Description

Strawberry Crunch Cheesecake Cones are a delightful no-bake dessert featuring creamy, fluffy cheesecake filling piped into waffle cones decorated with crisp strawberry-infused cookie crunch and white chocolate. This recipe combines textures and flavors from fruity strawberry crunch to smooth white chocolate and fresh strawberries, making a visually stunning and delicious treat perfect for special occasions or anytime indulgence.

Ingredients

Scale

Strawberry Crunch

13 golden Oreo cookies
2 tablespoons unsalted butter, melted
1½ tablespoons strawberry gelatin powder

Decoration

10 ounces white chocolate melting wafers (Ghirardelli brand recommended)
6 waffle cones

Cheesecake Filling

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)

Instructions

Make the Strawberry Crunch: Preheat your oven to 350°F and line a rimmed baking sheet with parchment paper. Pulse the golden Oreo cookies in a food processor for about 30 seconds until you get small crumbs with some texture remaining. In a small bowl, mix melted butter with strawberry gelatin powder until dissolved, then mix this into the cookie crumbs for a pink-speckled effect. Spread the mixture evenly on the baking sheet and bake for 10 minutes. Allow to cool fully before breaking up any large chunks. Reserve 2 tablespoons for garnish.
Decorate the Waffle Cones: Melt the white chocolate wafers in the microwave at 50% power for 1 minute, stirring, then continue in 30-second increments until smooth. Using a silicone pastry brush, coat the top 1½-2 inches inside and outside of each waffle cone with melted white chocolate. Sprinkle the cones evenly with the strawberry cookie crunch, patting gently to ensure it sticks. Place cones on the parchment-lined baking sheet. Drizzle any remaining white chocolate over the cones for extra decoration. Let them sit for at least 30 minutes until the chocolate hardens.
Make the Cheesecake Filling: Whip the heavy cream using a handheld mixer starting at low speed, progressing to medium-high, until stiff peaks form. Refrigerate the whipped cream while preparing the rest. Beat room temperature cream cheese on medium speed for 2-3 minutes until smooth and creamy. Add vanilla extract and powdered sugar, mixing until smooth. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Fill and Garnish the Cones: Fit a large piping bag with a wide tip and fill it with the cheesecake mixture. Pipe about ⅔ cup of filling into each hardened decorated waffle cone, shaping it to resemble ice cream. Top each cone with reserved strawberry crunch and a few diced fresh strawberries for garnish.

Notes

You can reuse the parchment-lined baking sheet twice: once for baking the strawberry crunch and once for the decorated cones.
Using Ghirardelli white chocolate melting wafers is recommended; if using a different brand, refer to their melting instructions.
Sprinkle the cookie crunch with clean hands while the white chocolate is wet for best adhesion, then gently pat it to help it stick.
Start whipping heavy cream on low speed and gradually increase to avoid splattering.
Gently fold whipped cream into cream cheese mixture to retain fluffiness and avoid deflating.
If cheesecake filling is too runny to pipe, chill the piping bag briefly to firm it up before use.
Pipe the cheesecake filling to mimic the appearance of ice cream for the prettiest cones.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Strawberry cheesecake cones, no bake cheesecake, dessert cones, strawberry crunch cheesecake, white chocolate cones