No-Bake Cheesecake Cones
The filled waffle cones may be frozen as well; however, the sprinkles may melt as they thaw out. In our taste tests, these dessert cones were enjoyed chilled as well as frozen!
Ingredients
- 1 cup whipping cream
- 1 cup powdered sugar
- 4 ounces cream cheese softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 10 sugar cones
- 1 cup white chocolate melted
Instructions
Cones
- Coat the inside of each cone with white chocolate to prevent the cone from getting soggy.
- Dip the rim of each cone in white chocolate and colored sprinkles. Set aside.
Filling
- Beat whipping cream on high speed until soft peaks form.
- Gradually add in half of the powdered sugar while continuing to whip.
- Cut the cream cheese into 1-inch cubes. Add cubes one at a time while continuing to whip.
- Gradually add the rest of the powdered sugar, vanilla, and salt. Continue whipping until firm peaks are achieved.
- Fill the prepared cones with cheesecake filling.
Notes
- Using sugar cones will serve about 8-10 people. Waffle cones are significantly larger. If you use waffle cones, you may need more white chocolate coating and will end up with 4 cones.
- The cheesecake filling can be made 24 hours in advance. Refrigerate the filling until ready to serve. Pipe or spoon the filling into cones just before serving.
- These cheesecake waffle cones can be prepared and frozen for a cold treat.
Tried this recipe?Let us know how it was!