These no bake strawberry crunch cheesecake cones with golden Oreos combine creamy vanilla cheesecake with lashings of strawberry crunches.
These strawberry shortcake cones are a delicious summer dessert that's perfect for parties and get-togethers. Made in individual ice cream cones coated with strawberry crunch topping, filled with creamy Philadelphia no-bake cheesecake and topped with beautiful fresh strawberry roses.
Why you'll love this recipe
- Lashings of strawberry crunch topping aka crunches!
- Delicious pairing of strawberry crunch and vanilla cheesecake.
- Super cute individual ice cream cone serves.
- Perfect for a party or summer get-together.
Or if you're in the mood for more cheesecake (and lets face it who isn't) check out my fabulous collection of no bake cheesecake recipes. Delicious!
For the ice cream cones:
Ice cream cones: waffle cones give the best look and flavor, but you could use regular sugar cones or any other type of ice cream cone you like. I use two-scoop cones, which make large cheesecake cake cone servings.
For smaller serves you can use one scoop cones which will make more serves.
Freeze-dried strawberries: add the strawberry flavor to the outside coating. You can pick them up online or from health food stores.
Golden Oreos: for making the crunches for the strawberry crunch coating, otherwise known as the best bit!
White chocolate melts: the chocolate forms a delicious crispy shell around the ice cream cones and provides the perfect thing to stick that crunchy coating to.
Refined coconut oil - sometimes also called expeller-pressed coconut oil. Using refined coconut oil is important because the refining process removes the coconut flavor and smell, resulting in neutral oil. Unrefined coconut oil has a much stronger coconut taste a smell.
For the cheesecake filling
Cream cheese: full-fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.
Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Granulated sugar: also known as white sugar, it adds some sweetness to the cheesecake filling. You could also use castor sugar.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Lemons: a dash of lemon juice helps balance the sweetness of the cheesecake filling. Fresh is best, I don't recommend bottled lemon juice.
For the decoration
Fresh strawberries: fresh, juicy small to medium-sized strawberries work best. To elevate this desert you can turn them into easy and beautiful strawberry roses.
How to make strawberry crunch cheesecake cones
See the full recipe card at the end of the post for ingredient amounts and instructions.
To make the cheesecake filling
Hot tip: Make sure your cream cheese is at room temperature. This can take anywhere from thirty minutes to one hour depending on where you live. If your cream cheese is too cold it won't mix in properly and is one of the main causes of lumpy or grainy cheesecake.
Cut and juice the lemon. Mix the the cream cheese briefly to soften it, then incorporate the sugar, vanilla, and lemon juice, mixing on low until the mixture is smooth, creamy, and the sugar is completely dissolved.
Be sure to occasionally scrape the sides of the bowl to incorporate any remaining bits. If you don't have an additional bowl for your stand mixer, transfer the mixture to another container.
In another bowl, whip the cream until it achieves stiff peaks. Then, delicately fold the whipped cream into the cream cheese mixture, being cautious not to deflate the air incorporated into the whipped cream.
Cover and chill in the fridge for two to four hours. Make the ice cream cones while the cheesecake filling is chilling.
To make the strawberry crunch topping and prepare the cones
Prepare a tray lined with parchment paper.
Separate and remove the filling from the Oreos. This is optional but will make your crunchies less sweet. Break the Oreos up into pieces and blitz briefly to form large crumbs.
Blitz the freeze-dried strawberries for the coating in a clean, dry food processor to form bread crumbs. Allow the strawberry dust to settle for a few minutes before opening. Mix the Oreo crumbs and freeze-dried strawberries to form the crunch coating.
Put the white chocolate melts into a microwave-proof bowl and melt in the microwave in thirty-second to one-minute bursts until the chocolate is melted. Add the refined coconut oil and mix it well. You may need to further heat the mix to fully incorporate the oil.
Spoon some of the chocolate mix into a cone. Move the cone around to coat the inside. You can use a straw or skewer to help move the chocolate around and achieve a thin coating. Tip the cone up and shake off any excess chocolate. Repeat with the remaining cones. Set aside.
Prepare your dipping station with the cones on one side, the chocolate mix on one plate, then the strawberry golden Oreo crunch coating, then a lined tray to put the dipped cones onto. You will need to re-melt the chocolate before pouring it on the plate to make sure it's nice and thin.
Working quickly roll the top ⅓ to ½ of one of the cones into the chocolate. Shake off the excess chocolate, using a skewer or straw to help ease off the excess. Immediately roll the cone into the strawberry crunchies mix. It may help to press the coating onto the chocolate to help it stick. Place the dipped coated cone onto a tray to set.
Repeat with the remaining cones. Allow to set before filling.
To assemble the cones
Spoon the vanilla cheesecake filling into a piping bag with a large nozzle. Pipe the cheesecake filling into the cones. Repeat with the remaining cones.
Hot tip: I recommend topping the cheesecake cones with a beautiful strawberry rose. This is optional but the fresh strawberries offset the sweetness of the cheesecake beautifully. You can skip all or part of this step if you like and simply decorate the cheesecake cones by sprinkling with some extra strawberry crunch topping.
Slice about six fresh strawberries into small pieces. To make the strawberry roses make a series of small thin cuts around the sides of a strawberry, starting from the bottom and gently fan out the slices. You may only get three to five slices around a small to medium strawberry, and maybe only two layers of 'petals'
Place a strawberry rose into the center of each cheesecake cone. Finally sprinkle with a little extra strawberry crunch coating and you're done!
How to serve
To serve these strawberry crunch cones pop them onto a plate, sprinkle with some extra strawberry crunch topping and enjoy! For a fun way to serve at a party you serve these in old-fashioned ice cream stand holders, like the ones you find at your favorite scoop shop!
