Strawberry Crunch Cheesecake Cones are yummy summer treats. They have creamy no-bake cheesecake, sweet strawberries, and a crunchy topping made with Golden Oreo cookies. The cones are dipped in vanilla coating and rolled in the crunchy topping.
These cheesecake cones are not only easy to make but also perfect for hot summer days when you want a sweet treat without turning on the oven. They are a fun and delicious way to enjoy the flavors of summer and can be enjoyed by the whole family. Whether you’re looking for a new dessert to add to your summer menu or want a fun treat to enjoy on a hot day, these Strawberry Crunch Cheesecake Cones are sure to be a hit!
Strawberry Crunch Cheesecake Cones Ingredients
- Waffle Cones: These are the crunchy shells that hold the cheesecake filling.
- Vanilla Melting Wafers: They’re melted and used to coat the inside of the cones, adding sweetness and keeping them from getting soggy.
- Cream Cheese: It makes the filling creamy and flavorful.
- Powdered Sugar: Sweetens the filling and helps keep it smooth.
- Vanilla Extract: Adds a sweet vanilla flavor to the filling.
- Lemon Juice: Adds a fresh, citrusy taste to balance the sweetness.
- Kosher Salt: Enhances flavors and adds a hint of savory taste.
- Sour Cream: Adds tanginess and creaminess to the filling.
- Freeze Dried Strawberries: Crushed and mixed with Golden Oreos for a crunchy strawberry topping.
- Golden Oreos: Crushed and mixed with freeze-dried strawberries for sweetness and crunch.
- Unsalted Butter: Binds the crushed Oreos and strawberries for the topping.
- Whipping Cream: Whipped and folded into the filling for a light, fluffy texture.
- Fresh Strawberries: Used as a garnish for freshness and flavor.
How To Make Strawberry Crunch Cheesecake Cones
Step 1: Prepare the strawberry compote ahead of time, allowing it to cool fully before using. This can be made up to a week in advance for convenience.
Step 2: Develop the strawberry crunch crumble base, permitting up to 5 days for creation in advance of its use.
Step 3: Craft the strawberry crunch ice cream cones. Dip cone tips in melted vanilla candy coatings, roll in crushed candy blended with crumble, then rest upright or flat on parchment lined pans.
Step 4: Combine the no bake cheesecake filling fixings in a mixer bowl. Amalgamate whipped cream, then transfer filling to a piping container or corner-cut ziplock for dispensing.
Step 5: Allot a touch of compote on each cone base. Expel the no bake cheesecake filling substance into the strawberry crunch cones, topping with further compote, fresh berries and residual crumble. Initiate serving and delight in the treats!
Top Tips
- Prepare the strawberry compote and strawberry crunch topping ahead of time, up to 1 week and 5 days respectively, to streamline the assembly process.
- Work quickly with melted vanilla wafers to prevent them from hardening before rolling the cones in the strawberry crunch crumble.
- Soften cream cheese by leaving it out on the counter for about 4 hours before making the no-bake cheesecake filling.
- Chill the no-bake cheesecake filling for at least 2 hours before filling the cones to allow it to set properly.
- Use a piping bag filled with chilled cheesecake filling to easily and neatly fill the cones.
- Use a silicone brush to apply white chocolate to the outside of the cones for better control.
How To Store
Before you put everything together:
- You can make the strawberry crunch-coated cones with chocolate inside up to five days early. Keep them in a sealed container with parchment paper.
- For the cones coated with strawberry crunch on the outside, you can make them up to one day early. Store them in a sealed container with parchment paper.
- You can make the cheesecake filling up to two days early. Keep it in a covered container in the fridge.
After you put everything together:
- It’s best to make and add the strawberry rose decoration just before you serve them. They won’t stay fresh for long.
- The strawberry crunch coating will start to get soft a few hours after you put everything together. They’ll still taste good, but they won’t be as crunchy.
- Once you assemble the cheesecake cones, you can keep them in a covered container in the fridge for up to two days.
Strawberry Crunch Cheesecake Cones
Ingredients
Strawberry Compote
- 3/4 pint strawberries, hulled and finely diced
- 1/3 cup granulated sugar
- 3/4 tsp fresh squeezed lemon juice
Strawberry Crunch Cones
- 10 Golden Oreos
- 0.4 oz freeze dried strawberries
- 2 1/4 tbsp unsalted butter, melted
- A pinch of kosher salt
- 7.5 oz vanilla melting wafers or white chocolate
- 6 waffle cones
No Bake Cheesecake
- 12 oz cream cheese, room temperature
- 3/4 cup powdered sugar, sifted
- 3/4 tsp vanilla extract
- 3/4 tsp lemon juice
- A pinch of kosher salt (Diamond Crystal )
- 3 tbsp sour cream
- 1 cup heavy whipping cream, cold co
Garnish
- 6 strawberries, hulled and sliced
- 3 tbsp strawberry crunch crumble for topping the cones
- 3 tbsp strawberry compote for topping the cones
Instructions
- Combine diced strawberries, sugar, and lemon juice in a saucepan.
- Heat over medium heat until simmering, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
- Remove from heat, cool, and set aside.
How To Make Strawberry Crunch Topping
- Blend Golden Oreos, freeze-dried strawberries, melted butter, and kosher salt in a food processor until finely crumbed.
How To Prepare Waffles Cones
- Melt the vanilla melting wafers in the microwave in 30-second increments, stirring between each, until fully melted.
- Dip the open end of each waffle cone into the melted wafers, shake off excess, then roll in the strawberry crunch topping.
- Place cones upright on a rack or parchment-lined sheet tray and repeat until all cones are coated.
How To Make No Bake Cheesecake Filling
- Using a hand mixer or stand mixer, blend cream cheese on medium speed until smooth.
- Add powdered sugar and mix on low, then high speed for 1 minute.
- Mix in vanilla, lemon juice, and salt.Fold in sour cream.
- In a separate bowl, beat heavy cream until stiff peaks form, then fold into the cream cheese mixture.
Assembling the Cheesecake Cones
- Add a tablespoon of strawberry compote to the bottom of each cone.
- Use a piping bag to fill each cone with the no-bake cheesecake filling.
- Top with strawberry crunch topping, a dollop of strawberry compote, and fresh berries.
- Enjoy!