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Peach Cobbler Cheesecake Cones


Peach Cobbler Cheesecake Cones


Ingredients for the Peach Cobbler Filled Cheesecake Cones:

16 ounce chocolate, vanilla or wafer cookies filled with cream.

twelve waffle cones

3/4 cup whipped cream


For the peach cobbler:

48 ounces sliced ​​fruit soaked in peach juice

1 box cake mix (yellow or white, butter walnut or French vanilla)

1 cup salted butter

1/2 tsp Cinnamon


Regarding the cheesecake filling:

Whipped cream, one cup

Sweetener, measure one cup

1 teaspoon vanilla essence

Cream cheese, 16 oz. melted


3/8 teaspoon lemon juice

Peach Cobbler Topped Cheesecake Cones Recipe

Preheat oven to 350 degrees. Melt the chocolate in the microwave in 30 second increments to make

the cones.

Dip the top or bottom of the bag, or both, into the chocolate.Spread some chocolate on the inside of


the base and drizzle over it.

Grind the cookies in a food processor until they resemble fine crumbs. Cookie crumbs can be dipped

into the bag or sprinkled on top.

Moisten a 9×13 centimeter baking dish. Then add the peaches and their juice.Pour the dry cake mix

onto the peaches. Pour the melted butter over the dry ingredients.

Bake in the preheated oven for 45 to 55 minutes. Beat whipping cream with an electric mixer until

thick peaks form. Cream cheese, sugar, vanilla and lemon juice should be mixed in a separate

container after melting.Mix well until everything is smooth.

As soon as the cream is whipped, carefully fold it into the cheesecake mixture. Place the cheesecake


and the cobbler alternately with a tablespoon into a cone shape. Finish with a drizzle of chocolate and

a few crumbled cookies on top.

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