Experience the delightful fusion of creamy cheesecake, sweet banana pudding, and the irresistible flavor of cookie butter in this no-bake cheesecake cake. Each bite offers a luscious texture, perfectly balanced between rich cream cheese and the fruity sweetness of ripe bananas.
This elegant dessert is perfect for any occasion where indulgence meets simplicity. Easy to prepare and requiring minimal bake time, it’s a true blissful indulgence that’s sure to impress your family and guests.
- Combines the creamy texture of cheesecake with the unique, caramel-like taste of cookie butter.
- No-bake method makes it easy to prepare and perfect for warm weather.
- Features fresh bananas for natural sweetness and a delightful fruity twist.
- Crispy vanilla wafers add texture and complement the creamy layers.
Ingredients
- Cookie Butter: 1 cup of smooth cookie butter brings rich, caramelized, and spiced flavor that forms the cheesecake base.
- Cream Cheese: 2 cups of softened cream cheese provide the rich, creamy texture vital for the cheesecake’s smooth structure.
- Powdered Sugar: 1 cup of powdered sugar adds subtle sweetness, balancing the tartness of cream cheese.
- Ripe Bananas: 2 ripe bananas, mashed to creamy softness, infuse natural sweetness and a luscious, fruity flavor.
- Heavy Cream: 1 cup of heavy cream whipped to stiff peaks creates a light, airy texture when folded into the mixture.
- Vanilla Extract: 1 teaspoon of pure vanilla extract enhances depth and warm notes throughout the dessert.
- Crushed Vanilla Wafers: 1 cup of finely crushed vanilla wafers adds crunchy texture and classic banana pudding flavor.
- Sliced Bananas for Topping: 1/2 cup fresh banana slices garnish the cake, lending freshness and visual appeal.
Instructions
- Preheat Your Oven
Set your oven to 350°F (175°C) to prepare for the wafer layer. Although the cheesecake itself doesn’t bake, warming the oven ensures wafers can toast slightly if desired, enhancing their flavor.
- Combine Cookie Butter and Cream Cheese
In a large bowl, beat cookie butter and softened cream cheese until the mixture is smooth and homogenous. This forms the creamy, rich base that balances sweet and tangy flavors.
- Add Sweeteners and Bananas
Mix in powdered sugar, mashed bananas, and vanilla extract thoroughly to incorporate sweetness and natural fruit flavor evenly throughout the cheesecake mixture.
- Whip Heavy Cream
In a separate chilled bowl, whip the heavy cream until stiff peaks form. This creates lightness in the dessert, contrasting with the dense cream cheese.
- Fold Whipped Cream Into Mixture
Gently fold the whipped cream into the cookie butter and banana mixture to maintain the airy texture, ensuring the cheesecake remains light yet creamy.
- Layer Crushed Vanilla Wafers in Pan
Spread a layer of crushed vanilla wafers evenly across the bottom of a cake pan to provide a crunchy base that complements the creamy filling.
- Add Half of the Cheesecake Mixture
Spoon half of the cheesecake batter over the wafer layer, spreading it evenly to maintain an even structure and flavor distribution.
- Add Second Wafers Layer
Sprinkle another layer of crushed vanilla wafers gently over the cheesecake layer to add texture and a crisp bite.
- Top with Remaining Cheesecake Mixture
Spread the remaining cheesecake mixture over the second wafer layer, smoothing the top for an attractive presentation.
- Chill Thoroughly
Refrigerate the layered cake for at least 4 hours or preferably overnight. Chilling allows the flavors to meld and the cheesecake to set fully for the perfect slice.
- Garnish and Serve
Before serving, arrange fresh sliced bananas on top to add freshness, beautiful color, and enhance the banana flavor profile.
- Use ripe, slightly overripe bananas for maximum natural sweetness and creaminess.
- This cheesecake cake is no-bake except for warming the oven; refrigerating is essential to set the dessert.
- Cookie butter texture may vary, use a creamy type for smooth mixing and best results.
Storage Tips
Store any leftover cheesecake cake tightly covered in the refrigerator for up to 3 days to maintain freshness. Avoid freezing, as fresh banana slices may discolor and change texture.
Serving Suggestions
Serve chilled as a decadent dessert with a drizzle of caramel sauce or a sprinkle of cinnamon for warmth. Pair with a cup of coffee or iced tea to balance sweetness.
- Whip the heavy cream to stiff peaks but avoid over-beating to prevent turning it into butter.
- Fold the whipped cream gently to keep the mixture light and airy without deflating the air bubbles.
- For a decorative touch, lightly dust the top with cinnamon or crushed wafers before serving.
FAQs
- Can I use regular peanut butter instead of cookie butter?
Cookie butter has a unique spiced, caramelized flavor that peanut butter lacks. Substituting will change the taste significantly.
- Do I need to bake the cheesecake layers?
No baking is required for the cheesecake layers. The oven is preheated mainly if you want to toast the vanilla wafers lightly.
- How ripe should the bananas be for this recipe?
Bananas should be ripe with brown spots for natural sweetness and soft mashing, but not overly mushy or spoiled.
- Can I prepare this cheesecake cake ahead of time?
Yes, it’s ideal to prepare it the day before to allow flavors to meld and the cake to set well in the refrigerator.
- Is this recipe suitable for vegetarians?
Yes, this cheesecake cake uses vegetarian-friendly ingredients like cream cheese and heavy cream without gelatin or animal additives.
- Can I use a different vanilla wafer brand?
Yes, vanilla wafers from any reputable brand work fine as long as they are fresh and crunchy for texture contrast.
Banana Pudding Cookie Butter Cheesecake
Equipment
- 1 mixing bowl
- 1 whisk or mixer for whipping cream
- 1 cake pan for layering
Ingredients
- 1 cup cookie butter
- 2 cups cream cheese
- 1 cup powdered sugar
- 2 ripe bananas mashed
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup crushed vanilla wafers
- 1/2 cup sliced bananas for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, blend cookie butter and cream cheese until smooth.
- Add powdered sugar, mashed bananas, and vanilla extract to the mixture, then stir well.
- Whip the heavy cream in a separate bowl until stiff peaks form.
- Carefully fold the whipped cream into the cookie butter mixture until fully combined.
- Layer crushed vanilla wafers evenly on the bottom of the cake pan.
- Spread half of the cheesecake mixture over the wafers layer.
- Add another layer of crushed vanilla wafers and top with the remaining cheesecake mixture.
- Refrigerate the assembled cake for at least 4 hours or overnight until set.
- Before serving, garnish with sliced bananas on top.
Notes
- Add a pinch of cinnamon for enhanced flavor.
- Store leftovers in the refrigerator for up to 3 days.
