Banana Pudding Cheesecake Cones – Creamy, Dreamy & Totally Irresistible 🧁🍨🍌
If you’ve ever loved both banana pudding and cheesecake , these Banana Pudding Cheesecake Cones are about to become your new favorite dessert — especially when you’re craving something cute, cool, and totally shareable.
These cones start with a base of crushed vanilla wafer cookies pressed into waffle or sugar cones , then get filled with a luscious banana pudding cheesecake mixture made from cream cheese, powdered sugar, heavy cream, and instant pudding mix . The result is a dreamy, soft, banana-sweet treat served in an edible cone — just like ice cream, but way more elegant!
Perfect for baby showers, bridal brunches, summer potlucks, or even as a make-ahead treat for movie night.
Let’s dive into how to make this genius dessert mashup!
🧀 Why You’ll Love These Banana Pudding Cheesecake Cones
- No baking required : Just mix, chill, and scoop!
- Crispy cone + creamy filling : Texture contrast at its finest.
- Loaded with banana flavor : Sweet, custardy, and totally nostalgic.
- Great for sharing : Perfect for dessert bars or party trays.
- Make-ahead magic : Prep them ahead and keep chilled until ready to serve.
🧾 Ingredients (Makes 10–12 Dessert Cones)
For the banana pudding cheesecake filling:
- 16 oz cream cheese , softened (1 block / 2 sticks)
- 1 cup powdered sugar (adjust for sweetness)
- ½ cup heavy whipping cream , whipped to stiff peaks
- 1 tsp vanilla extract
- 1 package (3.4 oz) instant banana pudding mix
- 1½ cups cold milk (to activate the pudding)
For the crunchy cone base:
- 10–12 waffle cones or sugar cones
- 1 cup crushed vanilla wafer cookies (or graham cracker crumbs for variation)
- Optional: Mini chocolate chips or chopped toasted pecans for extra crunch
🔪 Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Measuring tools
- Spoon or spatula
- Waffle cones or mini tart shells for serving
- Piping bag or small spoon for filling
- Aluminum foil or plastic wrap for storage
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Cone Base
Lightly press crushed vanilla wafer cookies into each cone — about 1 tbsp per cone .
Set aside while preparing the cheesecake filling.
Tip: For extra richness, mix crushed wafers with 1–2 tbsp melted butter before pressing into cones.
Step 2: Mix the Banana Pudding Layer
In a mixing bowl:
- Whisk together:
- Instant banana pudding mix
- Cold milk
- Let sit for 5 minutes to thicken and set.
Set aside while making the cheesecake layer.
Step 3: Make the Cheesecake Filling
In a large bowl:
- Beat cream cheese until smooth and fluffy.
- Add powdered sugar and vanilla extract ; continue beating until light and creamy.
- Gently fold in the banana pudding mixture until fully combined.
- Fold in whipped heavy cream for a light, airy texture.
Pro tip: Chill the bowl and beaters before use — it helps the cream hold shape better.
Step 4: Fill the Cones
Using a spoon or piping bag:
- Fill each prepared cone halfway with the cheesecake mixture .
- Place in the fridge or freezer for 10–15 minutes to firm slightly.
Then top with more cheesecake filling until full.
Step 5: Chill Before Serving
Cover and refrigerate for at least 1 hour , or freeze for 30 minutes if you prefer a firmer, ice cream-style texture.
The longer they chill, the cleaner the slices and deeper the flavor!
Step 6: Garnish & Serve Cold
Before serving:
- Drizzle with caramel sauce or chocolate syrup.
- Sprinkle with extra crushed wafers or banana chips .
- Top with a dollop of whipped cream and a cherry for flair.
Serve cold and watch them disappear — one cone at a time!
🍌 Serving Suggestions
- With a side of fresh sliced bananas or strawberries .
- Try them stacked with mini banana slices and honey drizzle .
- Pair with iced tea, coffee, or spiced chai latte .
- Great alongside a glass of cold milk or dessert wine .
- Stack in a cone tower for party-ready presentation .
🥡 Storage & Reheating Tips
- Refrigerator: Store covered in fridge for up to 2 days .
- Freezer: Freeze filled cones wrapped in foil for up to 2 months . Thaw in fridge before eating.
- Make Ahead: Assemble and refrigerate overnight — perfect for breakfast or brunch prep.
- Leftovers: Use leftover filling as dip for fruit or sandwich spread!
✅ Expert Tips for Success
- Use cold ingredients — keeps everything light and fluffy.
- Don’t skip chilling — it helps the filling firm up beautifully.
- Want extra banana flavor? Stir in ¼ tsp banana extract .
- Swap cone with mini mason jars or parfait glasses for no-mess version.
- Make it spicier : Add cinnamon or nutmeg to the crust for fall twist.
🧠 Nutritional Highlights
While indulgent, these cones offer some surprising benefits:
- Bananas and pudding mix deliver potassium and natural sweetness .
- Cream cheese and whipped cream give calcium and energy-rich fats.
- Vanilla wafers add crunch and carbs — great for quick fuel.
- Enjoy in moderation — especially with fresh fruit or yogurt on the side.
📝 Final Thoughts
These Banana Pudding Cheesecake Cones prove that desserts can be both nostalgic and totally new — combining the best parts of classic banana pudding , creamy cheesecake , and handheld cone convenience into one unforgettable bite.
Whether you’re bringing them to a party, packing them for a picnic, or simply treating yourself to something special after dinner, this recipe delivers big on flavor, texture, and joy.
So grab your cones, whip that cream, and get ready to fall in love with every creamy, banana-swirled bite!
