Peach Cobbler Cheesecake Cones (Print-Friendly Version)
Creamy cheesecake meets warm peach cobbler in crispy waffle cones for a deliciously portable summer dessert treat.
# Ingredients:
→ Peach Cobbler Filling
01 -
4 large peaches, fresh or frozen, thawed and drained
02 -
1/4 cup sugar
03 -
1 tablespoon lemon juice
04 -
1 teaspoon vanilla extract
05 -
1/2 teaspoon cinnamon
06 -
1 tablespoon cornstarch
07 -
1/2 cup water
→ Cheesecake Filling
08 -
8 oz cream cheese, softened
09 -
1 cup heavy whipping cream
10 -
1/2 cup powdered sugar
11 -
1 teaspoon vanilla extract
12 -
1 tablespoon lemon juice
13 -
1/4 cup sour cream
→ Cone Shells
14 -
6-8 waffle cones, store-bought or homemade
→ Optional Toppings
15 -
Whipped cream
16 -
Cinnamon sugar
17 -
Chopped nuts, such as pecans or almonds
18 -
Mint leaves
# Steps:
01 -
Slice the peaches into small chunks. In a medium saucepan, combine peaches, sugar, lemon juice, vanilla, and cinnamon. Stir well. Mix cornstarch with water to create a slurry and add to the peach mixture. Cook over medium heat for 5-7 minutes, stirring until thickened. Let it cool.
02 -
In a large mixing bowl, beat softened cream cheese until smooth. Add whipping cream, powdered sugar, vanilla, lemon juice, and sour cream, and beat until fluffy.
03 -
Carefully fill each waffle cone with cheesecake filling, then add a layer of peach cobbler filling on top. Repeat layers until the cone is filled.
04 -
Refrigerate cones for 30 minutes before serving. Garnish with whipped cream, cinnamon sugar, chopped nuts, or mint leaves.
# Notes & Tips:
01 -
You can make the peach filling and cheesecake filling ahead of time. Store in the fridge for up to 2 days before assembling the cones.
02 -
For a crunchier texture, add a streusel topping on top of the cones before serving.
03 -
Use gluten-free waffle cones for a gluten-free version or serve in mini cups for a no-cone variation.