Description
A rich and creamy banana pudding cookie butter cheesecake cake.
Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine cookie butter and cream cheese until smooth.
- Add powdered sugar, mashed bananas, and vanilla extract. Mix well.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cookie butter mixture.
- Layer crushed vanilla wafers on the bottom of a cake pan.
- Spread half of the cheesecake mixture over the wafers.
- Add another layer of crushed wafers and the remaining cheesecake mixture.
- Refrigerate for at least 4 hours or overnight.
- Top with sliced bananas before serving.
Notes
- For extra flavor, add a pinch of cinnamon.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: banana pudding, cookie butter, cheesecake, cake