Cheesecake Stuffed Waffle Cones

These Cheesecake Stuffed Waffle Cones are a fun and fresh recipe to try out this summer! Whipped cheesecake filling, topped with fresh strawberries and blueberries, all topped with more whipped cheesecake filling!

This recipe would be the perfect alternative to ice cream to make with your kiddos this summer!

INGREDIENTS FOR CHEESECAKE STUFFED WAFFLE CONES

• 6 waffle cones
• Red melting candies
• Blue melting candies
• 3 cups of strawberries, sliced
• 3 cups of blueberries
• ¼ cup of sugar
• 2 cups heavy cream, cold
• ½ cup powdered sugar
• 2 tablespoons cheesecake pudding mix, dry
• ½ teaspoon of vanilla extract
• 6 maraschino cherries
• Red, White, and Blue sprinkles

HOW TO MAKE CHEESECAKE STUFFED WAFFLE CONES

• Rinse and pat your berries dry, then slice your strawberries. Add sliced strawberries and blueberries to a bowl and toss with sugar. Refrigerate these while preparing your waffle cones.

• Add the cold whipped cream to a clean bowl and beat with a handheld mixer on high for about 5 minutes or until stiff peaks form. Then add powdered sugar, pudding mix and vanilla extract to the bowl and continue beating until fully combined, fluffy and stiff. Add this whipped cream to a piping bag and cut the tip off or use a large 1A Wilton piping tip.

• Assemble the cones by pipping about an inch layer of whipped cream into the bottom of each cone.

• Then, remove the berries from the refrigerator. Using a slotted spoon, scoop about ¼ cup of berries into each cone, filling to the top and making sure to drain them well to avoid excess liquid. 

• Now add a dollop of whipped cream on top and a cherry. (again, make sure to drain and pat the cherries dry because they tend to have a lot of excess liquid)

• Serve these right away or keep in the refrigerator standing upright until ready to eat. An easy way to store/serve is with an ice cream cone holder!

FAQ’S AND TIPS

1. If you prefer not to add sugar to the berries, that is just fine! You can rinse and slice them and add them to your cones without sugar for a bit healthier option!
2. You can decorate the cones ahead of time and assemble the berries and whipped cream a bit before serving, just to make sure the berry juices don’t make the cones too soggy.
3. Don’t OVERHEAT the candy melts! About 30 seconds, three times in the microwave, stirring in between should get them melted properly. If you overheat, they will become clumpy and hardened. 
4. I suggest you use paper bowls if possible so you can just toss them when you are done with the candy melts, they are not fun to clean up.

STORAGE

These are best prepared fresh but you can make them ahead of time if you wish, see tips above. They can be refrigerated as left overs for up to 2 days.

MORE PATRIOTIC RECIPES!

• Red, White, and Blue Cherry Pie
• Red, White, and Blue Donuts
• Red, White, and Blue Jell-O Shots

Cheesecake Stuffed Waffle Cones

These Cheesecake Stuffed Waffle Cones are a fun and fresh recipe to try out this summer! Whipped cheesecake filling, topped with fresh strawberries and blueberries, all topped with more whipped cheesecake filling!

Print Recipe Pin Recipe

Prep Time 25 mins

Cook Time 19 mins

Total Time 45 mins

Course Dessert

Cuisine American

Servings 6 servings

Equipment

• Ice cream cone holder
• Mixing bowls
• Piping tips
• Piping bags
• Handheld mixer

Ingredients

  

• 6 waffle cones
• Red melting candies
• Blue Melting Candies
• 3 cups fresh strawberries sliced
• 3 cups fresh blueberries
• ¼ cup granulated sugar
• 2 cups heavy cream cold
• ½ cup powdered sugar
• 2 tablespoons cheesecake pudding mix dry
• ½ teaspoon pure vanilla extract
• 6 maraschino cherries
• Red, White, and Blue sprinkles

Instructions

 

• Directions:
• Rinse and pat your berries dry, then slice your strawberries. Add sliced strawberries and blueberries to a bowl and toss with sugar. Refrigerate these while preparing your waffle cones.
• In separate bowls, microwave the red and blue candy melts according to the package instructions. Once the candy melts are ready, dip the rims of each of the waffle cones in red and blue chocolate about 1 inches down from the top. (You only need a thin layer of chocolate, you don’t need an excess, just enough for the sprinkles to stick to).
• Add sprinkles immediately to the melted chocolate so it doesn’t have time to harden on the cone before adding decorating. Set these upright in a glass or ice cream cone holder and place in the refrigerator to harden.
• Now make the stabilized cheesecake whipped cream.
• Add the cold whipped cream to a clean bowl and beat on high for about 5 minutes or until stiff peaks form.
• Then add powdered sugar, pudding mix and vanilla extract to the bowl and continue beating until fully combined, fluffy and stiff. (add this whipped cream to a piping bag and cut the tip off or use a large 1A Wilton piping tip)
• Now assemble your waffle cones.
• Pipe about an inch layer of whipped cream into the bottom of each cone.
• Then, remove the berries from the refrigerator. Using a slotted spoon, scoop about ¼ cup of berries into each cone, filling to the top and making sure to drain them well to avoid excess liquid.
• Now add a dollop of whipped cream on top and a cherry. (again, make sure to drain and pat the cherries dry because they tend to have a lot of excess liquid)
• Serve these right away or keep in the refrigerator standing upright until ready to eat.

Keyword cheesecake cones, Cheesecake recipes, easy recipes, patriotic recipes, red, white, and blue recipes