Peach cobbler cheesecake cones are crisp sugar cones filled with fluffy no-bake cheesecake and topped with warm-spiced, syrupy cinnamon peaches. The rim of each cone is dipped in glaze and rolled in a buttery peach cookie crunch. You get cheesecake, peach cobbler and an ice cream cone in one handheld dessert, with no oven at all. They are made for cookouts, baby showers, birthday parties and summer bake sales.
How to make peach cobbler cheesecake cones: Mix crushed golden sandwich cookies with peach gelatin mix and melted butter to make a crunch. Beat cream cheese, sugar and vanilla, then fold in whipped topping. Simmer diced peaches with brown sugar, cinnamon and salt until syrupy, and let them cool. Dip the cone rims in glaze and crunch, pipe in the cheesecake and spoon the peaches on top.
Why You’ll Love It
- No baking. One small saucepan on the stove is the only heat.
- Three textures. Crisp cone, creamy filling and soft, syrupy peaches.
- Handheld. No plates or forks at a party.
- Fresh or frozen peaches. Either one works.
- A dozen at a time. The batch fills 12 cones.
Ingredient Notes
Sugar cones. Twelve. Their pointed shape and sturdy walls hold the filling well.
Golden Oreos. Twenty, crushed. They are the base of the peach crunch.
Peach Jello mix. Three ounces of the dry powder. It colors and flavors the crunch.
Unsalted butter. Half a cup, melted, to bind the crunch.
Cream cheese. Sixteen ounces, softened.
Whipped topping. One 8-ounce tub, thawed. It makes the filling light enough to pipe.
Peaches. Two cups, diced. Use fresh or frozen.
Brown sugar, cinnamon and salt. These turn the peaches into a quick cobbler-style topping.
Powdered sugar and milk. Whisked into a simple glaze that glues the crunch to the cones.
Ingredients
For the cones and peach crunch
- 12 sugar cones
- 20 Golden Oreos, crushed
- 3 ounces peach Jello mix
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 16 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 tub whipped topping (8 ounces), thawed
For the peaches
- 2 cups diced peaches, fresh or frozen
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the glaze
- 1 cup powdered sugar
- 1/4 cup milk
How to Make Peach Cobbler Cheesecake Cones
1. Make the peach crunch. Combine the crushed Golden Oreos, peach Jello mix and melted butter in a medium bowl. Mix until crumbly and resembling wet sand. Set aside.
2. Make the cheesecake filling. In a stand mixer, cream the softened cream cheese, sugar and vanilla until smooth. Fold in the thawed whipped topping until combined. Transfer to a piping bag fitted with a large fluted tip.
3. Cook and cool the peaches. Combine the diced peaches, brown sugar, cinnamon and salt in a small saucepan. Heat over low heat for about 20 minutes, stirring occasionally, until the peaches are tender and the mixture is syrupy. Let cool before assembly.
4. Mix the glaze. Whisk the powdered sugar and milk together in a small bowl.
5. Decorate the cones. Dip the top of each sugar cone into the glaze, then immediately into the peach crunch, pressing gently. If you like, drizzle with more glaze and sprinkle with more crunch. Set aside while you prepare the remaining cones.
6. Fill and top. Pipe a large dollop of cheesecake filling into each cone. Spoon the cooled peaches onto the filling, pressing them into the top. Repeat with the remaining cones.
What Can You Make Ahead, and When Do You Fill the Cones?
These cones have four parts, and three of them can wait. The crunch, the filling and the peaches can all be made before the party. The cones are the part to leave for last, because a cone begins to soften once something moist is inside it.
| Part | When to make it | Where it waits |
|---|---|---|
| Peach crunch | First | In its bowl, set aside |
| Cheesecake filling | Second | In the piping bag, in the refrigerator |
| Cooked peaches | Third | Cooling in the pan, then in the refrigerator |
| Glazed, crunch-rimmed cones | Shortly before filling | Standing upright in glasses |
| Filled cones | Last | Covered in the refrigerator until serving |
The peaches must be cool before they touch the cheesecake. Hot fruit melts the filling and it slides down into the cone.
