Gluten and Dairy Free Banana Peanut Butter Cheesecake


serves / makes 8
65 prep time
65 mins cooking time



For the base:

  • 100g dairy free spread, melted
  • 200g gluten free digestive biscuits

For the filling:

  • 1 large banana
  • 450g dairy free cream cheese
  • 200g caster sugar
  • 1.5 tablespoons gluten free plain flour
  • 2 eggs, separated
  • 1 heaped tablespoon peanut butter



  1. Preheat the oven to 150 oC
  2. Grease a 9″ round springform tin
  3. Crush the biscuits into fine crumbs and pour in the melted butter
  4. Press into the base of the tin
  5. Bake for 15 minutes
  6. Stir together the mashed banana, cream cheese, caster sugar, flour and egg yolks
  7. In a separate bowl whisk the egg whites until they form stiff peaks
  8. Carefully stir the egg whites into the banana mix
  9. Pour over the biscuit base
  10. Melt the peanut butter for 30 seconds in the microwave or in a small pot
  11. Drizzle over the top of the cheesecake
  12. Bake for 50 minutes
  13. Remove from the oven and allow to cool
  14. Chill in the fridge for a couple of hours or overnight, if possible
  15. Remove from the cake tin, slice into wedges and enjoy!