Masters of kitchen
Banana Pudding Cheesecake Cones are the kind of dessert that instantly stops you mid-scroll on TikTok or Pinterest. They’re eye-catching, playful, and packed with nostalgic flavor—yet surprisingly easy to make. At their core, these treats are a no-bake mashup of creamy banana pudding and rich cheesecake filling, all beautifully piped into crunchy waffle cones.
It’s no wonder they’ve taken over social media. These cones aren’t just pretty—they’re incredibly practical. No oven, no fuss, no fancy tools. Just a few pantry staples and a sweet tooth.
Perfect for summer BBQs, birthday parties, baby showers, or potlucks, Banana Pudding Cheesecake Cones check every box: easy to make, fun to serve, and guaranteed to impress. Whether you’re a beginner baker or a dessert pro, this recipe is a total showstopper with very little effort.
Why Everyone Loves Banana Pudding Cheesecake Cones
There’s something magical about combining beloved desserts into one epic treat. Banana pudding is a Southern classic that brings comfort. Cheesecake is smooth, indulgent, and rich. And waffle cones? They add a crisp, edible vessel that’s both convenient and nostalgic.
When you layer those three together, you get a cold, creamy, texturally satisfying bite every single time. The cheesecake base adds richness, the banana pudding brings in that signature flavor, and the cone makes it handheld and fun—no spoon required.
These cones are also incredibly versatile. You can top them with whipped cream, caramel drizzle, crushed vanilla wafers, or even chocolate chips. Want to get extra fancy? Dip the cone rim in white chocolate and roll it in crushed Nilla cookies.
They’re ideal for hot days when turning on the oven is not an option. You’ll love how refreshing they are straight from the fridge.
Tip: Always chill the filling for at least an hour before piping—it makes the texture firmer and the flavor more developed.
What Makes Banana Pudding Cheesecake Cones Unique (+ Ingredient Breakdown)
The beauty of this recipe lies in how simple the ingredients are—yet how indulgent the end result feels. Here’s what makes Banana Pudding Cheesecake Cones stand out from other no-bake desserts:
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Cheesecake Mixture: Cream cheese is the heart of the filling, blended until smooth with sweetened condensed milk and instant banana pudding mix. It creates a thick, luscious texture that’s easy to pipe and holds its shape beautifully.
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Bananas: Some recipes use only banana flavoring, but using real bananas gives the dessert a fresher, more authentic taste. Just be sure they’re perfectly ripe—not green, not mushy.
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Pudding Mix: Instant banana pudding adds flavor and structure. It thickens quickly when combined with cold milk and helps stabilize the mixture.
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Vanilla Wafers: Crushed wafers add a crunchy contrast to the creamy filling. You can also layer them into the cone for more texture, or simply sprinkle them on top.
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The Cone: Waffle cones are ideal—they’re sturdy and offer a nice balance of sweetness. You can also use sugar cones, but avoid cake cones—they’re too soft and don’t hold up to the filling.
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Optional Toppings: Caramel drizzle, banana slices, whipped cream, or a dusting of crushed cookies add flair and flavor.
Bold Tip: Use ripe bananas with freckles—they deliver the sweetest, most aromatic banana flavor.
Best Cones for Banana Pudding Cheesecake Cones + Smart Substitutes
When it comes to Banana Pudding Cheesecake Cones, the cone isn’t just a vessel—it’s part of the experience. Choosing the right kind makes a huge difference in presentation and texture.
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Waffle Cones: These are your best bet. They’re wide enough to hold a generous amount of filling and sturdy enough to keep everything contained without cracking. Plus, their golden color makes the dessert look bakery-quality.
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Sugar Cones: A fine alternative if you can’t find waffle cones. They’re slightly smaller and a bit sweeter, but still hold up well.
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Cake Cones: Avoid these for this recipe. Their soft texture can become soggy quickly, especially with a moist filling like this one.
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Dipped Cones: Want to take it up a notch? Dip the rim in melted white or dark chocolate, then roll in crushed vanilla wafers or sprinkles. It’s an easy way to make the cones look extra special.
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DIY Option: If you’re adventurous, you can make homemade waffle cones using a waffle cone maker, but store-bought works perfectly.
Whether you’re keeping it classic or going full-on dessert diva, the right cone makes all the difference.
