Strawberry Crunch Cheesecake Cones (Printable Version)
Creamy cheesecake filling meets strawberry crunch in a crispy cone delight. #strawberry #cheesecake #dessert
# Ingredients:
→ Decorated Cones
01 -
13 golden Oreo cookies, finely crushed
02 -
2 tablespoons unsalted butter, melted
03 -
1 and 1/2 tablespoons strawberry gelatin powder
04 -
10 ounces white chocolate melting wafers (Ghirardelli recommended)
05 -
6 waffle cones
→ Cheesecake Filling
06 -
1 cup heavy cream
07 -
16 ounces block-style cream cheese, at room temperature
08 -
1 tablespoon vanilla extract
09 -
1 cup powdered sugar, sifted
→ Garnish
10 -
1/2 cup diced fresh strawberries
11 -
2 tablespoons reserved strawberry crunch
# Steps:
01 -
Place the golden Oreo cookies in a food processor and pulse until finely crushed. In a medium bowl, combine the crushed cookies with melted butter and strawberry gelatin powder. Set aside. Melt white chocolate melting wafers in a microwave-safe bowl until smooth. Dip each waffle cone rim in the melted white chocolate, then roll in the strawberry cookie mixture to coat. Set cones upright in a glass or cone holder and refrigerate until the chocolate sets.
02 -
In a mixing bowl, whip the heavy cream until stiff peaks form. In a separate large bowl, beat the softened cream cheese until smooth. Add vanilla extract and powdered sugar, mixing until fully incorporated. Gently fold in the whipped cream to create a light, airy filling.
03 -
Transfer the cheesecake filling to a piping bag fitted with a large round tip. Pipe the filling into the prepared cones, filling each to the top. Garnish each cone with diced strawberries and a sprinkle of reserved strawberry crunch. Serve chilled.
# Notes:
01 -
Ensure cream cheese reaches room temperature to achieve a smooth cheesecake filling.
02 -
Adjust powdered sugar to taste for desired sweetness.
03 -
Try alternative flavored cookies for varied crunch toppings.