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Banana Berry Ice Cream Cheesecake

It's Strawberry ice cream day tomorrow so just in time for this wonderful day, I have created a delicious banana berry ice cream cheesecake to share with you. It's so amazing and it allows you to use up any bananas that may have gone past the eating stage.

Strawberry ice cream is probably the least liked out of the main flavours but when it is done well there is no way it can't be enjoyed. Just look at this picture! Who could say that that doesn't look appealing -->

The cheesecake recipe that I am sharing is a slightly different take on the classic ice cream. If you prefer your ice cream in a cone then you can ignore the base of this recipe and just make the filling. Just place the filling into a freezable dish instead of the 8-inch tin. Remove the ice cream from the freezer 10 minutes before serving so it can be easily scooped.


Health facts

Strawberries are an amazing source of vitamin C and antioxidants each of which are vital for immune and skin health.

Raspberries are filled to the brim with various vitamins and minerals as well as being a great source of fibre. One portion of raspberries can provide over half of your daily vitamin C intake, which helps maintain a healthy immune system. They are also a great source of antioxidants which can reduce the rate of aging.

Oats aid with weight loss and can lower cholesterol. There have also been studies that suggest that oats can reduce the risk of childhood asthma.


Banana Berry Ice Cream Cheesecake

Prep time

30-35 minutes

Freezing time

3 hours




For the base

150g Porridge oats

60g Butter, melted

1 tbsp Golden syrup

Gluten free tart base

Making the base

Grease an 8-inch round loose-bottom tin.

To make the base, toast the oats in a large frying pan on a medium heat for about 5 minutes until they just start to turn golden-brown, stirring all the time. Place them straight into a food processor and blend to a fine crumb. Add golden syrup and melted butter and blend again until it clumps together.

Pour the mixture into the prepared tin. Using the back of a spoon, press the mix into the bottom and around 1 inch up the sides of the tin. Put the base in the fridge while you make the filling.

Banana Berry Ice Cream Cheesecake

For the Filling

3 small Frozen bananas

200g Cream cheese

100g Icing sugar

2 tsp Vanilla essence

Handful of Frozen raspberries

Handful of Frozen strawberries


Making the Filling

To make the filling, put the frozen bananas into a food processor with the sugar and cream cheese. Blend the ingredients until you have a kind of soft-scoop ice cream texture. Spoon half the mixture on top of the chilled base. Sprinkle a handful of raspberries and strawberries on top, leaving some for decoration. Pour the rest of the cheesecake mix on top of the fruit and then the rest of the fruit. Place into the freezer until you are ready to eat.


For the Compote

100g Frozen strawberries

2tbsp Granulated sugar

1tsp Vanilla extract


Making the Compote

When you are ready to serve, make the compote by adding the strawberries, sugar and vanilla to a pan and stirring over a medium heat until they have just softened. This should only take a few minutes.

Take the cheesecake out of the freezer and slide it out of the cake tin on to a serving dish. Serve with the warm compote on top and enjoy.


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About Me


Hi and welcome to Baking with Sally. I am a food scientist, chocolatier and baker and it is

my passion to promote mindful nutrition and food waste reduction through EXCITING and DELICIOUS recipes.

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