These delicious lemon strawberry cheesecake cones are the ultimate summer dessert! Crunchy waffle cones get filled with a creamy cheesecake filling then topped with fresh strawberries for a bright and refreshing dessert everyone will love.
16ouncescream cheese(softened at room temperature)
4TBSsugar
1cupmilk
13.4 ozbox of instant lemon pudding mix
Cones
6waffle cones
1cupchopped strawberries
1TBSsugar
lemon slices(optional garnish)
Instructions
Cream Cheese Filling
Combine cream cheese with 4 tablespoons sugar in a large mixing bowl. Beat until light and fluffy.
16 ounces cream cheese, 4 TBS sugar
In a separate bowl, whisk together the pudding mix and milk. Let thicken for 5 minutes.
1 3.4 oz box of instant lemon pudding mix, 1 cup milk
After the pudding is thickened, add it to the cream cheese and whip together until well incorporated.
Cones
Combine the strawberries with 1 tablespoon of sugar and set aside.
1 cup chopped strawberries, 1 TBS sugar
Transfer cheesecake mixture into a piping bag or Ziploc with the corner snipped off then pipe mixture evenly into the waffle cones.
6 waffle cones
Top with the strawberries and a slice of lemon then chill for 1 hour before serving.
lemon slices
Notes
Make mini cheesecake cones by cutting the bottom half of the ice cream cones and just filling the bottoms. Mix it up! Instead of adding strawberries on top, try it out with something else that would go well with the lemon cheesecake flavor like cookie crumbs from golden Oreos (aka vanilla Oreo), sliced almonds for almond cheesecake cones, melted chocolate (white!) or anything you can think of!Chill the cones until you’re ready to serve and then chill again back in the refrigerator if there are any leftovers! These are best eaten within three days if kept chilled but ideally they’d be eaten on the first day so the waffle cones don’t start to get soggy.