Banana Pudding Cookie Butter Cheesecake Cake Recipe

Introduction

This Banana Pudding Cookie Butter Cheesecake is a luscious treat that combines creamy cheesecake with the warm flavors of cookie butter and ripe bananas. It’s a no-bake delight that’s perfect for sharing with friends and family.

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.
4. Step 4: In another bowl, whip the heavy cream until stiff peaks form.
5. Step 5: Gently fold the whipped cream into the cookie butter mixture.
6. Step 6: Layer crushed vanilla wafers on the bottom of a cake pan.
7. Step 7: Spread half of the cheesecake mixture over the wafers.
8. Step 8: Add another layer of crushed wafers and then spread the remaining cheesecake mixture on top.
9. Step 9: Refrigerate for at least 4 hours or overnight to set.
10. Step 10: Top with sliced bananas before serving.

Tips & Variations

• Use firm, ripe bananas for the best flavor and texture in your cheesecake filling.
• Swap vanilla wafers for graham crackers or digestive biscuits for a different crust texture.
• For a dairy-free version, try coconut cream instead of heavy cream and a vegan cream cheese alternative.
• Adding a sprinkle of cinnamon or nutmeg enhances the banana flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Because bananas brown over time, it’s best to add fresh sliced bananas right before serving. Leftovers can be gently reheated to room temperature if desired, but this dessert is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of cookie butter?

Peanut butter will change the flavor profile significantly, making it less sweet and more savory. Cookie butter is recommended for its unique spiced sweetness that complements bananas and cream cheese perfectly.

Do I have to bake this cheesecake?

This recipe does not require baking despite the oven preheating step. The cheesecake sets in the refrigerator for a creamy, no-bake dessert. The preheating instruction might be removed or ignored without affecting the final result.

Banana Pudding Cookie Butter Cheesecake Cake Recipe

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★★★★★

4.8 from 290 reviews

This Banana Pudding Cookie Butter Cheesecake Cake is a luscious and creamy layered dessert that combines the rich flavors of cookie butter and cream cheese with the natural sweetness of ripe bananas. Perfectly layered with vanilla wafers and topped with fresh banana slices, this no-bake cheesecake cake offers a delightful indulgence ideal for any occasion.

• Author: Anna
• 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

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

Base 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, even though baking is not required; this step ensures any utensil sanitization or initial prep is warming the environment.
2. Mix Cookie Butter and Cream Cheese: In a mixing bowl, combine the cookie butter and cream cheese. Mix until smooth and creamy, ensuring there are no lumps for a velvety texture.
3. Add Powdered Sugar, Mashed Bananas, and Vanilla: Add the powdered sugar, mashed ripe bananas, and vanilla extract into the cream cheese mixture. Stir well to incorporate all ingredients evenly, resulting in a smooth, sweet, and flavorful base.
4. Whip Heavy Cream: In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form. This creates a light, airy texture to balance the dense cheesecake mixture.
5. Fold Whipped Cream into Cheesecake Mixture: Gently fold the stiff whipped cream into the cookie butter and cream cheese mixture. Do this carefully to maintain the airy texture and avoid deflating the whipped cream.
6. Layer Crushed Vanilla Wafers: Spread a layer of crushed vanilla wafers evenly at the bottom of your cake pan, creating a crunchy base for the cheesecake layers.
7. First Half of Cheesecake Mixture: Spoon and spread half of the cheesecake mixture over the crushed wafers, smoothing it out evenly.
8. Second Layer of Crushed Wafers and Cheesecake Mixture: Add another layer of crushed vanilla wafers on top of the cheesecake layer, followed by the remaining cheesecake mixture, spreading it smoothly to cover the wafers.
9. Refrigerate: Cover and refrigerate the layered cake for at least 4 hours or preferably overnight. This chilling period allows the cheesecake to set firmly for optimal texture and flavor melding.
10. Top with Sliced Bananas: Before serving, decorate the top of the cheesecake cake with the sliced bananas to add freshness and extra banana flavor.

Notes

• Use very ripe bananas for the best natural sweetness and flavor in the cheesecake mixture.
• Ensure the cream cheese and cookie butter are softened to room temperature for easy mixing and smooth texture.
• Folding the whipped cream gently helps keep the mixture light and airy.
• The cake needs to chill for at least 4 hours to firm up properly; overnight chilling is recommended for best results.
• This dessert is best served chilled and eaten within 2 days for freshness.

Keywords: banana pudding cheesecake, cookie butter cheesecake, no bake cheesecake cake, layered cheesecake dessert, banana dessert, creamy cheesecake