Peach Cobbler Cheesecake Cones
Sugar cones with a glaze and peach cookie crunch rim, filled with no-bake cheesecake and topped with cooled cinnamon brown sugar peaches.
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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.
Notes
The total does not include the time the peaches need to cool before assembly. Keep filled cones covered in the refrigerator until serving.
Nutrition
Serving: 1servingCalories: 551kcalCarbohydrates: 70.5gProtein: 5gFat: 28.8gSodium: 348mgFiber: 1gSugar: 55.9g