Strawberry Crunch Cheesecake Cones
Delightful waffle cones filled with creamy cheesecake, vibrant strawberries, and a crunchy topping, perfect for any occasion.
Ingredients
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream whipped to stiff peaks
- 1 cup fresh strawberries, hulled and diced macerated with sugar and lemon juice
- 1/4 cup granulated sugar for macerating strawberries
- 1 tablespoon lemon juice for macerating strawberries
For the Crunch Layer
- 1/2 cup crushed vanilla wafer cookies
- 1/2 cup crushed freeze-dried strawberries divided
For Assembly
- 6 pieces waffle cones
Instructions
Preparation
- In a bowl, mix the diced strawberries with the granulated sugar and lemon juice. Allow to sit for about 10 minutes.
- In another bowl, beat the softened cream cheese until smooth, then gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture. Stir in the macerated strawberries along with their syrup.
- In a bowl, mix the crushed vanilla wafer cookies with half of the crushed freeze-dried strawberries.
Assembly
- Layer some of the cookie mixture at the bottom of each waffle cone.
- Spoon in the cheesecake mixture, letting it mound slightly above the rim.
- Sprinkle the remaining crushed freeze-dried strawberries on top.
- Chill the completed cones in the fridge for at least 30 minutes before serving.
Notes
For best texture, fill cones just before serving. Experiment with different fruits or add chocolate syrup for decoration.