Banana Cheesecake

It’s magically creamy, fluffy, and so peanut buttery. Made with only a few ingredients, this no-bake delight couldn’t be easier to make!

Ingredients

- Oil (for tin)
- 5 Gelatine Leaves
- 600g Full Fat Soft Cheese
- 240g Knotty’t Top Banana Peanut Butter
- 240g Golden Syrup
- 75ml Milk
- 25g Butter
- 100g chocolate
- 80g Digestive Biscuits

Now everyone can easily enjoy their peanut butter and chocolate fix!

Method

Step 1

Oil and line a large loaf tin (about 1kg capacity). Soak the gelatine in cold water for 3 minutes until floppy.

Step 2

Mix the soft cheese with the peanut butter and syrup until smooth and combined.

Step 3

Stir constantly over medium heat for several minutes until chocolate chips completely melt.

Step 5

Put the soaked gelatine into a pan with the milk and heat very gently until the gelatine dissolves. Stir into the peanut mixture, distributing evenly.

Step 6

Pour the mixture into the prepared loaf tin.

Step 6

Melt the butter and chocolate in a pan over a low heat.

Step 6

Crush the biscuits by bashing them in a bag with a rolling pin, then add to the butter. Mix thoroughly until the crumbs are well coated.

Step 6

Cover the peanut mixture with the buttery biscuits, carefully smoothing flat – it should make a thin, even layer at the top of the tin. Chill for 2 hours until firm.

Step 6

Turn out onto a chopping board and decorate with the chocolate & serve!