Peach Cobbler Cheesecake Cones Recipe

Prep Time 30 mins
Cook Time 20 mins
Rest Time 1 hr
Total Time 1 hr 50 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 8
Best Season: Summer
Description

These Peach Cobbler Cheesecake Cones are a delightful twist on two classic desserts — peach cobbler and creamy cheesecake. Crispy waffle cones are filled with velvety cheesecake filling, warm spiced peach compote, and buttery crumble topping, creating a handheld dessert perfect for parties, summer gatherings, or anytime you crave something sweet and refreshing.

Ingredients
    For the Cheesecake Filling:
  • 225 cream g cheese (softened)
  • 1 cup heavy whipping cream (cold)
  • ½ cup powdered sugar (sifted)
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon (optional for warmth)
    • For the Peach Cobbler Filling:
  • 3 large ripe peaches (peeled and diced)
  • ¼ cup brown sugar (lightly packed)
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch (mixed with 1 tbsp water)
  • ½ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • 1 tsp vanilla extract
  • Pinch of salt
    • For the Crumble Topping:
  • ¾ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • ½ tsp cinnamon
  • 80 unsalted g butter (melted)
    • For the Cones:
  • 8 waffle cones (store-bought or homemade)
  • 100 white g chocolate (for coating the rim, optional)
  • Crushed graham crackers or extra crumble (for coating the rim, optional)
Instructions
    Make the Peach Cobbler Filling
  1. 1
    In a medium saucepan, combine diced peaches, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, vanilla extract, and salt. Cook over medium heat for 5–7 minutes until the peaches release their juices. Add the cornstarch slurry and stir until thickened. Remove from heat and let it cool completely before using.
    2. Prepare the Crumble Topping
  2. 2
    Preheat your oven to 180°C. In a bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Pour in the melted butter and mix with a fork until crumbly. Spread the mixture onto a parchment-lined baking tray and bake for 10–12 minutes, stirring once halfway, until golden brown. Let it cool and break into small crumbs.
    3. Make the Cheesecake Filling
  3. 3
    In a mixing bowl, beat softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until well incorporated. In another chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until light and fluffy. Transfer the filling into a piping bag fitted with a large star or round tip.
    4. Prepare the Waffle Cones
  4. 4
    (Optional) Dip the rims of each waffle cone into melted white chocolate, then immediately coat with crushed graham crackers or crumble topping. Let them set for a few minutes at room temperature.
    5. Assemble the Cheesecake Cones
  5. 5
    Pipe a layer of cheesecake filling into the bottom of each cone. Add a spoonful of cooled peach cobbler filling, followed by more cheesecake mixture. Repeat if needed to fill the cone to the top.
    6. Add the Final Touches
  6. 6
    Top each cone with extra peach cobbler filling and sprinkle with crumble topping for texture. Chill in the refrigerator for about 1 hour before serving so the filling sets slightly.
Note

Storage: Keep the assembled cones refrigerated for up to 24 hours; the cones may soften slightly. To maintain crispness, store fillings separately and assemble before serving.

Make Ahead Tip: The cheesecake filling and peach cobbler filling can be made 1–2 days in advance.

Variations:

  • Try using canned peaches (drained) if fresh are unavailable.
  • For a twist, use crushed biscuits instead of crumble.
  • Add a drizzle of caramel sauce for extra indulgence.
Keywords: creamy dessert, summer treat, easy no-bake dessert, peach recipes, cheesecake cones
Read it online: https://petitepanini.com/recipe/peach-cobbler-cheesecake-cones-recipe/