Another approach some bakers use is to brush the inside of each cone with melted white chocolate and let it harden before filling. It adds a sweet shell between the cone and the cheesecake. Cones made that way are still at their best eaten right away.
Tips for Success
Do the cooked peaches need to cool before the cones are assembled?
Yes. Let them cool first, so they sit on top of the filling without melting it.
Where does the peach crunch go?
Around the rim. Dip the top edge of the cone in glaze, then press it straight into the crunch while the glaze is wet.
How do I keep the cones upright?
Stand each one in a narrow drinking glass or a cone holder while you decorate and fill it.
What if I do not have a piping bag?
Use a zip-top bag with one corner snipped off. A large fluted tip gives the prettiest swirl, but the taste is the same.
How fine should the cookies be crushed?
Fine enough that, with the butter and gelatin mix, the crumbs look like wet sand.
How Long Does It Take?
Allow about 50 minutes of working time: 30 minutes of prep and about 20 minutes for the peaches on the stove. Then add time for the peaches to cool before you assemble. Much of the prep can be done while the peaches simmer.
Storage
Keep filled cones covered in the refrigerator until you serve them, and plan to serve them the same day for the crispest cones. Do not leave them out for more than 2 hours, or more than 1 hour when it is above 90°F outside. Leftover filling and peaches keep in covered containers in the refrigerator for 3 to 4 days.
What to Serve With It
For a dessert table, add a no-bake strawberry crunch cheesecake, blueberry cheesecake rolls or pecan cheesecake bars. For more peach, bake the Southern peach crumb cake. And for more cobbler and cream cheese, there are the slow cooker strawberry cobbler and the cheesecake crescent rolls casserole.
Frequently Asked Questions
What can be prepared before the cones are filled?
The peach crunch, the cheesecake filling and the cooked peaches. Fill the cones last.
Do the cooked peaches need to cool before the cones are assembled?
Yes. Cool them before spooning them onto the filling.
Where does the peach crunch go, and is a white-chocolate-lined cone another option?
The crunch goes on the glazed rim of each cone. Lining the inside with melted white chocolate is an optional extra step.
Can I use frozen peaches?
Yes. Fresh or frozen diced peaches both work.
Final Notes
I line up twelve small glasses before I start dipping, so every cone has a place to stand. If you make it, leave a comment to tell me how it turned out or ask a question.
Peach Cobbler Cheesecake Cones
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Ingredients
- 12 sugar cones
- 20 Golden Oreos crushed
- 3 ounces peach Jello mix
- 1/2 cup unsalted butter melted
- 16 ounces cream cheese softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 tub whipped topping 8 ounces, thawed
- 2 cups peaches diced, fresh or frozen
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 1/4 cup milk
Instructions
- Combine the crushed Golden Oreos, peach Jello mix and melted butter in a medium bowl. Mix until crumbly and resembling wet sand. Set aside.
- In a stand mixer, cream the softened cream cheese, sugar and vanilla until smooth. Fold in the thawed whipped topping until combined. Transfer to a piping bag fitted with a large fluted tip.
- Combine the diced peaches, brown sugar, cinnamon and salt in a small saucepan. Heat over low heat for about 20 minutes, stirring occasionally, until the peaches are tender and the mixture is syrupy. Let cool before assembly.
- Whisk the powdered sugar and milk together in a small bowl.
- Dip the top of each sugar cone into the glaze, then immediately into the peach crunch, pressing gently. If you like, drizzle with more glaze and sprinkle with more crunch. Set aside while you prepare the remaining cones.
- Pipe a large dollop of cheesecake filling into each cone. Spoon the cooled peaches onto the filling, pressing them into the top. Repeat with the remaining cones.
