Table of Contents
Introduction
This Banana Pudding Cheesecake Cake is an irresistible no fuss dessert that layers smooth cookie butter cheesecake with tender banana slices and classic vanilla wafer cookies. It comes together quickly, needs chilling time to set, and delivers the kind of creamy texture that makes everyone ask for seconds. Serve it for a casual family gathering or a potluck where you want a showstopper without the fuss. If you enjoy banana flavored treats for breakfast or dessert, pair a slice with banana cream pie overnight oats for a playful twist on a banana themed meal.

Why This Recipe Is a Great Choice
This dessert feels sophisticated but is surprisingly simple to prepare, making it perfect for home bakers who love big flavor without long lists of steps. The cookie butter brings a warm, spiced sweetness that complements ripe bananas and creamy cheesecake filling. Because there is no baking required, it is forgiving for cooks of every level and ideal for hot days when you want dessert without heating the kitchen. It also travels well for picnics and functions, so it is a go to for potlucks. If you want to serve a variety of sweet bites, it pairs nicely with lighter treats such as minty mini cheesecakes or simple fruit plates.
Flavor and Texture
Every spoonful balances silky cream cheese and airy whipped cream with the rich, nutty note of cookie butter. The vanilla wafer cookies provide nostalgic crunch and a gentle soak when dipped in milk, creating a tender cake like layer. Ripe bananas add fresh fruit sweetness and a soft contrast to the denser cheesecake mixture. Powdered sugar and vanilla lift the flavors so the dessert is sweet but not cloying. The result is a layered experience with distinct but harmonious textures.
Ingredients
- 2 ripe bananas, sliced
- 1 cup cookie butter
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package of vanilla wafer cookies
- 1/2 cup milk
- Optional: crushed cookies for topping
Step by Step Instructions
- In a mixing bowl, beat the cream cheese until smooth.
- Add the cookie butter, powdered sugar, and vanilla extract; mix until well combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cookie butter mixture.
- In a separate dish, layer vanilla wafer cookies soaked in milk, followed by the cheesecake mixture, and sliced bananas.
- Repeat layers until you reach the top, finishing with the cheesecake mixture.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with crushed cookies if desired and enjoy!

Tips for Best Results
Use bananas that are ripe but not overly brown so they hold their shape and add maximum banana flavor. When dipping the vanilla wafer cookies in milk, a quick one second dunk is usually enough; avoid oversoaking so layers do not become mushy. Chill the assembled dessert overnight when possible to let the layers meld and firm up for cleaner slices. For extra visual appeal, slice bananas thin and fan them across the top before adding crushed cookie crumbs. If you want a slightly lighter version, reduce the cookie butter by a quarter cup and add a touch more whipped cream.
Storage and Make Ahead
This cake improves after a few hours in the refrigerator, so prepare it a day ahead for best texture and flavor. Store covered in the refrigerator for up to three days; after that the banana slices may begin to darken and the cookies will soften further. You can assemble in individual cups for easy portioning and transport. Freeze leftovers in an airtight container for up to one month, thawing in the fridge before serving.
Final Thought
This Banana Pudding Cheesecake Cake is the kind of dessert that brings comfort and a touch of elegance without extra effort. It is friendly to busy schedules, forgiving for new bakers, and reliably loved by crowds. Keep the ingredients simple and the assembly relaxed, and you will have a dessert that looks like it took hours to make.
Conclusion
For another creamy take on banana pudding and inspiration on layered desserts, check out this detailed recipe for Creamy Banana Pudding Cheesecake | Life, Love and Sugar.
FAQ
Can this be made in under 30 minutes?
Yes, the recipe is designed to be quick and efficient.
Does it work for meal prep?
Most versions store well for one to three days.
Can I customize the ingredients?
Yes, simple swaps can be made for convenience or dietary needs.
Banana Pudding Cheesecake Cake
An irresistible no fuss dessert that layers smooth cookie butter cheesecake, tender banana slices, and classic vanilla wafer cookies, perfect for family gatherings or potlucks.
- Total Time: 240 minutes
- Yield: 8 servings 1x
Ingredients
- 2 ripe bananas, sliced
- 1 cup cookie butter
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package of vanilla wafer cookies
- 1/2 cup milk
- Optional: crushed cookies for topping
Instructions
- In a mixing bowl, beat the cream cheese until smooth.
- Add the cookie butter, powdered sugar, and vanilla extract; mix until well combined.
- In another bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cookie butter mixture.
- In a separate dish, layer vanilla wafer cookies soaked in milk, followed by the cheesecake mixture, and sliced bananas.
- Repeat layers until you reach the top, finishing with the cheesecake mixture.
- Refrigerate for at least 240 minutes or overnight.
- Before serving, top with crushed cookies if desired and enjoy!
Notes
Use ripe bananas that hold their shape. Chill overnight for best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 225mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg





