Description

This delightful Strawberry Crunch Cheesecake Cones recipe combines creamy cheesecake filling and crunchy strawberry-infused cone decor for a fun and flavorful dessert. Golden Oreo cookies and strawberry gelatin powder create a crisp, sweet coating on waffle cones, which are then filled with a luscious vanilla-infused cream cheese mixture. Garnished with fresh strawberries and crunchy bits, these handheld treats are perfect for summer gatherings or any festive occasion.

Ingredients

Scale

For the Decorated Cones

13 golden Oreo cookies
2 tablespoons unsalted butter, melted
1½ tablespoons strawberry gelatin powder
10 ounces white chocolate melting wafers (Ghirardelli brand)
6 waffle cones

For the Cheesecake Filling

1 cup heavy cream
16 ounces block-style cream cheese, room temperature
1 tablespoon vanilla extract
1 cup powdered sugar, sifted

For the Garnish

½ cup diced fresh strawberries
2 tablespoons strawberry crunch (reserved from decorating the cones)

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Instructions

Prepare the strawberry crunch coating: Finely crush 13 golden Oreo cookies into crumbs. Mix the crumbs with melted unsalted butter and strawberry gelatin powder until well combined to form the strawberry crunch.
Decorate the cones: Melt the 10 ounces of white chocolate melting wafers in a heatproof bowl over simmering water or in a microwave using short bursts, stirring frequently until smooth. Dip the tops of the 6 waffle cones into the melted white chocolate, then immediately dip or sprinkle the coated cone edges into the prepared strawberry crunch mixture, pressing gently to adhere. Allow the cones to set on parchment paper until the chocolate hardens.
Make the cheesecake filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and fluffy. Add vanilla extract and sifted powdered sugar, mixing until combined. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the sweetened cream cheese mixture until fully incorporated and smooth.
Assemble the cheesecake cones: Spoon or pipe the cheesecake filling into each decorated waffle cone, filling them generously but leaving some space at the top.
Garnish and serve: Top each filled cone with diced fresh strawberries and sprinkle 2 tablespoons of reserved strawberry crunch over the strawberries for added texture and flavor. Serve immediately or refrigerate for up to 2 hours before serving to keep the filling firm and fresh.

Notes

Use room temperature cream cheese to avoid lumps in the cheesecake filling.
Chill the whipped cream bowl and beaters for better volume when whipping.
Ensure the white chocolate is fully melted and smooth for a beautiful cone coating.
Store assembled cones in the refrigerator and consume within 24 hours for best freshness.
If desired, substitute fresh strawberries with other berries for variation.