Upside-Down Berry Cheesecake
Ingredients
Crust
- 450 g Lotus biscuits, crushed
- 400 g Digestive biscuits, crushed
- 450 g melted butter
Cheesecake Filling
- 2 packets Dream Whip
- 500 g cream cheese (Philadelphia or similar)
- 1 can sweetened condensed milk
- 2 cans table cream
- 1 cup whipping cream
Topping
- Ready-made berry sauce (blueberry or mixed berries)
Instructions
- Mix the crushed Lotus and Digestive biscuits with the melted butter until evenly combined.
- Press half of the biscuit mixture firmly into the bottom of a springform pan to form the crust.
- In a large bowl, beat together the Dream Whip, cream cheese, condensed milk, table cream, and whipping cream until smooth and creamy.
- Pour the cheesecake filling over the crust.
- Spread the berry sauce evenly over the filling.
- Cover with the remaining biscuit mixture and gently press it down.
- Refrigerate or freeze until completely firm.
- When ready to serve, invert the cheesecake onto a serving plate so the berry layer is on top.
Enjoy this creamy, no-bake cheesecake with its buttery biscuit crust and delicious berry filling! 🍓🫐
