Strawberry Crunch Cheesecake Cones
These no bake strawberry crunch cheesecake cones with golden Oreos combine creamy vanilla cheesecake with lashings of strawberry crunches.
Equipment
- Stand mixer (or electric hand held beaters)
- food processor
- parchment paper
Ingredients
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
Cheesecake filling
- 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
Instructions
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.
To decorate
- 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!
Notes
Equipment
- 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.
Nutrition
Calories: 536kcalCarbohydrates: 50gProtein: 4gFat: 37gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 32mgSodium: 78mgPotassium: 230mgFiber: 1gSugar: 43gVitamin A: 305IUVitamin C: 48mgCalcium: 113mgIron: 1mg
Nutritional Disclaimer
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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