Description
Creamy strawberry crunch cheesecake cones blend classic dessert magic with playful summer nostalgia. Cool cheesecake filling meets crisp cookie crumble, delivering a delightful handheld treat that promises pure indulgence with each refreshing bite.
Ingredients
Scale
Main Ingredients:
- 2 cups graham cracker crumbs
- 1 pound cream cheese, softened
- 1 cup fresh strawberries
- 1/2 cup heavy cream
- 4 large eggs
Binding/Sweetening Ingredients:
- 1 cup granulated sugar
- 1/4 cup sour cream
- 2 tablespoons vanilla extract
- 1/4 cup butter, melted
Garnish/Topping Ingredients:
- 1/2 cup crushed freeze-dried strawberries
- 1/4 cup white chocolate chips
- 6 ice cream cones
- 2 tablespoons powdered sugar
- 1 pinch salt
Instructions
- Preheat the oven to 325°F and prepare a baking sheet lined with parchment paper.
- Combine melted butter with graham cracker crumbs, pressing the mixture into a compact base for the cheesecake filling.
- In a large mixing bowl, whip cream cheese until smooth and creamy, gradually incorporating sugar, sour cream, and vanilla extract.
- Gently fold in eggs one at a time, ensuring a uniform and silky texture without overmixing.
- Dice fresh strawberries and fold them into the cheesecake mixture, distributing evenly throughout the batter.
- Carefully fill each ice cream cone with the cheesecake mixture, leaving a small space at the top for expansion during baking.
- Place filled cones on the prepared baking sheet and bake for 25-30 minutes until the centers are slightly jiggly but set.
- Remove from oven and allow cones to cool completely at room temperature.
- Whip heavy cream until soft peaks form, then gently spread over the cooled cheesecake cones.
- Sprinkle crushed freeze-dried strawberries and white chocolate chips over the whipped cream layer.
- Dust with powdered sugar and add a pinch of salt to enhance the overall flavor profile.
- Refrigerate for at least 2 hours before serving to allow the cheesecake to set and flavors to meld.
Notes
- Prevent cone soggy bottoms by lightly brushing the inside with melted white chocolate before adding cheesecake mixture, creating a protective barrier.
- Select sturdy, flat-bottomed waffle cones for stable baking and easier handling during preparation and serving.
- Customize recipe for gluten-free diets by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs for the base.
- Control moisture content by patting fresh strawberries dry before folding into cheesecake mixture to prevent excess liquid and potential textural issues.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 430
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg