- 6 Waffle cones
- Fresh chopped strawberries
For the crumb coating
- White cake icing
- 16 Golden Oreos
- 3 Tbsp. Melted butter
- 3 oz. Box strawberry Jello mix
For the filling
- 16 oz. Softened cream cheese
- 8 oz. Cool Whip
- ½ C. Sugar
- 2 tsp. Vanilla extract
- 2 Tbsp. Flour
For the drizzle
- 1 C. Powdered sugar
- 3-4 Tbsp. Heavy whipping cream
- ½ tsp. Vanilla extract
How to Make Strawberry Crunch Cheesecake Cones
Preheat the oven to 350 degrees.
Place the Oreos into a food processor or blender and pulse until crumbled.
Mix together the crumbs and the butter until well combined.
Layer the crumbs on a parchment-lined baking sheet and bake for 10 minutes.
Mix the Jello in with the baked crumbs until well combined.
Spread the icing over the top of the outside of the waffle cones, going about halfway down the cone.
Press the crumble mixture into the icing to coat the cones.
In a mixing bowl, beat together the cream cheese until it is smooth.
Add the sugar, flour, and vanilla extract to the cream cheese and mix until well combined and fluffy.
Fold the Cool whip into the cream cheese mixture.
Fill the cones with the cream cheese filling and top with the chopped strawberries.
In a bowl, whisk together the powdered sugar, heavy whipping cream as needed, and the vanilla extract for the drizzle.
Drizzle the mixture over the scones and serve.