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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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/banana-pudding-cookie-butter-cheesecake-cake-recipe/