Strawberry Crunch Cheesecake Cones
This Strawberry Crunch Cheesecake Cones recipe is the perfect dessert for parties and just plain fun!
Need an idea for a birthday party? What about a fun dessert for a bridal shower. No matter the age or event, your guests will love these strawberry cheesecake cones.
Are they difficult to make? Absolutely not. In fact, you might want to get your kids, Mom and Dad, or BFF involved to build them, once you have everything ready.
Want to get started?
Why You’ll Love this Post
Fun to Make! – What could be more fun than dipping waffle cones in crunchy strawberry bits, filling them with yummy cream cheese and topping it all with fresh strawberries!
A Showstopper Dessert! – Well, first of all, they are just so cute! As I mentioned above, you could serve these sweet cheesecake cones at a birthday party, a bridal shower, or a family picnic.
So Easy! – Our step by step instructions will take you through the prep, including a no-bake cheesecake filling, and building your cones with that delicious strawberry crunch topping in no time at all.
Ingredients
Pick up all the ingredients for these yummy strawberry crunch cones right at your local grocery store. Create your own Shopping List in the recipe card below!
- Fresh strawberries
- Sugar or waffle ice cream cones
- Strawberry jello
- Cream Cheese
- Sugar
- Powdered (Confectioner’s) sugar
- Vanilla
- Cool Whip
- Golden Oreos
- Unsalted Butter
- Milk
- Lemon juice
- Cornstarch
Getting Ready to Make Strawberry Crunch Cheesecake Cones:
Step 1: Gather all of your ingredients, mixing bowls, tray lined with parchment paper, piping bag and tip
Step 2: Make the ‘crunch’ using crushed oreos, melted butter and jello mix. Once blended bake it in the oven
Step 3: For the cream cheese mixture mix softened cream cheese, sugar, powdered sugar, vanilla and cool whip. I use my KitchenAid Stand Mixer for this step, but a food processor or hand mixer works fine too.
Step 4: Wash, hull and dice the strawberries and then add sugar, lemon juice and cornstarch, gently stirring the dry ingredients in with the strawberries.
Step 5: Make the glaze blending powdered sugar, milk and vanilla
Now you’re ready to put it all together!
How to build your Strawberry Crunch Cheesecake Cones:
- Dip each cone into the glaze and then roll into the crunch mixture, setting the cones aside on a tray lined with parchment. Or stand each cone upright in a small juice glass
- Using a piping bag and a large star tip (or a large ziplock bag with the corner cut) and pipe the cream cheese filling into the cones
- Spoon the chopped strawberries onto the filling, and press gently
- Store them in the refrigerator and serve them within a couple of hours.
- If you’re pressed for time you can always get everything ready the day before and prepare the cones with the strawberry crunch, without filling them and store them in an airtight container until an hour or two before serving.
Variations and Substitutions
Cones: Use sugar cones or waffle cones, they’re best for this recipe
Fruit: Try peaches, blueberries or raspberries!
Jello: If you don’t want to use strawberry jello (gelatin) you can substitute freeze dried strawberries.
Cool Whip: One of my favorite shortcuts instead of heavy whipping cream
Glaze: Use white chocolate for dipping instead of the powdered sugar glaze!
FAQS
What is the strawberry crunch made of?
Crushed Golden Oreos or other vanilla sandwich type cookie, strawberry gelatin and melted butter.
How do you store cheesecake waffle cones?
Once the filling is added to the cones, they will become soggy within a few hours. Besides, they are just so good, you probably won’t have any left!
Can I make my Strawberry Crunch Cheesecake Cones ahead of time?
If you want to prepare the different parts of the recipe ahead of time, like making the strawberry crunch, and mixing the cream cheese filling, you can do so and store them separately in air tight containers.
EXPERT TIPS
- Make sure your butter and cream cheese are softened at room temperature
- Get all of your ingredients and equipment out and ready before you start
- Use full fat cream cheese for a rich creamy cheesecake filling
- Break up the strawberry crunch so that there aren’t any big chunks in it
- Let the strawberry crunch crumble cool before you use it
Where did I get my inspiration for this post?
I’m always on the lookout for easy dessert recipes, and these strawberry crunch cheesecake cones were something I just had to try! I can’t wait to try a Peach Cobbler Cheesecake Cone next!
Could this be the cutest dessert ever?
Freshly made with love, our Strawberry Crunch Cheesecake Cones will be a star attraction at the next birthday party, bridal shower, or get together with your pals.
THANKS SO MUCH for following and being part of the Pie Lady Bakes community! We’re all about sharing easy-to-make vintage recipes that remind us of the ones our moms and grandmas used to make.
If you haven’t already, you can sign up for my weekly email newsletter using this link. It’s absolutely free, and you’ll never miss out on any of my new recipes.
See you soon!
Judy
★★★★★
If you’ve made this delicious dessert or one of our Easy Desserts recipes, I’d love to hear about it in the comments below. Be sure to give us a 5-star rating!
Strawberry Crunch Cheesecake Cones
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Equipment
Ingredients
- 12 sugar cones
For the crunch –
- 20 Golden Oreos - crushed
- 3 oz strawberry Jello mix
- ½ c unsalted butter - melted
For the cheesecake filling –
- 16 oz cream cheese - softened
- ½ c sugar
- 2 T powdered sugar
- 1 t vanilla
- 8 oz package Cool Whip
For the strawberries –
- 1 lb strawberries - diced
- ½ c sugar
- ¼ c lemon juice
- ½ c corn starch
For the glaze –
- 2 c powdered sugar
- ½ c milk
- ½ t vanilla
Instructions
Make the Crunch
- Preheat the oven to 375 degrees. Line a baking sheet with parchment and set aside.
- In a medium sized bowl, combine the crushed Golden Oreos, strawberry Jello mix and melted butter. Mix to combine until crumbly and looks like wet sand.
- Transfer the Oreo crunch to the lined baking sheet and bake for about 10 minutes or until crunchy. Allow to cool before using.
Mix the Cheesecake Filling
- In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream until smooth.
- Add in the powdered sugar and vanilla – mix until combined.
- Fold in the Cool Whip until thoroughly combined.
- Transfer the cheesecake filling to a piping bag fitted with a large star tip. Set aside until ready to use.
Prepare the Strawberries
- In another small bowl, combine the diced strawberries, sugar, lemon juice, and cornstarch. Toss to coat and then set aside.
Mix up the Glaze
- In another small bowl, combine the powdered sugar, milk and vanilla for the glaze. Whisk to combine. Set aside.
Putting the Strawberry Crunch Cheesecake Cones together
- Once the crunch is cooled enough to handle, ensure that it is loose and crumbly by breaking apart any of the larger pieces.
- Dip the top of a sugar cone into the glaze and immediately dip into the strawberry crunch mixture, pressing the crunch into the cone gently. Drizzle the cones with additional glaze and sprinkle additional crunch mixture over the cones. Set aside and continue with the remaining cones.
- Use the piping bag to pipe a large dollop of the cheesecake filling into each cone.
- Use a spoon to press the strawberries into the top of the cheesecake filling. Repeat with the remaining cones.
Notes:
- The cones can be stored in the fridge until ready to serve. The filling will soften the cone so I recommend that you assemble them within a few hours of of when you plan to serve. As recommended in the post, if you need to do some prep the day ahead, you can make the crunch, cheesecake filling and mix the strawberries, but wait until the day of your event to put everything together. Enjoy!
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.
