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Frozen Banana & Blueberry Cheesecake

Frozen Banana & Blueberry Cheesecake

A no-bake frozen cheesecake with a nutty oat base, creamy banana-cashew filling and a bright blueberry ripple.

277 mins total for first methodServes 8No-cook
Ingredients ↓Method ↓

Ingredients

Method

30 mins prep7 mins cook277 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.

Notes

Soak the cashews in boiling water for 20 minutes if you have not soaked them overnight. Let the cheesecake stand at room temperature for 10–15 minutes before slicing.
About this recipe

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.

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