Strawberry Crunch Cheesecake Cones
This easy strawberry crunch cheesecake cones recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Strawberry Crunch Cheesecake Cones
This easy strawberry crunch cheesecake cones recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Ingredients
Method
- #FOR THE GLAZE:
- Powdered sugar: 1 1/2 cups
- Heavy cream: 3-5 tablespoons
- Vanilla extract: 1/2 teaspoon
- LET’S MAKE IT :
- The first thing you have to do is to crush 16 -18 oreos and add 3-4 oz of butter. Bake for 5 minutes, then remove from heat.
- Once the crumbs are slightly pasty in consistency, you need to add 3 oz of strawberry jello to the paste and coat the waffle cones.
- Next, cream the cream cheese in a large bowl using a hand mixer until there are no lumps and it is completely smooth, it takes around 3 to 4 minutes. Meanwhile, you should scrape the bowl for no less than 2 times.
- You’ll want to add in the sugar and flour, mixing well until combined and fluffy. And please scrape the sides and bottom of the bowl.
- You can then add in vanilla extract and Cool Whip, mixing well until it’s nice and fluffy.
- Immediately bake cones for 5 minutes then remove from oven and allow to cool.
- Once cooled, you need to fill each cone with the cream cheese filling then top each cone with chopped up fresh strawberries.
- Then you’re going to get a medium-size bowl and place in the powdered sugar.
- At thhis stage, remember to add the heavy cream a tablespoon at a time until the consistency you’d like your icing or drizzle to be is obtained.
- The last thing to do is to add the vanilla extract, mix well and immediately drizzle over cones.
Tips for the Best Strawberry Crunch Cheesecake Cones
- Pre-heat & Prep: Always gather all ingredients before cooking strawberry crunch cheesecake cones.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
It would be great if we knew what temperature to bake it all at