Description
Enjoy a delightful summer treat with these Peach Cobbler Cheesecake Cones. Juicy baked peaches mixed with cake mix and cinnamon create a bubbly, golden cobbler base, layered inside crisp waffle cones along with a luscious, creamy cheesecake filling. Topped with melted chocolate and cookie crumbs, these cones combine the best of cobbler and cheesecake in a portable and crave-worthy dessert.
Ingredients
Scale
Cheesecake Filling
- 16 oz Cream Cheese, softened
- 1 cup Heavy Whipping Cream, cold
- 1 cup Confectioner’s Sugar
- 1 tsp Vanilla Extract, preferably pure
- ½ tsp Lemon Juice, fresh preferred
Peach Cobbler
- 48 oz Sliced Peaches with juice
- 1 box Cake Mix (yellow or white)
- 1 cup Butter, salted
- 1½ tsp Cinnamon
For Assembly and Garnish
- 12 Waffle Cones
- 16 oz Cream Filled Cookies, crushed
- Melted Chocolate
- 3 tbsp Whipped Cream
- Cookie Crumbs
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking dish by spraying it with non-stick cooking spray.
- Melt Chocolate: Melt the chocolate in the microwave until smooth, about 30 seconds to 1 minute. Dip the top halves of the waffle cones into the melted chocolate to coat, then set them aside to harden.
- Crush Cookies: Crush the cream-filled cookies into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin.
- Assemble Peach Cobbler: Pour the sliced peaches along with their juice into the prepared baking dish. Sprinkle the dry cake mix evenly over the peaches. Drizzle the melted butter over the top, and sprinkle with cinnamon.
- Bake Cobbler: Place the dish in the preheated oven and bake for 45 to 55 minutes, until the mixture is bubbly and the top is golden brown.
- Whip Cream: While the cobbler is baking, whip the cold heavy cream until stiff peaks form.
- Prepare Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, confectioner’s sugar, vanilla extract, and lemon juice. Beat until smooth and creamy. Gently fold in the whipped cream to create a light cheesecake filling.
- Assemble Cones: Once the peach cobbler has cooled slightly, fill each prepared waffle cone by layering cheesecake filling and the baked peach cobbler mixture. Alternate layers to create a balanced filling.
- Garnish and Serve: Drizzle additional melted chocolate over the filled cones and sprinkle with crushed cookie crumbs. Add a dollop of whipped cream on top if desired. Serve immediately for best texture and flavor.
Notes
- For a deeper cinnamon flavor, sprinkle cinnamon directly into the cake mix before baking.
- Use fresh peaches when in season as a substitute for canned sliced peaches for an even fresher taste.
- If the melted chocolate hardens too quickly while dipping cones, gently reheat in the microwave in short bursts.
- These cones are best enjoyed the same day to prevent the waffle cones from becoming soggy.
- To make this dessert gluten free, use gluten free cake mix and gluten free cookies.
