Ingredients
Cheesecake Banana Filling
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8 oz cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1 (3.4 oz) box banana instant pudding mix
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1 ½ cups cold milk
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1 cup heavy whipping cream, cold
Layers & Assembly
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10–12 waffle cones or sugar cones
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1 ½ cups crushed vanilla wafer cookies
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2 ripe bananas, thinly sliced
Optional Toppings
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Whipped cream
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Caramel drizzle
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Crushed vanilla wafers
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Banana chips
Instructions
In a medium bowl, whisk together the banana pudding mix and cold milk until thickened, about 2 minutes. Set aside to fully set while preparing the cheesecake base.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully incorporated and lump-free.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy cheesecake texture.
Fold the prepared banana pudding into the cheesecake mixture until smooth and evenly combined. Refrigerate for 15–20 minutes to slightly firm the filling for easier piping.
Spoon or pipe a layer of cheesecake filling into the bottom of each cone. Add a layer of crushed vanilla wafers, followed by banana slices. Repeat layers until cones are filled. Finish with whipped cream and desired toppings.
Notes
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Use ripe but firm bananas to prevent browning.
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Chill the filling before piping for cleaner layers.
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Assemble cones close to serving time to keep cones crisp.
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Use a piping bag for a professional presentation.