Peach Cobbler Cheesecake Cone
Part 2: Prepare the Cones & Cheesecake Filling
Prep the Cones: Place the cookies into a food processor and pulse until they are small crumbs. Melt the chocolate in the microwave in 30-second intervals, stirring between each interval until smooth. Dip the top, bottom, or both ends of a cone into the melted chocolate. Immediately dip the chocolate-coated ends into the cookie crumbs. You can also drizzle some melted chocolate and crumbs on the inside of the cone if you like.
Make the Filling: In a bowl, beat the 1 cup of heavy whipping cream until thick with stiff peaks. Set aside. In a separate bowl, mix the 16 ounces of softened cream cheese, 1 cup of confectioner’s sugar, 1 teaspoon of vanilla extract, and ½ teaspoon of lemon juice. Beat with a hand mixer until the mixture is smooth. Gently fold the whipped cream into the cheesecake mix.
Part 3: Assemble & Serve
Fill the Cones: Take a prepared waffle cone. Using a spoon, scoop alternating spoonfuls of the cooled peach cobbler and the cheesecake filling into the cone until it’s full.
Garnish: Top each cone with a drizzle of melted chocolate and a sprinkle of the remaining crushed cookie crumbs. Serve immediately.
Enjoy this fun and tasty dessert!
Post Comment