What the heck is this?
Peach cobbler. Cheesecake. Waffle cones. Yes, you read that right. These Peach Cobbler Cheesecake Cones are the ultimate hand-held dessert mashup that feels like your favorite Southern picnic just went gourmet. We’re talking sweet cinnamon-spiced peach filling, silky no-bake cheesecake mousse, crunchy graham cracker crumbles, and crispy waffle cones to hold it all together like edible little dessert horns of plenty. No forks. No plates. Just vibes.
Why You’ll Love This Recipe
– No baking required = minimal effort, max payoff
– Feels fancy but takes under 30 minutes to throw together
– Portable and party-perfect (hello, BBQs and potlucks)
– Creamy, fruity, crunchy—dessert texture heaven
– A total crowd-pleaser that looks way harder than it is
The Good Stuff You’ll Need
For the peach cobbler filling:
– 2 cups canned or fresh sliced peaches (drained if canned)
– 2 tbsp brown sugar
– 1/2 tsp cinnamon
– 1 tbsp butter
– 1 tsp cornstarch + 1 tbsp water (optional, for thickening)
For the cheesecake mousse:
– 8 oz cream cheese (softened)
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup heavy whipping cream
For the crusty bits & assembly:
– 1 cup crushed graham crackers or shortbread cookies
– 1 tbsp melted butter (optional, for extra richness)
– 6–8 waffle cones
– Optional: whipped cream, cinnamon sugar, caramel drizzle
Let’s Do This
Step 1: Make that peach filling
In a small pan over medium heat, combine peaches, brown sugar, cinnamon, and butter. Let them get warm and syrupy, stirring occasionally (about 5–6 minutes). If you want a thicker filling, stir in the cornstarch slurry and cook 1–2 more minutes until glossy and jammy. Set aside to cool slightly.
Step 2: Whip up the cheesecake magic
In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and fluffy. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently to make the fluffiest cheesecake mousse of your dreams.
Step 3: Build your cones like a dessert architect
Start with a layer of crushed graham crackers at the bottom of each cone (like the crust). Add a scoop or piping of cheesecake mousse. Spoon in a bit of peach filling. Repeat layers until the cone is full, finishing with a sexy swirl of cheesecake mousse and a spoonful of peaches on top. Sprinkle with more graham cracker crumbles or cinnamon sugar. Go wild and drizzle with caramel if you’re feeling bold.
Serving Suggestions
– Serve chilled for the perfect summer treat
– Wrap the bottom of the cones in parchment or foil if serving at parties
– Great with sweet tea or iced coffee on a hot day
– Serve in a tall glass or cone holder to keep them upright and cute
Switch It Up
– Use berries, apple pie filling, or mango instead of peaches
– Add a dash of bourbon or vanilla bean paste for grown-up flavor
– Swap graham crackers for vanilla wafers, gingersnaps, or biscoff
– Turn it into dessert nachos: break up waffle cones and layer everything in a bowl!
Make-Ahead Tips
– You can make the cheesecake mousse and peach filling a day ahead
– Don’t fill the cones until just before serving or they’ll go soggy
– Store extra mousse or filling in the fridge up to 3 days (if it lasts that long)
Questions People Actually Ask
Q: Can I use store-bought cheesecake filling?
A: Totally! Grab a tub from the store if you’re short on time—just layer with the peaches and go.
Q: What’s the best cone to use?
A: Waffle cones work best for sturdiness and size. Sugar cones are a little small but still doable!
Q: Can I make these dairy-free?
A: Yes—use dairy-free cream cheese and coconut whipped topping, and make sure your cones are vegan-friendly.
Peach Cobbler Cheesecake Cones: Summer in a Cone (No Ice Cream Required)
- Total Time: 25 minutes
- Yield: 6–8 cones
Description
Peach cobbler. Cheesecake. Waffle cones. Yes, you read that right. These Peach Cobbler Cheesecake Cones are the ultimate hand-held dessert mashup that feels like your favorite Southern picnic just went gourmet. We’re talking sweet cinnamon-spiced peach filling, silky no-bake cheesecake mousse, crunchy graham cracker crumbles, and crispy waffle cones to hold it all together like edible little dessert horns of plenty. No forks. No plates. Just vibes.
Ingredients
For the peach cobbler filling:
– 2 cups canned or fresh sliced peaches (drained if canned)
– 2 tbsp brown sugar
– 1/2 tsp cinnamon
– 1 tbsp butter
– 1 tsp cornstarch + 1 tbsp water (optional, for thickening)
For the cheesecake mousse:
– 8 oz cream cheese (softened)
– 1/2 cup powdered sugar
– 1 tsp vanilla extract
– 1 cup heavy whipping cream
For the crusty bits & assembly:
– 1 cup crushed graham crackers or shortbread cookies
– 1 tbsp melted butter (optional, for extra richness)
– 6–8 waffle cones
– Optional: whipped cream, cinnamon sugar, caramel drizzle
Instructions
Step 1: Make that peach filling
In a small pan over medium heat, combine peaches, brown sugar, cinnamon, and butter. Let them get warm and syrupy, stirring occasionally (about 5–6 minutes). If you want a thicker filling, stir in the cornstarch slurry and cook 1–2 more minutes until glossy and jammy. Set aside to cool slightly.
Step 2: Whip up the cheesecake magic
In a mixing bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and fluffy. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently to make the fluffiest cheesecake mousse of your dreams.
Step 3: Build your cones like a dessert architect
Start with a layer of crushed graham crackers at the bottom of each cone (like the crust). Add a scoop or piping of cheesecake mousse. Spoon in a bit of peach filling. Repeat layers until the cone is full, finishing with a sexy swirl of cheesecake mousse and a spoonful of peaches on top. Sprinkle with more graham cracker crumbles or cinnamon sugar. Go wild and drizzle with caramel if you’re feeling bold.
Notes
– Serve chilled for the perfect summer treat
– Wrap the bottom of the cones in parchment or foil if serving at parties
– Great with sweet tea or iced coffee on a hot day
– Serve in a tall glass or cone holder to keep them upright and cute
- Prep Time: 25 minutes
Nutrition
- Calories: ~320 kcal
- Fat: ~18g
- Carbohydrates: ~35g
- Protein: ~4g