Frozen banana & peanut butter cheesecake

Frozen banana & peanut butter cheesecake

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(32 ratings)

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Cooking time

Prep: 30 mins No cook, needs freezing

Skill level

Easy

Servings

Serves 8 - 10

A great standby dessert with that works well and will impress children and adults

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (8)

kcalories
624
protein
12g
carbs
43g
fat
46g
saturates
21g
fibre
3g
sugar
30g
salt
1.18g

Ingredients

  • 3 small bananas
  • 50g butter, melted
  • 10 digestive biscuits, crushed to crumbs
  • 142ml tub double cream
  • 140g icing sugar
  • 400g tub soft cheese
  • ½ tsp vanilla extract
  • 237g pot crunchy peanut butter

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Method

  1. Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You’ll be left with really soft bananas. Peel, then mash well and set aside.
  2. Mix the butter and biscuits together, then press into a 22cm springform cake tin. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.
  3. Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins, then run a knife around the side and remove the sides of the tin. Slice the remaining banana and use to decorate the cheesecake.

Recipe from Good Food magazine, April 2006

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Comments

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Hules's picture

I don't see what the point of freezing the bananas was? All it did was turn them to mush, but mashing them would do that anyway!

celiadt's picture

This is fabulous. I agree on doubling the biscuit base. I decorate it with chocolate buttons.

jellyhead's picture
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Really easy to make and taste's great !!!. Definitely worth a try.

louisewinder's picture
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This went down a storm at work.

I would however double up next time on the biscuit base as it seems too thin with such rich topping. I am going to add nutella next time as a 50/50 split to see if this is a interesting twist.

fionasmithies's picture
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It did use up a lot of bowls and space, but it went down amazingly well, guests were almost fighting over it! Only had it in the freezer for about an hour and half and the texture was about right after that amount of time.

chnjose's picture

Fabulous! Everyone loved it, including myself and I do not like peanut butter. Used Philly Light and it still was pretty heavy

amandacook1's picture

Do you have to put this in the freezer to set?? Has anybody tried it?

annastockdale's picture

Thanks to everyone who recommended to leave it longer in the fridge, wise advice!

vickyhinde's picture
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I made this for my man for Fathers Day......very esy to make, although u will use alot of bowls..didn't have digestive biscuits, so just used chocolate graham crackers...a big hit..will def make again..

jcowell001's picture
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My Husband's favourite!
Quite indulgent, just hope everyone is ok with peanut butter when I serve it on Saturday.

josie9's picture

YUM!!! will make again and again!

lillypad's picture
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I made this using ripe bananas, it made it much easier then freezing them.

mary_theresa's picture
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What a truly yummy cheesecake! We've made it with crunchy and smooth peanut butter, both worked equally well!
Its a definate winner for parties!

fraseer's picture
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a great cheesecake

hailie_sian's picture
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absolutly gorgeous. for someone who can not cook this was so esy to make and the end result went down a storm with my very shocked family. made it for 3 other family members since. :-)

catherinejames's picture

V Good, I froze it for 3 hrs then sliced it. put it back in and now treat a bit like snickers icecream. might do it in a square tin next time to make bars. Also will try less sugar as quite sweet but a lovely treat.

ch010390's picture
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I made this at the weekend. not my favourite combination of ingredients.
In my case i did not freeze as it was thick enough to maintain its structure after 3/4 hours of refrigerating. problem is the bananas go black overnight.

if you love bananas and peanut butter, this is a must have!!

kerryrf's picture
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I've made this twice and both times it was a huge hit, especially with my 8yr old daughter who couldnt get enough. I'l be making this again and again for sure.

yvered's picture
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I made this in a silicone muffin tray as well and it's a hit at home and work. I've had three this morning!!! I'll be making this again, and I may try a different version. Absolutely Fab!!!

yinkli's picture
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wonderful indulgence, especially if you don't add all the sugar at once so that you can judge the taste. Added a dark chocolate sauce which was a great accompaniment.

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