Tuesday, August 7, 2012

No-Bake Peanut Butter and Banana Cheesecakes - Crazy Cooking Challenge

For this month's Crazy Cooking Challenge, I decided to come up with my own recipe. Even though I'm on Weight Watchers, I don't like using low fat cream cheese. It just doesn't have the same consistency as the regular one. Normally when I make no-bake cheesecakes, I use heavy whipping cream, but this time I chose to use the 95% fat free Cool Whip which worked out just as well, with no whipping involved! If you do decide to use light cream cheese and reduced fat peanut butter, the PointsPlus will be 6 per serving.

I also had to come up with something other than the cherry pie filling that I love on cheesecake. I kept it light with just a drizzle of melted chocolate, a slice of banana and a peanut for decoration.

I decided to prepare this recipe in individual cups, that way I made only the number of servings I needed and the portion size was already sorted out for me. With no leftovers, there was no temptation to eat more later. I'm glad my kids enjoyed this because I've been know to clean their plates (if you know what I mean). Something I've had to learn not to do.

If you like this recipe, you can vote for it by clicking on #73 below!
Peanut Butter Banana Cheesecakes
3 servings | PointsPlus per serving : 7

1/2 an envelope unflavoured gelatin
1 tablespoon boiling water
1/4 cup regular cream cheese, softened
1/8 cup confectioners sugar
1 tablespoon smooth peanut butter
1/2 teaspoon vanilla extract
3/4 cup 95% fat free Cool Whip, thawed
3 graham crackers, crushed
1 medium banana, thinly sliced
1/2 tablespoon chocolate chips, melted
3 salted peanuts

Dissolve the gelatin in boiling water and allow to cool. This gelatin mixture is optional, it just firms things up a little. Leave it out if you want, your dessert will just be a little creamier. I always use lemon gelatin in my cherry cheesecake for extra flavour, but I didn't think it would go very well with peanut butter.

In a small bowl, whisk together cream cheese, confectioners sugar, peanut butter and vanilla until smooth. Whisk in cooled gelatin mixture if using.

Stir in the Cool Whip and set aside.

Reserve 1/2 a teaspoon of the crushed graham crackers and 2 slices of banana. Divide the rest of the cracker crumbs among 3 glasses or ramekins. Arrange banana slices on top of graham crackers.

Divide the cheese mixture among the glasses and use a spoon to spread it out a little. Drizzle the melted chocolate over the cheesecakes, then, sprinkle the reserved crackers on top. Decorate with a peanut and a banana slice. Chill for at least an hour before serving.


  1. What a great way to make this a lower fat treat! I'd love for you to stop by - I'm #9 in the challenge. :)

  2. Ha! The little ones really look like they're enjoying the cheesecake! This sounds delicious! #55

  3. These look great! I love how they are healthier and in individual servings. Stopping by from CCC#12.

  4. Love the no bake! The girls are adorable too :)

  5. Looks really yummy.Love ur family pics.
    stopping by from ccc#57

  6. got to love a no bake recipe esepcially in the summer, Stopping by from #53. Congrats on your weight loss journey too even with all these tempting recipes!

  7. Hi Jen,

    Thanks for stopping by my blog!

    What a fantastic cheesecake! I love the peanut butter and banana combination! (Great for dessert or breakfast!)

    Stopping by from Crazy Cooking Challenge #59 – I pinned and tweeted your cheesecake!


  8. Looks great and enjoyed by all! Thanks for participating. I will be starting up a NEW challenge next month, stay tuned!

  9. It's so hot here in Texas, I *love* the thought of a no bake cheesecake!! Looks scrumptious!!

    Stopping by from #64 - Individual Biscoff Cheesecakes

  10. I adore peanut butter and bananas together and making this no-bake, well you found a winner!

    If you haven't already, I'd love for you to check out my CCC entry: #6 Mini Cheesecake Bites.

    Cook Lisa Cook