Strawberry Crunch Cheesecake Cones
These Strawberry Crunch Cheesecake Cones are a delightful no-bake dessert filled with creamy cheesecake and crunchy strawberry bits, perfect for summer parties, picnics, or a kid-friendly treat!
Ingredients
- 12 mini waffle cones
- 8 oz cream cheese softened, room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup freeze-dried strawberries crushed, for strawberry crunch
- 1/3 cup graham cracker crumbs optional garnish
- 1/2 cup candy pearls or sprinkles optional, for topping
- fresh strawberry slices optional, for garnish
Instructions
- Stand 12 mini waffle cones upright in a cone holder, muffin tin, or egg carton to keep them stable while filling.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- In a separate bowl, whip the heavy whipping cream to stiff peaks using an electric mixer, then gently fold it into the cream cheese mixture.
- Fold in the crushed freeze-dried strawberries, reserving a handful for garnish on top of the cones.
- Transfer the cheesecake filling to a piping bag or use a spoon to fill each cone evenly, smoothing the tops with the back of a spoon.
- Sprinkle graham cracker crumbs, extra crushed freeze-dried strawberries, and candy pearls or sprinkles over each filled cone.
- Refrigerate the filled cones for at least 45 minutes to allow the cheesecake filling to firm up.
- Garnish with fresh strawberry slices if desired and enjoy these delightful cheesecake cones straight from the fridge.
Notes
For a tangier flavor, add 1 tablespoon of lemon zest to the filling; store cones upright in the fridge for best crunch and consume within 2 days.
Nutrition
Calories: 250kcal
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