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LissStrawberry ? Crunch Cheesecake Cones
Looking for the ideal handheld dessert? Look no farther than these Ultimate Strawberry Crunch Cheesecake Cones. They’re all the rage, and they’re the perfect refreshing treat for any time of year. These are similar to that delicious strawberry crunch cake or ice cream bars we enjoyed as kids.
View this post on InstagramWhat are Strawberry Crunch Cheesecake Cones?
Strawberry crunch cheesecake cones are a recreation of strawberry crunch ice cream bars with a refreshing twist! First, crush up some golden vanilla Oreos, mix them with strawberry wafer cookies, and then dip ice cream cones into the mixture. Lastly, fill the cupcakes with a cheesecake filling, top with strawberries, cookie crumbles, and drizzle a bit of icing over the top.How to Store the Cones
You can make these yummy cones in a variety of flavors, and they make beautiful, tasty gifts. These delectable delights can be prepared ahead of time and frozen or kept in the fridge. They will last up to three days if kept in the refrigerator.
However, they’re best eaten on the first day or two if kept for later. If you need to keep them for longer, keep the cones tightly wrapped and in an airtight container.
The cones may become soggy if stored for too long, which is why we coat the inside and outside with white chocolate and crumbles!How to Make Your Own Strawberry Crunch Cheesecake Cones
For the Cones: Crumble:
Strawberry Wafer Cookies
Golden Oreos aka Blonde Oreos
white chocolate chips
Combine strawberry wafer cookies and blonde Oreos in a food processor, pulsing. Then you take a waffle cone coat it with melted white chocolate and then cover the whole cone with the strawberry shortcake crumble by rolling the cone into the crushed mixture.Strawberry Cheesecake Filling
1/2 cup + 2 Tbs heavy whipping cream
12 oz full-fat cream cheese, softened to room temperature
1/4 cup granulated sugar
1 Tablespoon confectioners’ sugar
2 Tbs sour cream, at room temperature
1 teaspoon lemon juice
1 teaspoon pure vanilla extractUsing a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy.Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
Put the cheesecake filling into a piping bag. Place some crumble in the cone in the bottom, pipe in cheesecake, add fresh strawberries into it and that’s it and then you can top it with some fresh strawberries and some ground-up graham cracker crumbs or more crumble. I like to put layers of the cheesecake crumble in.Video of How to Make Strawberry Crunch Cheesecake Cones
How to Make Your Own Strawberry Crunch Cheesecake Cones
Ice cream cones, dipped in white chocolate, rolled in strawberry crunch pieces & filled to the brim with layers of strawberries & cheesecake filling! Top generously with strawberries, cookie crumbles, and a drizzle of icingEquipment
- Spoons
Ingredients
Crumble: For the Cones- 1 package Strawberry Wafer Cookies
- 18-20 Golden Oreos aka Blonde Oreos
- 12 oz white chocolate chips
- Ice Cream Cones
Strawberry Cheesecake Filling- 10 Tablespoons heavy whipping cream
- 12 oz 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
Instructions
Prepare the Cones:
- Combine strawberry wafer cookies and blonde Oreos in a food processor, pulsing.1 package Strawberry Wafer Cookies18-20 Golden Oreos aka Blonde OreosIce Cream Cones
- Then you take a waffle cone coat it with melted white chocolate and then cover the whole cone with the strawberry shortcake crumble by rolling the cone into the crushed mixture, reserving some for topping.12 oz white chocolate chips
Prepare the Filling:
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.10 Tablespoons heavy whipping cream
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy.12 oz full-fat cream cheese¼ cup granulated sugar
- Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes until smooth and creamy.1 Tablespoon confectioners’ sugar2 Tablespoons sour cream1 teaspoon lemon juice1 teaspoon vanilla extract
- Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined.
Fill the Cones & Top as Desired
- Put the cheesecake filling into a piping bag. Place some crumble in the cone in the bottom, pipe in cheesecake, add fresh strawberries chunks and a few sprinkles of the crunch mix.
Equipment
Recipe Size Alteration NoteIf you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
Nutrition
Serving: 4gCalories: 1203kcalCarbohydrates: 108gProtein: 13gFat: 82gSaturated Fat: 44gPolyunsaturated Fat: 7gMonounsaturated Fat: 24gCholesterol: 166mgSodium: 557mgPotassium: 449mgFiber: 1gSugar: 87gVitamin A: 1756IUVitamin C: 1mgCalcium: 298mgIron: 2mgNet Carbs: 107gTried this recipe?Mention @Budget101com or tag #Budget101com!How to Make Your Own Strawberry Crunch Cheesecake Cones
Ice cream cones, dipped in white chocolate, rolled in strawberry crunch pieces & filled to the brim with layers of strawberries & cheesecake filling! Top generously with strawberries, cookie crumbles, and a drizzle of icing
- mixer
- Food Processor, (optional)
- Spoons
- Cookie Sheet
Crumble: For the Cones
- 1 package Strawberry Wafer Cookies
- 18-20 Golden Oreos aka Blonde Oreos
- 12 oz white chocolate chips
- Ice Cream Cones
Strawberry Cheesecake Filling
- 10 Tablespoons heavy whipping cream
- 12 oz 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
Prepare the Cones:
Combine strawberry wafer cookies and blonde Oreos in a food processor, pulsing.
- Then you take a waffle cone coat it with melted white chocolate and then cover the whole cone with the strawberry shortcake crumble by rolling the cone into the crushed mixture, reserving some for topping.
Prepare the Filling:
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes until smooth and creamy.
Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined.
Fill the Cones & Top as Desired
- Put the cheesecake filling into a piping bag. Place some crumble in the cone in the bottom, pipe in cheesecake, add fresh strawberries chunks and a few sprinkles of the crunch mix.
These cones can also be made with Golden Oreos, and strawberry gelatin. But the crunch mixture stays better on the cones using the strawberry wafers. We’ve also used pulverized freeze-dried strawberries as well.
Liss
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