Cheesecake Cones

Cheesecake is one of my favorite things about life.  And sometimes I don’t want to spend an hour hovering around the oven window, crossing my fingers in hopes that the water bath is working.  I want cheesecake without the fuss.

This recipe is about as close to instant cheesecake gratification as you can get.  I’ve taken my favorite no-bake cheesecake recipe and adapted it into a fluffy vanilla-bean batter that can be piped into ice cream cones like soft-serve.  It’s almost like cheesecake mousse.

These cones are so very easy to make.  If you are short on time and need something cold, creamy and delicious for a summer party – this just might be the ticket!

Before I filled the cones, I dipped the rims in melted white chocolate and then into a mix of jimmies, nonpareils and jumbo sprinkles. The added color makes them look so fun and cheerful!

Cheesecake Cones

Serves 8-10                                                                                                     [click for printable version]

1 cup + 2 tbsp. heavy whipping cream

1/2 cup granulated sugar

4 oz. cream cheese, slightly softened (should still be a little cold)

Seeds of 1 vanilla bean or 2 tsp. vanilla extract

8-10 sugar cones (or other ice cream cones)

Multicolor nonpareils

1. Pour heavy whipping cream into a large bowl and beat on high speed with an electric mixer. Gradually add in half the granulated sugar and beat until soft peaks form.  Add the cream cheese and beat again, gradually adding the rest of the granulated sugar.  Add vanilla bean seeds or extract and beat until stiff peaks form.
2. Transfer mixture to a piping bag fitted with a large star tip (Wilton star tip #133).  Pipe batter into cones and into a large swirl on top like soft-serve ice cream.  Sprinkle with multicolor nonpareils. Refrigerate until ready to serve.  You could also freeze them for an extra frosty treat.

Tip: To make these extra colorful, dip the rims of the sugar cones in melted white chocolate then into multicolor sprinkles. Place them on parchment paper and allow them to harden before filling with cheesecake batter.