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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eleanormayo's picture
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Really liked this and was a winner with my friends, but yes - does need longer than 20 mins in the fridge!

ms51rg's picture
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Great recipe! Comes in handy as we cut ours into slices and just grab abit out the freezer when we fancy it!!

frogstar's picture
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Made this last weekend and was really looking forward to it. i love banana and love peanut butter (I usually eat it out of the jar!) it was easy to make but I wasn't made on it. I didn't get much flavour from the banana (except the ones I used for decoration) It was quite sickening too....... I also wasn't sure how the texture was meant to be. Said 20mins in fridge, needed about an hour. I wasn't sure if it was to be frozen or not (like an ordinary one)
Won't be making this again

back0fthenet's picture
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I made this a couple of weeks ago and it was a big hit with everyone. Absolutely delicious. Will definately be making this again

cocoa_deep's picture
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I used very ripe bananas, so they were very spotted when I used them. If you use black bananas, yes the texture is softer but you lose out on some of the flavour if they're too ripe. They won't be as sweet so it's better when they're very spotted.

When I first made this, I was quite dissapointed with the flavour. I took it out of the freezer and kept it in the fridge for about 3 days. Every day the flavour becuase more beautiful. It tasted great. This lasted until about day 4 of it being in the fridge when the flavour started going downhill simpy becuase it was getting old. I have also found this maturing or developing time very important for baked goods too. Try this recipe! I can't wait to make it again. It's quite unusual.

robsmith8268's picture
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what a cheesecake ... and so easy to make, whole family was certainly impressed with this recipe .. will certainly be making it again.. and would agree with the other comments it certainly needs longer than 20 mins in fridge ...

jane5238's picture
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family loved this one but 20 mins in the fridge was just not long enough needs at least 40.

emrockett's picture

This was fantastic! I'd leave it in the fridge for about 40 minutes, though. It was really good when let thaw a bit extra - nice and creamy!

pinkster's picture
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This was yummy! Followed the recipe as stated and maybe next time I'd leave it longer than 20 mins in fridge as it was still a little hard! But delicious nevertheless :)

Definately be making this again.

ruthlking's picture
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Doddle to make, although it uses loads of bowls! I left it out of the freezer AND fridge for 45 mins before eating it and it was still rock hard. We actually preferred the texture straight from the fridge, not the freezer. Sickly sweet and very rich. Other than that, a great dinner party pud as it can be made ahead.

flossie42's picture

My nine year old daughter made this (under supervision) for a family Barbeque. Everyone loved it and she got loads of complements. Will certainly be making it again. Even when it had defrosted and wasn't as firm it was delicious.

abigail's picture
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This is just so good

luciferj's picture

delicious - not too sickly either. Will definitely make again!

haleyarnold's picture

Fab. I can not cook and since joining this web site i have been cooking. and even enjoying it .Thank you all

davepop's picture

It was wonderfull. I did use a different, easier, method. Everyone enyoyed this. It will now go along side my special Banoffee pie, at parties.

czammit's picture

I haven,t tried it yet but i,am sure i ,m gone a try it it seems good

andy_pandy's picture
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Absolutely amazing. I made this at my barbie and it saved what was a really rainy, rubbish day.

viczed's picture
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i made this today.very good combination.very delicious and easy to make.my guest loved it.will definately make it again.

susie007's picture

The appearance didn't have that wow factor but the taste was so unusual and indulgent I was very pleased I produced it.

mackayha's picture
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Ive made it twice and each time i get positive responses brilliant for parties .

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