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.