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Banana Pudding Cookie Butter Cheesecake Cake Recipe

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4.7 from 147 reviews

This Banana Pudding Cookie Butter Cheesecake Cake is a luscious, no-bake dessert combining creamy cookie butter and cream cheese with ripe bananas and crunchy vanilla wafers. Perfectly layered and chilled to set, it offers a delightful twist on traditional banana pudding with the indulgent flavors of cookie butter cheesecake.

Ingredients

Scale

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

Crust and Topping

  • 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 pan with crushed vanilla wafers, ensuring a slightly toasted base texture.
  2. Mix Cookie Butter and Cream Cheese: In a mixing bowl, combine 1 cup of cookie butter and 2 cups of cream cheese. Beat them together thoroughly until the mixture is smooth and creamy, forming the cheesecake base.
  3. Add Sugar, Bananas, and Vanilla: Incorporate 1 cup of powdered sugar, the mashed flesh of 2 ripe bananas, and 1 teaspoon of vanilla extract into the cream cheese and cookie butter. Mix well to ensure all flavors are evenly blended.
  4. Whip Heavy Cream: In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. This adds lightness and fluffiness to the cheesecake filling.
  5. Fold Whipped Cream: Gently fold the whipped heavy cream into the cookie butter mixture. Use a spatula and fold carefully to preserve the airiness of the cream for a smooth and creamy texture.
  6. Layer Crushed Vanilla Wafers: Spread 1 cup of crushed vanilla wafers evenly on the bottom of a cake pan, creating a crunchy foundation for the cheesecake cake.
  7. Add Cheesecake Mixture Layer 1: Spread half of the cheesecake mixture over the crushed wafers layer, smoothing the surface for the next wafer layer.
  8. Second Wafer Layer: Add another layer of crushed vanilla wafers on top of the first cheesecake mixture layer for added texture and crunch.
  9. Add Cheesecake Mixture Layer 2: Spread the remaining half of the cheesecake mixture evenly over the second crushed wafer layer to complete the filling.
  10. Chill To Set: Refrigerate the layered cheesecake cake for at least 4 hours, preferably overnight, to allow the mixture to firm up and the flavors to meld together.
  11. Top With Sliced Bananas: Just before serving, decorate the cheesecake cake with 1/2 cup of freshly sliced bananas for a fresh, fruity finish.

Notes

  • For best results, use ripe but firm bananas to avoid excess moisture in the cheesecake mixture.
  • This cake is best served chilled and should be kept refrigerated until serving.
  • You can substitute vanilla wafers with gluten-free cookies for a gluten-free version.
  • Layering can be adjusted to fit the size and shape of your cake pan.
  • To enhance flavor, chill the crushed vanilla wafers briefly in the oven before layering to add a slight toastiness (optional).

Keywords: banana pudding, cookie butter cheesecake, no bake cheesecake, vanilla wafer crust, creamy dessert, layered cheesecake

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