Why You’ll Love This Recipe
These cones are everything you love about banana pudding—creamy, sweet, and nostalgic—but served in a portable, crunchy cone. The cheesecake base makes it extra indulgent, while the layers of fresh banana and cookie crumbles add irresistible texture and flavor. No baking required, easy to assemble, and guaranteed to impress at parties, gatherings, or as a fun family treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Waffle cones
- Cream cheese (softened)
- Instant banana pudding mix
- Cold milk
- Sweetened condensed milk
- Whipped topping (or whipped cream)
- Vanilla extract
- Bananas (sliced)
- Crushed vanilla wafers
- Whipped cream (for topping)
- Optional: caramel drizzle or cookie crumbles for garnish
Directions
- In a large mixing bowl, beat softened cream cheese until smooth and fluffy.
- Add banana pudding mix, cold milk, sweetened condensed milk, and vanilla extract. Mix until well combined and thickened.
- Fold in whipped topping to create a light and fluffy cheesecake filling.
- Refrigerate the filling for at least 30 minutes to firm up.
- When ready to serve, layer crushed vanilla wafers in the bottom of each waffle cone.
- Add a spoonful (or pipe) of the cheesecake filling, followed by a couple of banana slices, then repeat the layers.
- Top with whipped cream and garnish with more cookie crumbs or a drizzle of caramel, if desired.
- Serve immediately for best texture.
Servings and timing
This recipe makes 8 to 10 cones.
Prep time: 20 minutes
Chill time: 30 minutes
Total time: 50 minutes
Variations
- Chocolate lovers: Drizzle melted chocolate inside the cones before filling.
- Nutty crunch: Add crushed pecans or walnuts for texture.
- Strawberry twist: Swap banana pudding for strawberry pudding and use fresh strawberries.
- Mini cones: Use mini waffle cones for bite-sized party treats.
- Dairy-free version: Use dairy-free pudding, plant-based milk, and coconut whipped cream.
Storage/Reheating
These cones are best assembled and served fresh.
If you need to prep ahead, store the filling separately in the refrigerator for up to 3 days.
Avoid filling the cones in advance, as they will become soggy.
Do not freeze—freezing affects the texture of the pudding and whipped components.
FAQs
Can I use pre-made banana pudding?
Yes, but mixing it with cream cheese and whipped topping creates a richer cheesecake texture.
How do I prevent the cones from getting soggy?
Assemble just before serving, or line the inside of the cone with melted chocolate to create a moisture barrier.
Can I make the filling ahead of time?
Absolutely. Store it in the fridge and fill the cones when ready to serve.
What kind of cones should I use?
Waffle cones are best because they’re sturdy and hold more filling, but sugar cones work too.
Can I use homemade whipped cream?
Yes, just whip heavy cream with a little sugar and vanilla until stiff peaks form.
Is this recipe kid-friendly?
Definitely! It’s fun, sweet, and easy to eat—kids will love helping assemble them too.
Can I add real banana to the filling?
Yes, mash half a banana and blend it into the cheesecake mixture for more banana flavor.
What other toppings work well?
Try chocolate chips, toasted coconut, crushed cookies, or caramel drizzle.
Can I make these gluten-free?
Yes, use gluten-free cones and cookies.
Can I serve this without cones?
Yes, layer everything in cups or jars for a parfait-style dessert.
Conclusion
Banana Pudding Cheesecake Cones are a delicious mashup of two favorite desserts served in a fun, no-fuss format. With layers of creamy cheesecake, sweet banana pudding, crunchy wafers, and fresh banana slices all tucked inside a crispy cone, this treat is perfect for parties, potlucks, or whenever you want to impress with minimal effort. Quick to prepare and impossible to resist, this recipe is sure to become a new favorite.
PrintBanana Pudding Cheesecake Cones
Banana Pudding Cheesecake Cones are a fun, no-bake dessert that combines creamy banana cheesecake filling with crushed vanilla wafers and banana slices inside a crisp waffle cone. Topped with whipped cream, they’re a playful and irresistible twist on classic banana pudding.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes (includes chill time)
- Yield: 8 to 10 cones
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8–10 waffle cones
- 8 oz cream cheese, softened
- 1 (3.4 oz) box instant banana pudding mix
- 1/2 cup cold milk
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 8 oz whipped topping (or whipped cream)
- 2–3 bananas, sliced
- 1 cup crushed vanilla wafers
- Whipped cream, for topping
- Optional: caramel drizzle or extra cookie crumbs for garnish
Instructions
In a large bowl, beat softened cream cheese until smooth and fluffy.
- Add banana pudding mix, cold milk, sweetened condensed milk, and vanilla extract. Mix until smooth and thickened.
- Gently fold in whipped topping until fully incorporated and fluffy.
- Refrigerate the cheesecake filling for at least 30 minutes to chill and firm up.
- When ready to serve, add a spoonful of crushed vanilla wafers into the bottom of each waffle cone.
- Layer in cheesecake filling, followed by banana slices, and repeat layers as desired.
- Top with whipped cream and garnish with extra crushed cookies or a drizzle of caramel if using.
- Serve immediately for best texture and crunch.
Notes
- Assemble cones just before serving to prevent sogginess.
- Line cones with melted chocolate for a barrier against moisture.
- Filling can be made up to 3 days in advance and stored in the fridge.
- Try using mini cones for party-sized treats.
- Layer in jars or cups as a gluten-free or cone-free alternative.
Nutrition
- Serving Size: 1 cone
- Calories: 330
- Sugar: 25g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
