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Banana Pudding Cookie Butter Cheesecake Cake Recipe

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This Banana Pudding Cookie Butter Cheesecake Cake is an indulgent no-bake dessert that combines the creamy richness of cheesecake with the sweet flavors of cookie butter and ripe bananas. Layered with vanilla wafer crumbs and topped with fresh banana slices, it offers a luscious and crowd-pleasing treat perfect for any occasion.

Ingredients

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 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 creating the wafer layers, even though the cake itself is refrigerated.
  2. Prepare Cheesecake Mixture: In a mixing bowl, beat together cookie butter and cream cheese until smooth and creamy.
  3. Add Flavorings: Mix in powdered sugar, mashed bananas, and vanilla extract until fully combined and smooth.
  4. Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form, ensuring a light and fluffy texture.
  5. Fold in Cream: Gently fold the whipped cream into the cookie butter and cream cheese mixture, maintaining the airy consistency.
  6. Layer Crushed Wafers: Spread a layer of crushed vanilla wafers evenly on the bottom of a cake pan to create a crunchy base.
  7. First Cheesecake Layer: Spread half of the cheesecake mixture over the crushed wafers layer evenly.
  8. Second Layer: Add another layer of crushed vanilla wafers on top of the cheesecake layer.
  9. Top with Remaining Mixture: Spread the remaining cheesecake mixture over the second wafers layer to finish the layers.
  10. Chill: Refrigerate the cake for at least 4 hours or preferably overnight to set properly and develop flavors.
  11. Add Topping: Before serving, garnish the top of the cake with sliced bananas for a fresh, decorative touch.

Notes

  • Make sure the cream cheese is at room temperature to ensure smooth mixing without lumps.
  • For firmer layers, you can press the crushed wafers firmly into the pan before adding the cheesecake mixture.
  • Use ripe bananas for better sweetness and flavor in the cheesecake mixture.
  • This cake is best served chilled and eaten within 2 days for optimal freshness.
  • If you want a dairy-free version, substitute cream cheese and heavy cream with vegan alternatives and ensure the cookie butter is vegan-friendly.
  • Vanilla wafers can be swapped with gluten-free cookies to accommodate gluten-free diets.

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