When the craving for homemade cheesecake strikes, no other dessert will do.
Thankfully, constructing these single-serving cheesecake cones is significantly less effort compared to baking a full cheesecake, and the best part? With the base ingredients of cream cheese, sugar, and heavy whipping cream, they taste just like the real deal and still scratch that cheesecake itch.
If you’re like us and love a pop of color, and you have a few extra minutes to spare, opt for an ice cream cone rim dipped in white chocolate and coated in rainbow nonpareils (see dipping instructions below, and check out more tips on dipping your ice cream cones here).
With the help of a piping bag and a steady hand, you can even make these dainty desserts look just like vanilla soft serve ice cream. Try sprinkling a few nonpareils over the exposed batter for a true ice-cream-with-sprinkles effect!
Prep time: 30 minutes
What You’ll Need:
For Optional Dip and Decoration for 1-3 Cones:
- 1 cup white chocolate chips
- ¼ cup coconut oil (virgin or refined)
- 1 pinch sea salt (optional)
- Rainbow nonpareils
For Cheesecake Batter and Full Recipe:
- 1 cup plus 2 tablespoons heavy whipping cream
- ½ cup granulated sugar
- 4 ounces cream cheese, slightly softened but still cool
- 2 teaspoons vanilla extract
- 8-10 Joy Sugar Cones (as pictured — but you can use any Joy Cone or Joy Cup you like)
- Rainbow nonpareils
What To Do:
To Dip and Decorate Your Cones:
- Combine the dip ingredients in a wide microwave safe bowl and heat at 30-second intervals until chips are almost completely melted. (The chocolate and bowl could get hot, so be careful, especially if your little ones are helping with this part.) Stir to combine; cool slightly.
- Transfer slightly warm dip to a tall mason jar or drinking glass. Dip the top of the cone into jar or glass, or pour topping over the rim of your cone.
- While the dip is still fresh on the cone, roll the dipped portion through snacks or candies, or place toppings by hand onto the dip.
- Place decorated cones rim-side-up in drinking glasses to allow to cool all the way.
To Make the Cheesecake Batter:
- Pour heavy whipping cream into a large bowl and beat on high speed with an electric mixer. Gradually add in half the granulated sugar and beat until soft peaks form.
- Add the cream cheese and beat again, gradually adding the rest of the granulated sugar. Add vanilla extract and beat until stiff peaks form.
- Transfer mixture to a piping bag fitted with a large star tip and pipe batter into cones. Top the cones off by moving the piping bag in a swirl motion to emulate the swirl of soft-serve ice cream.
- Sprinkle rainbow nonpareils on top and refrigerate until ready to serve.
Want to try your hand at a few more unique ways to cook with ice cream cones? Give these recipes a whirl: