A while ago I made this No Bake Cheesecake Waffle Cones Recipe and I haven’t been able to get the darn things out of my head. A no-bake cheesecake filling, stuffed inside a waffle cone, seemed borderline genius {in my opinion}. Definitely the very best of both worlds in a mashup that you can pack around and eat on the go. Now I have another option for you. Strawberry Crunch Cheesecake Cones are made with the Strawberry Crunch Topping that I posted a few weeks ago. Adding that crunch to the outside of the cone and top of the cheesecake is magical! You need these cheesecake cones in your life!
Do you love strawberry crunch? Try this Easy Strawberry Crunch Cookie!
Easy Strawberry Crunch Cheesecake Cones
Cheesecake cones are a magical mashup recipe that combines no-bake cheesecake filling and a waffle ice cream cone. The combination is not only absolutely delicious but it is also portable which is awesome.
Take that a step further and add Strawberry Crunch Topping to the outside of the waffle cone and the top of the no bake cheesecake. The end result is a fruity and delicious no bake dessert that dreams are made of.
The crunchy texture of the cone is made super delicious with the addition of the white chocolate and crunch topping. When you add the creamy cheesecake filling and more topping that is when it gets totally awesome. You won’t be able to get enough.
Ingredients Needed
- Waffle Cones-They are so gorgeous with the contrast of the Strawberry Crunch Topping. If you prefer another type of cone, use them.
- Cream Cheese-The base ingredient for the simple and delicious no bake cheesecake filling.
- Sweetened Condensed Milk-Added to sweeten the filling and give it an extra creamy texture.
- Whipped Topping-Creates a little more sweetness in the filling along with a lightness.
- Strawberry Crunch Topping
How to make No Bake Strawberry Crunch Cheesecake Cones
- Mix cream cheese with a hand held mixer {or stand mixer} until creamy and smooth. Add sweetened condensed milk and continue to mix hand held {or stand mixer}.
- Add the whipped topping and fold into the cream cheese mixture until combined. Refrigerate for at least 2 hours or until the filling is set.
- Add Golden Oreos to the food processor and pulse until you have crumbs. Pour 1 cup into a bowl. Add freeze dried strawberries to the food processor and pulse until you have a powder {there can be a few chunks}. Put 1 1/4 cups of freeze dried strawberry powder into the Golden Oreo crumbs that you set aside, then add the softened butter.
- Work the butter into the ingredients using your hands {or a spoon}. Continue to work it together until everything is evenly coated.
- Dip or spread white melting chocolate around the upper quarter section of the waffle cone. Working while the chocolate is still wet, add Strawberry Crunch Topping to coat the chocolate.
- Set on a parchment lined baking sheet to set up for at least 15 minutes or until the cheesecake filling is set.
- Add the cheesecake filling to each cone using a spoon or pipe it into each cone. Top with additional Strawberry Crunch Topping.
- Serve and enjoy. Refrigerate any leftover filling for up to 3 days or cones for up to 24 hours.
Pro Tips
- Use a silicone brush to add the white chocolate to the outside of the cones. This allows you to paint it on and gives you control of how much you want to add.
- Roll the cones in the Strawberry Crunch Topping while the white chocolate is still wet. This will allow the topping to adhere to the cones easily.
- Make sure that the cream cheese is softened before using it to make the no bake filling. If it is still cold then it might be hard to get a creamy consistency.
- Allow the no bake filling to chill for at least 2 hours before adding it to the cones. It needs that much time to set up properly.
- Fill a piping bag {or zipper bag} with chilled cheesecake filling and then pipe it into the cones. It makes it super easy and you can fill the entire cone.
Frequently Asked Questions:
Can I make Strawberry Crunch Cheesecake Cones ahead?
You can make all of the elements ahead of time but I don’t recommend assembling them ahead of time. They are super hard to store because of their shape. So have the cones and the filling ready to go, then assemble at serving time.
How do I store No Bake Cheesecake Cones?
The best way to store No Bake Cheesecake cones is to make all of the ingredients and store them separately.
Can the assembled cones be frozen?
Both the filling and the cones can be frozen but the assembled cones would be hard to freeze. They are an odd shape and hard to store. It would be best to freeze each part separately and then assemble after defrosting.
Could I use a different kind of ice cream cone for the base?
A sugar cone would also work great for this Strawberry Crunch Cheesecake Cone. You could even fill a waffle cone cup or use a different flavored waffle cone.
What else can I use Strawberry Crunch Topping on?
There are so many different ways to use this Strawberry Crunch Topping. My favorite is this Easy Strawberry Crunch Cookies recipe. They start with a cake mix and are so darn delicious.
The topping is also amazing in this Easy Strawberry Shortcake Crunch Cake and Easy Strawberry Crunch Cheesecake with a Golden Oreo Crust.
Do you love strawberry desserts? Try these awesome recipes…
- Easy Strawberry Turnovers Recipe
- Strawberry Cheesecake Cookies Recipe made with a Cake Mix
- Easy Strawberry Lemonade Bundt Cake Recipe with a Cake Mix
- Strawberry Bundt Poke Cake with Jello
- Strawberry Cream Cheese Pastry Bites Recipe
- Chocolate Covered Strawberry Cookie Cups Recipe
Strawberry Crunch No Bake Cheesecake Cones
Ingredients
- 12 waffle cones
- 16 ounces cream cheese {softened}
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping
- 1/2 cup white chocolate melting wafers
Strawberry Crunch Topping
- 1 ¼ cup freeze dried strawberries {pulsed to fine powder}
- 1 cup Golden Oreo crumbs {about 15 cookies}
- 3 Tablespoons butter {softened}
Instructions
- Mix cream cheese with a hand held mixer {or stand mixer} until creamy and smooth. Add sweetened condensed milk and continue to mix hand held {or stand mixer}. Finally, add the whipped topping and fold into the cream cheese mixture until combined. Refrigerate for at least 2 hours or until the filling is set.
Strawberry Crunch Topping
- Add Golden Oreos to food processor* and pulse until you have crumbs. Pour 1 cup into bowl. Add freeze dried strawberries to food processor and pulse until you have a powder {there can be a few chunks}. Put 1 1/4 cups freeze dried strawberry powder into the Golden Oreo crumbs that you set aside. Add the softened butter and work it into the ingredients using your hands {or a spoon}. Continue to work it together until everything is evenly coated.
- Dip or spread white melting chocolate around the upper quarter section of the waffle cone. Working while the chocolate is still wet, add Strawberry Crunch Topping to coat the chocolate. Set on a parchment lined baking sheet to set up for at least 15 minutes or until the cheesecake filling is set.
Assembly
- Add the cheesecake filling to each cone using a spoon or pipe it into each cone. Top with additional Strawberry Crunch Topping. Serve and enjoy. Refrigerate any leftover filling for up to 3 days or cones for up to 24 hours.
Nutrition
