Strawberry Crunch No Bake Cheesecake Cones

5 from 2 votes

Strawberry Crunch No Bake Cheesecake Cones

No Bake Cheesecake Cones are taken to the next level when homemade strawberry crunch topping is added to both the cone and the top of the cheesecake filling.

Prep Time10

Cook Time2

Total Time2 10

Course: Dessert

Cuisine: American

Servings: cones

Calories: 547kcal

Author: June Albertson-Dick

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 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 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.

Video

Notes

If you don't have a food processor use a zipper bag and rolling pin. Add the Golden Oreos and freeze dried strawberries to a zipper bag and crush that way.
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 with awesome filling.
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. To defrost, remove from the freezer and put in the refrigerator overnight.

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