Frozen Banana & Blueberry Cheesecake
American recipes

Frozen Banana & Blueberry Cheesecake

Classic
serves 8

This freezer-friendly dessert gives you the creamy feel of cheesecake without baking. Frozen bananas and soaked cashews blend into a smooth, dairy-free filling, while blueberries cook down into a sharp, glossy ripple that cuts through the sweetness.

Make it ahead, slice it straight from the freezer after a short stand, and finish with extra blueberries or toasted hazelnuts for crunch.

DessertVegetarianAfternoon-teaVegan
30 mins prep7 mins cook4 hrs 37 mins total

  1. Line the base and sides of a 20cm loose-bottomed cake tin with baking parchment.

  2. Blitz the oats and toasted hazelnuts until coarse, then pulse in the melted coconut oil, 2 tablespoons golden syrup and a pinch of salt. Press firmly into the tin and chill for 20 minutes.

  3. Blend the frozen banana, soaked cashews, lemon juice, vanilla, cinnamon and 1 tablespoon golden syrup until completely smooth. Scrape over the chilled base and level the top.

  4. Warm the blueberries with the caster sugar, lemon zest and remaining golden syrup for 5–7 minutes until juicy and lightly thickened, then cool.

  5. Ripple the cooled blueberries through the banana filling, cover the tin and freeze for at least 4 hours, or until firm.

  6. Stand the cheesecake at room temperature for 10–15 minutes before unclipping the tin and slicing with a warm knife.

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