Indulge in the perfect summer treat with our strawberry crunch cheesecake cones recipe! Discover a delightful blend of a creamy cheesecake filling, crunchy crust, and fresh strawberries.
Our strawberry crunch cheesecake cones recipe is the perfect dessert, offering a tantalizing mix of flavors and textures that are sure to please your taste buds.
Strawberry cheesecake stuffed cones are a delightful summer dessert that combines the creamy richness of cheesecake with the sweet, tangy flavor of fresh strawberries, all served in a convenient and fun-to-eat cone.
Unlike traditional cheesecake, which requires a plate and fork, strawberry crunch cones are portable and easy to enjoy on the go. They’re the perfect summer dessert for picnics and barbecues.
How do you make a strawberry Crunch cone?
Ingredients:
For the crunch –
- 12 sugar cones / waffle cones
- 20 Golden Oreos, crushed
- 3 oz strawberry Jell-o mix
- ½ c unsalted butter, melted
For the cheesecake filling –
- 16 oz cream cheese, softened
- ½ c sugar
- 2 T powdered sugar
- 1 t pure vanilla extract
- 8 oz package Cool Whip
- For the strawberries –
- 1 lb strawberries, diced
- ½ c sugar
- ¼ c lemon juice
- ½ c corn starch
For the glaze –
- 2 c powdered sugar
- ½ c milk
- ½ t vanilla
Directions:
Preheat the oven to 375 degrees. Line a baking sheet with parchment and set aside.
Start by making your strawberry crunch topping. In a medium sized bowl, combine the crushed Golden Oreos, strawberry Jello mix and melted butter.
Mix to combine until crumbly and looks like wet sand.
Transfer the Oreo crunch to the lined baking sheet and bake for about 10 minutes or until crunchy. Allow to cool before using.
In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream until smooth.
Add in the powdered sugar and vanilla – mix until combined.
Fold the Cool Whip into the cream cheese mixture until thoroughly combined.
Transfer the cream cheese filling to a piping bag fitted with a large star tip. Set aside until ready to use.
In another small bowl make the strawberry topping by combining the diced strawberries, sugar, lemon juice, and cornstarch. Toss to coat and then set aside.
In another small bowl, combine the powdered sugar, milk and vanilla for the glaze. Whisk to combine. Set aside.
Once the strawberry crunch crumble is cooled enough to handle, ensure that it is loose and crumbly by breaking apart any of the larger pieces.
Dip the top of the ice cream cones into the glaze and immediately dip into the strawberry crunch mixture, pressing the crunch into the cone gently.
Drizzle the cones with additional glaze and sprinkle additional crunch mixture over the cones.
Set aside and continue with the remaining cones.
Use the piping bag to pipe a large dollop of the no bake cheesecake filling into each cone.
Use a spoon to press the chopped strawberries into the top of the cheesecake layer. Repeat with the remaining cones.
Store your strawberry cheesecake cones covered 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.
Try These Recipes:
- Peach Cobbler Cheesecake Cones
- S’Mores Cheesecake Cones
- Oreo Cheesecake Cones
- Cheesecake Recipes
- Strawberry Dessert Recipes
- Summertime Desserts
Can I use different fruits instead of strawberries?
While the recipe may call for strawberries, you can easily customize your cheesecake cones with different fruits or toppings to suit your preferences. Whether you prefer raspberries, blueberries, peaches or even chocolate chips, the options for personalization are endless.
recipe for strawberry crunch cheesecake cones
Indulge in the perfect summer treat with our strawberry crunch cheesecake cones recipe! Discover a delightful blend of a creamy cheesecake filling, crunchy crust, and fresh strawberries.
Ingredients
- For the crunch -
- 12 sugar cones / waffle cones
- 20 Golden Oreos, crushed
- 3 oz strawberry Jell-o mix
- ½ c unsalted butter, melted
- For the cheesecake filling -
- 16 oz cream cheese, softened
- ½ c sugar
- 2 T powdered sugar
- 1 t pure vanilla extract
- 8 oz package Cool Whip
- For the strawberries -
- 1 lb strawberries, diced
- ½ c sugar
- ¼ c lemon juice
- ½ c corn starch
- For the glaze -
- 2 c powdered sugar
- ½ c milk
- ½ t vanilla
Instructions
Preheat the oven to 375 degrees. Line a baking sheet with parchment and set aside.
Start by making your strawberry crunch topping. In a medium sized bowl, combine the crushed Golden Oreos, strawberry Jello mix and melted butter.
Mix to combine until crumbly and looks like wet sand.
Transfer the Oreo crunch to the lined baking sheet and bake for about 10 minutes or until crunchy. Allow to cool before using.
In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream until smooth.
Add in the powdered sugar and vanilla - mix until combined.
Fold the Cool Whip into the cream cheese mixture until thoroughly combined.
Transfer the cream cheese filling to a piping bag fitted with a large star tip. Set aside until ready to use.
In another small bowl make the strawberry topping by combining the diced strawberries, sugar, lemon juice, and cornstarch. Toss to coat and then set aside.
In another small bowl, combine the powdered sugar, milk and vanilla for the glaze. Whisk to combine. Set aside.
Once the strawberry crunch crumble is cooled enough to handle, ensure that it is loose and crumbly by breaking apart any of the larger pieces.
Dip the top of the ice cream cones into the glaze and immediately dip into the strawberry crunch mixture, pressing the crunch into the cone gently.
Drizzle the cones with additional glaze and sprinkle additional crunch mixture over the cones.
Set aside and continue with the remaining cones.
Use the piping bag to pipe a large dollop of the no bake cheesecake filling into each cone.
Use a spoon to press the chopped strawberries into the top of the cheesecake layer. Repeat with the remaining cones.
Store your strawberry cheesecake cones 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.