Banana Pudding Cheesecake Cones
Servings
6–8 cones
Ingredients
For the Cheesecake Filling
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8 ounces cream cheese, softened
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½ cup powdered sugar
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1 cup cold heavy whipping cream
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1 package (3.4 ounces) instant banana pudding mix
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1 cup cold milk
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1 teaspoon vanilla extract
For Assembly
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6–8 waffle cones (or sugar cones)
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1 cup crushed vanilla wafers (plus extra for topping)
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2 ripe bananas, sliced
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Whipped cream (for garnish)
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Caramel drizzle (optional)
Instructions
1. Make the Banana Pudding Cheesecake Filling
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In a large bowl, beat softened cream cheese and powdered sugar together until smooth and creamy.
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In a separate bowl, whisk together the banana pudding mix and milk until thickened (about 2 minutes).
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In another bowl, beat the heavy cream and vanilla extract to stiff peaks.
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Fold the pudding and whipped cream into the cream cheese mixture until smooth and fluffy.
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Chill for 30 minutes to firm up slightly.
2. Prepare the Cones
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Spoon or pipe a small amount of the cheesecake filling into each cone.
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Add a layer of crushed vanilla wafers.
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Repeat layers until the cone is full, ending with cheesecake filling on top.
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Garnish each with banana slices, whipped cream, and more crushed wafers.
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Drizzle with caramel if desired.
Serving
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Serve immediately for the crispiest cones, or refrigerate for up to 2 hours before serving.
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If making ahead, fill the cones just before serving to prevent sogginess.
Tips
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For a stronger banana flavor, add 1 mashed banana into the cheesecake mixture.
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To keep the cones crisp, line the inside with melted chocolate before filling.
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You can also serve the filling in cups or jars as banana pudding cheesecake parfaits.
Would you like me to include a version that uses mini waffle cones or cups for party-style serving?
