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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9th Jun, 2010
wonderful indulgence, especially if you don't add all the sugar at once so that you can judge the taste. Added a dark chocolate sauce which was a great accompaniment.
6th Apr, 2010
Really liked this and was a winner with my friends, but yes - does need longer than 20 mins in the fridge!
28th Aug, 2009
Great recipe! Comes in handy as we cut ours into slices and just grab abit out the freezer when we fancy it!!
17th Aug, 2009
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
19th Apr, 2009
I made this a couple of weeks ago and it was a big hit with everyone. Absolutely delicious. Will definately be making this again
23rd Mar, 2009
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.
21st Feb, 2009
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 ...
3rd Jan, 2009
family loved this one but 20 mins in the fridge was just not long enough needs at least 40.
12th Nov, 2008
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!
10th Nov, 2008
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.


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