Strawberry Crunch Cheesecake Cones
These Strawberry Crunch Cheesecake Cones combine creamy no-bake cheesecake filling with fresh strawberries and a delightful cereal crunch, all nestled into crispy waffle cones for an easy summer dessert or snack.
Ingredients
- 8 waffle cones store-bought or homemade
- 12 oz cream cheese softened (or vegan cream cheese)
- 1 cup powdered sugar sifted
- 1 tsp vanilla extract pure
- 1 cup heavy whipping cream or coconut cream for vegan
- 1 cup fresh strawberries sliced
- 1/4 cup freeze-dried strawberries crushed
- 1/2 cup Strawberry Crunch cereal lightly crushed
- Salt pinch, to taste
Instructions
- Chill a bowl and beaters, then whip the heavy cream until soft peaks form.
- Beat cream cheese, powdered sugar, vanilla, and salt until smooth in a separate bowl.
- Fold half the whipped cream into the cheesecake mixture, then stir in fresh and freeze-dried strawberries.
- Gently fold in Strawberry Crunch cereal until pockets of crunch remain.
- Stand cones upright in a glass or vase and spoon the filling into each, mounding at the top.
- Refrigerate for 30–60 minutes to firm up filling and keep cones crisp.
- Top with extra cereal or a fresh strawberry slice, drizzle with white chocolate if desired, and enjoy!
Notes
These cones are best enjoyed within 2 days when stored upright in the fridge; freeze wrapped for up to 1 month.
Nutrition
Calories: 320kcal
Love this recipe?Follow us at @Recipecs for more