Peach Cobbler Cheesecake Cones Recipe
These peach cobbler cheesecake cones are exactly what you need if you’re craving a dessert recipe that’s easy to make, looks impressive, and doesn’t heat up your kitchen.
They deliver all the cozy, nostalgic flavor of peach cobbler paired with a light, creamy no-bake cheesecake filling—without turning on the oven.
Served in crisp ice cream cones, they’re portable, mess-free, and perfect for sharing at parties, picnics, or backyard BBQs.
You’ll learn how to make them step by step, along with tips for assembling them ahead of time and serving them for any occasion.
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Peach Cones Recipe Ingredients
- Sugar cones – The crisp, handheld base that holds all the layers.
- Golden Oreos – Crushed to create a sweet, cookie-style crunch.
- Peach Jello mix – Adds peach flavor and color to the crunchy coating.
- Cream cheese – The rich, creamy base of the no-bake cheesecake filling.
- Cool Whip – Keeps the filling light and fluffy.
- Diced peaches – The star of the cobbler-style topping, fresh or frozen both work.
The remaining pantry staples—sugar, butter, vanilla, brown sugar, cinnamon, salt, powdered sugar, and milk—are used to sweeten, flavor, and bring each layer together.
How to Make Peach Cobbler Cheesecake Cones
- Start by mixing crushed Golden Oreos, peach Jello mix, and melted butter to create a sweet, crumbly peach crunch.
- Prepare the no-bake cheesecake filling by beating softened cream cheese, sugar, and vanilla until smooth, then folding in Cool Whip and transferring it to a piping bag.
- Cook diced peaches with brown sugar, cinnamon, and salt until soft and syrupy,
- Let the peach mixture cool completely before assembling so it doesn’t melt the filling or soften the cones.
- Whisk together a simple powdered sugar glaze.
- Dip the tops of the cones into the glaze and peach crunch, pipe in the cheesecake filling, and finish with the warm spiced peaches.
- Refrigerate until you’re ready to serve.
Dipping the tops of the cones in glaze and cookie crunch helps create a barrier. For best results, assemble no more than a few hours before serving.
You can, but be sure to drain them well to avoid excess moisture. Fresh or frozen peaches provide the best texture and flavor.
Yes. Because of the cheesecake filling, store the cones covered in the refrigerator until ready to serve.
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If you love fun, easy desserts like these cones, be sure to check out these delicious ideas for even more inspiration.
- Oreo Cheesecake Cones are packed with rich chocolate flavor and a creamy cheesecake filling for an easy, crowd-pleasing treat.
- S’Mores Cheesecake Cones combine chocolate, marshmallow, and graham cracker flavors for a campfire-inspired dessert without the fire.
- Cheesecake Recipes are perfect when you want a classic dessert that can be dressed up for any occasion.
- No Bake Desserts are ideal for busy days when you want something sweet without turning on the oven.
- Peach Cobbler Cupcakes turn the classic cobbler flavors into soft, bakery-style cupcakes topped with sweet peach goodness.
- Air Fryer Peach Cobbler is a quick and simple way to enjoy this warm and comforting classic.
Peach Cobbler Cheesecake Cones Recipe
Ingredients
For the Crunch:
- 12 sugar cones
- 20 Golden Oreos crushed
- 3 oz peach Jello mix
- ½ c unsalted butter melted
Cheesecake Filling:
- 16 oz cream cheese softened
- ½ c sugar
- 1 t vanilla extract
- 8 oz package Cool Whip
Peaches:
- 2 c diced peaches frozen or fresh are best
- ¾ c brown sugar
- 1 t cinnamon
- ½ t salt
For the Glaze:
- 1 c powdered sugar
- ¼ c milk
Instructions
- In a medium sized bowl, combine the crushed Golden Oreos, peach Jello mix and melted butter.
- Mix to combine until crumbly and looks like wet sand. Set aside.
- In the bowl of a stand mixer, combine the softened cream cheese, vanilla and sugar. Cream the cream cheese mixture until smooth.
- Fold in the Cool Whip until thoroughly combined.
- Transfer the cheesecake filling to a piping bag fitted with a large star tip. Set aside until ready to use.
- In a small saucepan, combine the diced peaches, brown sugar, cinnamon and salt. Heat over low heat for about 20 minutes, stirring occasionally. The mixture should be syrupy in consistency and the peaches tender. Allow to cool before assembly.
- In another small bowl, combine the powdered sugar and milk for the glaze. Whisk to combine. Set aside.
- Dip the top of the cones into the glaze and immediately dip into the peach crunch mixture, pressing the crunch into the cone gently.
- Drizzle the cones with additional glaze and sprinkle additional crunch mixture over the cones, optional.
- Set aside and continue with the remaining cones.
- Use the piping bag to pipe a large dollop of the cheesecake filling inside of the waffle cone.
- Use a spoon to press the peaches into the top of the cheesecake filling.
- Repeat with the remaining cones. Store covered in the fridge until ready to serve. Storage: Cones can be stored in the fridge until ready to serve. The filling will soften the cone so it is recommended to assemble within a few hours of serving. Cones will last in an airtight container in the fridge for up to 1 day once assembled.
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