Tools You’ll Need
You don’t need fancy bakery equipment to make Banana Pudding Cheesecake Cones, but a few helpful tools make the process easier and neater:
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Electric mixer – to beat the cream cheese and pudding mixture until smooth
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Piping bag – for clean, bakery-style filling (a Ziploc bag with the corner snipped off works too)
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Spatula – for folding in whipped topping gently
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Mixing bowls – at least two, one for the filling and one for crushed toppings
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Ice cream cone stand – helpful for holding filled cones upright (or use tall drinking glasses or a muffin tin)
Storage & Make-Ahead Tips
Planning ahead? Great news—this dessert is super make-ahead friendly. In fact, it’s even better when the filling has had time to chill.
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Make the filling 1–2 days ahead: Just store it in an airtight container in the fridge. This gives the flavors time to meld and the texture to firm up.
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Don’t fill the cones until serving time: The cones will start to soften and lose their crispness if filled too early.
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Have leftovers? Store them in the fridge, standing upright if possible. They’ll still be tasty after a few hours, but the cones may soften over time.
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Prevent sogginess: You can line the inside of each cone with melted chocolate to create a barrier. Let it harden before piping in the filling—this trick keeps your cones crispy for longer!
These tips make this recipe ideal for parties, brunches, or meal prep. Just assemble and serve when the time is right for maximum impact and crunch.
Step-by-Step: How to Make Banana Pudding Cheesecake Cones
Creating Banana Pudding Cheesecake Cones is surprisingly simple—and once you try it, you’ll want to make them again and again. Follow these steps for delicious, picture-perfect cones:
Step 1: Beat the Cream Cheese + Condensed Milk
In a large mixing bowl, beat softened cream cheese until smooth and creamy. Slowly add the sweetened condensed milk and continue mixing until fully combined and lump-free.
Step 2: Add Banana Pudding Mix + Cold Milk
Add instant banana pudding mix and cold milk to the bowl. Beat on medium speed for about 2–3 minutes until the mixture thickens slightly. The banana flavor should be vibrant and smooth.
Step 3: Fold in Whipped Topping
Using a spatula, gently fold in the whipped topping (like Cool Whip) until fully incorporated. Don’t overmix—this step helps keep the filling light and fluffy.
Step 4: Chill the Filling
Transfer the filling to the refrigerator and chill for at least 1 hour. This step firms up the mixture so it holds its shape when piped.
Step 5: Prep the Cones (Optional)
For extra flair, dip the tops of the waffle cones into melted white or dark chocolate. Then roll them in crushed vanilla wafers or sprinkles. Let the chocolate set before filling.
Step 6: Pipe the Filling into the Cones
Transfer the chilled banana cheesecake filling into a piping bag (or a zip-top bag with the tip cut off). Pipe the filling into each cone, swirling as you go to create a generous peak.
Step 7: Garnish Like a Pro
Top with banana slices, a drizzle of caramel sauce, a dollop of whipped cream, or a sprinkle of crushed Nilla wafers.
Pro Tip: Use a piping bag for neater, bakery-style cones—it makes a huge difference in presentation!
Flavor Variations for Your Banana Pudding Cheesecake Cones
While the classic Banana Pudding Cheesecake Cone is delicious on its own, there are endless ways to personalize this dessert. Here are a few flavor-packed ideas to keep things fun:
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Swap the Pudding Flavor: Not a fan of banana? Try vanilla, white chocolate, or even cheesecake-flavored instant pudding for a different twist.
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Add Crunch: Mix crushed Oreo cookies, Biscoff, or graham crackers into the filling or sprinkle on top for texture.
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Fruity Upgrades: Add chopped strawberries, raspberries, or blueberries to the filling for a fruity twist. Strawberry-banana is a classic combo that works beautifully here.
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Chocolate Lovers: Drizzle with Nutella, melted chocolate, or chocolate syrup for a decadent finish.
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Peanut Butter Drizzle: Warm peanut butter slightly and drizzle over the top—it pairs perfectly with bananas.
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Holiday Vibes: Add cinnamon or nutmeg into the filling for a cozy, fall-inspired treat.
Mix and match these ideas depending on the occasion. It’s the ultimate no-bake canvas for creativity.
