Description

These Strawberry Crunch Cheesecake Cones are a delightful no-bake dessert combining creamy cheesecake filling with fresh strawberries and a crunchy strawberry topping, all encased in a crisp waffle cone dipped in white chocolate. Perfect for individual servings, they offer layers of textures and flavors that are vibrant, refreshing, and visually appealing.

Ingredients

Scale

Cones and Coating

6 waffle cones
White chocolate (amount as per package directions for melting and dipping)
Strawberry crunch topping (prepared according to linked recipe)

Cheesecake Filling

8 oz (225 g) full-fat cream cheese, softened
1/2 cup (100 g) fine granulated sugar
1 cup (240 ml) heavy cream, cold, for whipping
1 teaspoon (5 ml) pure vanilla extract
Red food coloring, a drop (optional, for enhancing color)

Crunch Topping Base

1 cup (100 g) finely crushed graham cracker crumbs
4 tablespoons (56 g) unsalted butter, melted slightly

Fruit and Glaze

Fresh strawberries, diced (amount as desired for layering)
Strawberry glaze (prepared according to linked recipe)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Glaze: Make your strawberry glaze following the provided recipe. This will add fresh flavor and moisture to the cones, preventing dryness and enhancing taste.
Create the Crunch Topping: Prepare the strawberry crunch topping as instructed in the linked recipe. This topping adds essential texture contrast and sweetness to the cones.
Melt the Chocolate: Melt the white chocolate according to the package directions, using low heat and careful monitoring to avoid burning and maintain smoothness. If chocolate hardens too quickly, remelt it in 10-second microwave increments until fully melted and smooth.
Dip the Cones: Dip the top portion of each waffle cone into the melted white chocolate. Gently tap off any excess chocolate to avoid mess and ensure a neat coating.
Coat with Crunch Topping: Immediately roll the chocolate-coated cone in the strawberry crunch topping until evenly covered. A uniform coating improves both appearance and flavor consistency.
Set the Cones: Place the dipped and coated cones upright on a parchment-lined baking sheet. Allow the chocolate to harden, generally about 10 minutes, keeping cones apart to prevent sticking.
Prepare the Filling: Scoop the no-bake cheesecake filling into a piping bag or a Ziploc bag with the corner snipped for easier and cleaner filling of the cones.
Layer the Filling: Fill each cone halfway with cheesecake filling. Add a small spoonful of strawberry glaze and a few diced fresh strawberries on top to build layers of flavor and texture.
Complete the Filling: Fill the remainder of each cone with cheesecake filling, repeating the glaze and strawberry layer. Be careful not to overfill to avoid overflow and mess.
Top with Crunch: Sprinkle additional strawberry crunch topping on the tops of the filled cones for decoration and added texture.
Drizzle with Chocolate: Using leftover melted white chocolate, lightly drizzle over the cone tops and add extra strawberry crunch topping to enhance appearance and flavor without overpowering.
Serve or Chill: Serve immediately or refrigerate in an airtight container until ready to serve. These cones are best fresh but can be stored up to 3 days in the fridge to retain crunchiness.

Notes

Use full-fat cream cheese and heavy cream for the creamiest and richest cheesecake filling.
If desired, add a drop of red food coloring to the filling for a pinker hue matching the strawberry theme.
Ensure the cones are fully cooled and dry before dipping in chocolate to avoid melting or sogginess.
Keep cones upright while setting the chocolate to maintain shape and prevent sticking.
Store filled cones in the refrigerator and consume within 3 days for best texture and flavor.
For easier filling, chilling the cheesecake mixture slightly before piping can help maintain shape.

Prep Time: 15 minutes
Cook Time: 10 minutes (setting time for chocolate)
Category: Dessert
Method: No-Cook
Cuisine: American