Frozen banana & peanut butter cheesecake

Frozen banana & peanut butter cheesecake

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(34 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
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  • 3 small bananas



    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 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…


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