Peanut Butter Banana Cheesecake

Simply delicious and no baking required.

Video Demonstration:


110 Grams Graham Crackers, crushed

1/4 Cup Oats

4-5 Tablespoons Butter, melted (see video)


1 Package of Cream Cheese (250 Grams)

1 Can (350ml) Sweetened Condensed Milk (see video)

80 to 120 Grams (1/3-1/2 Cup) Peanut Butter (see video)

3 Teaspoons Lemon Juice

1/2 Cup Rice Cereal (see video)

1/2 Teaspoon Salt (if you used unsalted butter and unsalted peanut butter)


2 Bananas, sliced

1/2 Cup Walnuts, toasted

2 ounces (56 Grams) Dark Chocolate, melted

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  1. Generously grease an 8-inch springform pan
  2. For base layer, crush graham crackers in a food processor. Place in bowl and mix in oats.
  3. Stir in melted butter till cookie mixture is moistened. If necessary, add a little more melted butter.
  4. Firmly spread evenly in the bottom of the springform pan.
  5. Place in freezer for about 25 minutes.
  6. For the filling, in a stand mixer or using a handmixer, beat cream cheese for about a minute. Add sweetened condensed milk and beat for an additional 3 minutes.
  7. Add peanut butter, salt and lemon juice and beat for a minute or until fully combined.
  8. Fold in rice cereal if desired.
  9. Pour over base layer and place in the fridge for 2 hours.
  10. Remove cheesecake from fridge and add slices of bananas and walnuts.
  11. Place cheesecake back in fridge and let chill for at least 4 hours or overnight
  12. Remove from fridge and drizzle melted chocolate over the top.
  13. Enjoy!

If storing for a few days, place in freezer to avoid bananas going brown.

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