Strawberry Crunch Cheesecake Cones Recipe
Introduction
These Strawberry Crunch Cheesecake Cones are a delightful twist on traditional cheesecake, served in a fun, portable cone format. With a crisp white chocolate-coated cone and a creamy strawberry-infused filling, they’re perfect for summer gatherings or a special treat.
Ingredients
- 13 golden Oreo cookies
- 2 tablespoons unsalted butter, melted
- 1½ tablespoons strawberry gelatin powder
- 10 ounces white chocolate melting wafers (Ghirardelli brand recommended)
- 6 waffle cones
- 1 cup heavy cream
- 16 ounces block-style cream cheese, room temperature
- 1 tablespoon vanilla extract
- 1 cup powdered sugar, sifted
- ½ cup diced fresh strawberries
- 2 tablespoons strawberry crunch (reserved from above)
Instructions
- Make the Strawberry Crunch: Preheat your oven to 350°F and line a rimmed baking sheet with parchment paper. Pulse the golden Oreo cookies in a food processor for about 30 seconds until you get small crumbs with some texture remaining. In a small bowl, mix melted butter with strawberry gelatin powder until dissolved, then combine with the cookie crumbs for a pink-speckled effect. Spread the mixture evenly on the baking sheet and bake for 10 minutes. Let cool completely and break up any large chunks. Reserve 2 tablespoons for garnish.
- Decorate the Waffle Cones: Melt the white chocolate wafers in the microwave at 50% power for 1 minute, stirring, then continue in 30-second increments until smooth. Using a silicone pastry brush, coat the top 1½–2 inches inside and outside of each waffle cone with the melted white chocolate. Sprinkle the cones evenly with the strawberry cookie crunch, pressing gently to ensure it sticks. Place cones on the parchment-lined baking sheet and drizzle any remaining white chocolate over them for extra decoration. Let sit for at least 30 minutes until the chocolate hardens.
- Make the Cheesecake Filling: Whip the heavy cream with a handheld mixer on low speed, increasing to medium-high until stiff peaks form. Refrigerate the whipped cream while preparing the rest. Beat the room temperature cream cheese on medium speed for 2–3 minutes until smooth and creamy. Add vanilla extract and powdered sugar, mixing until smooth. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
- Fill and Garnish the Cones: Fit a large piping bag with a wide tip and fill it with the cheesecake mixture. Pipe about ⅔ cup of filling into each hardened decorated waffle cone, shaping it to resemble ice cream. Top each cone with reserved strawberry crunch and a few diced fresh strawberries for garnish.
Tips & Variations
- For extra flavor, fold finely chopped fresh mint into the cheesecake filling.
- Substitute the golden Oreos with regular Oreos for a chocolate crunch variation.
- Use freeze-dried strawberry powder instead of gelatin powder for a different berry note.
- If you don’t have a piping bag, a zip-top plastic bag with a small corner cut off works well.
Storage
Store the filled cheesecake cones in an airtight container in the refrigerator for up to 2 days. For best texture, assemble the cones shortly before serving to keep the waffle cones crisp. If needed, let refrigerated cones sit at room temperature for 10 minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the strawberry crunch ahead of time?
Yes, you can prepare the strawberry crunch up to 3 days in advance and store it in an airtight container at room temperature.
Can I use regular cream cheese instead of block-style?
Block-style cream cheese is preferred because it’s firmer and whips better for a fluffy texture. However, you can use regular cream cheese, but the filling may be softer.
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Strawberry Crunch Cheesecake Cones Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Delight in these Strawberry Crunch Cheesecake Cones, a fun and elegant twist on traditional cheesecake. Golden Oreo cookie crumbs blended with strawberry gelatin create a crispy, colorful crunch that coats white chocolate-dipped waffle cones. Filled with a smooth, fluffy cream cheese and whipped cream mixture, and topped with fresh strawberries and extra crunch, this no-bake dessert is perfect for parties or a sweet treat any time.
Ingredients
Scale
Strawberry Crunch
- 13 golden Oreo cookies
- 2 tablespoons unsalted butter, melted
- 1½ tablespoons strawberry gelatin powder
Cone Decoration
- 10 ounces white chocolate melting wafers (Ghirardelli brand recommended)
- 6 waffle cones
- 2 tablespoons strawberry crunch (reserved)
Cheesecake Filling
- 1 cup heavy cream
- 16 ounces block-style cream cheese, room temperature
- 1 tablespoon vanilla extract
- 1 cup powdered sugar, sifted
- ½ cup diced fresh strawberries
Instructions
- Make the Strawberry Crunch: Preheat your oven to 350°F and line a rimmed baking sheet with parchment paper. Pulse the golden Oreo cookies in a food processor for about 30 seconds until you get small crumbs with some texture remaining. In a small bowl, mix melted butter with strawberry gelatin powder until dissolved, then mix this into the cookie crumbs for a pink-speckled effect. Spread the mixture evenly on the baking sheet and bake for 10 minutes. Allow to cool fully before breaking up any large chunks. Reserve 2 tablespoons for garnish.
- Decorate the Waffle Cones: Melt the white chocolate wafers in the microwave at 50% power for 1 minute, stirring, then continue in 30-second increments until smooth. Using a silicone pastry brush, coat the top 1½-2 inches inside and outside of each waffle cone with melted white chocolate. Sprinkle the cones evenly with the strawberry cookie crunch, patting gently to ensure it sticks. Place cones on the parchment-lined baking sheet. Drizzle any remaining white chocolate over the cones for extra decoration. Let them sit for at least 30 minutes until the chocolate hardens.
- Make the Cheesecake Filling: Whip the heavy cream using a handheld mixer starting at low speed, progressing to medium-high, until stiff peaks form. Refrigerate the whipped cream while preparing the rest. Beat room temperature cream cheese on medium speed for 2-3 minutes until smooth and creamy. Add vanilla extract and powdered sugar, mixing until smooth. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
- Fill and Garnish the Cones: Fit a large piping bag with a wide tip and fill it with the cheesecake mixture. Pipe about ⅔ cup of filling into each hardened decorated waffle cone, shaping it to resemble ice cream. Top each cone with reserved strawberry crunch and a few diced fresh strawberries for garnish.
Notes
- Make sure the cream cheese is at room temperature to ensure a smooth filling.
- Chill the whipped cream after whipping to keep it stable and fluffy.
- Use a silicone pastry brush for even chocolate coating on the cones.
- You can substitute fresh strawberries with frozen, just be sure to drain excess moisture.
- Allow the chocolate on cones to fully harden to prevent melting during filling.
- For extra flavor, add a splash of lemon juice to the cream cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Crunch Cheesecake Cones, no-bake cheesecake, strawberry dessert, white chocolate cones, party desserts
