Banana Pudding Cookie Butter Cheesecake Cake Recipe

Introduction

This Banana Pudding Cookie Butter Cheesecake Cake is a creamy and indulgent treat that combines the flavors of cookie butter, ripe bananas, and classic vanilla wafers. Perfect for banana lovers looking for a unique twist on traditional cheesecake, it’s easy to prepare and sure to impress.

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. Mix well to combine all ingredients thoroughly.
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 the mixture 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 wafer layer.
8. Step 8: Add another layer of crushed vanilla wafers on top of the cheesecake layer.
9. Step 9: Spread the remaining cheesecake mixture evenly over the second wafer layer.
10. Step 10: Refrigerate the cake for at least 4 hours, or overnight, to allow it to set properly.
11. Step 11: Just before serving, top the cake with sliced bananas for a fresh and flavorful finish.

Tips & Variations

• For extra crunch, sprinkle chopped toasted nuts between the layers.
• Use gluten-free vanilla wafers to make this recipe gluten-free.
• If cookie butter is too thick, warm it slightly for easier mixing.
• Swap bananas for sliced strawberries or mango for a different fruity twist.

Storage

Store the cheesecake cake covered in the refrigerator for up to 3 days. Keep the topping bananas fresh by adding them just before serving. If needed, re-chill the cake for 30 minutes before slicing to help it firm up again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a no-bake cheesecake base for this recipe?

Yes, this cheesecake is no-bake and relies on chilling rather than baking, which helps keep the creamy texture and prevents the bananas from cooking.

Can I prepare this cake ahead of time?

Absolutely, preparing it a day ahead improves the flavor and texture. Just be sure to add the sliced bananas right before serving to keep them fresh.

Banana Pudding Cookie Butter Cheesecake Cake Recipe

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★★★★★

4.9 from 124 reviews

This Banana Pudding Cookie Butter Cheesecake Cake combines the creamy richness of cheesecake with the sweet, spiced flavor of cookie butter and fresh bananas, layered with vanilla wafers for an irresistible no-bake dessert that is perfect for any occasion.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheesecake Mixture

• 1 cup cookie butter
• 2 cups cream cheese
• 1 cup powdered sugar
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1 cup heavy cream

Layers

• 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 the cake and setting the structure, although baking is not required in this recipe.
2. Mix Base Ingredients: In a mixing bowl, combine the cookie butter and cream cheese until the mixture is smooth and well incorporated, creating the creamy base for the cheesecake.
3. Add Sweeteners and Flavor: Stir in the powdered sugar, mashed bananas, and vanilla extract into the cookie butter and cream cheese mixture until all ingredients are fully combined, adding sweetness and banana flavor.
4. Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form, adding lightness and volume to the cheesecake filling.
5. Fold in Whipped Cream: Gently fold the whipped cream into the cookie butter mixture to create a fluffy and smooth cheesecake filling without deflating the whipped cream.
6. Layer Crushed Wafers: Spread crushed vanilla wafers evenly on the bottom of a cake pan to form the crunchy base layer of the cake.
7. First Cheesecake Layer: Spread half of the cheesecake mixture over the crushed wafers, distributing it evenly to ensure consistent flavor and texture.
8. Second Layer: Add another layer of crushed vanilla wafers on top of the first cheesecake layer for added crunch and contrast.
9. Top with Remaining Filling: Spread the remaining cheesecake mixture over the second layer of wafers, covering it completely to finish the layered structure.
10. Chill: Refrigerate the assembled cake for at least 4 hours or preferably overnight, allowing it to set and the flavors to meld together perfectly.
11. Garnish and Serve: Just before serving, top the chilled cake with the sliced bananas for a fresh, decorative, and flavorful finish.

Notes

• Ensure the bananas are ripe for natural sweetness and better flavor integration.
• Do not overfold the whipped cream to maintain a light, airy texture in the cheesecake.
• For best results, refrigerate overnight to allow the flavors to develop fully.
• Use fresh vanilla wafers for a crisp texture contrast.
• To make slicing easier, run a warm knife under hot water, dry it, then cut the cake.

Keywords: Banana Pudding, Cookie Butter, Cheesecake, No Bake Cake, Layered Dessert, Vanilla Wafers