Can I make these cones a day ahead?

Absolutely! If making in advance, keep the coated cones and filling separate. Assemble and add strawberries and drizzle just before serving for crispest results.

Can I use homemade whipped cream instead of Cool Whip?

Yes, you can! Whip heavy cream with a bit of sugar until stiff peaks form, then fold into the cream cheese mixture. It will be a bit less sweet and ultra-light.

Are there nut-free alternatives for the crumble?

Definitely—just skip adding any nuts and stick to cookies, butter, and Jello mix for the classic version.

What if I don’t have a food processor to crush the cookies?

No problem! Place the Oreos in a sturdy zip-top bag and crush them with a rolling pin or heavy pan until fine. It’s a bit therapeutic, too.

Strawberry Crunch Cheesecake Cones Recipe

Description

Strawberry Crunch Cheesecake Cones are a delightful no-bake dessert featuring waffle cones coated in a strawberry Oreo crunch, filled with a creamy cheesecake mixture, topped with fresh strawberries, and finished with a sweet vanilla drizzle. This fun, hand-held treat combines the classic flavor of strawberry shortcake with creamy cheesecake, perfect for parties, summer gatherings, or any occasion where you want an easy yet impressive dessert.

Ingredients

Units Scale

For the Cones

6 Waffle cones
Fresh chopped strawberries (for topping)

For the Crumb Coating

16 Golden Oreos
3 Tbsp. Melted butter
3 oz. box Strawberry Jello mix
White cake icing (enough to spread on 6 cones)

For the Cheesecake Filling

16 oz. Cream cheese, softened
8 oz. Cool Whip (whipped topping)
1/2 cup Sugar
2 tsp. Vanilla extract
2 Tbsp. Flour

For the Drizzle

1 cup Powdered sugar
3–4 Tbsp. Heavy whipping cream
1/2 tsp. Vanilla extract

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Instructions

Prepare the Oven and Crumble: Preheat your oven to 350°F (175°C). Place the Golden Oreos in a food processor or blender and pulse until finely crumbled. Mix the cookie crumbs with the melted butter until well combined.
Bake the Crumble: Spread the crumb and butter mixture on a parchment-lined baking sheet. Bake for 10 minutes until golden and slightly crisp. After baking, immediately mix in the strawberry Jello powder until thoroughly combined, then let the crumble cool.
Coat the Cones: Using a small spatula or butter knife, spread white cake icing over the outside of each waffle cone, about halfway down. Roll or press each cone into the strawberry Oreo crumbles, ensuring a generous coating adheres to the icing. Set aside to firm up.
Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add sugar, flour, and 2 tsp. vanilla extract, and beat until fluffy and well combined. Gently fold in the Cool Whip until the filling is light and creamy.
Assemble the Cones: Spoon or pipe the cheesecake filling into each prepared cone, filling nearly to the top. Sprinkle generous amounts of chopped fresh strawberries over the cheese filling.
Prepare the Drizzle: In a small bowl, whisk together powdered sugar, heavy whipping cream (add gradually to reach desired consistency), and 1/2 tsp. vanilla extract until smooth and pourable.
Finish and Serve: Drizzle the vanilla glaze over the filled cones using a spoon or piping bag. Serve immediately for best texture, or refrigerate until ready to serve.

Notes

For a firmer filling, refrigerate the cheesecake mix for 30 minutes before piping into cones.
Customize with other fresh fruit toppings if desired, like blueberries or raspberries.
Fill cones just before serving to prevent sogginess.
You can use homemade whipped cream instead of Cool Whip for a richer flavor.

Nutrition

Serving Size: 1 cone
Calories: 530
Sugar: 39g
Sodium: 320mg
Fat: 31g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 1g
Protein: 6g
Cholesterol: 75mg