Banana Pudding Cheesecake Cones

a creamy, no-bake dessert that blends classic banana pudding flavor with rich cheesecake filling and crunchy waffle cones for a fun handheld treat.

Tools You’ll Need

• Mixing bowls (medium and large)

• Electric mixer or hand whisk

• Measuring cups and spoons

• Rubber spatula

• Piping bag or spoon (for assembling)

• Waffle cones or serving cups

• Chilled bowl (for whipping cream)

Ingredients

For the crust:

• 1 cup graham cracker crumbs

• 5 tablespoons unsalted butter, melted

• 1 tablespoon granulated sugar

For the cheesecake filling:

• 16 oz cream cheese, softened

• 1 cup granulated sugar

• 1/4 teaspoon salt

• 1/2 cup milk

• 1 teaspoon vanilla extract

• 1 (15-oz) can crushed pineapple, drained

For the banana layer:

• 1 banana, sliced

For the whipped cream topping:

• 1 cup heavy whipping cream

• 1/4 cup powdered sugar

Step-by-Step Instructions

1. Prepare the crust
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until evenly moistened.
Spoon about 1–2 tablespoons into the bottom of each waffle cone or cup and gently press to form a firm crust. Set aside.

2. Make the cheesecake filling
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
Add the sugar and salt, mixing until fully combined and creamy.
Slowly add milk and vanilla extract while beating, creating a smooth, slightly pourable texture.
Fold in the drained crushed pineapple for a light tropical flavor.

3. Assemble the cones
Add a few banana slices over the crust in each cone.
Spoon or pipe the cheesecake filling on top, filling each cone to the rim. Smooth the tops with a spatula.

4. Make the whipped cream topping
In a chilled bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
Pipe or spoon the whipped cream generously over each cone.

5. Chill and serve
Refrigerate the cones for at least 1 hour before serving to allow the filling to firm up.
Optional: Garnish with extra banana slices, crushed graham crackers, or a drizzle of caramel sauce.

Pro Tips for Success

• Room temperature cream cheese: Ensures a smooth and lump-free filling.

• Don’t overmix the whipped cream: Overwhipping can turn it grainy; stop as soon as stiff peaks form.

• Drain pineapple well: Excess liquid will make the filling too runny.

• Serve shortly after assembling: The cones may soften over time from the filling, so it’s best to chill briefly and serve within a few hours.

• Want a stronger banana flavor? Mash half a banana into the cheesecake filling for extra sweetness and aroma.

Customization Ideas

• Chocolate twist: Add mini chocolate chips to the filling or drizzle chocolate sauce over the whipped cream.

• Nutty flavor: Sprinkle chopped pecans or walnuts on top for crunch.

• Tropical variation: Replace banana slices with fresh mango or kiwi for a fruity summer version.

• Cookie crust option: Use crushed vanilla wafers instead of graham crackers for a more traditional banana pudding vibe.

Storage & Reheating Tips

• Refrigeration: Store assembled cones in the refrigerator for up to 24 hours. To prevent soggy cones, store the filling separately and assemble just before serving.

• Freezing: You can freeze the cheesecake filling (without the cones) in an airtight container for up to 1 month. Thaw overnight in the fridge before use.

• Make-ahead tip: Prepare the crust and cheesecake filling up to a day in advance. Assemble cones on the day of serving.

Approximate Nutrition (per serving, 1 cone)

• Calories: 320 kcal

• Protein: 5 g

• Carbohydrates: 34 g

• Fat: 19 g

• Saturated Fat: 11 g

• Sugar: 24 g

• Sodium: 160 mg

(Values are estimates and vary based on brands and cone size.)

Prep & Chill Time

• Prep Time: 20 minutes

• Chill Time: 1 hour

• Total Time: 1 hour 20 minutes

• Yields: About 6–8 cones

Frequently Asked Questions

Can I use a pre-made cheesecake filling?
Yes, you can use store-bought no-bake cheesecake filling for convenience, but homemade gives a richer flavor and creamier texture.

What type of cones work best?
Waffle cones hold up better and add extra crunch. Sugar cones can be used but may soften faster.

Can I omit the pineapple?
Absolutely. The pineapple adds brightness and tang, but the recipe works perfectly without it.

How can I prevent the cones from getting soggy?
Brush the inside of each cone with melted chocolate before adding the filling. Once it sets, it acts as a moisture barrier.

Can I serve this in cups instead of cones?
Yes, this recipe works beautifully layered in clear dessert cups or small jars for easy portioning and storage.

Final Thoughts

These Banana Pudding Cheesecake Cones are a joyful blend of classic flavors and modern presentation — creamy, tangy, and perfectly sweet with a playful crunch. They’re easy to make, visually impressive, and guaranteed to please a crowd. Whether you serve them at a summer party, family gathering, or as an indulgent weekend treat, this recipe will quickly become one of your go-to desserts.