Strawberry Crunch Cheesecake Cones Recipe

Introduction

Strawberry Crunch Cheesecake Cones offer a delightful twist on traditional cheesecake, combining creamy filling with a crisp, fruity crunch inside a crunchy waffle cone. These individual treats are perfect for parties or a fun dessert that’s easy to serve and enjoy.

Ingredients

• 2 (8-ounce) packages cream cheese, softened
• 1 cup powdered sugar, sifted
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1 cup heavy cream, cold
• 1/2 tsp unflavored gelatin powder (optional)
• 2 tbsp cold water (if using gelatin)
• 1 (14.3-ounce) package Golden Oreo cookies
• 1/2 cup freeze-dried strawberries
• 1/4 cup granulated sugar (optional)
• 1 (3-ounce) package strawberry gelatin powder
• 1/2 cup unsalted butter, melted
• 12-18 flat-bottomed waffle cones
• 1/2 cup white chocolate melting wafers (optional)
• 1 tbsp coconut oil or shortening (if dipping)
• Fresh strawberries (optional, for garnish)
• Additional whipped cream (optional, for garnish)
• Mint sprigs (optional, for garnish)

Instructions

1. Step 1: Crush Golden Oreo cookies, including the cream filling, into fine crumbs. Add freeze-dried strawberries and pulse until well combined.
2. Step 2: Transfer the crumb mixture to a bowl. Stir in the strawberry gelatin powder and, if using, the granulated sugar.
3. Step 3: Pour melted butter over the mixture and mix until uniformly moistened.
4. Step 4: Spread the mixture on a parchment-lined baking sheet and bake at 300°F (150°C) for 10 to 15 minutes until lightly toasted. Let it cool completely to crisp up.
5. Step 5: If using gelatin, sprinkle it over cold water and let it bloom for a few minutes. Microwave briefly until dissolved, then allow it to cool.
6. Step 6: Whip the cold heavy cream until medium-stiff peaks form. Set aside.
7. Step 7: Beat the softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and sour cream, beating until creamy.
8. Step 8: If using gelatin, slowly mix in the cooled dissolved gelatin into the cream cheese mixture.
9. Step 9: Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
10. Step 10: Chill the cheesecake filling for 30 to 60 minutes to firm up.
11. Step 11: (Optional) Melt white chocolate with coconut oil or shortening. Dip cone rims and sprinkle with some of the prepared crunch. Let them set in the refrigerator.
12. Step 12: Transfer the chilled cheesecake filling to a piping bag.
13. Step 13: Add about 1 tablespoon of the strawberry crunch to the bottom of each waffle cone.
14. Step 14: Pipe a layer of cheesecake filling into each cone, leaving some space at the top.
15. Step 15: Add another small layer of crunch, then continue piping cheesecake filling to form a dome shape.
16. Step 16: Generously sprinkle more crunch on top of each cone, gently pressing it to adhere.
17. Step 17: Place the assembled cones upright in a container and refrigerate for 2 to 4 hours, preferably 6 hours or overnight, until firm.
18. Step 18: Before serving, garnish with fresh strawberries, whipped cream, or mint sprigs if desired.
19. Step 19: Store any leftovers in an airtight container in the refrigerator for up to 2 to 3 days. Note that the cones may soften over time.

Tips & Variations

• For extra stability, include unflavored gelatin in the filling to help it set firmly.
• Use fresh strawberries in the filling for a fresher fruit flavor.
• Try dipping the cone rims in melted white or dark chocolate for a decorative, tasty touch.
• Freeze-dried strawberries add a nice intense fruit crunch and flavor without sogginess.
• If you prefer, substitute Golden Oreos with regular Oreos or graham cracker crumbs for a different texture.

Storage

Store leftover cheesecake cones in an airtight container in the refrigerator for up to 2-3 days. The cones may soften as they absorb moisture from the filling. For best texture, assemble the cones shortly before serving. Reheat is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling a day in advance and keep it chilled in the refrigerator. Make sure to cover it tightly to prevent drying out.

What if I don’t have gelatin? Can I still make this recipe?

Gelatin is optional in this recipe. It helps the filling set firmer, especially in warm conditions, but the cheesecake filling will still be delicious and creamy without it.

Strawberry Crunch Cheesecake Cones Recipe

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Strawberry Crunch Cheesecake Cones combine creamy, tangy cheesecake filling with a sweet, crunchy strawberry-flavored topping nestled inside crispy waffle cones. This delightful no-bake dessert features a luscious cream cheese base whipped with heavy cream, layered with a toasted strawberry-Golden Oreo crunch mix. Optional white chocolate-dipped cone rims and fresh fruit garnishes elevate the presentation, making these cones perfect for parties and summer treats.

