Cheesecake Almond Cone Recipe
Okay, dessert lovers-get ready to meet your new favorite treat: Cheesecake Almond Cones! Imagine the creamy richness of cheesecake mousse layered inside crispy waffle cones, finished with sweet strawberry jam, crunchy strawberry crumble, or decadent chocolate praline. It’s like the perfect parfait-only better, because it’s all stuffed in a hand-held cone.
Ingredients
- 1 cup whole milk
- 1 package white chocolate Jell-O pudding mix
- 1 teaspoon cream cheese flavoring optional but recommended
- 1 cup extra creamy Cool Whip
- Waffle cones
- Almond bark or melted chocolate for coating cones
- Vanilla cake pieces or brownie chunks
- Strawberry jam
- Strawberry crumble or Oreo crumble
Instructions
- Pour whole milk into a mixing bowl. Whisk in the white chocolate Jell-O pudding mix for about 1 minute until fully dissolved and smooth. Add cream cheese flavoring, then continue whisking for another 2 minutes until the mixture starts to thicken. Refrigerate the mixture for 5 minutes until set.
- Gently fold in the Cool Whip until the mixture becomes light and mousse-like. Take care not to overmix, or it may become runny.
- Melt almond bark or chocolate, then coat the inside of each waffle cone. Let coated cones sit at room temperature for about 5 minutes until set. This step keeps your cones crispy!
- Place pieces of vanilla cake or brownie at the bottom of each cone. Fill a piping bag with your cheesecake filling and pipe it into the cones, layering with strawberry jam or chocolate pudding. Sprinkle in strawberry crumble, Oreo crumble, toasted pecans, or anything else you love.
- Top with a drizzle of salted caramel, chocolate sauce, or a sprinkle of more crumble. Serve immediately or store in the fridge until ready to eat.
Video
Notes
These cheesecake almond cones are best enjoyed fresh, but you can refrigerate them upright in a cup or cone holder for up to 24 hours. Keep them uncovered or loosely covered to avoid sogginess-do not freeze, as the cones will soften and lose their crunch.