crunch cheesecake cones



Piping bag with star-tip nozzle


  • Crunchy Cone
  • 6 ice cream waffle cones
  • 100 g white chocolate, melted (⅔ cup)
  • 10 caramelised cookies*
  • 10 g freeze-dried strawberries, pieces (2 tbsp)
  • Strawberry Topping*
  • 200 g strawberries, chopped (1 cup)
  • 7 g lemon juice (½ tbsp)
  • 30 g Dixie Crystals sugar (⅛ cup)
  • 3 g corn starch (1 tsp)
  • 15 g water (1 tbsp)
  • Cream Cheese Frosting
  • 100 g white chocolate, melted (⅔ cup)
  • 100 g unsalted butter, cold (½ cup)
  • 150 g cream cheese, cold (⅔ cup)
  • 1 tsp vanilla extract


Crunchy Cones

  1. Make the crunchy crumbles by placing the biscuits and strawberry pieces in a food processor. Pulse until you get a crumb-like texture.
  2. Melt the chocolate in the microwave in small bursts of 15-20 seconds. Use a spoon to coat the top of the waffle cones with chocolate. Sprinkle the crunchy crumbs over the chocolate, pressing gently to help it stick.
  3. Place the remaining melted chocolate in a piping bag, then drizzle it over the cones in a crisscross pattern. Pop in the fridge for 10-20 minutes to harden the chocolate.

Strawberry Topping*

  1. Cut half of the strawberries into cubes, then add them to a saucepan. Add the sugar, lemon juice and vanilla extract on top, mixing them well.
  2. Cook over low-medium heat for about 10 minutes or until the fruit breaks into smaller chunks.
  3. Separately, mix the corn starch and water, making sure there are no lumps. Add the mixture to the saucepan and stir to combine. The sauce should feel slightly runny, but not very liquid. If required, mix more cornstarch and water and add it to the sauce to thicken. Let the compote cool completely before using.
  4. Cut the remaining strawberries into slices and add to a bowl with a few teaspoons of sugar. Give them a mix around to coat them in sugar, then chill in the fridge for 30-40 minutes. Remove the excess syrup before using the strawberry slices. Use the remaining syrup to brush the cakes.

Cream Cheese Frosting

  1. Follow the full instructions for my White Chocolate Cream Cheese Frosting.
  2. Assembling the Cones
  3. Place the cream cheese frosting in a piping bag fitted with a star nozzle. Pipe some frosting inside the cone, then layer with strawberry topping. Repeat the process until you reach the brim of the cone.
  4. Pipe more cream cheese frosting on top, then top with fresh strawberries. Drizzle strawberry topping on top and sprinkle some crunchy crumbles. Serve within 1 hour.


  1. I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
  2. Caramelised cookies – I recommend using Biscoff Lotus Cookies or similar. You can also use any other types of plain vanilla cookies.
  3. Strawberry topping – can be replaced with store-bought preserve or cheesecake topping.