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Frozen banana & peanut butter cheesecake

Frozen banana & peanut butter cheesecake

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Rating: 4 out of 5.37 ratings
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  • Preparation and cooking time
    • Prep:
    • No cook, needs freezing
  • Easy
  • Serves 8 - 10

A great standby dessert with that works well and will impress children and adults

  • Freezable
Nutrition: per serving (8)
HighlightNutrientUnit
kcal624
fat46g
saturates21g
carbs43g
sugars30g
fibre3g
protein12g
low insalt1.18g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2006

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Overall rating

Rating: 4 out of 5.37 ratings

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