These banana cheesecake cones are so easy to make. They’re perfect for parties, potlucks, or whenever you’re craving something sweet.
I recently made these strawberry crunch cheesecake cones and they were a huge hit! I wanted to make a banana version of them as well. Banana and cheesecake go so well together, plus the topping is incredible.
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Ingredients needed
For these banana cheesecake cones, you will need:
- Cones: You will need about six sugar cones.
- Cream cheese: You will need two packages of cream cheese (about 8 ounces each).
- Vanilla extract: I recommend using pure vanilla extract, if you can.
- Powdered sugar: Also called confectioner’s sugar.
- Vanilla pudding: Make sure you get instant pudding and no the cook and serve kind.
- Vanilla wafers: I used mini ones but you can use regular ones too.
- Bananas: You will need at least two bananas for this recipe. You can use more fruit to stretch the amount of cones out, if needed.
For the glaze:
- Milk: I used 2% milk for the glaze but whole or even 1% will work if that is what you have.
- Powdered sugar: Also called confectioner’s sugar
- Salt: You’ll need just a pinch of salt.
- Vanilla extract: If you can, I recommend using pure vanilla extract.
Equipment needed
You will need a food processor, a large bowl, and a hand or stand mixer.
How to make
In a large bowl combine the cream cheese (softened to room temperature) with the vanilla extract and powdered sugar. Beat until it becomes well mixed and slightly fluffed.
In a food processor, add the vanilla wafers. Pulse until they become crumbled. Add in two tablespoons of pudding mix (unprepared). Stir well.
For the glaze, mix the milk, powdered sugar, salt, and vanilla extract together with a mixer until well combined.
Peel and slice your bananas. Stuff each cone with banana slices and cheesecake filling then add the glaze. Sprinkle the crumble on top.
How to store
These banana cheesecake cones are best if they’re served the day of making. They will keep in your fridge for up to two days in an airtight container, after that they get kind of soggy.
Variations
- Make these with pineapple, raspberries, or even blueberries. You can swap out the fruit or add some extra fruit in with the bananas.
- Add more banana slices to spread out the cheesecake mixture if you want to make more cones or you can easily double the recipe, if needed.
Other no bake recipes:
- Strawberry Shortcake Oreo Truffles
- Strawberry Crunch Cheesecake Cones
- Creamsicle Covered Strawberries
- Triple Berry Cheesecake Fruit Salad
Banana Cheesecake Cones
Equipment
- food processor
Ingredients
For the cones and cheesecake filling
- 2 large bananas sliced (use more if you like a lot of banana pieces)
- 2 packages cream cheese (about 8 ounces each) softened to room temperature
- 1 teaspoon vanilla extract
- ½ cup powdered sugar
For the crumble
- 10 vanilla wafers If using mini wafers you'll need about 20
- 2 tablespoons Instant French Vanilla pudding do not prepare, use the dry mix
For the glaze
- ½ cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
For the cheesecake filling
- In a large bowl combine the cream cheese (softened to room temperature) with the vanilla extract and powdered sugar. Beat until it becomes well mixed and slightly fluffed.
For the crumble
- In a food processor, add the vanilla wafers. Pulse until they become crumbled. Add in two tablespoons of pudding mix (unprepared). Stir well.
For the glaze
- Mix the milk, powdered sugar, salt, and vanilla extract together with a mixer until well combined.
How to assemble
- Peel and slice the bananas. Stuff each cone with banana slices and cheesecake filling then add the glaze. Sprinkle the crumble on top.
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