Ingredients
Berry Filling
- 12 ounces frozen mixed berries (340g)
- ½ cup granulated sugar (100g)
- 1 tablespoon lemon juice
- ¼ teaspoon fine sea salt
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon vanilla bean paste
Crust
- 2½ cups biscoff crumbs (500g) or graham cracker crumbs
- 10 tablespoons salted butter (140g), melted
- ⅓ cup light brown sugar (67g), packed
- ¼ teaspoon fine sea salt
Cheesecake Filling
- 24 ounces cream cheese (678g), room temperature, full-fat
- 1 cup powdered sugar (120g)
- ¼ cup vanilla skyr yogurt (57g), room temperature
- 1 tablespoon vanilla bean paste (18g)
- 1 tablespoon lemon juice
- ½ teaspoon fine sea salt
- 12 ounces extra creamy cool whip (339g), thawed to room temperature
Instructions
- Prepare Berry Filling: In a medium saucepan, combine frozen mixed berries, granulated sugar, lemon juice, and fine sea salt. Simmer over medium-high heat while stirring frequently until berries begin to break down, about 10 minutes. Whisk together cornstarch and water in a small bowl, then quickly stir this slurry into the berry mixture. Continue cooking 1-3 minutes until thickened. Remove from heat, stir in vanilla bean paste, cover with plastic wrap touching the surface to prevent a skin, and refrigerate.
- Make the Crust: Lightly grease a 9-inch springform pan with butter and line the bottom with parchment paper. In a bowl, combine melted butter, biscoff crumbs, brown sugar, and salt. Press the mixture firmly into the bottom and up the sides of the prepared pan, creating a ¼-inch thick crust. Freeze while preparing filling.
- Prepare Cheesecake Filling: Using a stand mixer with paddle attachment, beat cream cheese at medium speed until smooth. Add powdered sugar, vanilla skyr yogurt, vanilla bean paste, lemon juice, and salt. Mix on low to combine, then whip at high speed for 1 minute until fluffy. Carefully fold in the thawed cool whip until evenly incorporated and thick.
- Assemble Cheesecake: Spread half of the cheesecake filling evenly across the crust, leaving a ½-inch border around the edges. Create a shallow well in the center, then spoon the chilled berry filling inside and spread evenly. Cover the berry layer with the remaining cheesecake filling. Press gently to eliminate air pockets and smooth the top. Cover with plastic wrap.
- Chill: Refrigerate the assembled cheesecake for at least 8 hours or overnight to set firmly.
- Serve: To unmold, soak a dishcloth in hot water and wrap it around the sides and bottom of the springform pan, repeating 3-4 times with fresh hot water to loosen the crust. Place the pan on a cutting board, release the side latch but keep the ring in place. Invert the cheesecake onto a serving plate, remove the ring, then carefully lift off the base (now top). Slice and serve with a metal spatula for clean portions or scoop from the center for a casual presentation.
Notes
- Using full-fat cream cheese ensures the best creamy texture.
- Lemon juice brightens the berry filling and cheesecake layers for a balanced tartness.
- The crust should be pressed firmly and frozen to prevent crumbling during flipping.
- Make sure all dairy ingredients are at room temperature for smooth mixing.
- Allow the cheesecake to chill overnight for best flavor and texture development.
- Handle the springform pan carefully when flipping to maintain the structure of the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
