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Peach Cobbler Cheesecake Cones Recipe
Ben Carraoli

Peach Cobbler Cheesecake Cones Recipe

I have to admit, the first time I tried making these Peach Cobbler Cheesecake Cones, I wasn’t sure how they would turn out. But the moment I took my first bite, I was hooked! The creamy cheesecake filling paired with sweet, juicy peaches and a crisp cone is pure summertime magic. I love how they’re easy to hold, fun to make, and perfect for impressing guests at a BBQ or potluck.
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • waffle ice cream cones or sugar cones – choose sturdy cones to hold the filling without breaking
  • white chocolate chips or melting wafers – for coating the cones adds sweetness and crunch
  • Keto Peach Cobbler or fresh peach filling – use ripe peaches for natural sweetness
  • no-bake cheesecake filling – creamy base that balances the peach flavor
  • fresh peaches thinly sliced – ensures even sweetness and soft texture
  • sweetener or sugar – adjust to taste depending on peach ripeness
  • low carb baking mix or all-purpose flour – forms the crumbly topping
  • dark brown sugar – enhances the caramelized flavor
  • cinnamon – adds warmth and depth
  • nutmeg – optional adds subtle spice
  • salted butter – binds topping and adds richness
  • cream cheese room temperature – smooth texture, essential for no-bake filling
  • confectioner sugar – for sweetness; Swerve works for sugar-free option
  • fresh lemon juice – balances the sweetness with a touch of tang
  • vanilla extract – adds warmth and depth
  • heavy whipping cream – creates a light fluffy texture

Method
 

  1. Start by preparing your peach cobbler. Slice the peaches thinly and mix them with sweetener. Add your crumbly topping and bake until golden. Let it cool while preparing the cheesecake filling.
  2. In a large bowl, mix cream cheese and sweetener until fluffy. Add vanilla and lemon juice for extra flavor. Slowly pour in heavy whipping cream, whipping until smooth and airy.
  3. Melt white chocolate and coat the inside of the cones to prevent sogginess. Once set, pipe in a layer of cheesecake, then add peach cobbler. Top with extra crumble or drizzle white chocolate for presentation.

Notes

  • I always use fresh, ripe peaches—they make a huge difference in flavor.
  • Chill the cones before filling to help them stay upright.
  • Use a piping bag for cheesecake; it makes the cones look professional.
  • Toast your cone lightly for extra crunch and flavor.