Introduction

Strawberry Crunch Cheesecake Cones are a delightful twist on classic cheesecake, combining creamy no-bake filling with fresh strawberries and a crunchy cookie crust, all served in a fun waffle cone. Perfect for a summer treat or party dessert, these cones are as delicious as they are visually appealing.

Strawberry Crunch Cheesecake Cones Recipe - Recipe Image

Ingredients

1 pint strawberries (hulled and finely diced)
½ cup granulated sugar
1 tsp lemon juice (fresh squeezed)
14 Golden Oreos
½ oz freeze dried strawberries
3 tbsp unsalted butter (melted)
⅛ tsp kosher salt
10 oz vanilla melting wafers (or white chocolate)
8 waffle cones
16 oz cream cheese (room temperature)
1 cup powdered sugar (sifted)
1 tsp vanilla extract
1 tsp lemon juice
⅛ tsp kosher salt (Diamond Crystal)
¼ cup sour cream
1¼ cup heavy whipping cream (cold)
8 strawberries (hulled and sliced for topping)
¼ cup strawberry crunch crumble (for topping the cones)
¼ cup strawberry compote (for topping the cones)

Instructions

Step 1: Prepare the strawberry compote by combining the diced strawberries, granulated sugar, and lemon juice in a medium saucepan. Heat over medium until simmering, then reduce to low and let simmer for 20 minutes, stirring occasionally. Remove from heat and let cool.
Step 2: Make the strawberry crunch topping by blending Golden Oreos, freeze dried strawberries, melted butter, and kosher salt in a food processor until fine crumbs or slightly larger pieces form.
Step 3: Melt the vanilla melting wafers in a microwave-safe bowl in 30-second intervals, stirring between each, until fully melted.
Step 4: Dip the open end of each waffle cone into the melted wafers, shake off excess, then roll the dipped edge in the strawberry crunch crumble. Stand cones upright in a rack or on a parchment-lined baking sheet. Repeat for all cones.
Step 5: Prepare the no-bake cheesecake filling by beating the cream cheese on medium speed until smooth. Add powdered sugar and mix on low until combined, then increase to high speed for one minute.
Step 6: Add vanilla extract, lemon juice, and kosher salt, mixing until combined. Stir in sour cream until smooth.
Step 7: In a separate bowl, beat cold heavy whipping cream on medium-high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Step 8: Spoon a tablespoon of strawberry compote into the bottom of each cone.
Step 9: Using a piping bag, fill each cone with the no-bake cheesecake mixture.
Step 10: Top each cone with additional strawberry crunch topping, a spoonful of strawberry compote, and fresh sliced strawberries.
Step 11: Serve immediately and enjoy the delicious strawberry crunch cheesecake cones!

Tips & Variations

For added texture, try mixing chopped nuts into the strawberry crunch crumble.
If vanilla melting wafers are unavailable, white chocolate chips work well as a substitute.
Use fresh lemon zest in the cheesecake filling for a brighter flavor.
To make preparation easier, fill the cones just before serving to prevent sogginess.

Storage

Store filled cones in an airtight container in the refrigerator for up to 2 days. For best texture, assemble cones fresh before serving. The cheesecake filling can be stored separately in the fridge for up to 3 days. Reheat is not recommended; serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cones ahead of time?

You can prepare the cheesecake filling and compote in advance, but it’s best to assemble the cones just before serving to keep the waffle cones crisp.

What if I don’t have a piping bag?

If you don’t have a piping bag, you can use a plastic zipper bag with a small corner snipped off or carefully spoon the cheesecake filling into the cones.

Strawberry Crunch Cheesecake Cones Recipe

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4.8 from 62 reviews

Strawberry Crunch Cheesecake Cones are a delightful no-bake dessert featuring creamy vanilla cheesecake filling piped into crisp waffle cones, layered with a sweet strawberry compote and topped with a crunchy golden Oreo and freeze-dried strawberry crumble. These handheld treats blend luscious textures and vibrant strawberry flavors, perfect for summer gatherings or an elegant yet whimsical dessert.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Strawberry Compote

1 pint strawberries (hulled and fine diced)
½ cup granulated sugar
1 tsp lemon juice (fresh squeezed)

Strawberry Crunch Topping

14 Golden Oreos
½ oz freeze dried strawberries
3 tbsp unsalted butter (melted)
⅛ tsp kosher salt

Coating and Cones

10 oz vanilla melting wafers (or white chocolate)
8 waffle cones

No-Bake Cheesecake Filling

16 oz cream cheese (room temp)
1 cup powdered sugar (sifted)
1 tsp vanilla extract
1 tsp lemon juice
⅛ tsp kosher salt (Diamond Crystal)
¼ cup sour cream
1¼ cup heavy whipping cream (cold)

Garnishes

8 strawberries (hulled and sliced)
¼ cup strawberry crunch crumble (for topping the cones)
¼ cup strawberry compote (for topping the cones)

Instructions

Making Strawberry Compote: Add the diced strawberries, granulated sugar, and lemon juice to a medium saucepan. Stir to combine and heat the mixture over medium heat until it begins to simmer. Then reduce the heat to low and let it simmer gently for 20 minutes, stirring occasionally. Remove from heat and let cool completely before setting aside for later use.
Preparing Strawberry Crunch Topping: In a food processor, pulse the Golden Oreos, freeze-dried strawberries, melted butter, and kosher salt together until you achieve fine crumbs or slightly larger pieces for added texture. Set this crumble aside for coating and garnishing.
Coating the Waffle Cones: Melt the vanilla melting wafers in a microwave-safe bowl, heating in 30-second increments and stirring between each until fully melted and smooth. Dip the open end of each waffle cone into the melted wafers, gently shaking off the excess chocolate. Immediately roll or dip the coated end into the strawberry crunch crumble. Place the cones upright in a cone rack or on a parchment-lined baking sheet. Repeat with remaining cones.
Preparing No-Bake Cheesecake Filling: Using a hand mixer or stand mixer bowl, beat the cream cheese on medium speed for 1 minute until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase to high speed for another minute. Add the vanilla extract, lemon juice, and kosher salt, mixing until incorporated. Blend in the sour cream until smooth.
Whipping the Cream: In a separate medium bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture with a spatula until just combined, being careful not to deflate the mixture.
Assembling the Cheesecake Cones: Spoon about a tablespoon of the cooled strawberry compote into the bottom of each coated waffle cone. Using a piping bag, fill the cones with the no-bake cheesecake filling, creating a generous and smooth layer. Top each cone with additional strawberry crunch crumble, a spoonful of strawberry compote, and garnish with fresh sliced strawberries.
Serving: Serve the Strawberry Crunch Cheesecake Cones immediately to enjoy the crunch of the cone and crumble alongside the creamy filling and fresh fruit.

Notes

For best results, chill the cream cheese before starting the recipe to ensure a smooth filling.
Store assembled cones in the refrigerator if not serving immediately but consume within a few hours to maintain the cone’s crunchiness.
You can substitute vanilla melting wafers with white chocolate chips if unavailable.
If you prefer a less sweet compote, reduce the sugar to ⅓ cup.
The strawberry freeze-dried pieces add extra intense flavor and crunch; you can skip them if unavailable but the topping will be less textured.

Keywords: Strawberry Cheesecake, No-Bake Cheesecake Cones, Waffle Cones Dessert, Strawberry Compote, Oreo Crumble, Summer Dessert, Easy Cheesecake Recipe