream and makes the final texture dense instead of light and airy.

Smooth Each Layer: After adding filling and compote, smooth each layer flat with a spatula. This creates distinct, beautiful layers that show up when you slice, not a mottled, uneven look.

Slice with a Hot Knife: Use a long, thin knife (like a serrated bread knife) and dip it in hot water, then wipe it clean between each cut. This creates neat, clean slices without tearing through the delicate layers. The hot knife melts slightly through the filling for a smooth cut.

Fully Set is Essential: Don’t rush – at least 8 hours chilling, ideally overnight. The cheesecake needs time to set properly so it slices cleanly and holds its shape. Under-chilled cheesecake falls apart.

Storage and Reheating Guide

• Compote Storage: Store raspberry-orange compote in an airtight container in the refrigerator for up to 1 week – it’s also amazing on yogurt or ice cream
• Fully Assembled Cheesecake: Cover and refrigerate for up to 4 days in an airtight container or covered with plastic wrap
• Freezing: Freeze the fully set cheesecake (in or out of the tin) for up to 2 months. Thaw overnight in the refrigerator before serving.
• Slicing from Frozen: You can slice while still partially frozen for the cleanest cuts – let sit at room temperature for 10 minutes before eating for best texture
• No Reheating Needed: Serve cold directly from the refrigerator for the best texture and flavor

Make ahead tips:

• Compote Days Ahead: Make raspberry-orange compote up to 1 week ahead and refrigerate. This is one of the best parts about this recipe – you can do it way in advance.
• Build in Stages: Make the Biscoff base one day, add the filling the next day, chill overnight. This spreads the work out and is less overwhelming.
• Prepare Components Early: Make the compote up to 1 week ahead, prepare the Biscoff crust up to 2 days ahead (store at room temperature), and have cream cheese softening on the counter when ready to mix.
• Full Make-Ahead: Assemble completely and refrigerate for up to 24 hours before serving. The flavours actually meld and improve as it sits.
• Freeze for Later: Bake and chill completely, then freeze for up to 2 months. Thaw overnight in the refrigerator when ready to serve – perfect for entertaining without last-minute stress.

Ingredients

Biscuit Base:
500 g Lotus Biscoff biscuits, crushed
180 g unsalted butter, melted

Cheesecake Base:
600 g full-fat cream cheese, softened
265 g full-fat Greek yogurt
200 g good-quality white chocolate, melted and slightly cooled
27 g caster sugar
100ml elderflower cordial
1 lemon, zested only
400 ml thickened/heavy cream, cold
27 g icing sugar

Berry Compote:
463 g raspberries, fresh or frozen
1 orange, zested
80 ml orange, juiced
80 g caster sugar (for compote)
15 ml cornstarch
15 ml cold water (to mix with cornstarch)

Method – How to make Upside Down No-Bake Cheesecake

1. Berry Compote: Combine 463 g raspberries, fresh or frozen, the zest of 1 orange, zested, 80 ml orange, juiced, 80 g caster sugar (for compote) in a saucepan over medium heat. Simmer, mashing some raspberries with the back of a spoon, until syrupy, about 8-10 minutes. Mix 15 ml cornstarch with 15 ml cold water (to mix with cornstarch) to a smooth slurry. Stir into the simmering compote and cook 1-2 minutes until thickened enough to coat the back of a spoon. 3. Pour into a shallow dish to cool at room temperature, then chill in the fridge until fully cold and set, at least 1 hour.
2. Biscuit Base: Mix 500 g Lotus Biscoff biscuits, crushed with 180 g unsalted butter, melted until it looks like wet sand. Press firmly into the base of a 23cm x 7cm springform tin. Chill while you make the filling. 5. Melt 200 g good-quality white chocolate, melted and slightly cooled gently in short bursts, stirring until smooth. Cool for 5-10 minutes until liquid but no longer hot.
3. Cheesecake Base: Beat 600 g full-fat cream cheese, softened, 265 g full-fat Greek yogurt, 27 g caster sugar, 100ml elderflower cordial, and the zest of 1 lemon, zested only together until smooth and fluffy, about 2 minutes. 7. With the mixer on low, stream in the cooled melted chocolate and beat until fully combined and smooth. 8. Whip 400 ml thickened/heavy cream, cold with 27 g icing sugar to soft-medium peaks. Gently fold into the cream cheese mixture in two additions until no streaks remain.
4. Assemble: Pour half the filling over the chilled biscuit base and smooth flat. Spread the cold, set compote evenly over the cream cheese layer, leaving a small border at the edge. 10. Pour the remaining filling over the compote layer and smooth the top. Cover and refrigerate for at least 8 hours, ideally overnight, until fully set.
5. Place a chopping board/serving platter on top of the cheesecake and flip it upside down. Release the cheesecake from the springform tin. Slice with a hot, clean knife between cuts for neat slices showing the compote layer through the middle.