Frozen banana & peanut butter cheesecake

Frozen banana & peanut butter cheesecake

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(33 ratings)

Prep: 30 mins No cook, needs freezing

Easy

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
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Ingredients

  • 3 small bananas
    Banana

    Banana

    bah-nah-nah

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

  • 50g butter, melted
    Butter

    Butter

    butt-err

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

  • 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

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

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.

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Comments, questions and tips

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elleypelley
29th Oct, 2015
3.8
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
26th Jun, 2014
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
24th Apr, 2013
This is fabulous. I agree on doubling the biscuit base. I decorate it with chocolate buttons.
jellyhead
11th Apr, 2013
5.05
Really easy to make and taste's great !!!. Definitely worth a try.
louisewinder
5th Jun, 2012
4.05
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
3rd Jun, 2012
5.05
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
21st May, 2012
Fabulous! Everyone loved it, including myself and I do not like peanut butter. Used Philly Light and it still was pretty heavy
amandacook1
10th Oct, 2011
Do you have to put this in the freezer to set?? Has anybody tried it?
annastockdale
18th Sep, 2011
Thanks to everyone who recommended to leave it longer in the fridge, wise advice!
vickyhinde's picture
vickyhinde
20th Jun, 2011
5.05
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..

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