Frozen banana & peanut butter cheesecake

Popular
Health score
4%
Frozen banana & peanut butter cheesecake
30 min.
8
633kcal

Suggestions


Indulge in a delightful treat that masterfully combines the creamy richness of peanut butter with the natural sweetness of bananas! Our Frozen Banana & Peanut Butter Cheesecake is not only a popular dessert choice but also a simple yet satisfying way to finish any meal. With a prep time of just 30 minutes, it's perfect for both spontaneous gatherings and planned celebrations alike.

This cheesecake is a heavenly blend of flavors and textures, featuring a buttery digestive biscuit base topped with a luscious cream cheese mixture infused with ripe, frozen bananas. The result is a velvety dessert that melts in your mouth, offering a delightful contrast between the crunchy peanut butter and the creamy filling. Plus, it’s a fantastic way to use those overripe bananas that might otherwise go to waste!

Not only does this cheesecake cater to those seeking a delicious slice of dessert, but it also delights health-conscious diners with its inviting caloric breakdown. Each slice provides a blissful experience without the guilt, making it the ideal treat for family gatherings, birthday celebrations, or simply to satisfy your sweet tooth. So, gather your ingredients, and get ready to impress your friends and family with this irresistible frozen dessert that is sure to steal the show!

Ingredients

  • small banana 
  • 50 butter melted
  • 10  digestive biscuits crumbs crushed
  • 142 ml double cream 
  • 140 powdered sugar 
  • 400 cheese soft
  • 0.5 tsp vanilla extract 
  • 237 crunchy peanut butter 

Equipment

  • bowl
  • knife
  • cake form

Directions

  1. Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. Youll 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.
  4. 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.

Nutrition Facts

Calories633kcal
Protein7.52%
Fat62.38%
Carbs30.1%

Properties

Glycemic Index
16.47
Glycemic Load
4.94
Inflammation Score
-7
Nutrition Score
13.023912849634%

Flavonoids

Catechin
2.31mg
Epicatechin
0.01mg
Kaempferol
0.04mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:632.8kcal
31.64%
Fat:45.49g
69.98%
Saturated Fat:20g
125%
Carbohydrates:49.39g
16.46%
Net Carbohydrates:45.44g
16.52%
Sugar:31.01g
34.45%
Cholesterol:84.11mg
28.04%
Sodium:437.04mg
19%
Alcohol:0.09g
100%
Alcohol %:0.06%
100%
Protein:12.35g
24.69%
Manganese:0.78mg
39.16%
Vitamin B3:5.15mg
25.73%
Vitamin A:1114.76IU
22.3%
Phosphorus:200.58mg
20.06%
Vitamin E:2.91mg
19.39%
Magnesium:70.53mg
17.63%
Vitamin B6:0.32mg
16.23%
Vitamin B2:0.27mg
15.9%
Fiber:3.95g
15.8%
Folate:56.16µg
14.04%
Potassium:471.25mg
13.46%
Selenium:8.91µg
12.73%
Copper:0.24mg
12.15%
Calcium:90.69mg
9.07%
Zinc:1.35mg
9.01%
Vitamin B5:0.89mg
8.89%
Iron:1.41mg
7.82%
Vitamin B1:0.1mg
7%
Vitamin K:4.9µg
4.67%
Vitamin C:3.4mg
4.12%
Vitamin B12:0.15µg
2.49%
Vitamin D:0.29µg
1.9%