Peach Cobbler Cheesecake Cones – creamy, spiced, and overflowing with golden summer flavor!
Peach Cobbler Cheesecake Cones – creamy, spiced, and overflowing with golden summer flavor!
Ingredients:
For the Cheesecake Filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
½ cup heavy whipping cream
For the Peach Cobbler Layer:
2 cups canned or fresh peaches, sliced
2 tablespoons brown sugar
1 tablespoon cornstarch
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon lemon juice
For the Crumble Topping:
½ cup graham cracker crumbs
2 tablespoons brown sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted
For Assembly:
6–8 waffle cones
Instructions:
In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, then continue beating until fluffy.
In a separate bowl, whip the heavy cream until soft peaks form. Fold it gently into the cream cheese mixture. Chill in the fridge while preparing the peaches.
For the peach layer, place peaches, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice in a saucepan over medium heat.
Cook for 5–7 minutes, stirring frequently, until thickened and syrupy. Let cool completely.
For the crumble, mix graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until combined. Set aside to cool.
To assemble, spoon a layer of peaches into the bottom of each waffle cone.
Pipe or spoon in the cheesecake mixture until filled to the top.
Add another spoonful of peaches over the cheesecake layer.
Generously top with crumble for that classic cobbler texture.
Decoration Tips:
Serve the cones laid flat on a speckled or rustic ceramic plate to highlight their golden tones.
Pipe the cheesecake layer using a star tip for a bakery-style swirl.
Dust the finished cones with extra cinnamon sugar right before serving for added aroma and sparkle.
Garnish the plate with a few peach slices or mint sprigs to give it a fresh summery touch.
Keep the cones chilled until just before serving to maintain structure and texture.
Happy Baking
