Banana Pudding Cheesecake Cones Recipe
If you love banana pudding and cheesecake, these Banana Pudding Cheesecake Cones are the perfect sweet treat! This fun and indulgent dessert combines a creamy banana pudding cheesecake filling with a crunchy waffle cone, topped with fresh banana slices, whipped cream, and crushed vanilla wafers. Perfect for parties, gatherings, or a delicious homemade dessert!
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 10-12 cones
- Yield: 10-12 cones
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 package (3.4 oz) instant banana pudding mix
- 1 1/2 cups cold milk
For the Cones:
- 10-12 waffle cones or sugar cones
- 1 cup crushed vanilla wafer cookies
- 2 tbsp melted butter
For Garnish:
- Sliced bananas
- Whipped cream
- Crushed vanilla wafer cookies
- Caramel drizzle (optional)
Instructions
Prepare the Cheesecake Filling:
- In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
- In a separate bowl, whip heavy cream until soft peaks form, then fold into the cream cheese mixture.
- In another bowl, whisk instant banana pudding mix and cold milk until thickened (about 2-3 minutes).
- Gently fold the pudding mixture into the cream cheese mixture. Refrigerate while preparing the cones.
Prepare the Cones:
- In a small bowl, mix crushed vanilla wafer cookies with melted butter.
- Dip the top edges of the waffle or sugar cones into melted butter, then roll in crushed vanilla wafers to coat. Let sit for a few minutes to set.
Assemble the Cheesecake Cones:
- Spoon or pipe the banana pudding cheesecake filling into the prepared cones.
Garnish and Serve:
- Top each cone with banana slices, whipped cream, crushed vanilla wafers, and caramel drizzle (if using).
- Serve immediately and enjoy!
Notes
- Best enjoyed fresh to maintain the crunch of the cones.
- Store cheesecake filling separately in the fridge for up to 2 days.
- To prevent soggy cones, coat the inside with melted chocolate or serve immediately.
