These banana pudding cheesecake cones fill crisp sugar cones with a creamy banana cheesecake mousse, a buttery vanilla wafer base, and fresh banana slices on top.
They need no oven, and they feel like a fun handheld version of a classic Southern dessert. Fill them just before serving and every bite stays crisp and creamy.
Table of Contents
Why This Banana Pudding Cheesecake Cones Recipe Works
Whipping the heavy cream separately and folding it into the cream cheese gives a filling that is light yet thick enough to hold in a cone. Beating the cream cheese first and folding in the whipped cream last keeps the mixture airy.
A spoonful of buttered wafer crumbs in the bottom of each cone acts as a barrier, so the cone stays crisp longer.
Ripe bananas supply natural sweetness, so the filling tastes like banana pudding without a boxed mix. A little vanilla rounds out the flavor and ties it to the wafer crumbs.
Ingredients for Banana Pudding Cheesecake Cones
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup cold heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup mashed very ripe banana
- 6 sugar cones
- 1/2 cup crushed vanilla wafers
- 1/4 cup melted unsalted butter
- 1/4 cup mini chocolate chips
- 1/2 cup sliced fresh banana
- 1/2 cup whipped cream for topping
- 1 teaspoon cinnamon sugar, optional
Cream cheese. Use full fat blocks, softened for 45 minutes, so the filling beats smooth. Beat for at least 2 minutes and scrape the bowl twice to remove every lump.
Ripe bananas. Brown speckled bananas give the strongest flavor.
Heavy cream. Keep it cold so it whips to stiff peaks in about 3 minutes. Chill the bowl and beaters for 10 minutes first to speed things up.
Vanilla wafers. Crush them fine in a zip top bag with a rolling pin.
Sugar cones. Choose sturdy cones without cracks near the tip.
How to Make Banana Pudding Cheesecake Cones
1. Make the base Stir the wafer crumbs with the melted butter, then press about 1 tablespoon into the bottom of each sugar cone.
2. Beat the cream cheese Beat the cream cheese, powdered sugar, and vanilla until smooth, then mix in the mashed banana.
3. Whip the cream Whip the heavy cream to stiff peaks in a separate bowl, then fold it into the banana mixture in two additions.
4. Fill the cones Spoon the filling into the cones, mounding it generously, and scatter chocolate chips over each one.
5. Chill Stand the cones upright in glasses and refrigerate for at least 1 hour so the filling sets.
6. Top and serve Add banana slices, a swirl of whipped cream, and a pinch of cinnamon sugar just before serving.
How to Serve Banana Pudding Cheesecake Cones
Serve the cones straight from the fridge, within 2 hours of topping, so the cones stay crisp. They pair well with strawberry cheesecake banana pudding on a dessert table or mini blackberry cheesecakes for variety. Add dark chocolate mousse and an iced caramel coffee frappe to finish. Set out small bowls of extra wafers, chocolate chips, and sliced bananas so guests can customize their own cones.
How to Store and Reheat Banana Pudding Cheesecake Cones
The filling keeps in a covered container in the refrigerator for up to 3 days. Fill the cones the day you serve them because the cones turn soft after a few hours. Do not freeze filled cones, since the cream cheese mixture turns grainy once thawed. To prep ahead, press the wafer base into the cones the day before and store them in a dry, covered container.
Tips and Variations for Banana Pudding Cheesecake Cones
Soften the cream cheese. Cold cheese leaves small lumps in the filling. Cutting the blocks into cubes speeds up softening.
Stand them up. Fit the cones into tall glasses or a muffin tin while they chill.
Seal the cone. Brush the inside of each cone with melted chocolate for extra crunch.
Pipe the filling. A large star tip makes neat swirls and fills the cone faster. Work from the bottom up so no air pockets form near the tip.
Slice bananas late. Add the fresh slices right before serving so they stay bright.
Flag the allergens. These cones contain wheat and milk, and some cones and chips contain soy, so check labels.
Swap the crumbs. Crushed shortbread or graham crackers work in place of vanilla wafers.
Check trusted guidance. Storing leftovers safely is covered in the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Banana Pudding Cheesecake Cones
Can I make banana pudding cheesecake cones ahead of time?
Make the filling up to 1 day ahead and fill the cones within a few hours of serving.
How do I keep banana pudding cheesecake cones from getting soggy?
Line the cone with wafer crumbs, or brush the inside with melted chocolate, and fill it close to serving time.
Can I use pudding mix in banana pudding cheesecake cones?
Yes. Fold 2 tablespoons of dry instant banana pudding mix into the cream cheese for a stronger pudding flavor.
Do the bananas turn brown?
Mashed banana in the filling stays light because of the cream. Fresh slices on top darken after a few hours, so add them last. Brushing the slices with a little lemon juice slows browning.
What can I use instead of sugar cones?
Waffle cones, small cups, or a trifle dish layered with the same filling all work. Cups work well when serving young children who find cones messy.
Banana Pudding Cheesecake Cones
Equipment
- Electric mixer
- Mixing bowls
- Rolling Pin
- Tall glasses
Ingredients
Main Ingredients
- 16 oz cream cheese softened
- ½ cup powdered sugar
- 1 cup heavy cream cold
- 1 tsp vanilla extract
- ½ cup mashed very ripe banana about 1 large
- 6 sugar cones
- ½ cup crushed vanilla wafers
- ¼ cup unsalted butter melted
- ¼ cup mini chocolate chips
- ½ cup sliced fresh banana
- ½ cup whipped cream for topping
- 1 tsp cinnamon sugar optional
Instructions
Cooking
- Press the base. Mix the wafer crumbs with the melted butter and press about 1 tablespoon into the tip of each cone.
- Mix the filling. Beat the cream cheese, powdered sugar, and vanilla until smooth, then beat in the mashed banana.
- Fold in cream. Whip the cold cream to stiff peaks and fold it into the cream cheese mixture until no streaks remain.
- Fill and chill. Spoon or pipe the filling into the cones, add chocolate chips, and chill upright for at least 1 hour.
- Garnish. Top with banana slices, whipped cream, and cinnamon sugar right before serving.
