Description
Enjoy a fun and delicious treat with these Banana Pudding Cheesecake Cones, featuring a creamy cheesecake filling layered with rich banana pudding, all nestled in a crunchy sugar cone. Perfect for parties or a sweet snack!
Ingredients
Scale
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 ripe bananas, mashed
- 1 tablespoon lemon juice
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 12 sugar cones
- 1 cup whipped cream (for topping)
- 1 banana, sliced (for garnish)
- 1/4 cup crushed vanilla wafers (for garnish)
Instructions
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the powdered sugar and vanilla extract to the cream cheese. Continue to mix until well combined and fluffy, about another 2 minutes.
- In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream.
- In another bowl, mash the ripe bananas with a fork until smooth. Stir in the lemon juice to prevent browning.
- Fold the mashed bananas into the cheesecake mixture until evenly distributed. Set aside.
- In a medium saucepan, whisk together the whole milk, granulated sugar, cornstarch, and salt until well combined.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and bubbles, about 5-7 minutes.
- In a small bowl, whisk the egg yolks. Slowly pour about a cup of the hot mixture into the egg yolks while whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Continue to cook for another 2-3 minutes, stirring constantly, until thick and creamy.
- Remove from heat and stir in the butter and vanilla extract until fully melted and incorporated.
- Transfer the pudding to a bowl, cover with plastic wrap pressed onto the surface, and let cool to room temperature. Refrigerate until chilled, about 1 hour.
- Once the cheesecake filling and banana pudding are chilled, take a sugar cone and fill it about one-third of the way with the cheesecake filling.
- Add a layer of banana pudding on top, filling the cone about two-thirds of the way full.
- Repeat by adding another layer of cheesecake filling on top, filling the cone to the top.
- Top each cone with a generous dollop of whipped cream.
- Garnish with banana slices and a sprinkle of crushed vanilla wafers.
Notes
- For a more decorative presentation, use a piping bag to fill the cones and top with whipped cream.
- Ensure the banana pudding is completely chilled before assembly to maintain the structure of the cones.
- Prep Time: 30 minutes
- Cook Time: 15 minutes