Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a medium saucepan, combine fresh strawberries and sugar, then cook over medium heat for about 10-15 minutes until thickened.
- In a large bowl, beat softened cream cheese until smooth, then fold in cooled strawberry sauce.
- Whip heavy cream until stiff peaks form, then fold into the strawberry cream cheese mixture.
- Preheat oven to 350°F (175°C) and toast vanilla wafer cookies for about 5-7 minutes, then crush.
- Fill waffle cones generously with the cheesecake filling, creating swirls on top for presentation.
- Sprinkle crushed vanilla wafer cookies over the filled cheesecake cones.
- Refrigerate for at least one hour before serving to meld flavors and set the filling.
Nutrition
Notes
Ensure cream cheese is at room temperature to avoid lumps. Fill cones just before serving to keep them crispy. Freeze cheesecake filling for up to 1 month if making ahead.