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Strawberry Crunch Cheesecake Cones

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No-bake strawberry crunch cheesecake cones featuring a creamy cheesecake filling, fresh strawberries, and a crunchy golden Oreo topping, served in sugar cones.

Ingredients

Scale
  • 12 sugar cones
  • 20 Golden Oreos, crushed
  • 3 oz strawberry Jello mix
  • ½ cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • ½ cup sugar
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 8 oz Cool Whip
  • 2 cups fresh strawberries, washed, hulled, and diced
  • 2 tablespoons sugar (for strawberries)
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons milk (for glaze)
  • ½ teaspoon vanilla (for glaze)

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment. Mix crushed Golden Oreos, strawberry Jello mix, and melted butter until crumbly. Spread on baking sheet and bake for 10 minutes until crunchy. Cool completely and break into crumbs.
  2. For cheesecake filling: Beat softened cream cheese, ½ cup sugar, 2 tablespoons powdered sugar, and 1 teaspoon vanilla until smooth. Fold in Cool Whip. Transfer to a piping bag.
  3. For strawberries: Mix diced strawberries with 2 tablespoons sugar, lemon juice, and cornstarch.
  4. For glaze: Whisk 1 cup powdered sugar, milk, and ½ teaspoon vanilla until smooth.
  5. Dip cone tops in glaze, then into crunch mixture, pressing gently. Drizzle with more glaze and sprinkle extra crunch. Pipe cheesecake filling into each cone. Top with strawberries. Repeat for all cones.

Notes

Ensure crunch is fully cooled before dipping to avoid sogginess. Use a piping bag for even filling distribution. Store in freezer for up to 3 days for best texture.

Nutrition

Find it online: https://www.receipster.com/strawberry-crunch-cheesecake-cones/

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