Frozen Banana & Peanut Butter Cheesecake
This scrumptious frozen peanut butter banana cheesecake is a delightful treat perfect for any occasion. A crunchy biscuit base topped with a creamy and decadent filling made with soft cheese, whipped cream, mashed bananas, and peanut butter. It's a frozen sensation that will have your taste buds singing with joy.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Prep Time
PT30M
Yield
Serves 8 - 10
Nutrition
- Calories: 624 calories
- Fat Content: 46 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 43 grams carbohydrates
- Sugar Content: 30 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.18 milligram of sodium
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