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Strawberry Crunch Cheesecake Cones Recipe

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★★★★★

4.8 from 114 reviews

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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/strawberry-crunch-cheesecake-cones-recipe/