Banana Pudding Cookie Butter Cheesecake Cake Recipe

Introduction

Banana Pudding Cookie Butter Cheesecake Cake is a luscious dessert that combines creamy cheesecake with the rich flavors of cookie butter and ripe bananas. This no-bake treat is perfect for those who love indulgent, layered desserts with a hint of nostalgic vanilla wafers.

Ingredients

• 1 cup cookie butter
• 2 cups cream cheese
• 1 cup powdered sugar
• 2 ripe bananas, mashed
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup crushed vanilla wafers
• 1/2 cup sliced bananas for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a mixing bowl, combine cookie butter and cream cheese until smooth.
3. Step 3: Add powdered sugar, mashed bananas, and vanilla extract to the mixture. Mix well until fully combined.
4. Step 4: In a separate bowl, whip the heavy cream until stiff peaks form.
5. Step 5: Gently fold the whipped cream into the cookie butter mixture, being careful to keep it light and airy.
6. Step 6: Layer crushed vanilla wafers evenly on the bottom of a cake pan.
7. Step 7: Spread half of the cheesecake mixture over the crushed wafers.
8. Step 8: Add another layer of crushed vanilla wafers and then spread the remaining cheesecake mixture on top.
9. Step 9: Refrigerate the cake for at least 4 hours or overnight to set properly.
10. Step 10: Just before serving, top the cake with sliced bananas for a fresh finish.

Tips & Variations

• For extra warmth and depth, add a pinch of cinnamon to the cheesecake mixture.
• Use crunchy cookie butter for added texture.
• Swap vanilla wafers with graham crackers for a slightly different base flavor.
• If you prefer a less sweet dessert, reduce the powdered sugar slightly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To serve, you can enjoy it chilled directly from the fridge. Avoid freezing as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake cake without an oven?

Yes, this recipe is primarily a no-bake cheesecake. While the original instructions mention preheating the oven, there is no baking step needed. Simply refrigerate as directed to set the cake.

Can I use a different fruit instead of bananas?

Absolutely! You can substitute bananas with mashed mango, strawberries, or peaches for a different fruity twist, though the flavor will change accordingly.

Banana Pudding Cookie Butter Cheesecake Cake Recipe

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★★★★★

4.6 from 118 reviews

This Banana Pudding Cookie Butter Cheesecake is a luscious and creamy dessert combining the rich flavors of cookie butter and ripe bananas in a smooth cheesecake layered with crunchy vanilla wafers. Perfectly no-bake and chilled to set, it offers indulgent sweetness with a delightful texture contrast.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup cookie butter
• 2 cups cream cheese
• 1 cup powdered sugar
• 2 ripe bananas, mashed
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup crushed vanilla wafers
• 1/2 cup sliced bananas for topping

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for layering, although the recipe mainly sets in the refrigerator.
2. Mix Base: In a mixing bowl, combine cookie butter and cream cheese until the mixture is smooth and creamy, ensuring no lumps remain.
3. Add Flavorings: Stir in the powdered sugar, mashed bananas, and vanilla extract until all ingredients are fully incorporated into a uniform batter.
4. Whip Cream: In a separate bowl, whip the heavy cream to stiff peaks. This will add lightness and volume to the cheesecake mixture.
5. Fold Cream: Gently fold the whipped cream into the cookie butter mixture, preserving the airy texture without deflating it.
6. Layer Wafers: Spread crushed vanilla wafers evenly over the bottom of your cake pan, creating a crunchy base layer for the cheesecake.
7. First Cheesecake Layer: Spread half of the cheesecake mixture over the wafer layer, smoothing it out with a spatula for even coverage.
8. Second Layers: Add another layer of crushed vanilla wafers on top of the first cheesecake layer, followed by the remaining cheesecake mixture spread evenly over it.
9. Chill: Refrigerate the assembled cake for at least 4 hours or preferably overnight to allow the cheesecake to set and flavors to meld.
10. Add Topping and Serve: Before serving, top the chilled cheesecake with sliced bananas for decoration and a fresh burst of flavor.

Notes

• For extra flavor, add a pinch of cinnamon to the cheesecake mixture to enhance the banana and cookie butter notes.
• Store leftovers in the refrigerator for up to 3 days to maintain freshness and texture.

Keywords: Banana pudding cheesecake, cookie butter dessert, no-bake cheesecake, banana dessert, vanilla wafer cheesecake