Peanut butter and banana cheesecake
Peanut butter and banana cheesecake
Ingredients
- 2/3 cup peanuts, roughly chopped, plus 2 tbsp extra, roughly chopped
- 50g dark chocolate, roughly chopped, plus 25g extra, finely chopped
- 1 tsp cinnamon
- 1/3 cup fresh dates, pitted
- 250g reduced-fat cream cheese, softened
- 2 bananas
- 2 tbsp peanut butter
- 2 tsp vanilla bean extract
Method
- Combine 2/3 cup peanuts, 50g chopped dark chocolate and cinnamon in a small food processer. Blitz until the texture is like crumbs. Add dates and blitz until well combined.
- Divide mixture into four even pieces and flatten each into a round disc. Clean out the food processor.
- Combine cream cheese, banana, peanut butter and vanilla bean extract in the food processer, and blitz until smooth.
- Spoon or pipe cheesecake mixture evenly on top of the four peanut 'bases', and garnish with remaining dark chocolate and peanuts.
Tips
Opt for fresh medjool dates instead of packaged dates, to ensure the ‘biscuit’ base is perfectly sticky and holds together. You can typically find these in the fruit and veg section of your local supermarket!Credit
Recipe developed by Sprout (https://sprout.edu.au) for Nuts for Life| Nutrients per serve | |
| Energy | 2,390kJ |
| Protein | 16.5g |
| Fat | 41.7g |
| Saturated fat | 18.1g |
| Carbohydrate | 31.1g |
| Sugars | 22.8g |
| Dietary fibre | 5.7g |
| Sodium | 272mg |
For information purposes only. ©2025 Nuts for Life