Banana Pudding Cheesecake Cones – A Decadent Delight in Every Bite
These Banana Pudding Cheesecake Cones blend the creamy richness of cheesecake with the nostalgic charm of banana pudding, all packed into a crunchy cone for a perfect grab-and-go dessert.
Ingredients
Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup heavy cream
- 1/2 cup banana puree (about 2 ripe bananas)
- 1/2 cup crushed vanilla wafers
- 1/2 tsp ground cinnamon (optional)
Banana Pudding:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 ripe bananas, sliced
Cones:
- 12 ice cream cones (waffle or sugar cones)
Garnish (optional):
- Whipped cream
- Additional sliced bananas
- Extra crushed vanilla wafers
Instructions
- Prepare the Banana Pudding:
In a saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat until thickened. Remove from heat, stir in vanilla and mashed bananas, and cool to room temperature. Refrigerate for at least 1 hour. - Make the Cheesecake Filling:
Beat cream cheese until smooth. Add sugar and vanilla extract, then mix in sour cream and heavy cream until well blended. Fold in banana puree, crushed vanilla wafers, and ground cinnamon (if desired). Chill the mixture for 30 minutes. - Assemble the Cones:
Stand the cones upright in a cone holder or any sturdy base. Fill each cone halfway with the cheesecake mixture, then top with a layer of banana pudding. - Add the Garnish:
Finish with whipped cream, banana slices, and a sprinkle of crushed vanilla wafers for an extra touch of indulgence.
Pro Tips for Perfect Cones:
- For a stronger banana flavor, use overripe bananas in both the pudding and filling.
- Chill your cones before filling to maintain their crisp texture.
- Use piping bags for cleaner and quicker assembly.
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