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Peach Cobbler Cheesecake Cones

A playful twist on cobbler and no-bake cheesecake served in waffle cone bowls, perfect for summer parties and picnics.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 6 cones
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese, softened (low-fat OK)
  • 1/3 cup powdered sugar or sugar substitute (stevia, erythritol)
  • 1 large egg (or pasteurized alternative) Use pasteurized for safety
  • 1 tsp vanilla extract Plus 1 tsp for compote
  • 1/2 cup diced peaches (for folding into filling; fresh or canned)
Peach Compote
  • 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
Assembly
  • 6 pieces waffle cone bowls (or regular waffle cones)
  • 1 cup white chocolate chips or melting discs To seal cones
  • to taste garnishes: whipped cream, crushed graham crackers, fresh peach slices (optional)

Method
 

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

Notes

Store assembled cones in an airtight container. Best within 24–48 hours. To avoid sogginess, seal cones well with white chocolate. Can be made ahead; keep filling and compote separate for longer freshness.