Can I use a different type of cookie for the crunch coating?

Absolutely! Golden Oreos create the classic “crunch,” but any vanilla sandwich cookie or even graham crackers will work if that’s what you have on hand. Just make sure they’re crisp and not filled with lots of cream.

Can I make these cones ahead of time for a party?

While you can prepare all the elements (cheesecake filling, crumb coating, and strawberries) ahead, it’s best to assemble the cones just before serving. This prevents the cones from getting soggy and keeps the dessert at its most delicious.

Is it possible to make these without Cool Whip?

Yes, you can substitute stabilized whipped cream for Cool Whip if you prefer a homemade touch. Whip cold heavy cream with a bit of powdered sugar until stiff, then fold into the cream cheese mixture.

What should I do if I don’t have a food processor for the cookie crumbs?

No worries! Just place the cookies in a zip-top bag and crush them with a rolling pin. It’ll take a bit longer, but you’ll still get that perfect crunchy coating.

Strawberry Crunch Cheesecake Cones Recipe

Description

Strawberry Crunch Cheesecake Cones are a delightful no-bake treat combining crunchy Golden Oreo and strawberry crumb-coated waffle cones, filled with a creamy cheesecake mixture, topped with fresh strawberries, and finished with a sweet vanilla glaze. Perfect as a fun and impressive dessert for parties or special occasions!

Ingredients

Units Scale

For the Cones

6 waffle cones
Fresh chopped strawberries, for topping

For the Crumb Coating

16 Golden Oreos
3 Tbsp. melted butter
3 oz. box strawberry Jello mix
White cake icing (enough to coat the cones halfway)

For the Cheesecake Filling

16 oz. softened cream cheese
8 oz. Cool Whip
1/2 cup sugar
2 tsp. vanilla extract
2 Tbsp. flour

For the Drizzle

1 cup powdered sugar
3–4 Tbsp. heavy whipping cream
1/2 tsp. vanilla extract

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Instructions

Make the Crumb Coating: Preheat oven to 350°F (175°C). Pulse Golden Oreos in a food processor or blender until finely crumbled. In a bowl, mix the Oreo crumbs with melted butter until well combined.
Bake the Crumb Mixture: Spread the crumb mixture on a parchment-lined baking sheet. Bake at 350°F for 10 minutes, then remove from oven.
Add Strawberry Flavor: While crumbs are still warm, add the strawberry Jello mix and stir thoroughly to distribute the color and flavor evenly throughout the crumbs. Let cool.
Prepare the Cones: Spread a layer of white cake icing over the outside of every waffle cone, going about halfway down. Press the cooled crumb mixture onto the icing to coat the cones evenly. Set aside.
Prepare the Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the sugar, flour, and vanilla extract, mixing until the filling is fluffy and well-blended. Gently fold Cool Whip into the cream cheese mixture until combined.
Fill the Cones: Carefully fill each coated cone with the cheesecake filling, either using a piping bag or spoon.
Add Strawberries: Top the filled cones with fresh chopped strawberries.
Make the Drizzle: In a small bowl, whisk together the powdered sugar, 3-4 Tbsp. heavy whipping cream (add cream until you reach desired consistency), and 1/2 tsp. vanilla extract.
Finish and Serve: Drizzle the glaze over the finished cones. Serve immediately and enjoy!

Notes

Use cold cones and make sure crumb coating is fully cooled for the best crunch.
Fill the cones just before serving to prevent sogginess.
The cheesecake mixture can be made ahead and refrigerated up to 24 hours.
Experiment with different pudding or Jello flavors for unique twists.
Best served fresh, but they can be stored in the fridge for a few hours if needed.

Nutrition

Serving Size: 1 cone
Calories: 1210kcal
Sugar: 83g
Sodium: 926mg
Fat: 72g
Saturated Fat: 38g
Unsaturated Fat: 28g
Trans Fat: 1g
Carbohydrates: 129g
Fiber: 1g
Protein: 16g
Cholesterol: 178mg