Banana Cheesecake Filled Cones
Ingredients
For the Cheesecake Filling
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Crumble Topping
- 10 vanilla wafers
- 2 tablespoons instant French vanilla pudding powder
For the Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
For Assembly
- 2 large bananas, sliced into rounds
- 6 sugar cones
Instructions
Make the Cheesecake Filling
Remove the cream cheese from the refrigerator 45 to 60 minutes before starting so it softens properly. Soft cream cheese will give you a smooth and creamy filling without lumps.
In a large mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
Using an electric mixer, beat on medium speed for 1 to 2 minutes until the mixture becomes smooth, creamy, and fluffy. Scrape down the sides of the bowl if needed.
Set the cheesecake filling aside while preparing the other ingredients.
Make the Crumble Topping
Place the vanilla wafers into a food processor and pulse until fine crumbs form with a few small crunchy pieces remaining.
If you do not have a food processor, place the cookies in a sealed plastic bag and crush them using a rolling pin.
Transfer the crumbs to a small bowl and stir in the dry instant vanilla pudding powder until evenly combined.
Set aside.
Make the Glaze
In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth.
The glaze should be thick but easy to drizzle. If needed, add a little extra milk to thin it out or more powdered sugar to thicken it.
Set aside until ready to use.
Assemble the Cones
Hold one sugar cone upright or place it in a small glass to keep it steady.
Add 3 to 4 banana slices into the bottom of the cone.
Spoon about 2 tablespoons of cheesecake filling over the banana slices, gently pressing it down.
Add another layer of banana slices followed by more cheesecake filling.
Continue layering until the cone is filled to the top, finishing with a small dollop of cheesecake filling above the rim.
Drizzle the vanilla glaze over the top and sprinkle generously with the crumble topping.
Repeat with the remaining cones.
Serving and Storage
Serve immediately for the best crunchy texture.
If needed, refrigerate the filled cones upright for up to 2 hours before serving.
For longer storage, keep refrigerated in an airtight container for up to 2 days, though the cones will soften over time.