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Strawberry Crunch Cheesecake Cones

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  • 4.34 from 15 votes

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Absolutely a hit everyone in the house fall in love once they taste them 🍑🍑🍑❣️❣️❣️ 🍑🍑🍑

Strawberry Crunch Cheesecake Cones

Omg.. 😋it was absolutely amazing, but sad I had to share 😀

Strawberry Crunch Cheesecake Cones

You need to make these goodies not tomorrow not next week, but NOW! ❣️❣️❣️

Strawberry Crunch Cheesecake Cones

Strawberry crunch cheesecake stuffed waffle cones they keep asking so I gotta keep making ♥♥

Strawberry Crunch Cheesecake Cones

Now, enough talking find below the printable recipe and pictured step by step.

Strawberry Crunch Cheesecake Cones

Prep Time: 25 minutes | Cook Time: 10 minutes | Servings: 6

Ingredients:

6 Waffle cones

Fresh chopped strawberries

For the crumb coating:

White cake icing

16 Golden Oreos

3 Tbsp. Melted butter

3 oz. Box strawberry Jello mix

For the filling:

16 oz. Softened cream cheese

8 oz. Cool Whip

½ C. Sugar

2 tsp. Vanilla extract

2 Tbsp. Flour

For the drizzle:

1 C. Powdered sugar

3-4 Tbsp. Heavy whipping cream

½ tsp. Vanilla extract

Instructions:

Step 1. Preheat the oven to 350 degrees.

Step 2. Place the Oreos into a food processor or blender and pulse until crumbled.

Step 3. Mix together the crumbs and the butter until well combined.

Step 4. Layer the crumbs on a parchment-lined baking sheet and bake for 10 minutes.

Step 5. Mix the Jello in with the baked crumbs until well combined.

Step 6. Spread the icing over the top of the outside of the waffle cones, going about halfway down the cone.

Step 7. Press the crumble mixture into the icing to coat the cones.

Step 8. In a mixing bowl, beat together the cream cheese until it is smooth.

Step 9. Add the sugar, flour, and vanilla extract to the cream cheese and mix until well combined and fluffy.

a. adding sugar

b. adding flour

c. adding vanilla extract

Step 10. Fold the Cool whip into the cream cheese mixture.

Step 11. Fill the cones with the cream cheese filling and top with the chopped strawberries.

Step 12. In a bowl, whisk together the powdered sugar, heavy whipping cream as needed, and the vanilla extract for the drizzle.

a.

b.

Step 13. Drizzle the mixture over the cones and serve.

Enjoy!

Strawberry Crunch Cheesecake Cones

SO GOOD!!

Strawberry Crunch Cheesecake Cones

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Strawberry Crunch Cheesecake Cones

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Strawberry Crunch Cheesecake Cones

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 6
Strawberry Crunch Cheesecake Cones
4.34 from 15 votes

Ingredients 

  • 6 Waffle cones
  • Fresh chopped strawberries

For the crumb coating:

  • White cake icing
  • 16 Golden Oreos
  • 3 Tbsp. Melted butter
  • 3 oz. Box strawberry Jello mix

For the filling:

  • 16 oz. Softened cream cheese
  • 8 oz. Cool Whip
  • ½ C. Sugar
  • 2 tsp. Vanilla extract
  • 2 Tbsp. Flour

For the drizzle:

  • 1 C. Powdered sugar
  • 3-4 Tbsp. Heavy whipping cream
  • ½ tsp. Vanilla extract

Instructions

  • Preheat the oven to 350 degrees.
  • Place the Oreos into a food processor or blender and pulse until crumbled.
  • Mix together the crumbs and the butter until well combined.
  • Layer the crumbs on a parchment-lined baking sheet and bake for 10 minutes.
  • Mix the Jello in with the baked crumbs until well combined.
  • Spread the icing over the top of the outside of the waffle cones, going about halfway down the cone.
  • Press the crumble mixture into the icing to coat the cones.
  • In a mixing bowl, beat together the cream cheese until it is smooth.
  • Add the sugar, flour, and vanilla extract to the cream cheese and mix until well combined and fluffy.
  • Fold the Cool whip into the cream cheese mixture.
  • Fill the cones with the cream cheese filling and top with the chopped strawberries.
  • In a bowl, whisk together the powdered sugar, heavy whipping cream as needed, and the vanilla extract for the drizzle.
  • Drizzle the mixture over the cones and serve.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 1210kcal | Carbohydrates: 129g | Protein: 16g | Fat: 72g | Saturated Fat: 38g | Polyunsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 926mg | Fiber: 1g | Sugar: 83g
Author: Laura

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