Description

These portable, no-bake cheesecake cones combine creamy filling with warm, spiced peach compote inside a crunchy, white-chocolate-lined waffle bowl. They offer the beloved flavors of peach cobbler and cheesecake in a convenient, handheld summer treat, perfect for easy entertaining.

Ingredients

1 (8-ounce) block cream cheese, softened
Powdered sugar, to taste
1 large egg
Vanilla extract
Fresh peaches, diced small (for base)
2 cups diced peaches (for compote)
Lemon juice
Brown sugar
1 teaspoon cinnamon
Cornstarch
2 tablespoons water
Waffle cone bowls
White chocolate chips

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Instructions

Start by beating your softened cream cheese and sugar in a medium bowl until the mixture is light and fluffy. Add in the egg and vanilla extract, mixing until just combined. Gently fold in your diced peaches with a spatula. Transfer this mixture to a piping bag and let it chill.
In a small saucepan over medium heat, combine your diced peaches, lemon juice, brown sugar, vanilla, and cinnamon. Let the mixture bubble away for about 5 to 7 minutes until the fruit softens. In a tiny bowl, whisk cornstarch with two tablespoons of water to make a slurry, then pour it into the pan. Stir for another 2 minutes until the sauce is thick and glossy. Let it cool slightly.
Melt white chocolate in the microwave in 30-second bursts, stirring in between. Use a spoon to coat the entire inside of each waffle bowl with a thin layer of chocolate. This creates a barrier so the cheesecake doesn’t make the cone soft. Set them upright in a muffin tin or small glasses to let the chocolate harden.
Once the chocolate is set, pipe a layer of the cheesecake filling into the bottom of each bowl. Add a generous spoonful of the peach compote right in the center. Top with another layer of cheesecake filling to seal it all in. If you have extra chocolate, give it a little drizzle over the top. Pop them in the fridge for about 30 minutes to firm up before serving.

Notes

If you are preparing these ahead of time, they can be stored in an airtight container in the refrigerator for up to 3 days. Ensure the peach compote is completely cooled before layering it into the cones, as residual heat could cause the cheesecake filling to melt or become too runny. A quick chill in the freezer for the prepared cones right before serving can enhance the overall contrast between the cold filling and warm cobbler flavors.

Prep Time: 15 mins
Cook Time: 7 mins
Category: Dessert
Method: No-Bake, Assembly
Cuisine: American