Banana Pudding Cheesecake Cones
Sugar cones filled with a whipped banana cheesecake mousse over a buttered vanilla wafer base, topped with banana slices and whipped cream.
Equipment
- Electric mixer
- Mixing bowls
- Rolling Pin
- Tall glasses
Ingredients
Main Ingredients
- 16 oz cream cheese softened
- ½ cup powdered sugar
- 1 cup heavy cream cold
- 1 tsp vanilla extract
- ½ cup mashed very ripe banana about 1 large
- 6 sugar cones
- ½ cup crushed vanilla wafers
- ¼ cup unsalted butter melted
- ¼ cup mini chocolate chips
- ½ cup sliced fresh banana
- ½ cup whipped cream for topping
- 1 tsp cinnamon sugar optional
Instructions
Cooking
- Press the base. Mix the wafer crumbs with the melted butter and press about 1 tablespoon into the tip of each cone.
- Mix the filling. Beat the cream cheese, powdered sugar, and vanilla until smooth, then beat in the mashed banana.
- Fold in cream. Whip the cold cream to stiff peaks and fold it into the cream cheese mixture until no streaks remain.
- Fill and chill. Spoon or pipe the filling into the cones, add chocolate chips, and chill upright for at least 1 hour.
- Garnish. Top with banana slices, whipped cream, and cinnamon sugar right before serving.
Notes
Substitutions: Use graham crackers for the wafers or waffle cones for the sugar cones.
Tips: Fill the cones close to serving time so they stay crisp.
Storage: Keep the filling covered in the refrigerator up to 3 days and do not freeze the filled cones.