Soft and fluffy cookies stuffed with a banana cream cheese filling and topped with creamy buttercream.
Can I make this recipe vegan?
Yes! Substitute cream cheese with dairy-free cream cheese, butter with vegan butter, and milk with non-dairy milk. Also vegan vanilla wafer substitute.
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, but a 1-1 all-purpose gluten-free flour may work.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Banana Cream Pie Cheesecake Cookies
Soft and fluffy cookies stuffed with a banana cream cheese filling and topped with creamy buttercream.
Servings 10 cookies
Ingredients
Cream Cheese Filling
- 2 oz. cream cheese, cold
- 1 tbsp banana pudding jello mix
- ¼ tsp vanilla extract
Cookies
- ½ cup unsalted butter, room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (52g) light brown sugar
- ¼ cup (68g) applesauce
- 1 tsp vanilla extract
- 1 tsp cream of tartar
- ¾ tsp baking soda
- ¼ tsp salt
- 1 ½ cups (200g) all-purpose flour
- ½ cup finely chopped nilla wafers
Buttercream
- ½ cup unsalted butter, room temperature
- 1 lb powdered sugar
- 3-4 tbsp milk
- 1 tsp vanilla extract
- Banana slices and Nilla Wafers, for topping
Instructions
- Beat together cream cheese, pudding mix, and vanilla until light and fluffy. Roll into 2 tsp portions and freeze until completely frozen, about 30-40 minutes.Â
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Add butter and sugars to a large bowl. Use a handheld mixer to cream together butter and sugars until light and fluffy. Add the applesauce, vanilla, cream of tartar, baking soda, and salt. Beat until combined.
- Add the flour. Beat on low until a soft dough forms. You may need to go in with a wooden spoon or rubber spatula to press the dough together. Fold in chopped Nilla wafers.Â
- Portion out dough with a 1.5-2 tbsp cookie dough scoop. Slightly flatten out then place a frozen cheesecake disc in the center. Close the cheesecake in with the cookie dough. Make sure the cheesecake is completely covered in cookie dough. Shape each cookie dough section into a slightly flattened disc, rather than a ball.Â
- Bake for 11-12 minutes. (Optional): To create perfectly round cookies, place a mug/glass or circular cookie cutter over the warm dough and do a little swirl to form a round cookie. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack.
- Once the cookies are completely cool, prepare the buttercream. Beat butter until smooth and fluffy, then slowly incorporate powdered sugar. Add milk and vanilla and beat until fluffy.
- Top each cookie with buttercream, banana slice, and nilla wafer.Â
