OK now this one is truly something special! This upside down cheesecake is creamy, dreamy, no-bake cheesecake lightened up with cottage cheese and filled with the most incredible warm cinnamon apple pie filling. You build it upside down in a springform pan, chill until set, flip it onto a plate, and voila! It’s shockingly delicious, genuinely fun to make (and eat!), and one of the most impressive desserts I’ve ever served at a dinner party!
The cottage cheese is blended completely smooth and folded into the cheesecake filling, adding a lightness and a subtle creaminess that makes this version feel a little less heavy than a traditional cheesecake… without sacrificing any of the flavor or richness, of course! If you love my Cottage Cheese Cheesecake Bars and my Healthy Lemon Bars, you are absolutely going to lose your mind over this cheesecake. And if you use gluten-free graham crackers for the crust, the whole thing is completely gluten-free too!
Why You’ll Love This Upside Down Cottage Cheese Cheesecake
- The reveal is absolutely stunning. There’s something genuinely thrilling about flipping a cheesecake onto a plate and revealing the crust on TOP rather than the bottom! It’s the kind of dessert that truly impresses everyone.
- No-bake and easier than traditional cheesecake. No water bath, no cracked top, no waiting for the oven – just a springform pan, a mixer, and your refrigerator.
- Lightened up with cottage cheese, but you’d never know! Blended cottage cheese adds protein and a subtle creaminess to the filling that makes this cheesecake feel lighter without tasting like it. It’s the best kind of sneaky healthy upgrade.
Sam’s Recipe Tips
- Let the apple topping cool completely before assembling. Adding warm apples to the pan before the cheesecake filling will cause the filling to slide, separate, and not set properly. Cool the apples to room temperature, or pop them in the fridge to speed things up.
- Room temperature cream cheese is non-negotiable. Cold cream cheese will not beat smooth no matter how long you mix it, you’ll end up with lumps in the filling that never go away. Set both blocks out at least 1–2 hours before you start.
- Chill overnight for the cleanest flip. Four hours is the minimum, but overnight is strongly recommended. The longer the cheesecake chills, the firmer and more stable it will be when you flip it, resulting in a cleaner reveal and more beautiful presentation.
- Flip it confidently and quickly. Hesitating during the flip is how things go sideways… literally. Place the plate firmly on top, grip both plate and pan together, and flip in one swift, decisive motion. It’s less scary than it sounds, and the payoff is SO worth it!
- Use a springform pan. This is essential for an upside down cheesecake. A regular cake pan will not release the cheesecake cleanly. An 8-inch springform pan with a removable bottom is the only way to go.
Flavor Variations & Recipe Substitutions
🍓 Strawberry Compote Upside Down Cheesecake Swap the apple pie topping for a simple strawberry compote – cook 2 cups of halved fresh or frozen strawberries with ⅓ cup sugar and 1 tablespoon lemon juice until jammy and glossy. A beautiful summer variation!
🫐 Blueberry Lemon Make a blueberry compote (2 cups blueberries, ⅓ cup sugar, 1 lemon juiced and zested, cooked until thick). Add lemon zest to the cheesecake filling for a bright, summery version.
🍑 Peach Caramel Swap the apples for 2 cups of peeled, chopped fresh peaches and cook with butter, sugar, cinnamon, and a splash of bourbon for a sophisticated peach caramel topping.
Make it dairy-free: Use dairy-free cream cheese (Violife or Kite Hill work well), full-fat coconut cream in place of the heavy cream, dairy-free cottage cheese, and vegan butter for the crust and apple topping.
Make it gluten-free: Simply use gluten-free graham crackers for the crust, everything else is already naturally gluten-free! I love Simple Mills gluten-free graham crackers.
Reduce the sugar: Swap the powdered sugar in the filling for monk fruit powdered sweetener. In the apple topping, reduce the sugar to ¼ cup and add an extra splash of lemon juice to balance.
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Apple Pie Upside-Down Cheesecake
Equipment
- 1 medium saucepan
- 3 large bowls
- 1 8-inch springform pan
Ingredients
For the graham cracker crust:
- 4 cups graham cracker crumbs 3 sleeves graham crackers, I used gluten-free graham crackers
- 3/4 cup butter melted
For the cheesecake filling:
- 1 cup heavy cream
- 2 blocks (24 ounces) cream cheese softened at room temperature
- 1 1/2 cups cottage cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the apple filling:
- 1 tablespoon butter
- 2 apples peeled and chopped
- 1/3 cup sugar
- 1 lemon juiced
- 1 teaspoon cinnamon
- 2-3 tablespoons water
Instructions
- Start by making the apple filling, by melting the butter in a medium saucepan over medium heat. Then, add in the rest of the ingredients and continue to cook on medium-low heat until the apples are soft (about 15 minutes). Once the apples are soft, transfer them to a bowl and place them in the fridge to chill while you prepare the crust.
- Line the bottom of an 8-inch spring form pan with parchment paper, and grease the sides of the pan with butter.
- Make the crust by mixing together the graham crackers crumbs and butter in a bowl until it comes together and feels like wet sand. Then, transfer the crumbs to your springform pan and press the crumbs down and along the sides of the pan to form the crust. Press and pack the crust down firmly, to ensure it doesn’t fall apart after flipping. Transfer the crust to the freezer while you prepare the rest of the cheesecake.
- To make the cheesecake filling, start by whipping the heavy cream with either a hand or stand mixer until it forms stiff peaks, then set it aside.
- Blend the cottage cheese in either a food processor or blender until smooth, then add it to a bowl with the cream cheese, powdered sugar, and vanilla extract. Use either a hand or stand mixer to beat the cream cheese mixture together until smooth.
- Then, fold in the whipped heavy cream gently with a spatula (don’t overmix!) until just combined.
- Remove the crust from the freezer and transfer half of the cheesecake filling to the crust, spreading it around the inside and up the side of the crust to create a sort of “bowl” for the apple filling.
- Add the cooled apple filling to the inside of the cheesecake, then pour the rest of the cheesecake filling on top and smooth it out over the top of the springform pan. Cover the pan and transfer it to the fridge to set for at least 4 hours, or ideally overnight.
- Once ready to eat, remove the pan from the fridge, place a large plate on top of the pan and quickly but gently flip the pan over so that the plate is now sitting on the bottom. Release the sides of the springform pan, then remove the top and reveal your stunning upside-down cheesecake! Either scoop or slice and enjoy. 🙂
Video
Notes
- Cool the apple topping completely before assembling.
- Cream cheese must be at room temperature for a smooth, lump-free filling.
- Chill overnight for the cleanest, most stable flip.
- Flip confidently and quickly for the best reveal!
- Store covered in the fridge for up to 5 days.
- For gluten-free, use GF graham crackers (I love Simple Mills!).
