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Peach Cobbler Cheesecake Cones

A delightful dessert combining the classic flavors of peach cobbler with creamy cheesecake, all served in a crispy cone.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 cones
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cones
  • 12 pieces waffle-type cones
  • 16 ounces cream-filled cookies (vanilla or chocolate, or even wafer cookies) Use your favorite cookie flavor.
For the peach cobbler
  • 48 ounces sliced peaches with juice Use fresh or canned peaches.
  • 1 box yellow, white, French vanilla, or butter pecan cake mix Any flavor of cake mix will work.
  • 1 cup salted butter Melted.
  • 1.5 teaspoons cinnamon Adds warmth to the dish.
For the cheesecake filling
  • 1 cup heavy whipped cream Whipped until stiff peaks form.
  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla extract For flavor.
  • 16 ounces cream cheese, softened Bring to room temperature for easy mixing.
  • 0.5 teaspoon lemon juice Balances sweetness.
For the chocolate coating
  • 3 tablespoons whipped cream For topping.
  • chocolate (for melting and dipping cones) Use your choice of chocolate.

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Melt the chocolate in a microwave, stirring at 30-second intervals.
  3. Dip the waffle cones in melted chocolate, coating as desired, and allow to set.
  4. Crush the cream-filled cookies in a food processor until fine crumbs form.
  5. Sprinkle cookie crumbs inside the chocolate-coated cones.
Cooking the Peach Cobbler
  1. Spray a 9×13 baking dish and pour in the sliced peaches with juice.
  2. Sprinkle the dry cake mix over the peaches and drizzle melted butter on top.
  3. Bake for 45 to 55 minutes until top is golden brown.
Making the Cheesecake Filling
  1. While the peaches bake, whip the heavy cream until stiff peaks form.
  2. In another bowl, mix softened cream cheese, confectioner's sugar, vanilla extract, and lemon juice until smooth.
  3. Gently fold the whipped cream into the cheesecake mixture until combined.
Assembly
  1. Once the peach cobbler cools, scoop layers of cheesecake filling and warm peach cobbler into each cone.
  2. Drizzle more melted chocolate on top and sprinkle with cookie crumbs.

Notes

Best served immediately. Keep leftovers in an airtight container in the fridge for up to two days, but do not assemble too far ahead of time to avoid soggy cones.