Strawberry Crunch Cheesecake Cones

Yield: 12 cones

Ingredients

The Cone And Crumble:

• 12 sugar cones
• 20 vanilla Oreos, crushed
• 8 tbsp butter

The Filling:

• 16 oz cream cheese
• 1/2 cup sugar
• 2 tbsp powdered sugar
• 1 tsp vanilla
• 8 oz cool whip

The Strawberries:

• 1 lb strawberries, fresh or frozen
• 1/2 cup sugar
• 1/4 cup lemon juice
• 1/4 cup cornstarch
• 2 tbsp water

The Glaze:

• 2 cups powdered sugar
• 5 tbsp milk
• 1/2 tsp vanilla

Instructions

Crumble:

1. Finely crush the Oreos in a food processor.
2. Mix in melted butter and pulse to combine.
3. Place the mixture into a baking dish and bake at 375°F for 5 minutes.
4. Remove from the oven and mix in the package of strawberry Jell-O.

Cheesecake Filling:

1. Add 16 ounces of cream cheese to your mixing bowl and beat on high until it becomes light and fluffy.
2. Mix in 1/2 cup sugar, 2 tablespoons powdered sugar, and 1 1/2 teaspoons vanilla extract until well combined.
3. Mix in 8 ounces of cool whip until everything is combined.

Strawberries:

1. Choose one of the following options:
   • Option 1: Use fresh strawberries, wash, hull, and slice them. Place the slices in a bowl and sprinkle sugar over them.
   • Option 2: Create a simple strawberry glaze. Place your strawberries in a saucepan and turn the heat to medium. Add 1/2 cup sugar, 1/4 cup lemon juice, 2 tablespoons water, and 1/4 cup cornstarch. Mix well and cook over medium heat, stirring constantly until the mixture thickens. Remove from heat.

Glaze:

1. Mix together 2 cups of powdered sugar, 5 tablespoons of milk, and 1/2 teaspoon of vanilla extract in a medium-sized bowl.

Assembly:

1. Dip the sugar cones into the icing, covering the top section.
2. Roll the cones in the Oreo crumbles to evenly coat them. Place each cone on a cookie sheet and allow them to dry.
3. Once the cones are dry, pipe the cream cheese filling into each cone as the cheesecake base.
4. Drizzle the strawberries on top or place the chunks of strawberries inside the cones if using fresh strawberries.
5. Finish by drizzling the entire cone with icing.
6. Store in the fridge until you are ready to serve.