- 150 g dark chocolate (70%)
- 300 g packet of Hobnobs
- 8 overripe bananas
- 500 g light cream cheese
- ½ x 450 g jar of dulce de leche
Peel the bananas, tear into the food processor, add the cream cheese and dulce de leche, blitz well until nice and smooth, then pour over the biscuit base. Freeze overnight or until needed, transferring to the fridge for 2 hours before serving, or until it’s the slicing consistency you like.
Loosen the edges of the cheesecake with a palette knife, then release from the tin. Shave or grate over the remaining chocolate, and serve. Delicious.