Cookies and Cream Cheesecake Cones
These no-bake cookies and cream cheesecake cones feature a creamy, tangy cheesecake filling swirled with crunchy cookie bits, all tucked inside crisp waffle cones. They’re quick, easy, and perfect for parties, picnics, or whenever you need a fun, crowd-pleasing dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8-10 cones 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 oz (225 g) full-fat cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 1 cup (240 ml) cold heavy whipping cream
- 1 tsp (5 ml) vanilla extract
- Pinch of salt
- 10–12 chocolate sandwich cookies (such as Oreos), roughly crushed
- 8–10 waffle cones (standard size)
- Optional: extra crushed cookies for topping
- Optional: mini chocolate chips
- Optional: whipped cream
- Optional: melted chocolate for drizzling
Instructions
- Set the cream cheese out at room temperature for 30-40 minutes to soften. (Or microwave for 10-15 seconds if short on time, but do not melt.)
- Place the chocolate sandwich cookies in a zip-top bag and crush with a rolling pin or heavy glass until you have a mix of small chunks and finer crumbs.
- In a clean bowl, whip the cold heavy cream with an electric mixer on medium-high until stiff peaks form (about 2-3 minutes).
- In a separate bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy (1-2 minutes). Scrape down the bowl as needed.
- Gently fold the whipped cream into the cream cheese mixture with a spatula until just combined. Do not overmix.
- Fold in the crushed cookies until evenly distributed, reserving a tablespoon or two for topping if desired.
- Line up the waffle cones and fill each with the cheesecake mixture using a spoon, cookie scoop, or piping bag. Fill to the top and add a swirl if desired.
- Top each cone with extra crushed cookies, mini chocolate chips, whipped cream, or a drizzle of melted chocolate as desired.
- Serve immediately for a soft, mousse-like texture, or chill in the fridge for 30-60 minutes to firm up. For best results, fill cones just before serving to keep them crisp.
Notes
For gluten-free, use gluten-free cookies and cones. For a lighter version, use reduced-fat cream cheese and swap half the cream for Greek yogurt. Assemble cones just before serving to keep them crisp. The filling can be made up to 3 days ahead and stored in the fridge. Try different cookies or add-ins for fun variations.
Nutrition
- Serving Size: 1 filled cone
- Calories: 330
- Sugar: 21
- Sodium: 180
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 36
- Fiber: 1
- Protein: 4
Keywords: cookies and cream, cheesecake cones, no-bake dessert, summer dessert, party dessert, easy cheesecake, Oreo cones, kid-friendly dessert