Banana Pudding Cheesecake Cones ⠀

 


 Ingredients:


  •  225g (8 oz) cream cheese, softened
  •  200g (1 cup) granulated sugar
  • 1 teaspoon vanilla extract
  •  240ml (1 cup) sour cream
  • 240ml (1 cup) heavy cream
  •  120ml (½ cup) banana puree (about 2 ripe bananas)
  • 60g (½ cup) crushed vanilla wafers
  •  12 waffle cones
  •  2 bananas, sliced
  •  Whipped cream, for topping
  •  Extra crushed vanilla wafers, for garnish

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 Directions:

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Make the Base: In a large bowl, beat the softened cream cheese until completely smooth — no lumps allowed. This is your foundation, so take your time here.


Add the Flavor: Mix in the granulated sugar and vanilla extract until fully combined and silky.

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Build the Cream: Add the sour cream and heavy cream, and blend until the mixture is beautifully thick and creamy.

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Fold In the Good Stuff: Gently fold in the banana puree and crushed vanilla wafers. You want those wafer bits distributed throughout for little pockets of flavor in every bite.

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Chill: Refrigerate the mixture for 30 minutes. This firms it up just enough to pipe perfectly into the cones.

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Assemble: Pipe or spoon the chilled cheesecake filling generously into each waffle cone, swirling it up high. Top with fresh banana slices, a crown of whipped cream, and a shower of crushed vanilla wafers.

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Serve immediately and watch them disappear. 


Pro Tip: Assemble these right before serving — the cones stay crispy and the whole thing holds its gorgeous shape. If you want to take it completely over the top, add a drizzle of caramel over everything. You're welcome. 

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Prep Time: 10 mins | Chill Time: 30 mins | Total Time: 20 mins

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Servings: 12 cones | No bake, vegetarian-friendly

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Bon appétit and happy cooking!

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