Description

Peach Cobbler Cheesecake Cones bring together the best of summer’s sweetness and creamy cheesecake bliss—no plates required! Juicy spiced peaches, fluffy cheesecake mousse, and buttery graham cracker crumbs are layered inside crispy waffle cones for a dessert that’s as fun to serve as it is to eat. Perfect for parties, BBQs, or a whimsical weeknight treat.

Ingredients

Scale

For the Peach Cobbler Topping

2 cups sliced peaches (fresh or canned, drained)
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon cornstarch (optional, for thickening)

For the Cheesecake Filling

8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold

For the Cones

6 waffle cones
Crushed graham crackers, for sprinkling

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Instructions

Make the Peach Cobbler Topping – In a medium saucepan over medium heat, combine peaches, brown sugar, cinnamon, and nutmeg. Stir occasionally for 5–7 minutes until peaches soften and release their juices. If a thicker topping is desired, dissolve cornstarch in 1 tablespoon water and stir it in. Cook 1–2 minutes more, then set aside to cool.
Prepare the Cheesecake Filling – In a large mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until light and fluffy.
Assemble the Cones – Spoon cheesecake filling into a piping bag and fill each waffle cone about 3/4 full. Add a layer of peach cobbler topping, then more cheesecake filling, and finish with more peaches on top.
Add the Final Touch – Sprinkle crushed graham crackers over the top.

Serve – Enjoy immediately for a crisp cone or chill briefly for a cool, creamy treat.

Notes

For a year-round option, use canned or frozen peaches (thawed and drained).
Assemble cones just before serving to keep them crisp.
Graham crackers can be swapped for crushed vanilla wafers, shortbread cookies, or even cinnamon sugar pita chips for extra flavor.
The peach topping and cheesecake filling can be made up to 1 day ahead and stored separately in the fridge.