Cheesecake cones Recipe

This cheesecake mix can be use in many ways - all you have to do is alter the amount of cream, cheese or flavour to suit your needs & work the mixture until you get the consistency you're after.

300ml Thickened cream

250g Philidelphia cream cheese, room temperature

250g Oreos, crushed - I like to do this in a blender

Mini Waffle cones (pack of 12)

Marshmallows if desired

Arnott's Dark Chocolate Royals if desired

Whip cream (whip it. . . whip it good)

Mix in your Philly cheese. By leaving it stand at room temperature it will be easier to dissolve into the cream

Add your chosen flavour - I'm quite partial to 'Cookies and Cream' which for me means Oreos

Mix well until you reach your desired consistency.

Use a piping bag (or ziplock bag with the corner cut) to fill your mini waffle cones. You'll want to find something you can use to support your cones while you fill them. I used an upturned storage drawer, but a selection of glasses (or helpful partner) would work equally well. 

Depending on the flavour you've chosen & how thick you've whipped your cream you may like to insert a marshmallow into the base of your cone. This will also help to keep them fresh & crunchy as they do tend to get a little soggy in storage (that is if you have any left over to store)

Ensure you overfill your cone just a little to allow your Royal topper to stick

Best served straight after assembly, but we made these in the morning & served them about 3 hours later after being stored uncovered in the fridge and they were fine. We also had leftovers the next day after storing in an airtight container & although they'd lost most of their crunch, they were still quite enjoyable.

Makes approx 12

~J

Disclosure: This is not a sponsored post. This post was written for Loving Lunches. No product was received for this post.