Peach Cobbler Cheesecake Cones

No ratings yet

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.

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: American

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.

Nutrition