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Coffee Cheesecake

It is a classic dessert, and everybody has their favourite. Do you like the good old plain American cheesecake, strawberry or perhaps chocolate if you have a sweet tooth?

Well, if you are a coffee lover, the good news is that a coffee cheesecake is possible – and it is so easy to make yourself.

No baking required, no difficulty putting it together and no hassle. Just four simple steps and it will satisfy coffee and cheesecake lovers alike.

You can easily make it when a pudding is required but you’re low on time, and it uses ingredients which we think most people will already have in their store cupboard. If you don’t, then after just one go at this, you will be sure to have them going forward!

To serve, you can add chopped walnuts or a dusting of chocolate or espresso powder depending on how much of a kick you like.

How To Make Coffee Cheesecake


  • 180g digestive biscuits, crushed
  • 80g butter, melted
  • 40ml boiling water
  • 4tsp instant coffee
  • 2 tbsp granulated sugar
  • 300g soft cream cheese
  • 80g icing sugar
  • 2tsp vanilla extract
  • 250ml double cream


  1. For the cheesecake base, grease a round loose bottom cake tin and use greaseproof paper to line
  2. Add the crushed biscuits to the melted butter, ensuring that all biscuit is covered by butter
  3. Spoon this mixture into the cake tin, and press down firmly using a large metal spoon until it is dense
  4. Pop this in the fridge and leave to rest for ~1 hour
  5. Meanwhile, prepare the coffee by adding the instant coffee and sugar to your water, stirring until all dissolved
  6. Place the cream cheese, icing sugar and vanilla extract into a bowl then whisk until smooth
  7. Pour in the cream, and fold until combined, before folding in the prepared coffee
  8. Add all of this to the biscuit base once the hour has passed. Smooth it down firmly to ensure there are no air bubbles
  9. Leave to rest in the fridge for 4-6 hours, and remove 30 minutes before serving to allow it to get to room temperature