Banana Pudding Cookie Butter Cheesecake Cake Recipe

Introduction

This Banana Pudding Cookie Butter Cheesecake Cake is a rich and creamy dessert that combines the flavors of cookie butter, ripe bananas, and classic vanilla wafers. It’s an indulgent treat perfect for any occasion, offering a delightful twist on traditional banana pudding.

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 the cookie butter and cream cheese until the mixture is smooth and well blended.
3. Step 3: Add the powdered sugar, mashed bananas, and vanilla extract to the bowl. Mix thoroughly to combine all ingredients.
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, taking care not to deflate the cream.
6. Step 6: Layer half of the crushed vanilla wafers on the bottom of a cake pan.
7. Step 7: Spread half of the cheesecake mixture evenly over the wafers.
8. Step 8: Add another layer of crushed vanilla wafers, then spread the remaining cheesecake mixture on top.
9. Step 9: Refrigerate the cheesecake cake for at least 4 hours or overnight to set properly.
10. Step 10: Before serving, top the cheesecake cake with sliced bananas for a fresh finish.

Tips & Variations

• For a more intense banana flavor, use very ripe bananas or add a teaspoon of banana extract.
• Swap the vanilla wafers for graham crackers for a slightly different texture and taste.
• Ensure the cream cheese and cookie butter are at room temperature before mixing to achieve a smooth texture.
• Decorate with toasted nuts or a drizzle of caramel sauce for added richness.

Storage

Store the cheesecake cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain its texture and freshness. When ready to serve, you can let it sit at room temperature for 10-15 minutes to soften slightly. Avoid freezing as it may affect the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie butter?

Yes, you can use any cookie butter you like, such as speculoos or other spiced cookie butters. Just note that the flavor will change slightly depending on the type used.

Do I have to bake this cheesecake cake?

No baking is required for this recipe. It is a no-bake cheesecake cake, so refrigerating it allows it to set properly for a creamy and firm texture.

Banana Pudding Cookie Butter Cheesecake Cake Recipe

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★★★★★

5 from 106 reviews

A luscious Banana Pudding Cookie Butter Cheesecake Cake that layers creamy cheesecake with the sweet flavors of banana pudding and cookie butter. This no-bake dessert features crushed vanilla wafers for added texture and sliced bananas on top for a fresh finish, perfect for an indulgent treat or special gatherings.

• Author: Emma
• 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

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 the environment, although the cake itself is no-bake.
2. Make cheesecake base: In a mixing bowl, combine cookie butter and cream cheese until smooth and creamy, ensuring no lumps remain for the perfect texture.
3. Add flavorings: Incorporate the powdered sugar, mashed bananas, and vanilla extract into the cookie butter and cream cheese mixture, stirring thoroughly to mix all flavors evenly.
4. Whip cream: In a separate bowl, whip the heavy cream until stiff peaks form, which will add lightness and volume to the cheesecake mixture.
5. Fold whipped cream: Gently fold the whipped cream into the cookie butter mixture to combine without deflating the airiness of the whipped cream.
6. Layer bottom wafers: Spread a layer of crushed vanilla wafers evenly on the bottom of your cake pan, creating a crunchy base for the cheesecake.
7. First cheesecake layer: Spread half of the cream cheese mixture over the wafer base, smoothing it out with a spatula for an even layer.
8. Second wafer layer: Add another layer of crushed vanilla wafers on top of the first cheesecake layer to add texture contrast.
9. Top with remaining cheesecake mixture: Spread the remaining cheesecake mixture over the second wafer layer, ensuring an even surface.
10. Chill: Refrigerate the assembled cake for at least 4 hours or preferably overnight to allow it to set and flavors to meld perfectly.
11. Add sliced bananas: Just before serving, arrange the sliced bananas on top of the chilled cake for a fresh and appealing garnish.

Notes

• For best results, use very ripe bananas to enhance natural sweetness and flavor.
• This cake must be refrigerated for a sufficient time to set properly since it is a no-bake cheesecake.
• Crushed vanilla wafers can be substituted with graham crackers for a slightly different texture and flavor.
• Ensure stiff peaks form when whipping cream to maintain the light texture of the cheesecake.
• Serve chilled and consume within 2 days for optimal freshness.

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