Stop Boiling Bananas: These Banana Pudding Cheesecake Cones Are the Viral No-Bake Dessert You Need to Try!

Looking for a dessert that’s creamy, crunchy, fruity, and takes almost no time to make? These Banana Pudding Cheesecake Cones are the perfect no-bake treat that’s taking over social media. Whether you’re hosting a party, need a fun snack for the kids, or simply craving something sweet and satisfying—this recipe has it all. Best of all? No oven required!

 What Makes These Cheesecake Cones So Special?

• No baking required – just mix, chill, and fill.
• Combines classic banana pudding with rich cheesecake flavor.
• Perfect handheld dessert for summer parties or birthdays.
• Kid-friendly, adult-approved.
• Looks like a gourmet dessert with minimal effort!

 Ingredients You’ll Need:

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• ½ cup heavy whipping cream
• 1 tsp vanilla extract
• 1 box (3.4 oz) instant banana pudding mix
• 1 ½ cups cold milk

For the Cones:

• 10–12 waffle cones or sugar cones
• 1 cup crushed vanilla wafer cookies
• 2 tbsp melted butter

For Garnish (Optional but Recommended):

• Sliced bananas
• Whipped cream
• Extra crushed vanilla wafers
• Caramel drizzle or chocolate syrup

 Step-by-Step Instructions:

1. Make the Cheesecake Filling:

Beat the cream cheese:
In a large mixing bowl, beat softened cream cheese with powdered sugar until smooth and creamy.

Whip the cream:
In a separate bowl, whip the heavy cream until soft peaks form, then fold it gently into the cream cheese mixture.

Mix the banana pudding:
In another bowl, whisk together the instant banana pudding mix with cold milk. Let it sit for 2–3 minutes until thick.

Combine all:
Fold the pudding into the cheesecake mixture until fully combined. Chill in the refrigerator for at least 20 minutes to firm up.

2. Prepare the Cones:

Make the cookie rim:
In a small bowl, mix crushed vanilla wafers with melted butter.

Coat the cone edges:
Dip the tops of the cones into the butter-cookie mixture to create a crunchy rim. Let them set for 5–10 minutes.

3. Assemble the Cheesecake Cones:

Fill the cones:
Use a spoon or piping bag to generously fill each cone with the cheesecake-pudding mixture.

Add the toppings:
Top with a slice of banana, a swirl of whipped cream, extra cookie crumbs, and a drizzle of caramel or chocolate syrup if desired.

 Storage Tips:

• Best served fresh for maximum crunch.
• You can make the cheesecake filling 1–2 days in advance and store in an airtight container in the fridge.
• Avoid assembling the cones too early or they may become soggy.

 Pro Tips:

• Want extra crunch? Add chopped pecans or chocolate chips inside the filling!
• For a chocolate twist, use chocolate waffle cones or drizzle the inside with melted Nutella before filling.
• If you’re making them for kids, let them decorate their own cones—it’s fun and interactive!

 Why You’ll Love This Recipe:

This recipe is more than just a dessert—it’s a conversation starter. People will ask you how you made it, where you bought it, and if you can share the secret. It’s Instagram-worthy, crave-worthy, and absolutely unforgettable.

 Tried It? Share Your Experience!

Let us know how your Banana Pudding Cheesecake Cones turned out! Leave a comment, share your photos, and tag us on social media. We love seeing your creations.Amish Peanut Butter Cream Pie