Strawberry Crunch Cheesecake Cones
Creamy, crunchy, and bursting with fresh strawberry flavor, these Strawberry Crunch Cheesecake Cones are a delightful handheld dessert perfect for any gathering.
Servings: 12 servings
Equipment
- Mixing Bowl
- Hand Mixer
- Piping Bag
Ingredients
Ingredients
- 20 pieces Golden Oreos, crushed (about 2 cups crushed)
- 1/4 cup Freeze-dried strawberries, crushed into fine crumbs
- 1/4 cup Melted butter cooled slightly
- 8 ounces Cream cheese softened to room temperature
- 1/2 cup Powdered sugar sifted if lumpy
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream whipped until stiff peaks form
- 12 pieces Waffle cones store-bought or homemade
- Fresh strawberries slices for garnish
Instructions
- In a medium bowl, combine the crushed golden Oreos, crushed freeze-dried strawberries, and melted butter. Mix until well combined and the crumbs hold together when pressed. Set aside to firm up slightly while you make the filling.
- In a large bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and lump-free, about 2–3 minutes. Scrape down the sides once so everything incorporates evenly.
- Add the powdered sugar and vanilla extract to the cream cheese. Beat on low to start, then increase speed until fully incorporated and smooth, about 1–2 minutes. Taste and adjust sweetness if needed.
- Gently fold in the whipped heavy cream using a rubber spatula. Work with gentle strokes to keep the mixture light and fluffy — fold until no streaks remain, about 20–30 seconds.
- Fill each waffle cone with the cheesecake filling using a spoon or a piping bag fitted with a wide tip for neatness. Fill about three-quarters full.
- Dip or spoon the top of each filled cone into the strawberry crunch topping, pressing lightly so the crumbs adhere to the filling.
- Garnish each cone with a fresh strawberry slice on top.
- Serve immediately for maximum cone crispness or refrigerate the filled cones standing upright for 15–30 minutes to firm the filling slightly.
Notes
Assemble and serve the same day for the best texture and crunch. If preparing ahead, make the filling and crunch topping separately and assemble within a few hours.