Description

Strawberry Crunch Cheesecake Cones are a delightful no-bake dessert perfect for summer treats or special occasions. These waffle cones are filled with creamy, rich cheesecake filling layered with fresh strawberries and strawberry glaze for a burst of fruity flavor. The cones are dipped in smooth white chocolate and coated with a crunchy strawberry topping for a beautiful and delicious presentation. This recipe offers a perfect balance of creamy, crunchy, and fruity textures that will impress guests and satisfy any sweet tooth.

Ingredients

Scale

Cones and Coating

6 waffle cones
White chocolate (amount per package directions for melting and dipping)
1 cup (100 g) strawberry crunch topping (prepared according to linked recipe)

Cheesecake Filling

8 oz (225 g) full-fat cream cheese, softened
1/2 cup (100 g) fine granulated sugar
1 cup (240 ml) heavy cream, cold, for whipping
1 teaspoon (5 ml) pure vanilla extract
Red food coloring, a drop (optional, for enhancing color)

Crunch Base

1 cup (100 g) finely crushed graham cracker crumbs
4 tablespoons (56 g) unsalted butter, melted slightly

Fruit Layers

Fresh strawberries, diced (amount as desired for layering)
Strawberry glaze (prepared according to linked recipe)

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Instructions

Prepare the Glaze: Begin by preparing the strawberry glaze according to the provided recipe. This glaze will add fresh flavor and moisture to each cone, ensuring the final dessert is juicy and not dry.
Create the Crunch Topping: Follow the instructions on the linked strawberry crunch topping recipe to prepare the crunchy coating. This topping will add texture and sweetness that contrasts wonderfully with the creamy cheesecake filling.
Melt the Chocolate: Melt the white chocolate carefully following package directions using low heat to avoid burning. Stir frequently and if the chocolate hardens too quickly, remelt in short 10-second bursts in the microwave to maintain smoothness.
Dip the Cones: Dip the top portion of each waffle cone into the melted white chocolate. Gently tap each cone to remove excess chocolate and achieve an even, neat coating.
Coat with Crunch Topping: Immediately after dipping, roll the chocolate-coated cone in the prepared strawberry crunch topping until evenly covered. This step creates a visually appealing and flavorful outer layer.
Set the Cones: Place the coated cones upright on a parchment-lined baking sheet. Let the chocolate harden for about 10 minutes without stacking or tilting the cones to avoid mess and ensure even setting.
Prepare the Filling: Combine the softened cream cheese, sugar, vanilla extract, and a drop of red food coloring (if using). Whip the heavy cream separately to soft peaks, then gently fold it into the cream cheese mixture until smooth. Transfer the no-bake cheesecake filling into a piping bag or a Ziploc bag with a corner cut off for easy filling.
Layer the Filling: Fill each cone halfway with the cheesecake filling, then add a spoonful of strawberry glaze and a few diced fresh strawberries on top to create distinct flavor layers and texture contrasts.
Complete the Filling: Add the remaining cheesecake filling to fill the cones near the top, repeating the glaze and fresh strawberry layers carefully to avoid overfilling and spills.
Top with Crunch: Sprinkle additional strawberry crunch topping on the top of each filled cone for extra decoration and a satisfying crunch in every bite.

Notes

Use cold heavy cream for best whipping results.
If the white chocolate hardens, gently remelt in short increments to avoid overheating.
Keep the coated cones upright during the setting process to prevent dripping or uneven coating.
The strawberry glaze and crunch can be prepared ahead of time to save time.
This dessert is best served the same day but can be refrigerated for up to 24 hours for freshness.
Optional red food coloring enhances the pink hue of the cheesecake filling but can be omitted for natural color.