8 waffle cones

8 ounces cream cheese, softened

1/2 cup mashed ripe banana (about 1 large banana)

1/3 cup powdered sugar

1 tsp vanilla extract

1/2 cup heavy whipping cream, chilled

Optional toppings: chopped nuts, chocolate chips, caramel sauce

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Beat softened cream cheese in a mixing bowl until smooth. Add mashed banana, powdered sugar, and vanilla extract; mix until combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture until fully incorporated and fluffy.
Spoon or pipe the banana cheesecake filling into each waffle cone.
Optionally, top with chopped nuts, chocolate chips, or drizzle with caramel sauce.
Serve immediately or chill for 30 minutes for a firmer texture.

Add peanut butter for a banana-peanut butter flavor twist.

Mix in mini chocolate chips for extra texture.

Use chocolate-dipped waffle cones for indulgence.

Top with fresh banana slices or berries for freshness.

Fill cones just before serving to prevent sogginess.

Refrigerate filled cones for up to 1 day, but avoid longer storage.