Frozen banana & peanut butter cheesecake

Frozen banana & peanut butter cheesecake

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

Difficulty and servings

Easy

Serves 8 - 10

Preperation and cooking times

Preparation time

Prep 30 mins

No cook, needs freezing
Freezable

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.

Per serving (8)

624 kcalories, protein 12g, carbohydrate 43g, fat 46 g, saturated fat 21g, fibre 3g, salt 1.18 g

Recipe from Good Food magazine, April 2007.

Latest comments and suggestions

  • 25 November 2007

    Angharad rated and commented on this recipe

    4 stars

    If you love bananas and peanut butter you'll love this

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  • 22 January 2008

    Hanna rated and commented on this recipe

    4 stars

    Absolutely fantastic, one of my favorite combos.

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  • 20 March 2008

    Rachel Keech rated and commented on this recipe

    5 stars

    I used light cream cheese and replaced the peanut butter with hazelnut butter. Put all the filling ingredients in a food processor (hence, no need to freeze the bananas). Also used silicone muffin moulds so I had individual cheesecakes. Great make ahead for unexpected guests/party. My daughter eats it straight from the freezer as ice cream!

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  • 02 April 2008

    princess rated and commented on this recipe

    4 stars

    Ive made it twice and each time i get positive responses brilliant for parties .

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  • 11 June 2008

    kenny007 commented on this recipe

    The appearance didn't have that wow factor but the taste was so unusual and indulgent I was very pleased I produced it.

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  • 14 June 2008

    victoria rated and commented on this recipe

    5 stars

    i made this today.very good combination.very delicious and easy to make.my guest loved it.will definately make it again.

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  • 15 August 2008

    Andrea rated and commented on this recipe

    5 stars

    Absolutely amazing. I made this at my barbie and it saved what was a really rainy, rubbish day.

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  • 21 August 2008

    Connie commented on this recipe

    I haven,t tried it yet but i,am sure i ,m gone a try it it seems good

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  • 25 August 2008

    davepop commented on this recipe

    It was wonderfull. I did use a different, easier, method. Everyone enyoyed this. It will now go along side my special Banoffee pie, at parties.

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  • 29 August 2008

    Haley commented on this recipe

    Fab. I can not cook and since joining this web site i have been cooking. and even enjoying it .Thank you all

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  • 04 September 2008

    Luciferj commented on this recipe

    delicious - not too sickly either. Will definitely make again!

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  • Binder photo Abi

    12 September 2008

    Abi rated and commented on this recipe

    5 stars

    This is just so good

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  • 16 September 2008

    Linda commented on this recipe

    My nine year old daughter made this (under supervision) for a family Barbeque. Everyone loved it and she got loads of complements. Will certainly be making it again. Even when it had defrosted and wasn't as firm it was delicious.

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  • 06 November 2008

    RuthLKing rated and commented on this recipe

    3 stars

    Doddle to make, although it uses loads of bowls! I left it out of the freezer AND fridge for 45 mins before eating it and it was still rock hard. We actually preferred the texture straight from the fridge, not the freezer. Sickly sweet and very rich. Other than that, a great dinner party pud as it can be made ahead.

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  • 10 November 2008

    pinkster rated and commented on this recipe

    5 stars

    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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  • 12 November 2008

    emrockett commented on this recipe

    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!

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  • 03 January 2009

    blue eyes rated and commented on this recipe

    4 stars

    family loved this one but 20 mins in the fridge was just not long enough needs at least 40.

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Difficulty and servings

Easy

Serves 8 - 10

Preperation and cooking times

Preparation time

Prep 30 mins

No cook, needs freezing
Freezable

No-cook freezer standby

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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Per serving (8)

624 kcalories, protein 12g, carbohydrate 43g, fat 46 g, saturated fat 21g, fibre 3g, salt 1.18 g

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