These strawberry crunch cheesecake cones are delicious and refreshing treats, even better than ice cream. Filled with silky smooth cream cheese frosting and home-made strawberry preserve, these strawberry cones are the perfect summer dessert!
Have you ever thought about eating cream cheese frosting with a spoon because it’s just so delicious? If that’s the case, then these strawberry crunchy cheesecake cones are the perfect dessert for you. These strawberry crunch cheesecake cones are ideal for cheesecake and ice cream lovers alike!
Made with crunchy waffle cones dipped in white chocolate and crunchy crumbles, this dessert is the perfect ice cream replacement. The filling is made with silky smooth white chocolate cream cheese frosting that tastes just like a cheesecake. Topped with juicy home-made strawberry preserve and fresh strawberries.
Why you’ll love this recipe
This recipe is not only delicious, but also really easy to make. The individual serving cones are perfect for summer days but also parties or other celebrations. The strawberry crunch cheesecake cones are:
- Light and refreshing
- Easy no-bake recipe
- Loaded with flavour
- Fun and playful
- Perfect for parties
- Versatile, can be made with any fruit
- Crunchy, smooth, and juicy
- Great for everyone to enjoy
Layers of deliciousness
The reason these strawberry crunch cheesecake cones are so delicious is because it’s two things in one. First, they taste exactly like a no-bake strawberry cheesecake. Secondly, they’re like an ice cream, but without any brain freeze!
Waffle cone – crunchy ice cream waffle cones, used as the dessert cups. These cones are crunchy and delicious.
Cream cheese frosting – silky smooth filling that goes inside the cones. Made following my most trusted White Chocolate Cream Cheese Frosting.
Strawberry topping – homemade strawberry cheesecake topping that’s juicy, delicious and fragrant.
Crunchy crumbles – Homemade crumbles that taste like strawberries and add crunch to the cones.
Ice cream cone – standard store-bought waffle cones. Although these can also be made at home, it’s much easier to use the commercial cones.
Cream cheese – the base of the cream cheese frosting. It’s essential you use full fat cream cheese with at least 30% fat content.
White chocolate – used in the cream cheese frosting and to dip the cones. Try to use a high-quality chocolate with at least 26% cocoa solids.
Strawberries – fresh strawberries are required for layering. The strawberry topping can be homemade or store-bought. This recipe uses homemade strawberry topping, the same one you’d add to a regular cheesecake.
Freeze-dried strawberries – used in the crunchy crumbles. Dried strawberry pieces add a lot of flavour in the crumbles, without any artificial additives. This ingredient cannot be replaced with fresh strawberries. An artificial alternative would be strawberry Jell-o.
Caramelised cookies – used as the crunchy crumbles. Caramelised cookies such as Lotus Biscoff are best in this recipe, as they add a lovely of caramel flavour. Plain Golden Oreos (without cream) or other types of vanilla cookies can also be used.
How to make strawberry crunch cheesecake cones
I recommend making the strawberry topping a few hours in advance or the day before, so it has time to cool. The cream cheese frosting can also be made in advance.
To make the cream cheese frosting, follow the recipe for my smooth and rich White Chocolate Cream Cheese Frosting.
How to make strawberry topping: mix chopped strawberries, sugar and cornstarch in a saucepan. Cook over medium heat until the mixture thickens. Reduce heat to low and add more chopped strawberries, cooking for 2-3 minutes. Let the mixture set, then chill in the fridge before use.
Before starting this recipe, start by preparing all your ingredients. Melt the white chocolate in the microwave. Then crush the cookies and freeze-dries strawberries in a food processor or ziplock bag.
- Dip the top of a waffle cone into the white chocolate, ensuring it’s coated about halfway through. The chocolate should be thin when applied. Tap the cone to drip away any excess chocolate.
- Immediately after dipping the cones in chocolate, roll them through the crushed cookies. Ensure the chocolate is fully covered in the cookies, which will stick to the melted surface.
