1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup melted butter
1/2 tsp ground cinnamon
Cones
6 waffle cones, large and sturdy for filling
Step-by-Step Instructions
Step 1: Make the Cheesecake Filling
Start by placing the softened cream cheese in a large mixing bowl. Using a hand mixer or stand mixer, beat it until completely smooth and fluffy. Add the powdered sugar and mix until combined.
Next, fold in the whipped topping and vanilla extract. Be gentle to keep the mixture light and airy. Once fully combined, transfer the filling to a piping bag fitted with a large round or star tip. Chill in the fridge while you prep the other components.
Pro Tip: The colder the cheesecake filling, the firmer it will be when piping into the cones.
Step 2: Prepare the Peach Topping
In a medium saucepan, combine the diced peaches, brown sugar, cinnamon, and lemon juice. Cook over medium heat, stirring occasionally, for 5 to 7 minutes, or until the peaches are soft and the mixture has thickened into a syrupy consistency.
Remove from heat and allow it to cool completely before assembling. You can speed up the cooling process by spreading the mixture on a plate and placing it in the refrigerator for 10–15 minutes.
Optional: If your topping is too runny, stir in a teaspoon of cornstarch mixed with a tablespoon of cold water while cooking to thicken.
Step 3: Bake the Crumble
Preheat your oven to 350°F (175°C). In a mixing bowl, stir together the flour, brown sugar, melted butter, and cinnamon until a crumbly texture forms. Spread the mixture onto a parchment-lined baking sheet and bake for 10–12 minutes, or until golden and crispy.
Let it cool completely. As it cools, it will crisp up even more — this gives the perfect texture contrast to the soft cheesecake and peaches.
Step 4: Assemble the Cones
Now for the fun part — building your cones!
Grab your waffle cones and place them in cups or cone holders to keep them upright.
Pipe the cheesecake filling halfway up the cone.
Spoon in a layer of peach topping.
Pipe more cheesecake filling to fill the rest of the cone.
Add a generous spoonful of peach topping on top.
Finish with a sprinkle of the crumble topping for crunch.
Presentation Tip: Garnish with a mint leaf or a tiny wedge of fresh peach for a beautiful finishing touch.
Make-Ahead and Storage Tips
Make ahead: You can prepare the cheesecake filling, peach topping, and crumble up to 2 days in advance. Keep each component refrigerated in airtight containers.
Assemble before serving: To avoid soggy cones, it’s best to assemble the cones right before serving.
Leftovers: If you have leftovers, you can store filled cones in the fridge for 1 day — though the cones will soften over time.
Why You’ll Love This Recipe
No baking required (aside from the crumble)
Customizable with different fruits like strawberries, blueberries, or even apples
Perfect for entertaining — no forks, no mess
Eye-catching and ideal for sharing on social media
Kid-friendly and adult-approved
Final Thoughts
These Peach Cobbler Cheesecake Cones are more than just a dessert — they’re an experience. From the creamy cheesecake and warm cinnamon-spiced peaches to the crispy crumble and crunchy cone, every bite delivers a mix of textures and flavors you’ll love. Homemade Samoas Girl Scout Cookies
Whether you’re planning a brunch, a baby shower, a summer BBQ, or just a fun family night, this is one dessert that checks all the boxes: easy to make, stunning to look at, and incredibly satisfying.
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