Strawberry Crunch Cheesecake Cones (Print-Friendly Version)
Crisp cones filled with creamy cheesecake, cookie crunch, and strawberries—perfect for summer treats and gatherings.
# What You'll Need:
→ Cone assembly
01 -
6 waffle cones
02 -
Chopped fresh strawberries
→ Cheesecake filling
03 -
450 g cream cheese, at room temperature
04 -
100 g granulated sugar
05 -
2 teaspoons pure vanilla extract
06 -
225 g whipped topping (such as Cool Whip)
07 -
85 g strawberry gelatin powder
08 -
16 g plain flour
09 -
120 g powdered sugar
10 -
60 ml heavy whipping cream
11 -
0.5 teaspoon pure vanilla extract
→ Crunch topping
12 -
16 Golden Oreo biscuits
13 -
45 g unsalted butter, melted
→ Decoration
14 -
1 container white cake icing
# How to Make It:
01 -
Preheat oven to 175°C to ensure even baking of the crunch topping.
02 -
Crush Golden Oreos into fine crumbs using a food processor. Combine crumbs with melted butter until evenly coated. Spread mixture onto a parchment-lined baking pan and bake for 10 minutes until golden. Allow topping to cool completely.
03 -
In a large mixing bowl, beat softened cream cheese, granulated sugar, and vanilla extract until smooth. Fold in the whipped topping gently. Mix in strawberry gelatin powder, flour, powdered sugar, heavy cream, and additional vanilla extract until creamy and fully combined.
04 -
Fill each waffle cone carefully with cheesecake mixture using a spatula or piping bag. Top with chopped fresh strawberries and sprinkle generously with the cooled cookie crunch topping.
05 -
Refrigerate the filled cones for at least 60 minutes to allow the cheesecake mixture to set before serving.
# Additional Tips:
01 -
Use ripe, sweet strawberries for optimal flavor and texture.
02 -
Serve cones shortly after chilling to maintain the crispness of the cone.
03 -
For decorative flair, you may pipe a layer of white cake icing inside the cone or on top before the crunch topping.
04 -
Allow the cream cheese to fully reach room temperature to achieve a smooth, lump-free filling.