Frozen banana & peanut butter cheesecake

Frozen banana & peanut butter cheesecake

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(34 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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jcowell001
6th May, 2011
4.05
My Husband's favourite! Quite indulgent, just hope everyone is ok with peanut butter when I serve it on Saturday.
josie9's picture
josie9
12th Jan, 2011
YUM!!! will make again and again!
lillypad
29th Nov, 2010
3.05
I made this using ripe bananas, it made it much easier then freezing them.
mary_theresa
21st Nov, 2010
5.05
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
11th Oct, 2010
5.05
a great cheesecake
hailie_sian
10th Oct, 2010
5.05
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
22nd Jul, 2010
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
7th Jul, 2010
3.05
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
30th Jun, 2010
5.05
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
yvered
29th Jun, 2010
5.05
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!!!

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