Frozen banoffee cheesecake

Name: Frozen banoffee cheesecake
Total time: 18 min
Yield: 10
Ingredients: 150 g dark chocolate (70%); 300 g packet of Hobnobs; 8 overripe bananas; 500 g light cream cheese; ½ x 450 g jar of dulce de leche

Topped with chocolate shavings

Vegetarianv

Serves 10

Cooks In18 minutes (18 minutes prep, overnight freeze)

DifficultyNot too tricky

Fruit

Nutrition per serving

Calories 482 24%
Fat 22g 31%
Saturates 8.1g 41%
Sugars 48.7g 54%
Salt 0.8g 13%
Protein 9.6g 19%
Carbs 63.5g 24%
Fibre 3.1g -

Of an adult's reference intake

5 Ingredients – Quick & Easy Food

By Jamie Oliver

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Ingredients

150 g dark chocolate (70%)
300 g packet of Hobnobs
8 overripe bananas
500 g light cream cheese
½ x 450 g jar of dulce de leche

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

5 Ingredients – Quick & Easy Food

By Jamie Oliver

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Method

Rub the base of a 20cm springform cake tin with olive oil and line with greaseproof paper, then rub the paper with oil, too.
Melt 50g of chocolate in a heatproof bowl over a pan of gently simmering water, then remove.
Snap the Hobnobs into a food processor and blitz with 2 tablespoons of extra virgin olive oil until well combined.
Drizzle in the melted chocolate, then pulse again. Pat into the cake tin in a 1cm-thick layer.
Peel the bananas, tear into the food processor, add the cream cheese and dulce de leche, blitz well until nice and smooth, then pour over the biscuit base.
Freeze overnight or until needed, transferring to the fridge for 2 hours before serving, or until it’s the slicing consistency you like.
Loosen the edges of the cheesecake with a palette knife, then release from the tin. Shave or grate over the remaining chocolate, and serve. Delicious.