• Author: Natalie
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 8 hours 45 minutes (including chilling time)
• Yield: 12–18 cones 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 2 (8-ounce) pkgs cream cheese, softened
• 1 cup powdered sugar, sifted
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1 cup heavy cream, cold
• 1/2 tsp unflavored gelatin powder (optional)
• 2 tbsp cold water (if using gelatin)

Crunch Topping

• 1 (14.3-ounce) pkg Golden Oreo cookies
• 1/2 cup freeze-dried strawberries
• 1/4 cup granulated sugar (optional)
• 1 (3-ounce) pkg strawberry gelatin powder
• 1/2 cup unsalted butter, melted

Assembly and Garnish

• 12–18 flat-bottomed waffle cones
• 1/2 cup white chocolate melting wafers (optional)
• 1 tbsp coconut oil or shortening (if dipping cones)
• Fresh strawberries (optional, for garnish)
• Additional whipped cream (optional, for garnish)
• Mint sprigs (optional, for garnish)

Instructions

1. Prepare Crunch Topping: Crush Golden Oreo cookies, including the cream filling, into fine crumbs using a food processor. Add freeze-dried strawberries and pulse until combined evenly.
2. Flavor the Crunch: Transfer the crumbs to a mixing bowl. Stir in the strawberry gelatin powder and optional granulated sugar to add a fruity sweetness and color.
3. Bind the Crunch: Pour melted unsalted butter over the crumb mixture. Mix thoroughly until all crumbs are uniformly moistened to help them hold together when baked.
4. Toast the Crunch: Spread the crumb mixture evenly on a parchment-lined baking sheet. Bake in a preheated oven at 300°F (150°C) for 10-15 minutes until lightly toasted and fragrant. Remove and cool completely to allow crisping.
5. Prepare Gelatin (Optional): Sprinkle unflavored gelatin powder over cold water and let it bloom for a few minutes. Microwave the mixture briefly until the gelatin dissolves completely, then allow to cool. This step helps set and firm the cheesecake filling.
6. Whip Heavy Cream: In a chilled bowl, whip the cold heavy cream to medium-stiff peaks. Set aside for folding into the cream cheese base to create a light texture.
7. Cream Cheese Base: Beat softened cream cheese in a large bowl until smooth and creamy. Gradually add sifted powdered sugar, vanilla extract, and sour cream, beating until the mixture is well combined and fluffy.
8. Add Gelatin (Optional): Slowly incorporate the cooled dissolved gelatin into the cream cheese mixture, mixing well to ensure even distribution to stabilize the filling.
9. Fold in Whipped Cream: Gently fold the whipped heavy cream into the cream cheese mixture using a spatula until no streaks remain, keeping the filling light and airy.
10. Chill Cheesecake Filling: Cover and refrigerate the cheesecake filling for 30-60 minutes or longer to allow it to firm up for easier piping.
11. Prepare Cones (Optional): If desired, melt white chocolate wafers with coconut oil or shortening to thin. Dip the rims of waffle cones into the melted chocolate, then immediately sprinkle some crunch topping over the chocolate. Place cones in the refrigerator to set the coating.
12. Fill Piping Bag: Transfer the chilled cheesecake filling to a piping bag fitted with a medium round tip for precise filling of the cones.
13. Layer Crunch in Cones: Add about 1 tablespoon of strawberry crunch to the bottom of each waffle cone as a base layer to add texture and flavor contrast.
14. Pipe Cheesecake Layer: Pipe a layer of cheesecake filling over the crunch layer inside each cone, leaving some space at the top for additional layers.
15. Add More Crunch & Cheesecake: Sprinkle another small layer of crunch over the cheesecake, then continue piping more cheesecake filling to form a dome shape on top.
16. Top with Crunch: Generously sprinkle extra strawberry crunch over the dome, gently patting it to adhere well. Repeat this for all assembled cones.
17. Chill Assembled Cones: Stand cones upright in a suitable container or holder. Refrigerate for 2-4 hours, preferably 6 hours or overnight, until the cheesecake filling firms up completely.
18. Garnish and Serve: Before serving, garnish cones with fresh strawberries, additional whipped cream, or mint sprigs if desired for an elegant touch.
19. Storage: Store any leftover assembled cones in an airtight container in the refrigerator for up to 2-3 days. Note that the waffle cones may soften over time.

Notes

• Using gelatin is optional but helps the cheesecake filling set firmly for easier handling and longer-lasting shape.
• Freeze-dried strawberries add concentrated berry flavor and keep the crunch topping crisp.
• White chocolate dip on cone rims adds flavor and helps hold the crunch topping in place.
• For best texture, assemble cones shortly before serving to avoid soggy waffle cones.
• Chilling the cheesecake filling and assembled cones is key to achieving the perfect creamy and firm texture.
• This recipe yields 12-18 cones depending on the size and amount of filling used per cone.

Keywords: strawberry crunch cheesecake cones, no-bake cheesecake cones, strawberry dessert cones, waffle cone cheesecake, golden oreo dessert, summer dessert recipe