Name: Frozen banana & peanut butter cheesecake
Total time: 30 min
Yield: 10
Cuisine: British
Ingredients: 3 small bananas; 50g butter melted; 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

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Frozen banana & peanut butter cheesecake

Frozen banana & peanut butter cheesecake

Barney Desmazery

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Serves 8 - 10

Easy

Prep: 30 mins

No cook, needs freezing

A star rating of 4.4 out of 5.38 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

3 small bananas
50g butter

melted
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

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Nutrition: per serving (8)

kcal624
fat46g
saturates21g
carbs43g
sugars30g
fibre3g
protein12g
salt1.18g

low

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.

Recipe from Good Food magazine, April 2006

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A star rating of 4.4 out of 5.38 ratings

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