Banana Pudding Cheesecake Cones (Print Version)
Handheld cones filled with banana cheesecake, vanilla wafers, and a touch of whipped cream for a delightfully sweet treat.
# Ingredients:
→ Cheesecake Filling
01 -
455 g full-fat cream cheese, softened
02 -
120 g powdered sugar
03 -
120 ml heavy whipping cream
04 -
5 ml pure vanilla extract
05 -
96 g instant banana pudding mix
06 -
360 ml cold whole milk
→ Cones
07 -
10–12 waffle cones or sugar cones
08 -
120 g vanilla wafer cookies, finely crushed
09 -
28 g unsalted butter, melted
→ Garnish
10 -
Sliced ripe bananas
11 -
Fresh whipped cream
12 -
Additional crushed vanilla wafer cookies
13 -
Caramel sauce (optional)
# Instructions:
01 -
In a large mixing bowl, blend the softened cream cheese with powdered sugar until the mixture is creamy and lump-free.
02 -
In a separate chilled bowl, beat the heavy whipping cream to soft peaks, then gently fold it into the cream cheese mixture to maintain volume.
03 -
Whisk together instant banana pudding mix and cold milk in another bowl until thickened, approximately 2–3 minutes.
04 -
Carefully fold the banana pudding into the cream cheese and whipped cream mixture until homogenous. Refrigerate the filling while preparing cones.
05 -
Combine crushed vanilla wafer cookies with melted butter in a small dish. Dip the upper edge of each cone into the mixture, then roll in cookie crumbs for a decorative rim. Allow cones to set for several minutes.
06 -
Transfer the chilled banana pudding cheesecake filling into a piping bag or use a spoon. Generously fill each prepared cone.
07 -
Top each filled cone with banana slices, a dollop of whipped cream, extra crushed vanilla wafers, and an optional caramel drizzle. Serve immediately.
# Notes:
01 -
Keep cones refrigerated until serving to maintain filling texture. Assemble just before serving to prevent sogginess.