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Frozen Peanut and Banana Cheesecakes by The Dairy Diary

Looking for a sweet treat with a twist? These frozen peanut and banana cheesecakes, taken from Dairy Diary 2025, are the perfect blend of creamy, crunchy and nutty! Made with fresh butter, rich double cream, and topped with organic bananas, they’re a real showstopper. And the best part? They’re super easy to whip up and store in the freezer for whenever a craving hits.

  • Preparation time: 20 min(s)
  • Cooking time: 0 min(s)
  • Servings: 6

How to make

  1. Line a muffin tin with 6 discs of baking paper. Mix together the biscuits and butter and press into the tin to make an even layer in each hole. Chill for 30 minutes.
  2. In a bowl, whisk together the cheese, sugar and peanut butter.
  3. In another bowl, whip the cream until soft peaks form, then fold into the peanut mixture along with the vanilla extract.
  4. Reserve a few slices of banana for decoration and arrange remaining slices over the biscuit bases, then spoon the peanut mixture on top. Smooth the tops and tap the tin on the work surface a few times to settle the mixture. Decorate with the reserved banana slices and freeze for about 2 hours until semi-frozen.
  5. To serve, run a knife around each muffin cup and gently ease out. Place on a serving plate and drizzle with caramel sauce.

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