How to store
Strawberry crunch-coated cones:
Inside chocolate coating - up to five days in advance. Store in an airtight container lined with parchment paper.
Outside strawberry crunch coating - up to one day before assembling. Store in an airtight container lined with parchment paper.
Up to two days in advance. Store in a covered container in the fridge.
Strawberry rose decoration
Best made and added just before serving. They will wilt quickly.
Strawberry crunch coating
Will start to soften within a few hours after assembly once exposed to the air. After this they will still be delicious but less crunchy.
Cheesecake cones can be stored in a covered container in the fridge for upto two days.
In the freezer?
These are not suitable for freezing but see my before assembling storage tips above for what you can make in advance.
Recipe tips and frequently asked questions
What can I use instead of freeze-dried strawberries?
The freeze-dried strawberries are absolutely worth it if you can get them. For the strawberry crunch coating you could try substituting with a few spoonfuls of strawberry jello crystals.
Can I add different cheesecake flavors to this?
You sure can. This recipe uses a full batch of my Philadelphia no bake cheesecake for filling but you could mix things up with any of the fillings from my full-size no bake cheesecake recipes. This would be delicious with my chocolate cheesecake filling with regular chocolate Oreos in the crunchies, or or Biscoff cheesecake filling with Biscoff cookies in the crunchies.
What can I use instead of Golden Oreos?
You could use another type of cookie such as shortbread, sugar cookies or dried toasted pound or vanilla cake. Or to maximize the crunch in your crunchies use Rice Krispies cereal, like I did in my strawberry shortcake ice cream bars.
Can I make these with different ice cream cones?
Yes you can. I find plain or vanilla waffle cones give the best look and flavor. You could experiment with different flavored waffle cones such as chocolate vanilla or use other types of ice cream cones.
Do I really need the refined coconut oil?
Yes, yes you do. The refined coconut oil helps thin the white chocolate, making it easier to apply to the cones. It also helps reduce the sweetness of the white chocolate and makes it less overpowering. As long as you use refined or expeller coconut oil you can not taste it.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
Strawberry Crunch Cheesecake Cones
- Stand mixer (or electric hand held beaters)
- food processor
- parchment paper
For the ice cream cones
- 2 & ⅓ cups (350gms) white chocolate melts
- ¾ cup (125 gms) refined coconut oil
- 1 packet (4.7oz) 133gms) Golden Oreos
- 40 ish (1.4oz/40gms) freeze dried strawberries
- 12 large (two scoop) waffle ice cream cones
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ½ cup (110gms) white sugar
- 2 teaspoons vanilla extract
- ½ teaspoon lemon juice
- 1 cup (250mls) thickened cream, heavy cream or heavy whipping cream, divided
To decorate - optional
- 12 fresh strawberries
To make ice cream cones
- Line a baking tray with parchment paper.
- Place the white chocolate melts into a microwave-safe bowl and microwave them in 30-second intervals until they are completely melted.
- Add the coconut oil and thoroughly combine. If necessary, microwave for an additional burst or two to ensure the coconut oil is fully melted and well incorporated.
- Pour some melted chocolate into an ice cream cone. Move the cone around until the inside is completely coated. Use a straw or skewer to get a thin, even coating. Shake out the excess chocolate.
- Place the cone on a baking tray and repeat with the remaining cones. Allow the first coat to set while you make the crunchies.
- Separate the Oreos and remove the filling. Blitz into large breadcrumb-size pieces. Set aside into a bowl.
- Blitz the freeze-dried strawberries until they are bread crumb consistency. Allow the dust to settle for a few minutes before opening the processor.
- Add the strawberries to the Oreo crumbs and mix well.
- Set up your dipping station with cones, plate for melted chocolate, plate for crunchies and tray for finished cones.
- Working quickly role a cone so that approx. the top third of the cone is coating with chocolate on the outside. Shake off the excess chocolate.
- Immediately roll the cone into the strawberry Oreo mix to stick the coating to the chocolate. Place on a baking tray to set and repeat with remaining cones. Set aside to set.
To make the cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Beat the cream cheese briefly to soften it. All the sugar, vanilla and lemon juice on low until smooth and creamy and the sugar has fully dissolved. Transfer mix to another bowl.
- Hot tip: make sure you scrape down the sides of the bowl occasionally to mix in the edges.
- Whip the cream remaining cream until firm peaks form. Add the whipped cream to the cream cheese mix and fold in, taking care not to knock out to much air.
- Cover and chill in the fridge for two hours, and upto overnight.
- Add the cheesecake filling to a piping bag with a large nozzle. Pipe the cheesecake filling into the cones.
- Hot tip: the strawberry roses will start to wilt quickly so make and add just before serving.
- To make the strawberry roses make a series of small thin cuts around the sides of the strawberry, starting from the bottom and gently fan out the slices. You may only get three to five slices around a small to medium strawberry, and maybe only two layers of 'petals'.
- Finally place a strawberry rose in the center of each cheesecake cone and sprinkle with a extra strawberry crunchies. Delicious!
- It's helpful but not essential to have two mixing bowls for your stand mixer for this recipe.
- Golden Oreos are sometimes a limited-edition flavor, depending on where you are. If you can't get Golden Oreos you can use graham crackers, Nila wafers, or mix things up with different Oreo flavors.
- The strawberry roses will wilt quickly. It's best to make and add them just before serving.
- Sprinkle on some extra strawberry crunches just before serving.
- Inside chocolate coating of ice cream cones: up to 5 days in advance.
- Outside strawberry crunch coating: up to one day in advance.
- Cheesecake filling: up to two days in advance.
- Best eaten just after assembling for maximum freshness and crunch.
- They will otherwise store in a container in the fridge for up to two days.
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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