Name: Strawberry Crunch Cheesecake Cones Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 13 golden Oreo cookies; 2 tablespoons unsalted butter, melted; 1½ tablespoons strawberry gelatin powder; 10 ounces white chocolate melting wafers (Ghirardelli brand recommended); 6 waffle cones; 1 cup heavy cream; 16 ounces block-style cream cheese, room temperature; 1 tablespoon vanilla extract; 1 cup powdered sugar, sifted; ½ cup diced fresh strawberries; 2 tablespoons strawberry crunch (reserved from above)

Ingredients

13 golden Oreo cookies

2 tablespoons unsalted butter, melted

1½ tablespoons strawberry gelatin powder

10 ounces white chocolate melting wafers (Ghirardelli brand recommended)

6 waffle cones

1 cup heavy cream

16 ounces block-style cream cheese, room temperature

1 tablespoon vanilla extract

1 cup powdered sugar, sifted

½ cup diced fresh strawberries

2 tablespoons strawberry crunch (reserved from what is made for decorating)

Instructions

Step 1: Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.

Step 2: Use a food processor to pulse the golden Oreo cookies for about 30 seconds until small crumbs form but still retain some texture. Transfer these crumbs to a medium bowl.

Step 3: In a small bowl, combine the melted butter and strawberry gelatin powder, stirring until fully dissolved and mixed.

Step 4: Add the strawberry butter mixture to the cookie crumbs and stir gently to combine. Expect some crumbs to remain uncolored for a nice contrast.

Step 5: Spread the cookie crumb mixture thinly on the prepared baking sheet. Bake for 10 minutes, then let cool completely. Break up any large chunks once cooled.

Step 6: Set aside 2 tablespoons of the cooled strawberry cookie crunch for garnish. Keep the rest for decorating the cones.

Step 7: Melt the white chocolate wafers in a microwave-safe bowl at 50% power for 1 minute, stirring, then continue heating in 30-second intervals, stirring each time until smooth.

Step 8: Brush the top 1½ to 2 inches of each waffle cone, inside and out, with melted white chocolate using a pastry brush.

Step 9: Sprinkle the coated part of each cone with the strawberry cookie crunch, gently patting it on to stick. Rotate the cone to cover all sides evenly. Place decorated cones on the parchment-lined baking sheet.

Step 10: Drizzle any remaining melted white chocolate over the cones for decoration. Let cones sit at room temperature for at least 30 minutes or until the chocolate hardens completely.

Step 11: To make the cheesecake filling, whip the heavy cream in a large bowl on medium-high speed until stiff peaks form. Chill in the refrigerator while preparing the rest.

Step 12: In another bowl, beat the cream cheese on medium speed for 2-3 minutes until smooth and creamy.

Step 13: Add vanilla extract and sifted powdered sugar to the cream cheese, mixing until fully incorporated and smooth.

Step 14: Gently fold the whipped cream into the cream cheese mixture until no streaks remain and the filling is fluffy.

Step 15: Transfer the cheesecake filling to a piping bag fitted with a large tip. Pipe about ⅔ cup filling into each hardened, decorated waffle cone to resemble ice cream.

Step 16: Garnish each cone with a sprinkle of reserved strawberry cookie crunch and diced fresh strawberries.

Tips & Variations

Use clean hands to sprinkle the cookie crunch on wet white chocolate to help it stick evenly without making a mess.

If your cheesecake filling feels too soft to pipe, chill the piping bag in the refrigerator briefly to firm it up.

Begin whipping heavy cream on low speed, gradually increasing to avoid splattering and ensure smooth peaks.

For a fun twist, try substituting fresh raspberries or blueberries instead of strawberries for a different berry flavor.

Storage

Store assembled cones in the refrigerator for up to 2 days to keep the cheesecake filling firm and fresh. For best results, fill cones just before serving to maintain the crunch of the cones. If needed, allow refrigerated cones to sit at room temperature for 10 minutes before serving. The decorated cones (without filling) can be stored at room temperature in an airtight container, but avoid humid environments to keep the chocolate and crunch crisp.

FAQs

Can I make the strawberry crunch ahead of time?

Yes, the strawberry crunch can be made a day or two in advance and stored in an airtight container at room temperature. This allows you to prepare part of the recipe ahead and save time on the day you assemble the cones.

What can I use if I don’t have white chocolate melting wafers?

You can use white chocolate chips or bars, but be sure to melt them gently using a double boiler or at low power in the microwave to prevent burning. Adjust melting times as needed according to package instructions.