Peachy Cheesecake Cones
Crisp cones filled with fluffy vanilla cheesecake and topped with a quick cinnamon‑peach compote. A fun, no-bake dessert that wows.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 4 oz sugar cones about 8 cones
- 8 oz cream cheese softened
- 0.5 cup powdered sugar sifted
- 0.75 cup heavy cream cold
- 1.25 tsp vanilla extract
- 0.125 tsp fine salt
- 0.5 cup graham cracker crumbs
- 0.5 cup white chocolate chips for dipping cone rims
- 1 tbsp unsalted butter, melted to help crumbs stick
- 2 cup diced peaches fresh or well-drained canned
- 2.5 tbsp granulated sugar
- 1.5 tsp lemon juice
- 0.5 tsp ground cinnamon
- 1 tsp cornstarch for thickening peaches
Instructions
Preparation Steps
- Line a tray with parchment and set the sugar cones on it.
- Melt white chocolate until smooth, then brush or dip cone rims. Mix crumbs with melted butter and press onto rims. Chill to set.
- Cook peaches with granulated sugar, lemon juice, cinnamon, and cornstarch over medium heat until glossy and slightly thick, 3–4 minutes. Cool completely.
- Beat cream cheese with powdered sugar, vanilla, and salt until creamy.
- Whip heavy cream to soft peaks, then fold into the cream cheese mixture until fluffy.
- Spoon or pipe cheesecake filling into cones. Top each with cooled peach mixture and any syrup.
- Serve right away, or chill 10–15 minutes to firm the filling.
Notes
Variation: Stir a teaspoon of bourbon or almond extract into the peach topping for a grown-up twist. Try cinnamon sugar instead of graham crumbs on the rims. For make-ahead, keep cones, filling, and peaches separate up to 24 hours; fill just before serving to keep the cones crisp.
This recipe is an original creation inspired by classic Peachy Cheesecake Cones flavors. All ingredient ratios and instructions are independently developed.