Banana Pudding Cheesecake Cones
A vibrant dessert blending creamy cheesecake layers with sliced bananas and crushed vanilla wafers, assembled in toasted waffle cones. Perfect for parties or special treats, these cones offer a harmonious mix of sweet, crunchy, and smooth textures.
Servings: 6 servings
Calories: 250kcal
Ingredients
- 8 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 3–4 ripe bananas (sliced)
- 1 box vanilla wafer cookies (crushed)
- 6–8 waffle cones
- ½ cup whipped cream (for topping)
Instructions
- Beat the cream cheese until smooth and creamy.
- Add the sugar and vanilla extract; mix until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fluffy.
- Fill each cone with a layer of cheesecake filling, leaving space for additional layers.
- Top with sliced bananas and crushed vanilla wafers.
- Repeat the layers, ending with a cheesecake layer on top.
- Finish with a dollop of whipped cream and crushed vanilla wafers for garnish.
Notes
Use ripe bananas for deeper flavor; speed up ripening with a paper bag if needed.
Avoid overmixing to keep the filling light.
Toast waffle cones in a toaster oven for enhanced crunch.
Store in an airtight container in the refrigerator for up to 24 hours.
Avoid overmixing to keep the filling light.
Toast waffle cones in a toaster oven for enhanced crunch.
Store in an airtight container in the refrigerator for up to 24 hours.