Quick & Easy Recipes: Biscoff Banana Cheesecake

Baking a cheesecake doesn’t have to be difficult and this recipe is proof. I tried my first ever cheesecake over lockdown, adding dark chocolate ganache and fruit toppings to a Biscoff/digestive base and banana filling. Read on to find out how to make it yourself.



*** for the base

  • 1/2 packet of Digestives (I used dark chocolate)
  • 10 Lotus Biscoff
  • 1/2 cup melted butter

*** for the filling:

  • 2 packets of cream cheese
  • 3/4 cup sugar
  • 3/4 cup sour cream
  • 3 large eggs
  • 2 overripe bananas
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 2 tsp freshly squeezed lemon juice

*** for the topping:

  • Ganache made with 1/2 cup dark choc + 1/2 cup double cream
  • Whipped cream, Biscoff, fresh raspberries


*** for the base

  1. Mix sugar, butter and biscuits together in a large bowl.
  2. Crush well then add to add to base of a cake tin (making sure to wrap tin foil around the outside to prevent leakage). Chill in the fridge.

*** for the filling:

  1. Add cream cheese, sugar, sour cream, cinnamon, vanilla, lemon and eggs to the mashed banana. โ €โ €
  2. Once you have a creamy mixture, spoon on top of biscuit base using a ladle to avoid spilling.โ €โ €โ €โ €โ €โ €โ €โ €โ €
  3. Bake for around 60 minutes on 180 degrees (you may need to adjust for your oven) then leave to cool in the fridge overnight.โ €โ €โ €โ €โ €โ €โ €โ €

*** for the topping:

  1. Make ganache by heating double cream, melting chocolate, then combining both.
  2. Leave to cool slightly then add on top of cake before adding Biscoff to decorate.
  3. Chill for a few hours, then add cream and fruit before serving.


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