Banana Cheesecake Creami with Biscoff Cookie Crumble

The warmer weather is creeping in and all I want right now is something cold, creamy, and a little bit extra. Enter: my latest Creami obsession — Banana Cheesecake Creami with ‘Biscoff’ Cookie Crumble.

It’s gut-friendly, probiotic-rich, high in protein, low in sugar, and still tastes every bit as indulgent as it sounds. The base is velvety and tangy with a natural sweetness from ripe banana, while the spiced buckwheat crumble bakes up golden and crunchy with those cosy, caramelised Biscoff vibes.

Healthy, yes — but also the kind of dessert you’ll want to eat straight from the tub, spoon in hand, heat shimmering outside.

And while cottage cheese has been having its moment lately, I have to say: quark deserves just as much love. It’s essentially the same thing — thick, creamy, high in protein — but even more wholesome, naturally higher in probiotics, and less processed. I love using it here for that lush cheesecake texture and all the gut-loving goodness.

Breakfast

Dessert

Snacks

A Little Longer

Serves 4-6

Prep Time 24 hours Mins

Cook Time 10 mins Mins

Method

1
Prepare the cheesecake base - Add all base ingredients into a high-powered blender and blitz until silky smooth. Pour into the Creami tub, seal, and freeze for 24 hours.
2
Make the cookie crumble - Preheat oven to 180°C and line a baking tray with baking paper. Add buckwheat to a food processor and pulse into a rough crumb. Add remaining crumble ingredients and process until a sticky dough forms, scraping down the sides as needed. Spread evenly onto the prepared tray with the back of a spoon. Bake for 7–10 minutes, or until lightly golden. Cool completely, then break into chunky crumbs with your hands or a knife. (If making ahead, store in an airtight container.)
3
Spin the gelato - The next day, process your frozen base once on the Frozen Yogurt setting. If it’s still icy, respin on the normal setting until creamy.
4
Assemble - Mix through half the cookie crumble, pressing the Mix-In button. Spoon generous scoops of cheesecake gelato into dessert glasses or coupes, and finish with extra cookie crumble on top.