RECIPE: Banana Peanut Butter Cheesecake



Nobody likes over-ripe bananas. So why not use them for a delicious recipe? I usually make banana muffins for breakfasts, but this time I decided to try something new. I found this great recipe online for just this situation – it combines some of my favourite things – peanut butter, bananas, cream cheese, sugar, and unhealthiness. Sounds like a win, right? And this recipe is great, because it’s completely no-bake – just throw it in the freezer until solid. And don’t worry if you don’t have an electric mixer, each component is easy enough to whip with a fork or whisk that you won’t really need it!


  • 3 small ripe bananas, mashed
  • 100g of melted butter
  • 20 digestive biscuits (I use chocolate coated ones for extra deliciousness)
  • 140mL double cream
  • 140g icing sugar
  • 400g cream cheese
  • 1/2 tsp vanilla extract
  • 240g crunchy or smooth peanut butter


  1. Place your digestive biscuits in a sealed plastic bag and crush cookies using a rolling pin or sturdy jar (I used the peanut butter tub). Stir in your melted butter until all cookie crumbs are coated. Then, press this mixture into the bottom of an 8 or 9 inch spring form pan. Put parchment below base for ease of removal.

    You can use different shaped bases to achieve different shaped pieces. Use a round tin for a classic wedge, or a square for square pieces.

    You can use different shaped bases to achieve different shaped pieces. Use a round tin for a classic wedge, or a square for square pieces. I used this freezer-safe Tupperware to make my rectangular pieces.

  2. In a large mixing bowl, whip peanut butter until fluffy (or just until loosened).
  3. In a separate bowl*, whip cream cheese, sugar and vanilla until completely combined. Fold this mixture into the loosened peanut butter.
  4. In a separate bowl, whip the cream until it just holds it’s shape. If you’re using a fork, this will take about a minute or so. Dump this on top of the peanut-butter-cream mixture, but don’t stir it in quite yet.
  5. In the smaller bowl, mash the bananas until there aren’t any clumps (yuck). Drop this gooey mixture into the big bowl.
  6. Gently stir all the ingredients together until combined. Pour this (delicious) mixture onto the cookie crumb base and put it into the freezer. A few hours later (depending on your freezer), once hardened, transfer to fridge. Once cut-able, cut into serving size pieces. I usually do it all at once and put the uneaten pieces back into the fridge in a Tupperware. Enjoy!
Crumble or no crumble?

When you’re cutting up and serving the pieces, pieces of the base will probably come away. I put these pieces on Luke’s piece as a nice little topping.


* This recipe requires you to whip a lot of things separately. In order to save myself from having a mound of dishes, I will usually just use the same bowl for each ‘in a separate bowl’. As long as you scrape it all out (which you would do anyway), its just much easier. The original recipe calls for each element to be whipped before combining anything, but this works just as well and saves us all doing unnecessary dishes!

Source: Modified from Barney Desmazery’s recipe.


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