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
