Frozen banana & peanut butter cheesecake

Frozen banana & peanut butter cheesecake

  • 1
  • 2
  • 3
  • 4
  • 5
(33 ratings)

Prep: 30 mins No cook, needs freezing


Serves 8 - 10
A great standby dessert with that works well and will impress children and adults

Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal624
  • fat46g
  • saturates21g
  • carbs43g
  • sugars30g
  • fibre3g
  • protein12g
  • salt1.18g
Save to My Good Food
Please sign in or register to save recipes.


  • 3 small banana



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 50g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (44)

elleypelley's picture

Easy to make but pretty tasteless unless defrosted for at least 2-3 hours.
After 20 minutes you could chisel off a piece of tasteless frozen fat. Much better to enjoy tasty, creamy, crunch, sweet, salty cheesecake by defrosting it. Not sure that you really need to freeze it. Might try using some gelatine if I make it again and totally omit the freezer stage.

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

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

louisewinder's picture

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

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

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

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

I made this using ripe bananas, it made it much easier then freezing them.

mary_theresa's picture

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

a great cheesecake

hailie_sian's picture

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

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

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

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!!!


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…