Ingredients:
For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the Crunch Topping:
1 cup crushed vanilla wafers or graham crackers
1/4 cup melted butter
2 tablespoons sugar
For the Strawberries:
2 cups fresh strawberries, hulled and sliced
2 tablespoons sugar (adjust based on sweetness)
1 tablespoon lemon juice
For the Cones:
6-8 waffle cones
Directions:
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Add powdered sugar and vanilla extract, mixing until well combined.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Prepare the Crunch Topping:
In a bowl, combine the crushed vanilla wafers or graham crackers with melted butter and sugar. Mix until the crumbs are well coated.
Prepare the Strawberries:
In a bowl, toss the sliced strawberries with sugar and lemon juice. Let them sit for about 10-15 minutes to macerate and release their juices.
Assemble the Cones:
Take a waffle cone and fill it with a layer of the cheesecake filling.
Add a layer of the macerated strawberries on top of the cheesecake filling.
Sprinkle some of the crunch topping over the strawberries.
Repeat the layers until the cone is filled, finishing with a layer of crunch topping.
Serve:
Serve immediately or refrigerate for up to an hour before serving to keep the cones crisp.
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