Handheld desserts are the best—more freedom to mingle and move about and less clean-up afterward. Get your cheesecake to go with this cone of goodness.
Styled and Photographed by Carla Witt Ford
Strawberry Crunch Cheesecake Cones
Handheld desserts are the best—more freedom to mingle and move about and less clean-up afterward. Get your cheesecake to go with this cone of goodness.
Ingredients
Crumble For Cones
- 1 package strawberry wafer cookies
- 18 –20 golden Oreos Ice cream waffle cones
- 12 ounces white chocolate chips
- Freeze-dried strawberries crushed, optional
Strawberry Cheesecake Filling
- 10 tablespoons heavy whipping cream cold
- 12 ounces full-fat cream cheese softened to room temperature
- ¼ cup granulated sugar
- 1 tablespoon confectioners’ sugar
- 2 tablespoons sour cream at room temperature
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Fresh strawberries diced, optional
- Chocolate melted, optional
Instructions
To Prepare Cones
- Combine strawberry wafer cookies and Oreos in food processor, pulsing.
- Take a waffle cone, coat it with melted white chocolate, then roll cone cone into the crushed mixture, reserving some for topping. Add crushed freeze-dried strawberries to crumble if desired.
To Make Filling
- Using a hand mixer, whip heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.
- In a separate container, beat cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down sides and bottom of bowl with rubber spatula as needed.
- Add confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat 2–3 minutes until smooth and creamy.
- Using a rubber spatula, fold whipped cream into cheesecake filling until combined.
- Put cheesecake filling into a piping bag. Place some crumble in bottoms of cones, pipe in cheesecake filling, and add fresh strawberry chunks and a few sprinkles of crunch mix. Drizzle with melted chocolate, if desired. Refrigerate leftovers.
Leave a Reply