Banana Pudding Cheesecake Cones

The Ultimate No-Bake Dessert in a Cone

Craving a creamy, dreamy dessert that’s as fun to eat as it is delicious? These Banana Pudding Cheesecake Cones are the no-bake treat your sweet tooth has been waiting for—perfect for parties, picnics, or an indulgent afternoon snack!

Introduction

Imagine all the rich, nostalgic flavor of banana pudding and cheesecake packed into a crisp, hand-held waffle cone. That’s exactly what you get with Banana Pudding Cheesecake Cones—a delightful fusion of creamy cheesecake, banana pudding, vanilla wafers, and whipped cream, all layered into a cone for the perfect bite every time.

This playful dessert takes minimal prep, requires no oven, and delivers big on both taste and presentation. Whether you’re throwing a birthday bash, a summer get-together, or just treating yourself, these cones will impress guests and satisfy cravings. They’re portable, mess-free, and customizable, making them ideal for both kids and adults.

In this detailed guide, you’ll find everything you need to create these decadent treats—from tools and ingredients to tips for success, FAQs, and more.

Tools Needed, Number of Servings, and Total Time

Tools You’ll Need:

  • 3 medium-to-large mixing bowls
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Ice cream scoop or piping bag (optional for neat filling)
  • Small bowls for crushed cookies and melted butter
  • Spoon or small brush for butter coating

Serving Size and Timing:

  • Servings: 10 to 12 cones
  • Prep Time: 30 minutes
  • Chilling Time (optional): 15 minutes
  • Total Time: 45 minutes

These cones are best served fresh, but you can prepare the filling in advance and assemble just before serving.

Ingredients

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • ½ cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 package (3.4 oz) instant banana pudding mix
  • 1½ cups cold milk

For the Cones:

  • 10–12 waffle cones or sugar cones
  • 1 cup crushed vanilla wafer cookies
  • 2 tbsp melted butter

For Garnish:

  • Sliced fresh bananas
  • Whipped cream (store-bought or homemade)
  • Crushed vanilla wafer cookies
  • Caramel drizzle (optional, but highly recommended)

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling

Cream the base:
In a large mixing bowl, beat the softened cream cheese and powdered sugar together using an electric mixer. Continue mixing until the texture is smooth and creamy, about 2–3 minutes. This forms the base of your cheesecake filling.

Whip the cream:
In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to over-whip—it should be airy and smooth. Once done, gently fold the whipped cream into the cream cheese mixture. This creates a light, fluffy texture.

Make the pudding:
In a third bowl, whisk the instant banana pudding mix with cold milk. Whisk briskly for about 2–3 minutes, or until thickened.

Combine it all:
Fold the banana pudding into the cheesecake mixture. Mix until everything is well-blended and no streaks remain. You should have a thick, creamy banana cheesecake filling. Refrigerate this while you prepare the cones.

Step 2: Prep the Cones

Crush the cookies:
Crush the vanilla wafers using a food processor or by placing them in a zip-top bag and using a rolling pin. You want fine crumbs for a smooth coating.

Mix with butter:
Add melted butter to the crushed cookies and stir until the crumbs are evenly coated. This will help them stick to the cones.

Coat the cones:
Dip the tops of the cones into the buttered cookie mixture. You can also brush the edges with melted butter first, then roll them in the crumbs. Let them sit upright in a glass or cone holder while they set for a few minutes.

Step 3: Fill the Cones

Spoon or pipe in the filling:
Take your chilled cheesecake mixture and either spoon it into the cones or use a piping bag for a more polished look. Fill each cone generously, giving a little swirl on top if you’re piping it.

Step 4: Garnish and Serve

Top each cone with:

  • A slice of banana
  • A dollop of whipped cream
  • A sprinkle of extra crushed vanilla wafers
  • A drizzle of caramel sauce (optional, but adds an extra luxurious touch)

Serve immediately or refrigerate for up to 1 hour if you’re not serving them right away. For best texture and flavor, avoid storing them too long after assembly, as the cones may soften.

Tips for Recipe Success

To ensure your Banana Pudding Cheesecake Cones come out perfect every time, follow these pro tips:

  • Use full-fat cream cheese for the richest flavor and creamiest texture.
  • Chill your cream before whipping so it forms peaks faster and holds better.
  • Don’t skip folding—whipping the cream and folding it into the cream cheese keeps the filling light and airy.
  • Use piping bags to neatly fill cones without mess.
  • Add bananas just before serving to prevent browning and preserve their fresh appearance.
  • Crush cookies finely to ensure they stick well to the cones for a neat presentation.

Serving and Storage Tips

Serving:

These cones are best served cold and fresh. The contrast of creamy filling, crunchy cone, and fresh banana makes each bite satisfying.

  • Ideal for parties, baby showers, birthdays, or summer cookouts.
  • Serve in a cone holder or cupcake stand to keep them upright and neat.

Storage:

  • Cheesecake filling: Can be made up to 24 hours in advance and stored in the fridge in an airtight container.
  • Assembled cones: Best enjoyed within 1 hour of assembly. After that, the cone may lose its crispness and bananas may brown.
  • Make-ahead tip: Prep everything except the final assembly. Then quickly fill and garnish the cones just before serving.

Frequently Asked Questions

1. Can I use homemade banana pudding instead of instant mix?

Yes, you can, but it will require extra prep and chilling time. Instant mix is used here for convenience and consistency, but homemade pudding will add a more natural banana flavor if desired.

2. What kind of cones should I use—waffle or sugar?

Both work great, but waffle cones tend to be larger and sturdier, making them ideal for generous fillings. Sugar cones are slightly sweeter and more compact. Choose based on preference and serving size.

3. Can I make this dessert gluten-free?

Absolutely! Look for gluten-free cones and gluten-free vanilla wafers, and ensure the pudding mix is labeled gluten-free. The rest of the ingredients are naturally gluten-free.

4. What can I use instead of caramel drizzle?

Chocolate syrup, honey, or even a sprinkle of cinnamon sugar can work as alternatives. The caramel adds a buttery sweetness that complements banana well, but it’s optional.

5. How do I keep the cones from getting soggy?

To maintain crispness, wait to assemble until just before serving. If you must prepare in advance, coat the inside of each cone with melted white chocolate and let it harden before filling. This creates a moisture barrier and extends the crisp texture.

Conclusion

Banana Pudding Cheesecake Cones combine the nostalgic charm of banana pudding with the richness of cheesecake, all served in a crunchy cone for maximum fun. This no-bake recipe is simple enough for beginners but impressive enough for guests. With creamy banana filling, a vanilla wafer crunch, and endless topping options, this dessert is sure to steal the show.

Perfect for any occasion—or just because—you’ll love how fast and easy these cones are to whip up. Whether you’re planning a backyard party or a family movie night, they’re guaranteed to satisfy every sweet craving.

So what are you waiting for? Grab your ingredients and make these Banana Pudding Cheesecake Cones today—dessert just got a whole lot more exciting.

Leave a Comment