They combine all the flavors of creamy banana pudding and rich cheesecake, served in a fun edible cone. Perfect for parties, picnics, or a no-fork dessert!Here’s the best, crowd-pleasing version 👇
🍌 Banana Pudding Cheesecake Cones
🧂 Ingredients
For the cheesecake filling:
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1 (8 oz) block cream cheese, softened
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1 (14 oz) can sweetened condensed milk
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1 (3.4 oz) box instant banana pudding mix
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1 cup cold milk
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1 tsp vanilla extract
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1 (8 oz) tub whipped topping (like Cool Whip), thawed
For the cones & extras:
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6–8 waffle cones or sugar cones
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2–3 fresh bananas, sliced
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1 cup crushed vanilla wafers (plus extra for topping)
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Optional garnish: caramel drizzle, extra whipped cream, and more wafer crumbs
🍰 Instructions
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Make the cheesecake pudding filling:
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In a large bowl, beat cream cheese until smooth and fluffy.
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Add the sweetened condensed milk and vanilla extract; mix until creamy.
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In a separate bowl, whisk together the banana pudding mix and cold milk for about 2 minutes until thickened.
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Combine the pudding mixture with the cream cheese mixture.
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Fold in the whipped topping until light and fluffy.
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Prep the cones:
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Dip the rims of your cones in melted white chocolate (optional) and roll in crushed vanilla wafers.
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Let set for a few minutes.
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Assemble:
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Spoon or pipe a layer of cheesecake filling into each cone.
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Add a few banana slices and a sprinkle of crushed vanilla wafers.
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Repeat layers until full.
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Top with whipped cream, more wafer crumbs, and optional caramel drizzle.
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Chill & serve:
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Serve immediately for a soft cone, or refrigerate for 30–60 minutes to let the filling firm slightly.
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💡 Tips
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To prevent soggy cones, fill them just before serving.
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If prepping ahead, keep the cheesecake filling in the fridge and assemble right before dessert time.
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You can use mini waffle bowls instead of cones for an easier-to-hold party version.
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Add a drizzle of caramel or white chocolate for a bakery-style look!
Would you like me to give you a no-banana version (like Oreo or strawberry cheesecake cones) too?
