Peach Cobbler Cheesecake Cones

         This is one of those desserts that you can very seldom find. There are very few locations in the country that actually make these. It is not that they are difficult, just unknown by people.

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This is a delicious dessert in a waffle cone, with a cheesecake and fruit. So even if you are lucky enough to find a location that sells them, they are a spendy purchase.

            So I am going to teach you how to make your own and ultimately save you money on these yummy treats.

These are also treats that you can serve throughout the year. You could also serve them for special Holidays or events.

Frequently Asked Questions:

            What flavor of waffle cone do I use?

There are generally two types, the plain vanilla cones and if you are lucky, you can find some chocolate cones. The choice is yours. You could use any type of ice cream cone you like.

            Can I switch the filling?

Absolutely! If you would prefer apple filling, please feel free to change it.

            Do I need to coat the cone?

The cone can be dipped on the outside bottom, you could drizzle the white or milk chocolate on the outside in a pattern, or you could just spread a little on the inner portion of the bottom. The choice is yours.

            Can I use chocolate cookies?

If you want, you can use vanilla or chocolate. You can crush virtually any type of cookie you like and use that.

What do you need to make Peach Cobbler Cheesecake Cones

For the cones:

            16 ounces of cream filled cookies, vanilla or chocolate, even wafer cookies.

            12 waffle type cones

            3 tbsp whipped cream

For the Peach Cobbler:

            48 ounces of sliced peaches with juice

            1 box of cake mix, yellow or white, french vanilla or butter pecan

            1 cup butter, salted

            1 ½ tsp cinnamon

For the cheesecake filling:

            1 cup of heavy whipped cream

            1 cup confectioner’s sugar

            1 tsp vanilla extract

            16 ounces cream cheese, softened

            ½ tsp lemon juice

How to make Peach Cobbler Cheesecake Cones

FIRST STEP:

Preheat the oven to 350*

Prepare your cones by melting the chocolate at 30 second intervals in the microwave

SECOND STEP:

Dip the cone into the chocolate, you can do just the top, or the bottom or both

Drizzle some of the chocolate on the inside and spread it around the inside bottom

THIRD STEP:

Place your cookies into a process and pulse until they are small crumbs

You can dip the cone into the cookie crumbs or sprinkle the cone with the crumbs

FOURTH STEP:

Spray a 9×13 baking dish

Pour in the peaches, with the juice

FIFTH STEP:

Sprinkle the top of the peaches with the dry cake mix

Melt the butter and drizzle over the top of the dry mix

SIXTH STEP:

Bake for 45 to 55 minutes

Pour the heavy whipping cream into a bowl and beat until thick with stiff peaks

SEVENTH STEP:

In another bowl, mix the softened cream cheese, confectioner’s sugar, vanilla and lemon juice. Beat until smooth

Gently fold the whipped cream into the cheesecake mix

Grab a cone, scoop alternating spoons of cheesecake and cobbler into the cone.

Top with a drizzle of chocolate and a sprinkle of crushed cookies

a)

b)

Enjoy!

YUM!

Peach Cobbler Cheesecake Cones

Peach Cobbler Cheesecake Cones

Yield: 12
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • For the cones:
  •             16 ounces of cream filled cookies, vanilla or chocolate, even wafer cookies.
  •             12 waffle type cones
  •             3 tbsp whipped cream
  • For the Peach Cobbler:
  •             48 ounces of sliced peaches with juice
  •             1 box of cake mix, yellow or white, french vanilla or butter pecan
  •             1 cup butter, salted
  •             1 ½ tsp cinnamon
  • For the cheesecake filling:
  •             1 cup of heavy whipped cream
  •             1 cup confectioner’s sugar
  •             1 tsp vanilla extract
  •             16 ounces cream cheese, softened
  •             ½ tsp lemon juice

Instructions

FIRST STEP:

Preheat the oven to 350*

Prepare your cones by melting the chocolate at 30 second intervals in the microwave

SECOND STEP:

Dip the cone into the chocolate, you can do just the top, or the bottom or both

Drizzle some of the chocolate on the inside and spread it around the inside bottom

THIRD STEP:

Place your cookies into a process and pulse until they are small crumbs

You can dip the cone into the cookie crumbs or sprinkle the cone with the crumbs

FOURTH STEP:

Spray a 9x13 baking dish

Pour in the peaches, with the juice

FIFTH STEP:

Sprinkle the top of the peaches with the dry cake mix

Melt the butter and drizzle over the top of the dry mix

SIXTH STEP:

Bake for 45 to 55 minutes

Pour the heavy whipping cream into a bowl and beat until thick with stiff peaks

In another bowl, mix the softened cream cheese, confectioner’s sugar, vanilla and lemon juice. Beat until smooth

SEVENTH STEP:

Gently fold the whipped cream into the cheesecake mix

Grab a cone, scoop alternating spoons of cheesecake and cobbler into the cone.

Top with a drizzle of chocolate and a sprinkle of crushed cookies

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 12gSaturated Fat: 6gTrans Fat: 6gCholesterol: 140mgSodium: 18mgCarbohydrates: 120gSugar: 14gProtein: 8g