Once your chocolate is melted dip the top portion of the waffle cone into the chocolate and gently tap off any excess chocolate.
Then roll the white chocolate covered cone in the strawberry crunch topping. Make sure to coat all of the white chocolate with strawberry crunch topping.
Place on parchment-lined baking sheet and set to harden. About 10-15 mins. You can speed this process up by placing the baking sheet in the fridge for 5 mins.
Place the cheesecake filling into a Ziploc or piping bag. This makes placing it in the cone easier. Cut off the end.
Once your cones are ready, fill the cone halfway with with cheesecake filling. Add a small spoonful of strawberry glaze, and a few chunks of strawberry.
Fill the rest of the waffle cone with cheesecake filling and repeat previous steps.
Add some strawberry crunch topping to the top of the waffle cone.
Drizzle the cone with leftover melted white chocolate and add some more of the strawberry crunch over the drizzle.
Serve immediately or store in the fridge until ready to serve. Eat soon after making since the cone will get soggy from the strawberry glaze and fresh berries.
Strawberry Crunch Cheesecake Cone FAQ’s
How to store strawberry crunch cheesecake Cones
You can make all of the ingredients for the strawberry cheesecake cones ahead of time, up to 1 day in advance. Store the strawberry glaze and cheesecake filling in the fridge until ready to serve. Keep the strawberry crunch topping and waffle cones in an airtight container. These are best when eaten immediately after making otherwise the cones will get soggy within a few hours.
Can I substitute the Strawberry Glaze
Yes, You could use a premade strawberry sauce or preserve.
Can Strawberry Crunch Cones be freezen?
No, I would not recommend that.
Ingredients
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