Description

Delight in these Strawberry Crunch Cheesecake Cones—a no-bake, handheld dessert combining creamy vanilla cheesecake, fresh strawberries, and a crunchy strawberry-infused Oreo crust all served in crispy waffle cones. Perfect for a summer treat or party dessert, these cones offer a pleasing mix of textures and flavors.

Ingredients

Scale

Strawberry Compote

1 pint strawberries, hulled and fine diced
½ cup granulated sugar
1 tsp fresh squeezed lemon juice

Strawberry Crunch Cone Base

14 Golden Oreos
½ oz freeze dried strawberries
3 tbsp unsalted butter, melted
⅛ tsp kosher salt
8 waffle cones
10 oz vanilla melting wafers (or white chocolate)
¼ cup strawberry crunch crumble (for topping)

No-Bake Cheesecake

16 oz cream cheese, room temperature
1 cup powdered sugar, sifted
1 tsp vanilla extract
1 tsp lemon juice
⅛ tsp kosher salt (Diamond Crystal)
¼ cup sour cream
1¼ cup heavy whipping cream, cold

For Garnish

8 strawberries, hulled and sliced
¼ cup strawberry compote (for topping the cones)

Instructions

Make Strawberry Compote: Combine diced strawberries, granulated sugar, and lemon juice in a medium saucepan. Heat over medium heat until it begins to simmer, then reduce to low and simmer for 20 minutes, stirring occasionally. Remove from heat, let cool, and set aside.
Prepare Strawberry Crunch Cone Base: In a food processor, blend Golden Oreos, freeze dried strawberries, melted butter, and kosher salt until a fine crumb or slightly larger texture forms.
Melt Coating: In a microwave-safe bowl, melt vanilla melting wafers (or white chocolate) in 30-second increments, stirring between each until fully melted.
Coat Cone Edges: Dip the open end of each waffle cone into the melted wafers, shake off excess, then roll the dipped edge into the strawberry crunch crumble. Stand cones upright in a rack or place on parchment-lined sheet tray. Repeat for all cones.
Make No-Bake Cheesecake Filling: Using a hand mixer or stand mixer bowl, beat cream cheese on medium speed for 1 minute until smooth. Add powdered sugar and mix on low to combine, then on high for 1 minute. Add vanilla extract, lemon juice, and kosher salt, mixing to combine. Mix in sour cream.
Whip Heavy Cream: In a separate medium bowl, beat cold heavy cream on medium-high speed until stiff peaks form.
Fold Cream: Gently fold whipped cream into the cream cheese mixture until fully incorporated and smooth.
Assemble Cheesecake Cones: Spoon a tablespoon of strawberry compote into the bottom of each coated waffle cone to add moisture and flavor.
Pipe Filling: Fill a piping bag with no-bake cheesecake mixture and pipe it into each cone evenly.
Top Cones: Garnish each cone with additional strawberry crunch topping, a dollop of strawberry compote, and fresh sliced strawberries.
Serve: Enjoy the strawberry crunch cheesecake cones immediately for best texture and freshness.

Notes

Ensure cream cheese is at room temperature for a smooth filling.
Chilling the no-bake cheesecake mixture briefly can help if it feels too soft for piping.
Use a piping bag with a wide round tip to fill cones cleanly and evenly.
Store assembled cones in the refrigerator and consume within 24 hours to maintain texture and flavor.
This dessert is best eaten immediately to keep the cones crunchy and prevent sogginess.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: strawberry cheesecake cones, no bake cheesecake, waffle cones dessert, strawberry compote, Oreo crust dessert