Cheesecake Waffle Cones

Cheesecake Waffle Cones - The best thing about Cheesecake Waffle Cones is portability. No need for forks or plates. A delicious twist on traditional cheesecakes.

Prep Time 30

Chill Time 2

Total Time 2 30

Servings cones

Calories 384kcal

Author Fay Khoury

INGREDIENTS

Choc Dipped Cones

12 (12) waffle cones medium size
1 cup (1 cup) dark chocolate
1 tablespoon (1 tablespoon) vegetable oil

Cheesecake Filling

250 g (1.1 cups) cream cheese
¾ cup (0.75 cup) powdered sugar
300 ml (10.14 floz) heavy cream
1 teaspoon (1 teaspoon) vanilla
6 (6) chocolate cookies

Garnish

6 (6) chocolate cookies halved
1 tablespoon (1 tablespoon) cookie crumbs

INSTRUCTIONS

Choc Dipped Cones

In a heatproof jug, melt the chocolate. Once melted, stir in the vegetable or coconut oil until well combined. Fill the the cones with chocolate then pour out the excess. Dip the rim of each waffle cone into the chocolate. Shake off excess chocolate and place the cone in a tall shot glass while the chocolate sets.

Cheesecake Filling

Beat the cream cheese, sugar, vanilla, and cream together until smooth and well combined.
Add cream to the mixture and whip until firm.
Crush the plain or cream-filled cookies and mix them into the whipped cheesecake mixture for an extra layer of flavor and texture.
Carefully spoon or pipe the cheesecake mixture into the waffle cones, levelling the tops with a spatula. Place a 1M Piping Tip into a piping bag and use it to swirl an additional layer of the cheesecake mixture on top for an elegant finish.

Garnish

Sprinkle cookie crumbs on top and add half a cookie for a finishing touch.
Place the filled cones in the refrigerator for at least 2 hours to allow the cheesecake to set.

NOTES

This recipe also works well with Milk or White Chocolate.

Coconut Oil can be substituted for vegetable oil.

Chocolate cookies can be plain or cream-filled.

NUTRITION