No-bake peanut & banana cheesecake

• digestive biscuits230g g
• roasted salted peanuts↗30g g

  plus a handful of chopped peanuts to serve

• unsalted butter↗100g g

  melted

• ripe bananas↗2

  (about 225g), peeled and roughly chopped

• soft cheese↗500g g
• icing sugar↗80g g
• smooth peanut butter↗1 tbsp tbsp
• double cream↗225g g

Step-by-step instructions

1. 1

   Line the base of a 20cm springform tin with a circle of baking parchment. Blitz the biscuits to crumbs in a food processor, then tip into a bowl. Blitz the peanuts in the food processor until roughly broken up, retaining some texture. Tip into the bowl with the biscuit crumbs, then stir in the melted butter until the mixture has the consistency of wet sand.

2. 2

   Pour into the tin and press into the base to create an even layer. Put in the fridge to chill for 10 mins while you prepare the filling. Wash out the food processor and blitz the chopped bananas until completely smooth, then scrape into a large bowl.

3. 3

   Add the soft cheese, icing sugar and peanut butter to the puréed bananas and beat using an electric whisk until thoroughly combined. Add the cream and whisk again until the mixture holds soft peaks, about 2-3 mins.

4. 4

   Pour the filling over the biscuit base and level the surface using the back of a spoon or palette knife. Chill for at least 4-6 hrs, or ideally overnight. Scatter over the extra chopped peanuts, then slice and serve. Will keep chilled for two days.