Peach cobbler cheesecake cones are a fun, easy dessert filled with creamy cheesecake filling, sweet peaches, and buttery cobbler flavors all tucked into a crispy cone. They’re the perfect handheld treat for parties, summer gatherings, or anytime you want a dessert that feels a little extra special.

If you love peach cobbler and cheesecake separately you’ll love them combined into one treat in a cone.

Not only are these peach cobbler cheesecake cones delicious, but serving them in a cone makes them extra fun.

The creamy cheesecake filling pairs perfectly with the sweet peaches and crunchy cone.

You get a rich, fruity dessert that’s creamy and crunchy.

And you’ll want to serve them at any party or cookout.

They keep things casual since you don’t need any plates or forks to serve with them.

Ingredients

To make these you’ll need ingredients for the crunch, the cheesecake filling, the peaches, and the glaze.

For the crunch you’ll need:

Ice cream cones– The sugar cone kind
Golden Oreos– Crushed
Peach Jello mix– A 3 ounce package of peach flavored instant jello mix
Butter– Unsalted butter melted

Next, for the cheesecake filling you’ll need:

Cream cheese– Softened to room temperature
Sugar
Vanilla– Real is best
Whipped topping– Like Cool Whip

For the peaches you’ll need:

Peaches– Diced fresh or thawed peaches
Sugar– Brown
Spices– Cinnamon and salt

And finally for the glaze you’ll need:

Sugar– Powdered
Milk

How to Make

Making these peach cobbler cheesecake cone is pretty easy, no baking needed!

Start by mixing the crushed Golden Oreos, peach Jello mix and melted butter together in a medium sized bowl until it’s crumbly and looks like wet sand.

Set this mixture aside.

Then in the bowl of a stand mixer, cream together the softened cream cheese, vanilla and sugar until smooth.

Once it’s smooth, fold in the Cool Whip.

Scoop the cheesecake filling to a piping bag fitted with a large star tip.

Set the filled piping bag aside until you are ready to use it.

Then cook the diced peaches, brown sugar, cinnamon and salt in small saucepan over low heat for about 20 minutes, stirring occasionally or until the mixture is syrup.

Let it cool.

Once it’s cool, whisk the powdered sugar and milk together for the glaze in a separate small bowl.

Set it aside.

To assemble the cones, dip the top of a sugar cone into the glaze.

Immediately dip the glazed cone into the peach crunch mixture, pressing the crunch into the cone gently.

If you would like, drizzle the cones with additional glaze and sprinkle additional crunch mixture over the cones.

Set the prepared cone aside and repeat this with the remaining cones.

Then pipe large dollops of cheesecake filling into each cone and use a spoon to press the peaches into the top of the filling.

Store covered in the fridge until ready to serve.

Enjoy!

Storing

These are best the day you make them as the cones will soften in the fridge the longer you store them.

However if you do have have leftovers, store them covered in the fridge for up to 3 days.

Tips and Tricks

Let the cream cheese soften to room temperature first.
Frozen or fresh peaches work much better than canned peaches which normally are packed in syrup.
You can halve the recipe if you are serving fewer people.

Other Peach Desserts

Peach cobbler cheesecake cones are a fun, tasty fruit dessert for summer.

Make them and enjoy!

Looking for other peach desserts?

Try these:

If you’ve tried these PEACH COBBLER CHEESECAKE CONES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Peach Cobbler Cheesecake Cones

No ratings yet

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings:

Calories: 521kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

For The Crunch

12 sugar cones
20 Golden Oreos crushed
3 oz peach Jello mix
½ cup unsalted butter melted

For the Cheesecake Filling

16 oz cream cheese softened
½ cup sugar
1 tsp vanilla extract
1 8 oz tub whipped topping thawed

For The Peaches

2 cups diced peaches frozen or fresh are best
¾ cup brown sugar
1 tsp ground cinnamon
½ tsp salt

For The Glaze

1 cup powdered sugar
¼ cup milk

US Customary - Metric

Instructions

In a medium sized bowl, combine the crushed Golden Oreos, peach Jello mix and melted butter. Mix to combine until crumbly and looks like wet sand. Set aside.
20 Golden Oreos, 3 oz peach Jello mix, ½ cup unsalted butter
In the bowl of a stand mixer, combine the softened cream cheese, vanilla and sugar. Cream until smooth.
16 oz cream cheese, ½ cup sugar, 1 tsp vanilla extract
Fold in the thawed whipped topping until thoroughly combined.
1 8 oz tub whipped topping
Transfer the cheesecake filling to a piping bag fitted with a large star tip. Set aside until ready to use.
In a small saucepan, combine the diced peaches, brown sugar, cinnamon and salt. Heat over low heat for about 20 minutes, stirring occasionally. The mixture should be syrupy in consistency and the peaches tender. Allow to cool before assembly.
2 cups diced peaches, ¾ cup brown sugar, 1 tsp ground cinnamon, ½ tsp salt
In another small bowl, combine the powdered sugar and milk for the glaze. Whisk to combine. Set aside.
1 cup powdered sugar, ¼ cup milk
Dip the top of a sugar cone into the glaze and immediately dip into the peach crunch mixture, pressing the crunch into the cone gently. Drizzle the cones with additional glaze and sprinkle additional crunch mixture over the cones, optional. Set aside and continue with the remaining cones.
12 sugar cones
Use the piping bag to pipe a large dollop of the cheesecake filling into each cone.
Use a spoon to press the peaches into the top of the cheesecake filling. Repeat with the remaining cones.
Store covered in the fridge until ready to serve.

Notes

Let the cream cheese soften to room temperature first.
Frozen or fresh peaches work much better than canned peaches which normally are packed in syrup.
You can halve the recipe if you are serving fewer people.