Banana Pudding Cheesecake Cones Recipe

Last Saturday, our living room turned into a mini party zone—balloons, board games, music on low, and the sweet smell of something baking (or rather, not baking) wafting from the kitchen. It was one of those spontaneous family nights where everyone craved something indulgent yet playful. I didn’t want to spend hours in the kitchen, but I also wanted something that would wow the kids and keep my husband sneaking back for seconds.

I glanced at a half-used pack of cream cheese, a lonely banana, and a dusty box of cones in the pantry. That’s when it hit me—banana pudding cheesecake cones. Creamy, crunchy, fruity, and fun. All the flavors of classic banana pudding wrapped into a handheld treat you can eat on the couch, no plates required.

Making these cones turned out to be the highlight of our night. The filling was silky and banana-kissed, the cone had a buttery vanilla cookie crunch, and the whipped cream topping made it feel like a sundae. Honestly, it felt like a cross between a summer fair dessert and something you’d order at a retro diner.

I’ve been making banana pudding for years, but this version felt new. It’s not fussy, it’s not fancy—but boy, is it a crowd-pleaser. And best of all, no baking. Just a few bowls, a whisk, and a bit of fun.

Short Description

These banana pudding cheesecake cones are an easy, no-bake dessert packed with creamy cheesecake filling, banana pudding, and a buttery vanilla wafer crunch—all served inside crispy waffle cones for a fun handheld treat.

Key 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 bananas
• Whipped cream
• Crushed vanilla wafer cookies
• Caramel drizzle (optional)

Tools Needed

• Hand or stand mixer
• Mixing bowls
• Whisk
• Rubber spatula
• Piping bag or large spoon
• Shallow dish or plate for coating cones

Cooking Instructions

Step 1: Make the Cheesecake Base
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy with no lumps.

Step 2: Whip and Fold
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold it into the cream cheese mixture using a spatula—don’t overmix.

Step 3: Prepare Banana Pudding
In another bowl, whisk together the instant banana pudding mix and cold milk for 2–3 minutes until it thickens slightly.

Step 4: Combine Mixtures
Fold the banana pudding into the cream cheese base until fully combined and silky. Refrigerate the filling while prepping cones.

Step 5: Coat the Cones
Mix crushed vanilla wafers with melted butter in a small bowl. Dip the rims of your cones in the butter, then roll them in the crushed cookies. Let them sit for a few minutes so the coating sticks.

Step 6: Fill the Cones
Use a spoon or piping bag to fill each cone generously with the banana pudding cheesecake mixture.

Step 7: Add Garnish
Top each cone with a banana slice, whipped cream, extra cookie crumbles, and a drizzle of caramel if using.

Why You’ll Love This Recipe

– No oven needed—perfect for hot days

– Creamy, crunchy, sweet, and tangy all in one bite

– Kid-approved and adult-friendly

– Great for parties, cookouts, or just a fun dessert night

– Easy to customize with your favorite toppings

Mistakes to Avoid & Solutions

1. Runny Filling
If your filling isn’t setting, your whipped cream may be under-whipped. Make sure it forms soft peaks before folding. Chill the mix for 30 minutes before assembling if it still feels loose.

2. Cone Sogginess
Filling the cones too far in advance can cause them to go soft. Assemble right before serving or line the inside of the cone with a bit of melted chocolate to seal them.

3. Lumpy Cream Cheese
Use fully softened cream cheese and beat it well before adding anything else. Cold cream cheese leads to lumps.

4. Pudding Doesn’t Thicken
Double-check the milk measurement. Don’t use more than 1½ cups. Also, use cold milk and whisk vigorously.

5. Overmixing
Folding too aggressively after adding whipped cream can deflate the filling. Use a gentle hand and a rubber spatula.

Serving and Pairing Suggestions

These are fantastic served chilled on a dessert tray with other handhelds like mini brownies or cookies. They also make a great addition to birthday parties, baby showers, or family brunches.

Pair with:

Iced coffee or cold brew for adults

Banana smoothies or vanilla milk for kids

A crisp rosé or sparkling lemonade at gatherings

Storage and Reheating Tips

Store leftover filling in an airtight container in the fridge for up to 3 days.

Cones should be filled just before serving to prevent sogginess.

Prepped cones (unfilled) can be stored in a zip-top bag once coated.

Filling can be piped ahead into small cups for a cone-free version, great for parties or lunchboxes.

Do not freeze—cream cheese and pudding don’t thaw well.

FAQs

1. Can I make these ahead of time?
Yes! You can prep the filling and coat the cones ahead, but fill them just before serving for best texture.

2. What type of cones should I use?
Waffle cones hold up best and give a nice crunch, but sugar cones work too.

3. Can I skip the banana pudding mix?
It’s essential for the flavor and texture here, but you could try vanilla pudding and mix in banana extract.

4. What’s the best way to fill the cones neatly?
Use a large piping bag with a round tip. It’s faster and cleaner than spooning.

5. Can I use Cool Whip instead of whipped cream?
You can! Substitute 1½ cups of Cool Whip for the whipped cream if you’re short on time.

Tips & Tricks

Chill your mixing bowls for fluffier whipped cream

Use ripe but firm bananas to avoid mushy toppings

For kids, swap caramel drizzle with chocolate syrup or sprinkles

Add a mini cookie on top for an extra crunch

Dip cone rims in melted white chocolate before cookie crumbs for a dessert shop look

Recipe Variations

Strawberry Cheesecake Cones
Swap banana pudding for instant strawberry pudding. Top with sliced strawberries and strawberry jam drizzle.

Peanut Butter Banana Cones
Add ¼ cup peanut butter to the cheesecake filling and swirl in mini chocolate chips. Top with banana slices and crushed peanuts.

Chocolate Banana Cones
Use chocolate pudding instead of banana, add cocoa powder to the cream cheese base, and top with banana slices and chocolate chips.

Mini Cup Versions
Instead of cones, fill small plastic cups or mason jars with the same layers. Easier for parties or make-ahead desserts.

Final Thoughts

Banana pudding cheesecake cones bring a bit of joy to your kitchen without requiring hours of effort. My kids now request them anytime we have bananas in the house, and honestly, I don’t mind making them over and over.

Every bite has that perfect balance of creamy and crunchy, and it’s such a fun spin on classic banana pudding. If you’re looking for something unique for your next family dessert night, give these a go—you’ll be hooked.

They’re simple, sweet, and full of flavor—just like the best kitchen memories.