Banana Pudding Cheesecake Cones
A fun and delicious dessert that combines the classic flavors of banana pudding and cheesecake in a portable cone format with a crunchy twist.
Ingredients
Filling Ingredients
- 2 packages 8 oz cream cheese, softened
- 0.5 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 0.5 cup mashed ripe banana Use very ripe bananas for a sweeter flavor.
- 0.5 cup shredded coconut (optional) For an extra tropical flavor.
Cone Ingredients
- 6 pieces sugar cones (or waffle cones)
- 0.5 cup crushed vanilla wafers
- 0.25 cup melted butter
- 0.5 cup mini chocolate chips (optional)
- 0.5 cup sliced bananas (fresh)
- whipped cream
- crushed Doritos or cinnamon sugar (optional) For extra flavor.
Instructions
Preparation
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
- Add the heavy cream, vanilla extract, and mashed banana. Continue beating until the mixture is light and creamy.
- If using, fold in shredded coconut for extra tropical flavor.
Prepare the Cones
- Mix the crushed vanilla wafers with melted butter.
- Press this mixture into the bottom of each sugar cone to form a crunchy base.
Fill the Cones
- Spoon the banana pudding cheesecake filling into the cones, layering it on top of the vanilla wafer base.
- Be generous with the filling to create a thick, creamy dessert.
Top the Cones
- Add fresh banana slices on top of each cone, followed by a dollop of whipped cream.
- For extra fun, sprinkle with crushed Doritos or cinnamon sugar.
Serve
- Place the cones in the fridge for at least 1 hour to set the filling before serving.
Notes
To store these cones, keep them in the refrigerator covered with plastic wrap. Best enjoyed within 2-3 days for the freshest taste. Avoid storing them too long as the cones may get soggy. Feel free to mix and match toppings based on your preferences.