Description
This no-bake banana pudding cookie butter cheesecake cake is smooth, creamy, and loaded with nostalgic flavor. Think ripe bananas, spiced cookie butter, fluffy cheesecake filling, and crunchy vanilla wafers layered into one irresistible dessert that disappears fast.
Ingredients
Scale
- 1 cup creamy cookie butter spread
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 ripe bananas, mashed until smooth
- 1 cup cold heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup crushed vanilla wafer cookies
- ½ cup fresh banana slices, for garnish
Instructions
- Prepare the pan: Lightly grease a cake pan or line it with parchment paper to make removal easier. This recipe doesn’t need baking, so no oven time required.
- Mix the base: In a large bowl, beat the softened cream cheese with the cookie butter until completely smooth and creamy.
- Sweeten and flavor: Add the powdered sugar, mashed bananas, and vanilla extract. Mix until fully blended and silky.
- Whip the cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form. The texture should be light and fluffy.
- Combine gently: Carefully fold the whipped cream into the banana cookie butter mixture, using slow, gentle motions to keep the filling airy.
- Layer the dessert: Sprinkle a layer of crushed vanilla wafers across the bottom of the prepared pan. Spread half of the cheesecake filling evenly on top.
- Repeat the layers: Add another layer of crushed wafers, followed by the remaining cheesecake mixture. Smooth the top with a spatula.
- Chill to set: Cover and refrigerate for at least 4 hours, or overnight for the best texture.
- Finish and serve: Right before serving, decorate the top with fresh banana slices.
Notes
- A small pinch of cinnamon or nutmeg adds extra warmth and depth to the banana flavor.
- Keep leftovers tightly covered in the refrigerator for up to 3 days for best freshness.
- Prep Time: 20 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg