Frozen banana & peanut butter cheesecake

10-30 minutes 30-60 minutes 800 kcal or less banana bananas cheesecake digestive biscuit digestive biscuits double cream for a crowd mains make ahead nuts peanut butter peanuts quick soft cheese

N/A

Source

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

Method

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.