Upside-Down No-Bake Cheesecake with Fruit Filling
This upside-down no-bake cheesecake is creamy, light, slightly nostalgic, and dangerously easy to make. Between the buttery graham cracker crust, fluffy cheesecake filling, and fruity pie filling center, it’s the kind of dessert everyone keeps sneaking bites of straight from the fridge.
I cannot say how long I had this idea saved, but every time I pictured making this upside-down no-bake cheesecake, I convinced myself not to. I told myself it would fall apart; I told myself it was too much a hassle. Then I told one of the magazines I work for that l’d make it, which forced me out of intimidation mode.
Boy, was I happy! In the end, it wasn’t hard at all. This upside-down no-bake cheesecake is easy to prepare, pretty to serve, freezer friendly, and honestly just so incredibly good. It’s perfect for Shavuos, Shabbos morning, a late-night treat, or shalosh seudos when you want something sweet but not too heavy. I was making this on repeat long after Shavuos was over.
What makes this cheesecake especially fun is the dramatic upside-down reveal. Once flipped onto a plate and broken into, the fruity filling slowly spills out into the creamy cheesecake, creating the prettiest messy dessert moment. It’s playful, nostalgic, and one of those desserts people immediately ask for the recipe after tasting.
A Few Variations for Upside-Down No-Bake Cheesecake:
I personally love using real dairy cream cheese because it gives the cheesecake a richer flavor and smoother texture, but you can swap with pareve cream cheese if you’re looking for a non-dairy version. Another thing I love? You can divide the recipe into smaller pans and freeze them for later — they freeze beautifully.
And while strawberry pie filling is my go-to, don’t feel limited. Blueberry is delicious, apple feels cozy and classic, and cherry gives major retro cheesecake vibes.
Looking for a more typical cheesecake? Try my classic cheesecake in a graham cracker crust instead!
Upside-Down No-Bake Cheesecake with Fruit Filling
Ingredients
For the Crust:
- 2 sleeves graham crackers (approx. 18)
- 1½ sticks (¾ cup) butter or margarine, melted
For the Filling:
- 16 oz whipped topping
- 8 oz whipped cream cheese, room temp*
- ¾ cup confectioner's sugar
- 1 (3.4-oz) package instant vanilla pudding
- 1 (21-oz) can fruit pie filling (I used strawberry, but any flavor is fine)
Instructions
- Place the crackers in a food processor fitted with the S-blade. Pulse until it has the consistency of fine crumbs.
- Add the melted margarine to the food processor; pulse until well incorporated.
- Pat the crumbs very tightly into the bottom and up the sides of a deep round 9" pan or springform pan, reserving about a half cup for later. Place in the fridge to set while you prepare the filling.
- Meanwhile, prepare the cheesecake mixture: In a bowl using an electric mixer, beat the whip until mostly stiff.
- Add the confectioner's sugar and vanilla pudding mix. Continue beating until stiff.
- Gently fold in the cream cheese with a spatula or using the mixer on low speed until just combined.
- Take the crust out of the fridge. Pour in the cheesecake filling so the pan is approximately two-thirds full. Pour in the pie filling on top and smooth it out. Add remaining cheesecake filling and smooth over the top. (It's fine if the cheesecake and pie filling get a little bit mixed together during these steps.) Top with reserved crumbs.
- Place in the fridge for a few hours to set.
- To serve, gently flip the cheesecake over onto a plate. Use a spoon to gently break into it and have tons of fun eating it!
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/upside-down-no-bake-cheesecake-with-fruit-filling/