- Add the remaining white chocolate to a piping bag and drizzle over the cones in a crisscross pattern. There’s no need to be exact! Place in the fridge to set until the chocolate is hard to the touch, about 15 minutes.
- Place the cream cheese frosting in a piping bag. Start layering frosting and strawberry topping.
- When you reach the brim of the cone, pipe cream cheese like you would on a cupcake. You should start from the base in a swirling motion until you reach the top.
- Top with fresh strawberries and a drizzle of strawberry topping. Add extra bits of crunchy crumbles or sprinkles.
Frequently Asked Questions
These cones are best served immediately or within 1 hour of filling. If left for too long, the waffle cone will soften, and the cones can start leaking.
I recommend storing each individual element of these strawberry crunch cheesecake cones. Place the cream cheese frosting and strawberry topping in separate airtight containers and refrigerate for up to 2-3 days. Assemble the dessert maximum 1 hour before serving.
You can place the cones in the freezer for about 1 hour to make the consistency similar to ice cream. However, I do not recommend freezing entirely, as this can make the cream cheese frosting too hard.
Yes, you can use strawberry preserve or jam. Just ensure you use a slightly runnier type of preserve, not jelly.
Typically, store-bought waffle cones are not gluten-free. However, you can make your own ice cream cones using gluten-free flour. You will also need to replace the cookies with gluten-free cookies.
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Strawberry Crunch Cheesecake Cone
- Piping bag with star-tip nozzle
- 6 ice cream waffle cones
- 100 g white chocolate, melted (⅔ cup)
- 10 caramelised cookies*
- 10 g freeze-dried strawberries, pieces (2 tbsp)
- 200 g strawberries, chopped (1 cup)
- 7 g lemon juice (½ tbsp)
- 30 g Dixie Crystals sugar (⅛ cup)
- 3 g corn starch (1 tsp)
- 15 g water (1 tbsp)
Cream Cheese Frosting
- 100 g white chocolate, melted (⅔ cup)
- 100 g unsalted butter, cold (½ cup)
- 150 g cream cheese, cold (⅔ cup)
- 1 teaspoon vanilla extract
- Make the crunchy crumbles by placing the biscuits and strawberry pieces in a food processor. Pulse until you get a crumb-like texture.
- Melt the chocolate in the microwave in small bursts of 15-20 seconds. Use a spoon to coat the top of the waffle cones with chocolate. Sprinkle the crunchy crumbs over the chocolate, pressing gently to help it stick.
- Place the remaining melted chocolate in a piping bag, then drizzle it over the cones in a crisscross pattern. Pop in the fridge for 10-20 minutes to harden the chocolate.
- Cut half of the strawberries into cubes, then add them to a saucepan. Add the sugar, lemon juice and vanilla extract on top, mixing them well.
- Cook over low-medium heat for about 10 minutes or until the fruit breaks into smaller chunks.
- Separately, mix the corn starch and water, making sure there are no lumps. Add the mixture to the saucepan and stir to combine. The sauce should feel slightly runny, but not very liquid. If required, mix more cornstarch and water and add it to the sauce to thicken. Let the compote cool completely before using.
- Cut the remaining strawberries into slices and add to a bowl with a few teaspoons of sugar. Give them a mix around to coat them in sugar, then chill in the fridge for 30-40 minutes. Remove the excess syrup before using the strawberry slices. Use the remaining syrup to brush the cakes.
Cream Cheese Frosting
- Follow the full instructions for my White Chocolate Cream Cheese Frosting.
Assembling the Cones
- Place the cream cheese frosting in a piping bag fitted with a star nozzle. Pipe some frosting inside the cone, then layer with strawberry topping. Repeat the process until you reach the brim of the cone.
- Pipe more cream cheese frosting on top, then top with fresh strawberries. Drizzle strawberry topping on top and sprinkle some crunchy crumbles. Serve within 1 hour.
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Caramelised cookies - I recommend using Biscoff Lotus Cookies or similar. You can also use any other types of plain vanilla cookies.
- Strawberry topping - can be replaced with store-bought preserve or cheesecake topping.