Banana Pudding Cookie Butter Cheesecake
A rich, creamy no-bake dessert combining cookie butter, cream cheese, and ripe bananas layered with vanilla wafers. Perfectly chilled and topped with fresh bananas for a delightful indulgence.
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.