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Banana and Coffee Cheesecake

As my regular readers should know, I have a certain penchant for the buttery biscuit based dessert that is cheesecake. These smooth and creamy treats seem to be all the rage at the moment and this is yet another to add to my growing hoard of cheesecake recipes. Despite this love, the recipe you are all soon to be reading came about due to a stupid amount of spare bananas. We had made banana bread, banana muffins and banana cookies and wanted to make something radically different – what better than a damn good cheesecake?

Cheesecakes come in all shapes and sizes, this one in particular featuring a rather light filling as it has a fairly low fat content. However, if one wants to increase the fat content and make the dessert richer one may add 2-3 tablespoons of crème fraîche or sour cream. However, I must insist that such a move would be at the peril of the risk taker, and under no circumstances should I be liable for any discomfort caused.

However, let’s not forget the other prominent component of this delicious treat, coffee. Of course, not everyone loves coffee quite as much as I do and for this reason one can add as much or as little coffee as one deems necessary. The recommended 5-6 teaspoons of instant coffee dissolved in 2-3 tablespoons of water would give a fairly prominent coffee flavour without diminishing the fruity taste of the bananas. However, reducing the amount of coffee to perhaps 3-4 teaspoons would still enhance the colour and the richness of the dessert without adding too much flavour.

Banana and Coffee Cheesecake:

Makes 1 cheesecake


• 200g crushed digestive biscuits

• 6 tbsp melted butter

• 60g granulated or caster sugar

• 1 tsp ground cinnamon

• 450g cream cheese or soft cheese

• 180g granulated or caster sugar

• 2 tsp lemon juice

• 3-6 tsp instant coffee, depending on taste

• 4 medium eggs

• 2 ½ bananas, mashed


1. Preheat oven to 180C. Mix the biscuits with butter, sugar and cinnamon and press into the bottom of a greased 9 inch springform pan.

2. Beat together the cream cheese, sugar, lemon and coffee. Beat in eggs one at a time then stir in the banana. Pour on top of the biscuit base and bake for an hour.

3. Cool in the oven with the door open until the cake cools to room temperature. Refrigerate until chilled, it will taste best the next day. Visit Https:// which will help you create great tasting moments with the best coffee to go with your cheesecake.

Cost: The entire cheesecake should really cost no more than £2.70, which is frugal indeed. It is also a great way to use up those bananas that would otherwise go to waste, enjoy!

88 replies on “Banana and Coffee Cheesecake”

Now that looks my kind of pudding! do you think it would be possible to sneak some nuts/peanut butter in somewhere? I’m addicted to peanut butter and banana…..
It looks lovely and light, and I imagine not too cloying, some cheesecakes just stick to the roof of your mouth, but this looks like it wouldn’t.

Hi! This looks fabulous. I have passed on your site to a cheesecake baker. Also will try making it myself.

Digestive biscuits are very plain, round, almost tasteless “cookies” that can be bought at a good grocery store in America. They are a cross between a cookie and a cracker and have a little lemon flavor to them – sometimes. I have eaten them in Europe.

I love cheesecake too…bannoffee is probably my favourite baked and white chocolate my favourite unbaked. I’ve never had banana and coffee combined though…sounds really interesting – and the end result looks delicious. What’s the name for banana and coffee combined? Surely bannoffee as well?!

Brilliant! Using digestive biscuits for the crust. That is one thing I miss. Hey, wanna come up with a gluten-free recipe for digestives, eh? It will be fun for you, no? Rats. Alright, I will get working on it then… 🙂

Thanks! It’s what I always go, I don’t get this cracker nonsense… I’m not going to lie… that sounds like an incredibly difficult recipe to come up with since digestives are literally all gluten pretty much – I think they’re primarily wheat. Good luck though. You could substitute them for something else?

Looks sooo good! Thanks for posting this one. Problem for us Aussies though is bananas are currently $14 a kilo (someone else can do the conversion but it’s safe to assume it’s not frugal!). Oh well… it will be decadent!

Oh my goodness – I had to read it a few times just because I was enjoying everything you had written so much!! I want to eat that RIGHT NOW!! I seriously must focus my energies on making some sort of cow-dairy free cheesecake. Because I don’t think I can put my tastebuds through this temptation agony much longer!

Well, thank you very much… you are full of compliments! I’m sure you’ll come up with some substitute… I’m so close minded I have no idea about “special food” like dairy free or gluten free etc…

My neighbour has broken her ankle and is laid up for 4 weeks so thought I might attempt this one to cheer her up. Problem is I would really like to try some myself but don’t want to take her half a cake. How would you adapt this to mini cheesecakes? I was thinking of a muffin tin and pressing the biscuit base into casings but I’m not an experienced cook so I wasn’t sure about oven temp or timing or if it would work through the paper casing. Suggestions?

This is a great idea! There wouldn’t be any need to use paper cases. They would work fine, you could halve the quantities or whatever. Cooking temperature would be the same but they would take less time. I guess they would need to cook until they go golden on top and jiggle but aren’t runny. If they crack then they have been cooked for too long. I’d go for maybe 25 minutes, but keep an eye on them. It’s a really lovely thing to do!

They turned out great! Wish I could post a photo here. I made some slight modifications as in the interests of frugality I wanted to use what I had in my pantry. So the base was a mix of plain sugar biscuits such as Arrowroot, Marie and some Scotch Finger and as I didn’t have instant I added a double shot of espresso. I would probably add more coffee next time though as the flavour, while it tasted perfect during the mix, after cooking it was lost a little bit. Cooked at 180 for 20 minutes. I left the quantities as is though and it made 12. I did half with a casing and half without and the ones with the casings actually presented a little better as the edges weren’t so brown from being directly against the tin. Also gave a nice corrogated effect a la cafe style. Thanks again for this one, hopefully my neighbour likes them too.

wow, what an interesting combination for a cheesecake! I can’t wait to try it. Do you think using espresso instead of instant coffee would work? I dont have any instant..but i do regularly make some espresso. Would love to hear what you think. Again, fantastic idea. Can’t wait to try it.

Okay, my mouth literally started watering as I read this. Too bad I can’t have lactose-ingredients like cream cheese. I’m going to look for soy cream cheese or something tho, I’m dying for this one. yum yum yum 🙂

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