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Frozen Banoffee Cheesecake

Jamie Oliver's Frozen Banoffee Cheesecake is the perfect easy make-ahead dessert that can be left in the freezer until ready to be devoured.

From the book


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

Essential kit

You will need: a 20cm springform cake tin and a food processor.

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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.

CALORIES 482kcal FAT 22g SAT FAT 8.1g PROTEIN 9.6g CARBS 63.5g SUGAR 48.7g SALT 0.8g FIBRE 3.1g

5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus.

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From the book: 5 Ingredients Quick & Easy Food

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