Difficulty: Beginner Servings: 8 Best Season: Suitable throughout the year


For the base:

For the filling:


  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!

Keywords: gluten free cheesecake, dairy free cheesecake
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