Peach Cobbler Cheesecake Cones are one of those recipes I started making when peaches were at their peak. They’re a playful twist on cobbler and no-bake cheesecake, served in waffle cone bowls for a crunchy, portable finish. They’re great for picnics, summer parties, or when you want a dessert that’s as fun to eat as it is to make.

Why you’ll love this dish

This dessert combines three crowd-pleasing elements: creamy cheesecake filling, warm spiced peach compote, and crisp waffle cones. It’s portable, easy to assemble, and perfect for feeding a group without a lot of plates or forks.

Kid-approved and party-ready.
Mostly no-bake, quick prep.
Flexible—use fresh or canned peaches and swap sweeteners.
Portable and Instagram-friendly.

“Everyone at the block party kept asking where I got them. Sweet, tangy, and the cone stays crisp—total winner!” — a backyard-testimonial

How this recipe comes together

Step-by-step overview so you know what to expect before you start:

Make a quick no-bake cheesecake filling with cream cheese, powdered sugar (or substitute), an egg (or pasteurized alternative), vanilla, and diced peaches. Chill.
Cook a spiced peach compote on the stove. Thicken with cornstarch or arrowroot.
Seal waffle cone bowls with melted white chocolate so they don’t get soggy.
Pipe cheesecake into cones, add compote, top with more cheesecake, and garnish.
Chill briefly and serve cold.

What you’ll need

8 oz cream cheese, softened (low-fat OK)
1/3 cup powdered sugar or sugar substitute (stevia, erythritol)
1 large egg (use pasteurized egg or substitute—see storage/food safety notes)
1 tsp vanilla extract (plus 1 tsp for compote)
1/2 cup diced peaches (for folding into filling; fresh or canned)
2 cups diced peaches (for compote; fresh or canned)
1 tbsp lemon juice
2 tbsp brown sugar or sugar-free maple syrup
1 tbsp cornstarch or arrowroot powder (for thickening compote)
1 tsp cinnamon
6 waffle cone bowls (or regular waffle cones)
1 cup white chocolate chips or melting discs (to seal cones)
Garnishes: whipped cream, crushed graham crackers, fresh peach slices (optional)

Substitutions/notes:

If you’re avoiding raw egg, use pasteurized egg, or replace the egg with 1/4 cup Greek yogurt or stabilized whipped cream (for a lighter no-egg filling).
Arrowroot can replace cornstarch 1:1.
Use sugar-free syrup or brown sugar depending on dietary needs.

Directions

Beat cream cheese and powdered sugar (or sweetener) until smooth and fluffy.
Add the egg and 1 tsp vanilla. Mix until combined.
Fold in 1/2 cup diced peaches gently. Transfer filling into a piping bag. Chill while you make the compote.
In a medium saucepan, combine 2 cups diced peaches, lemon juice, brown sugar (or syrup), and 1 tsp vanilla.
Cook over medium heat for 5–7 minutes until the peaches soften and juices release.
If you want a thicker compote, whisk cornstarch with 2 tbsp water to make a slurry.
Stir the slurry into the simmering peaches. Cook 2–3 more minutes until thickened. Add cinnamon, stir, and remove from heat. Let cool slightly.
Melt white chocolate chips in short bursts in the microwave or in a double boiler. Stir until smooth.
Spoon or brush a thin coat of melted white chocolate inside each waffle cone bowl to seal. Set cones upright until the chocolate sets (15–20 minutes).
Pipe a layer of cheesecake filling into each sealed cone bowl.
Spoon or pipe a generous layer of warm (but not piping hot) peach compote over the filling.
Pipe another layer of cheesecake to cover the compote.
Drizzle any remaining melted white chocolate over the top. Add whipped cream, crushed graham crackers, or a fresh peach slice if desired.
Refrigerate cones for 30 minutes to set. Serve chilled.

How to plate and pair

Place cones upright in a glass or cone stand for easy serving.
Garnish each with a small mint sprig and a dusting of cinnamon for a polished look.
Pair with unsweetened iced tea, vanilla bean ice cream, or a sparkling rosé for adults.
For a brunch spread, serve alongside mini muffins and fresh berries.

Storage and reheating tips

Refrigerate assembled cones in an airtight container. They’re best within 24–48 hours. After 48 hours the cones will likely soften.
Store cheesecake filling and compote separately for best results. Compote keeps up to 1 week in the fridge. Filling keeps 3–4 days if using pasteurized egg or 48 hours with a regular raw egg—safer to use pasteurized eggs if making ahead.
To freeze: freeze compote and cheesecake filling separately in airtight containers for up to 3 months. Thaw in the fridge overnight. Avoid freezing assembled cones; the texture will degrade.
Food safety: this recipe includes an uncooked egg in the filling. To reduce risk, use pasteurized eggs or a cooked custard base, or omit the egg and fold in stabilized whipped cream. Keep below 40°F and refrigerate within 2 hours of assembly.

Pro chef tips

Don’t overmix the cream cheese. Beat just until smooth to avoid a runny filling.
Cool compote slightly before assembling so it doesn’t melt the filling.
Use a narrow piping tip to get neat layers in the cones.
Seal cones with two thin coats of white chocolate for extra protection against sogginess.
If you only have regular waffle cones, serve immediately after assembling—bowl cones hold the filling better.
For a glossy chocolate drizzle, add a teaspoon of neutral oil to the melted white chocolate.

Creative twists

Blueberry-Lemon: swap peaches for blueberries and add lemon zest.
Peach-Streusel: top with a buttery oat streusel for crunch.
Boozy Peach: stir 1–2 tbsp bourbon into the compote for adult parties.
Vegan: use vegan cream cheese, a flax “egg” or aquafaba, vegan chocolate, and dairy-free whipped topping.
Gluten-free: use certified gluten-free waffle bowls or serve filling in gluten-free pastry cups.

FAQ

Q: Can I make these ahead for a party?
A: Yes—make the filling and compote a day ahead and store them separately in the fridge. Seal the cones with chocolate the morning of the party, then assemble an hour before serving for best texture.

Q: Is the raw egg safe in the cheesecake filling?
A: Raw eggs carry a small risk. Use pasteurized eggs if possible. Alternatively, replace the egg with 1/4 cup Greek yogurt, or fold in stabilized whipped cream for a no-egg filling.

Q: How do I prevent soggy cones?
A: Seal the cone bowls with melted white chocolate (one or two thin coats). Assemble close to serving time if you’re using regular waffle cones.

Q: Can I use canned peaches?
A: Yes—drain them well and pat dry. Reduce added sweetener in the compote if the canned peaches are syrup-packed.

Q: How long will leftovers last?
A: Assembled cones are best within 24–48 hours refrigerated. Unassembled filling and compote last longer—see storage section.

Conclusion

These Peach Cobbler Cheesecake Cones are an easy, show-stopping summer dessert that’s portable and adaptable. For other inventive cone-based desserts and inspiration, check out this Delicious Fruity Pebbles Cheesecake Cone Recipe and this excellent Peach Cobbler Cheesecake Cones Recipe | Perfect Summer Dessert. Both offer useful ideas for presentation and flavor swaps you can borrow for your own batch.