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How to Make Strawberry Crunch Cheesecake Cones at Home
Crispy cones are filled with creamy strawberry cheesecake filling, dipped in white chocolate, and rolled in a nostalgic strawberry shortcake crumble. They’re perfect for parties, summer treats, or anytime you want something sweet, fruity, and fun.
Ingredients
- For the Cones:
- 8 waffle cones
- 1 cup white chocolate chips or melting wafers
- 1 tbsp coconut oil or shortening optional, helps smooth melting
- Strawberry Crunch Crumble:
- 12 Golden Oreos or vanilla sandwich cookies
- 2 tbsp freeze-dried strawberries or strawberry gelatin powder
- 2 tbsp unsalted butter melted
- Cheesecake Filling:
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup strawberry jam or purée
- 1½ cups heavy whipping cream cold
Instructions
- Make the Strawberry Crunch:
- In a food processor, pulse Golden Oreos until crumbly.
- Add freeze-dried strawberries or gelatin powder and melted butter. Pulse to combine. Set aside.
- Dip Cones:
- Melt white chocolate chips with coconut oil in 20-second microwave intervals, stirring between each, until smooth.
- Dip the rims of the cones into melted chocolate, then immediately roll in the strawberry crunch crumbs. Let set on parchment paper or a wire rack.
- Prepare Cheesecake Filling:
- In a large bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth.
- Add strawberry jam or purée and mix until incorporated.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until fully combined. Chill for at least 1 hour.
- Fill and Decorate Cones:
- Transfer chilled filling into a piping bag or large zip-top bag with the tip cut off.
- Pipe the filling into the prepared cones.
- Top with extra strawberry crunch, fresh strawberries, or a drizzle of white chocolate.
Notes
- Chopped fresh strawberries inside the filling
- Strawberry glaze or syrup drizzle
- Crushed freeze-dried strawberries on top