Introduction:
Strawberry Crunch Cheesecake Cones are a fun and indulgent twist on traditional cheesecake. These dessert cones feature a crunchy, strawberry-flavored coating wrapped around a crispy waffle cone filled with a creamy, no-bake cheesecake filling. The crunchy exterior is made to resemble the nostalgic strawberry shortcake ice cream bars, creating a delightful combination of textures and flavors in every bite. These cones are not only delicious but also visually stunning, making them perfect for parties, picnics, or a special treat.
The Inspiration Behind Strawberry Crunch:
The concept of the strawberry crunch exterior comes from the popular strawberry shortcake ice cream bars many grew up loving. The nostalgic blend of crushed cookies and strawberry flavoring creates a delicious, crunchy topping that pairs perfectly with creamy cheesecake. This recipe takes that beloved crunch and reimagines it into a dessert that’s easy to hold and fun to eat—inside a waffle cone!
Ingredients Breakdown:
- For the Strawberry Crunch Coating:
- 20 Golden Oreos: These cookies are the base for the crunchy exterior.
- ½ cup freeze-dried strawberries: Adds real strawberry flavor and vibrant color to the coating.
- 4 tablespoons unsalted butter, melted: Helps bind the cookie crumbs together.
- For the Cheesecake Filling:
- 8 oz cream cheese, softened: The base for the creamy cheesecake filling.
- ½ cup powdered sugar: Sweetens the cheesecake filling.
- 1 teaspoon vanilla extract: Adds flavor to the filling.
- 1 cup heavy whipping cream: Whipped to create a light, fluffy texture.
- For the Waffle Cones:
- 6-8 waffle cones: These hold the cheesecake filling and provide a crispy bite.
- For Garnishing (optional):
- Fresh strawberries, diced: Adds a fresh and juicy element.
- Whipped cream: For an extra creamy topping.
- Drizzle of strawberry sauce or melted white chocolate: For added flavor and decoration.
Step-by-Step Recipe:
- Prepare the Strawberry Crunch Coating:
- In a food processor, pulse the Golden Oreos and freeze-dried strawberries until they form fine crumbs.
- Pour the crumbs into a bowl and stir in the melted butter until the mixture resembles wet sand.
- Set the strawberry crunch mixture aside.
- Prepare the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- In a separate bowl, whip the heavy cream to stiff peaks using a hand mixer or stand mixer.
- Gently fold the whipped cream into the cream cheese mixture until fully combined, creating a light and fluffy cheesecake filling.
- Assemble the Cones:
- Take each waffle cone and fill it with the cheesecake mixture using a piping bag or spoon, filling the cone all the way to the top.
- After filling the cones, dip the tops into the strawberry crunch coating, pressing the crumbs gently onto the cheesecake filling to ensure they stick.
- Optional Garnishes:
- Top the cones with a dollop of whipped cream, fresh strawberries, or a drizzle of strawberry sauce or melted white chocolate for added decoration and flavor.
- Chill Before Serving:
- For the best texture, place the assembled cones in the refrigerator for at least 30 minutes to chill and set before serving.
Tips for the Perfect Strawberry Crunch Cheesecake Cones:
- Use Freeze-Dried Strawberries: These provide intense strawberry flavor and a crunchy texture, perfect for the strawberry crunch coating.
- Chill the Cones: Allow the cones to chill for at least 30 minutes before serving to firm up the cheesecake filling and ensure the coating stays crunchy.
- Serve Fresh: These cones are best enjoyed fresh to maintain the crispness of the waffle cone.
Variations and Customizations:
- Chocolate Crunch Cones: Replace the freeze-dried strawberries with crushed chocolate cookies (like Oreos) for a chocolate-flavored coating.
- Lemon Cheesecake Cones: Add a tablespoon of lemon zest to the cheesecake filling for a bright, tangy flavor that pairs well with the strawberry crunch.
- Graham Cracker Crust Option: Instead of waffle cones, you can make small graham cracker crusts in mini cups for a no-cone version of this dessert.
- Berry Medley Crunch: Incorporate freeze-dried raspberries or blueberries into the crunch topping for a mixed berry flavor.
Health Considerations and Nutritional Value:
Strawberry Crunch Cheesecake Cones are a rich, indulgent treat that’s high in sugar and fat due to the cream cheese, butter, and cookies. To lighten the recipe:
- Reduce the Sugar: Use less powdered sugar in the cheesecake filling or swap with a sugar substitute.
- Lighten the Filling: Replace half of the cream cheese with Greek yogurt for a tangy, lower-fat alternative.
- Swap the Waffle Cones: Opt for smaller, mini cones or gluten-free cones for a lighter option.
FAQ:
- Can I make these ahead of time?
Yes, you can make the cheesecake filling and assemble the cones a day in advance. Keep them chilled until ready to serve for best results. - How do I store leftover cones?
Store the cones in the refrigerator for up to 2 days. However, the waffle cones may soften over time due to the moisture from the filling. - Can I use other fruits for the crunch coating?
Yes! You can experiment with other freeze-dried fruits like raspberries or blueberries for different flavor combinations.
Strawberry Crunch Cheesecake Cones
Strawberry Crunch Cheesecake Cones are a delicious fusion of creamy cheesecake and crunchy strawberry topping served in a waffle cone, making them a fun and indulgent treat. Perfect for parties or summer gatherings, these cones are sure to impress with their nostalgic flavor and vibrant presentation!
Equipment
- Food Processor
Ingredients
STRAWBERRY CRUNCH CONES
- 12 Golden Oreos
- 4 tbsp Strawberry Jello
- 2 tbsp 28g Melted Butter
- 6 Waffle Cones
- 3/4 cup 180g Melted White Chocolate
NO BAKE STRAWBERRY CHEESECAKE FILLING
- 1/2 envelope 1 ¼ tsp Gelatin
- 1 cup 230g Heavy Cream,, divided (3/4 whipped, ¼ for gelatin)
- 2 tbsp Confectioners Sugar
- 2 blocks 908g Cream Cheese,, softened
- 6 tbsp 75g White Sugar
- 2 tbsp Sour Cream
- 1 tsp Vanilla
- 1/2 cup 155g Seedless Strawberry Jam
Instructions
STRAWBERRY CRUNCH CONES
- Add oreos to a food processor and grind until well broken up – they should resemble wet sand. Add in melted butter and jello, then pulse until combined.
- Pour strawberry crunch onto a plate or baking sheet, then set aside.
- Dip the top of each waffle cone into melted white chocolate, then shake off the excess chocolate. Roll each cone into the strawberry crunch, then set aside to allow the chocolate and crunch to harden.
NO BAKE STRAWBERRY CHEESECAKE FILLING
- Pour gelatin over 1/4 cup whipped cream, stir, and allow to sit for 3 minutes. Next, place it in the microwave in 10 second intervals, until the gelatin is completely dissolved. Set aside.
- Using a stand mixer or hand mixer, beat ¾ cup whipped cream and confectioners sugar until stiff peaks have formed.
- In a separate bowl, beat the cream cheese, sugar, sour cream, vanilla and strawberry jam until smooth. Mix together the cream cheese mixture, whipped cream, and gelatin, until smooth.
- Cover the cheesecake filling with plastic wrap, then place into the fridge to stiffen for 6 hours.
- Remove from the fridge, then add the filling to a piping bag and pipe the filling into each strawberry crunch cone.