Creamy, no-bake banana pudding cheesecake piped into crispy cones and topped with classic Southern flavors. Think banana pudding meets carnival dessert — all handheld and irresistibly fun.
📋 Recipe Card
Yield: 10–12 cones
Prep Time: 25 minutes
Chill Time: 30 minutes
Total Time: ~1 hour (with garnish + chilling)
Skill Level: Easy
Best For: Summer parties, potlucks, make-ahead treats
🧾 Ingredients
🧁 Cheesecake Filling
16 oz cream cheese, softened
1 cup powdered sugar
½ cup heavy whipping cream
1 tsp vanilla extract
1 (3.4 oz) package instant banana pudding mix
1½ cups cold milk
🍦 Cones
10–12 waffle or sugar cones
1 cup vanilla wafer cookies, crushed
2 tbsp melted butter
🍌 Toppings (Optional but Recommended)
Sliced bananas
Whipped cream
Extra crushed vanilla wafers
Caramel drizzle
🔪 Step-by-Step Instructions
1️⃣ Prepare the Cheesecake Filling
Cream the base:
In a large bowl, beat softened cream cheese and powdered sugar until smooth and fluffy.
Whip the cream:
In a separate bowl, whip heavy cream until soft peaks form. Gently fold it into the cream cheese mixture.
Make pudding:
Whisk together banana pudding mix and cold milk in another bowl. Let it thicken for 2–3 minutes.
Combine it all:
Fold the thickened pudding into the cream cheese mixture until fully incorporated. Chill for 30 minutes while you prep the cones.
2️⃣ Prep the Cookie-Coated Cones
Crush and mix:
In a small bowl, mix crushed vanilla wafers with melted butter.
Rim the cones:
Dip the top edge of each cone into melted butter, then roll in the crushed cookie mix. Set upright (in a tall glass or cone holder) and allow to set.
3️⃣ Assemble the Cones
Fill:
Spoon or pipe the chilled cheesecake mixture generously into each cone.
Top & garnish:
Finish with a slice of banana, whipped cream, extra cookie crumbs, and caramel drizzle if using.
💡 Tips for Success
Soften the cream cheese fully for the smoothest texture.
Use a piping bag for cleaner, more aesthetic filling.
Chill the filling before piping — this helps it hold its shape.
Serve immediately after adding bananas/whipped cream to keep it fresh and crisp.
For a crunchier twist, freeze the cones for 10 minutes before filling!
🍽️ Make Ahead & Storage
Make-ahead tip: Filling can be prepped and chilled up to 24 hours ahead.
Storage: Filled cones are best eaten the same day. If making ahead, store filling and cones separately.
Leftovers: Extra filling can be spooned into cups and topped parfait-style.
🧁 Flavor Variations
Chocolate cones for a banana split vibe
Mini cones for bite-sized party treats
Swap in vanilla or butterscotch pudding for a twist
Add chopped pecans or toffee bits for texture
❓FAQs
Q: Can I use homemade banana pudding instead of instant?
Yes! Just make sure it’s thick and fully cooled before folding into the cream cheese mixture.
Q: Do the cones get soggy?
Eventually, yes — fill them shortly before serving to keep them crisp.
Q: Can I freeze these cones?
No — the pudding filling doesn’t freeze well and the cones will lose their crunch.
🥄 Final Thoughts
These Banana Pudding Cheesecake Cones are fun, fuss-free, and guaranteed to disappear fast at any event. Handheld dessert + Southern flavor = no crumbs left behind.