BANANA PUDDING COOKIE BUTTER CHEESECAKE CAKE

Banana Pudding Cookie Butter Cheesecake Cake is a dessert that brings together the comforting flavors of banana pudding with the rich creaminess of cheesecake and the warm, spiced sweetness of cookie butter.

Each bite offers layers of indulgence, from the soft banana cake to the smooth cheesecake and buttery cookie crust.

This cake is a crowd-pleaser for family gatherings, birthdays, or any special event, making it an unforgettable treat that's both luxurious and satisfying.

The combination of textures and flavors will have everyone coming back for seconds!

Why You'll Love This Recipe

• Decadent Layers: A combination of banana pudding, cheesecake, and cookie butter layers creates a perfect balance of textures and flavors.

• No-Bake Cheesecake Layer: The cheesecake layer is creamy and smooth without the need to bake, simplifying the process.

• Banana Lovers’ Dream: If you love banana pudding, this cake is a must-try with its soft banana cake and banana flavor throughout.

• Cookie Butter Twist: The addition of cookie butter adds a rich, spiced flavor that takes this cake to the next level.

• Perfect for Celebrations: This cake makes a beautiful centerpiece at any event, from birthdays to potlucks or holiday gatherings.

Ingredients:

For the Banana Cake:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• ½ cup buttermilk

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• ½!-- /wp:list-item -->

For the Cookie Butter Banana Pudding Filling:

• 1 package vanilla pudding mix (3.4 oz)
• 2 cups milk
• ½ cup cookie butter
• 1 ½ cups whipped cream
• 2 ripe bananas, sliced

For the Topping:

• 1 cup whipped cream (for garnish)
• 1 tablespoon cookie butter (melted for drizzling)
• Sliced banana and cookie crumbs for garnish

Directions:

• Step 1: Prepare the Banana Cake
  Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

• In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. In a large mixing bowl, cream together the butter and sugar until light and fluffy.

• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mashed bananas. Alternate adding the dry ingredients and buttermilk, mixing until just combined.

• Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool completely.

• Step 2: Make the Cheesecake Layer
  In a large bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.

• Add the vanilla extract and cookie butter, mixing until well combined.

• In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

• Step 3: Prepare the Cookie Butter Banana Pudding Filling
  In a saucepan, whisk together the vanilla pudding mix and milk over medium heat. Stir continuously until the pudding thickens, about 3-5 minutes.

• Remove from heat and stir in the cookie butter until fully incorporated. Let it cool slightly before folding in the whipped cream. Gently stir in the sliced bananas.

• Step 4: Assemble the Cake
  Place one layer of the banana cake on a serving platter. Spread a layer of the cheesecake mixture on top, smoothing it out with a spatula.

• Add the cookie butter banana pudding filling, spreading it evenly. Top with the second banana cake layer. Frost the entire cake with the remaining cheesecake layer, smoothing it out.

• Step 5: Finish the Cake
  Top the cake with whipped cream, drizzling melted cookie butter on top. Garnish with additional banana slices and cookie crumbs for a decorative touch.

Variations:

• Chocolate Banana Version: Add cocoa powder to the banana cake batter or drizzle melted chocolate over the layers for a chocolate banana twist.

• Nutty Additions: Add crushed nuts like walnuts or pecans between the cake layers for extra crunch and flavor.

• Vegan Version: Substitute dairy products with plant-based alternatives such as vegan cream cheese, coconut milk, and non-dairy whipped cream.

• Banana Pudding Version: Instead of using a cookie butter filling, layer banana pudding for an extra creamy, traditional flavor.

Serving and Storage

Storage:

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 3-4 days. Be sure to cover it with plastic wrap or foil to maintain freshness.

• Freezing: If you need to store it longer, wrap individual slices in plastic wrap and freeze for up to 2 months. Let them thaw in the refrigerator overnight before serving.

Serving:

This cake is best served chilled for a rich and creamy texture. Slice into generous portions, and pair with a hot cup of coffee or a dessert wine for an added treat.

Tips for Success

• Use Fresh Shrimp: Fresh shrimp will yield the best flavor, but frozen shrimp works as well. Just be sure to thaw them completely before cooking.

• Don't Overcook the Shrimp: Shrimp cooks quickly, so be sure to watch it closely to avoid overcooking, which can make it tough.

• Reserve Pasta Water: The starchy pasta water helps to thicken the sauce and make it creamy. Don't forget to reserve a cup before draining the pasta.

• Adjust the Heat: For a spicier kick, increase the amount of crushed red pepper flakes, or add a dash of hot sauce.

• Use Quality Parmesan: Freshly grated Parmesan will melt butter into the sauce and give a more intense flavor than pre-grated cheese.

FAQs

Banana Pudding Cookie Butter Cheesecake Cake is a decadent, multi-layer dessert that brings together everything you love about banana pudding and cheesecake, with an added twist of cookie butter for extra flavor.

It’s perfect for any occasion, whether you’re serving it at a family gathering, a celebration, or just as an indulgent treat.

The combination of banana, cheesecake, and cookie butter creates a flavor-packed dessert that everyone will love.

Give this recipe a try for an unforgettable dessert experience!

BANANA PUDDING COOKIE BUTTER CHEESECAKE CAKE

Sana Umer

I've created this Banana Pudding Cookie Butter Cheesecake Cake by layering soft banana cake with a no-bake creamy cheesecake filling, silky banana pudding, and the rich, warm spice of cookie butter. It's the ultimate dessert that combines three beloved flavors into one show-stopping cake that's surprisingly simple to make.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 14 people

Calories 485 kcal

Ingredients

  

• 1 box of vanilla cake mix
• ½ cup butter, melted
• 1 cup milk
• 2 ripe bananas, mashed
• 1 cup cookie butter
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• ½ cup banana pudding mix
• ¼ cup crushed vanilla wafer cookies (optional, for topping)

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Instructions

 

Prepare the Cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Prepare the cake mix according to the package instructions, adding the mashed bananas and milk into the batter. Pour the batter evenly into the prepared pans. Bake for 22-25 minutes or until a toothpick comes out clean. Let the cakes cool completely.

Make the Cookie Butter Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese, powdered sugar, and cookie butter until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cookie butter mixture until combined.

Assemble the Cake:

• Once the cakes are cooled, spread a layer of cookie butter cheesecake filling on top of one cake layer. Place the second cake layer on top and spread the remaining cheesecake mixture over the top.

Make the Banana Pudding Layer:

• In a small bowl, combine the banana pudding mix with ½ cup of cold milk and whisk until thickened. Spread the pudding over the cheesecake layer.

Add the Topping:

• Sprinkle crushed vanilla wafer cookies on top of the cake and refrigerate for at least 1 hour to allow the flavors to set.

Serve:

• Slice and serve chilled, garnished with extra banana slices or whipped cream if desired.

Notes

• Make Ahead:
  This cake can be made a day ahead. After assembling, cover it and refrigerate for up to 2 days for the best flavor and texture.
• Customizing the Flavor:
  If you prefer a different flavor, substitute the cookie butter with peanut butter, almond butter, or Nutella for a fun twist. You can also add chocolate chips to the cake batter for extra richness.
• Serving Suggestions:
  Serve this decadent cake chilled, with a dollop of whipped cream or extra banana slices on top for added flavor and presentation.
• Storage Tips:
  Store leftover banana pudding cookie butter cheesecake cake in the fridge in an airtight container for up to 3 days.

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