Strawberry Crunch Cheesecake Cones

These strawberry crunch cheesecake cones are such a fun and delicious dessert to make. They’re a cheesecake and strawberry filled cone, glazed, and topped with a strawberry crunch crumble.

I love making fun desserts like these banana pudding brownies or these creamsicle covered strawberries. I have to say these strawberry crunch cheesecake cones are at the top of my list of fun and unique desserts.

Not only are these cheesecake cones delicious but they are so easy to make. No baking is required with this recipe!

Jump to:

• Ingredients needed
• Equipment
• How to make (step by step guide)
• How to store
• Variations
• Strawberry Crunch Cheesecake Cones

Ingredients needed

For these cones, cheesecake, and crumble you will need:

• Cones: You’ll need at least six cones for this recipe. The amount of cones you use may vary depending on the size of your brand of cones.
• Strawberries: You’ll need one cup of fresh strawberries, stems removed and sliced.
• Cream cheese: You’ll need 16 ounces of cream cheese (two blocks) softened to room temperature. Use full fat cream cheese for the best results.
• Powdered sugar: Also called confectioner’s sugar.
• Vanilla extract: I recommend using pure vanilla extract, if possible.
• Golden Oreos, freeze dried strawberries, strawberry gelatin, and French vanilla pudding: For the strawberry crunch crumble. Do not prepare the gelatin or pudding mix, you will use them dry. Make sure you use instant pudding mix.

For the glaze you will need:

• Milk: I used 2% milk.
• Powdered sugar: Also called confectioner’s sugar
• Salt: You’ll need just a pinch.
• Vanilla extract: Again, if possible, I recommend using pure vanilla extract.

Equipment

You will need a food processor or alternatively you can use a plastic storage bag (such as Ziplock) and a mallet to crush the Oreos and freeze dried strawberries.

How to make (step by step guide)

How to make the cheesecake filling:

In a large mixing bowl combine softened cream cheese, vanilla extract, and powdered sugar. Mix well with a hand or stand mixer until well combined and slightly fluffed.

How to make the strawberry crunch topping:

For the strawberry crunch crumble add golden Oreos and freeze dried strawberries to your food processor (or alternatively use a plastic storage bag and mallet for this step). Run them on high until everything is well crumbled.

Add in two tablespoons of vanilla pudding mix (do not prepare the mix) and two tablespoons of strawberry gelatin mix (do not prepare the mix). Stir well.

How to make the glaze:

Mix the milk, powdered sugar, salt, and vanilla extract together with a hand or stand mixer until well combined.

How to assemble:

Stuff the cones with sliced strawberries and cheesecake filling. Add more strawberries on top. Pour the glaze over the cones and then liberally sprinkle the strawberry crunch crumble on top.

How to store

These cones are best if they’re served the day of making. They will keep in your refrigerator for up to two days in an airtight container. The cones get soggy if left in the fridge too long. You can prepare the filling in advance and stuff the cones later, if needed.

Variations

• Try adding blueberries or bananas with the strawberries.
• Swap the strawberry gelatin, freeze dried strawberries, and strawberries for peach gelatin, freeze dried peaches, and fresh peaches for a peach version of these cones.

Other strawberry crunch recipes:

• Strawberry Crunch Covered Strawberries
• Strawberry Shortcake Fruit Salad
• Strawberry Shortcake Oreo Balls
• Strawberry Crunch Cupcakes