Banana Pudding Cheesecake Cones

This is a fantastic and fun twist on two classic desserts. Banana Pudding Cheesecake Cones are perfect for parties, kids, or a handheld summer treat.

Here is a complete, easy-to-follow recipe.

Banana Pudding Cheesecake Cones

These no-bake cones feature a creamy, no-bake cheesecake filling swirled with fresh bananas and Nilla wafers, all served in a convenient ice cream cone.

Prep time: 20 minutes
Chill time: 2+ hours
Yields: 12-14 cones

Ingredients

• 12-14 flat-bottom ice cream cones (like cake cones or sugar cones)

For the Filling:

• 1 (8 oz) block cream cheese, softened to room temperature

• 1 (3.4 oz) box instant vanilla pudding mix

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup cold whole milk or heavy cream

• 1 (8 oz) tub frozen whipped topping (like Cool Whip), thawed

For the Mix-ins & Topping:

• 2-3 ripe (but firm) bananas, diced

• 1 cup coarsely crushed Nilla wafers, plus more for garnish

• Optional: Sliced banana and a whole Nilla wafer for garnish

Instructions

1. Prepare the Cones: Stand the ice cream cones in a glass or a cone-holding stand. This prevents them from tipping over.

2. Make the Cheesecake Base: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until combined.

3. Incorporate Pudding: In a separate medium bowl, whisk the instant vanilla pudding mix with the 1 cup of cold milk for 2 minutes until it begins to thicken. Immediately add this pudding to the cream cheese mixture and beat until smooth and well-combined.

4. Fold in Whipped Topping: Using a spatula, gently fold the entire tub of thawed whipped topping into the cheesecake mixture until no white streaks remain.

5. Add Bananas and Wafers: Gently fold in the diced bananas and the 1 cup of crushed Nilla wafers. Be careful not to overmix and smash the bananas.

6. Fill the Cones: Spoon or pipe the filling into the ice cream cones, filling them to the top. You can use a piping bag with a large star tip for a beautiful, swirled look.

7. Garnish and Chill: Top each cone with a few extra crumbs of Nilla wafers and a small slice of banana if desired.

8. Chill to Set: Place the filled cones upright in the refrigerator for at least 2 hours to allow the filling to firm up. For best results, cover them loosely with plastic wrap.

Chef’s Tips for Success

• Prevent Soggy Cones: The cones will naturally soften over time, but chilling them helps the filling set quickly, which slows this process. They are best enjoyed the same day they are made.

• Banana Browning: To prevent the bananas from browning too much, you can toss the diced pieces in a tiny bit of lemon or pineapple juice before folding them in. However, since they are mixed in and chilled, browning is minimized.

• Cream Cheese is Key: Make sure your cream cheese is fully softened to avoid a lumpy filling.

• Heavy Cream Alternative: For a richer, sturdier filling, you can replace the 1 cup of milk and the tub of whipped topping with 2 cups of heavy cream. Whip the heavy cream with the powdered sugar until stiff peaks form, then fold it into the cream cheese and pudding mixture.

• Make it a Dip: Have extra filling? Serve it as a banana pudding cheesecake dip with extra Nilla wafers for scooping!

Enjoy these adorable, delicious, and portable treats