Peach Cobbler Cheesecake Cones
A delightful fusion of creamy cheesecake and warm peach cobbler, served in a crispy waffle cone. These Peach Cobbler Cheesecake Cones offer the perfect combination of sweet, spiced peaches and velvety cheesecake for a deliciously portable dessert.
Ingredients
For the Peach Cobbler Filling:
- 4 large peaches fresh or frozen, thawed and drained
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1/2 cup water
For the Cheesecake Filling:
- 8 oz cream cheese softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1/4 cup sour cream
For the Cone Shells:
- 6-8 waffle cones store-bought or homemade
- Optional Toppings:
- Whipped cream
- Cinnamon sugar
- Chopped nuts pecans or almonds
- Mint leaves
Instructions
Prepare the Peach Cobbler Filling:
- 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.
Prepare the Cheesecake Filling:
- 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.
Assemble the Cones:
- 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.
Chill and Serve:
- Refrigerate cones for 30 minutes before serving. Garnish with whipped cream, cinnamon sugar, chopped nuts, or mint leaves.
Notes
- 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.
- For a crunchier texture, add a streusel topping on top of the cones before serving.
- Use gluten-free waffle cones for a gluten-free version or serve in mini cups for a no-cone variation.