Serving Suggestions & Creative Presentation
Presentation takes this dessert from great to unforgettable. Here are some ways to serve Banana Pudding Cheesecake Cones with flair:
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Cone Stand: Use a cone stand or tall drinking glasses to display the cones upright. This keeps the filling tidy and looks professional.
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Foil Base Wrap: Wrap the bottom of each cone with aluminum foil for easy handling—especially helpful for kids or outdoor events.
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Mini Flags or Toppers: Add festive toothpick flags, mini spoons, or cupcake toppers to match party themes.
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Sprinkle Rim Decoration: Dipping cone edges in sprinkles, crushed cookies, or colored sugar adds instant color and fun.
These cones are ideal for baby showers, cookouts, birthday parties, or casual Sunday treats. No plate or fork needed—just grab and enjoy.
Fixes for Common Banana Pudding Cheesecake Cone Problems
Even the easiest desserts can hit a snag. Here’s how to fix common Banana Pudding Cheesecake Cone mishaps:
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Runny Filling? You may have added too much milk or didn’t chill long enough. Stick to the exact measurements and chill for a full hour (or more).
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Soggy Cones? Don’t assemble the cones until right before serving. For extra protection, line the inside with melted chocolate and let it harden.
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Filling Too Stiff? Add a spoonful of whipped topping and gently fold to loosen the mixture without breaking down the texture.
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Bananas Turning Brown? If you’re using banana slices for garnish, dip them briefly in lemon juice to slow browning.
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Filling Leaking Out? Make sure the cones are upright during chilling or use cupcake wrappers to secure them in place if transporting.
With these quick fixes, your cones will be back on track in no time.
FAQs – Banana Pudding Cheesecake Cones
Can I make these cones a day ahead?
You can prep the filling in advance, but don’t fill the cones until just before serving to keep them crisp.
Can I use Cool Whip instead of homemade whipped cream?
Absolutely. Cool Whip is convenient, holds up well in the filling, and provides a light, fluffy texture.
How long do these last in the fridge?
The cheesecake banana filling lasts 2–3 days when stored in an airtight container in the refrigerator. Filled cones should be enjoyed fresh.
Can I freeze the filling?
It’s not recommended. Freezing can alter the texture and cause the filling to become watery once thawed.
Are there gluten-free options?
Yes! Use gluten-free cones and gluten-free vanilla wafers to make this dessert celiac-friendly.
Banana Pudding Cheesecake Cones
Equipment
- Electric hand mixer
- Mixing bowls
- Spatula
- Piping bag or large zip-top bag
- Cone stand or tall glasses (optional)
- Measuring cups/spoons
Ingredients
- 8 oz cream cheese softened
- 1 14 oz can sweetened condensed milk
- 1 box 3.4 oz instant banana pudding mix
- 1 cup cold milk
- 1 cup whipped topping e.g., Cool Whip
- 6 waffle cones
- 1 banana sliced (for garnish)
- ¼ cup crushed vanilla wafers
- Caramel sauce optional
Instructions
- In a large bowl, beat the cream cheese until smooth.
- Add sweetened condensed milk and mix until well combined.
- Add banana pudding mix and cold milk; beat for 2–3 minutes until thickened.
- Fold in the whipped topping gently until fully incorporated.
- Refrigerate the filling for at least 1 hour.
- Optionally, dip the edges of the cones in melted chocolate and roll in crushed wafers.
- Pipe the chilled filling into each cone.
- Garnish with banana slices, more crushed wafers, and caramel drizzle. Serve immediately.
Notes
- For firmer texture, chill filling longer or overnight.
- Don’t overfill cones or they may crack.
- Use gluten-free cones and wafers if needed.
Nutrition
Final Thoughts: Why This Dessert Is a Must-Try
Banana Pudding Cheesecake Cones are one of those magical desserts that checks every box. They’re quick, creative, no-bake, and look like they came straight from a bakery window. Best of all, you don’t need any fancy equipment or baking experience to pull them off.
Whether you’re entertaining guests, surprising your kids with something fun, or just craving a cold treat that hits all the nostalgic notes—this dessert delivers. It’s creamy, crunchy, sweet, and satisfying in every bite. Make it once, and you’ll find yourself coming back to this recipe again and again.