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Peach Cobbler Cheesecake Cones Recipe

Peach Cobbler Cheesecake Cones Recipe
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★★★★★

5 from 11 reviews

Delight in these Peach Cobbler Cheesecake Cones, a perfect blend of creamy no-bake cheesecake filling layered with warm keto peach cobbler and topped inside crisp waffle cones coated with white chocolate. This dessert combines the comforting flavors of peach cobbler with the richness of cheesecake and a satisfying crunch from the cones, ideal for anytime indulgence or special gatherings.

Ingredients

Scale

Peach Cobbler

  • 1 pound peaches, sliced into wedges
  • 3 tablespoons golden monk fruit sweetener
  • 2 teaspoons lemon juice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon xanthan gum

Low Carb Cobbler Topping

  • 1 cup low carb baking mix
  • 3 tablespoons golden monk fruit sweetener
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup milk

Traditional Cobbler Topping

  • 1 cup all-purpose flour
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 8 tablespoons salted butter

No Bake Cheesecake Filling

  • 1 (8 ounce) cream cheese, room temperature
  • 1/3 cup confectioners sugar (Swerve brand for sugar-free option)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Cones and Coating

  • 4–6 waffle or sugar cones
  • 1 cup white chocolate chips

Instructions

  1. Prepare Peach Cobbler: Slice peaches into wedges and mix with golden monk fruit sweetener, lemon juice, cinnamon, and xanthan gum. Prepare the cobbler topping using your choice between a low carb mix or traditional mix by combining the specified ingredients. Bake the cobbler according to your low carb baking mix or traditional recipe instructions until golden and bubbly. Allow to cool.
  2. Make No Bake Cheesecake Filling: In a large bowl, beat the room temperature cream cheese with confectioners sugar until smooth and creamy. Mix in the vanilla extract and fresh lemon juice thoroughly. Gradually add heavy whipping cream while mixing on low-medium speed until the mixture thickens, then increase speed to medium-high and whip until stiff peaks form. Transfer the cheesecake filling into a piping bag and refrigerate until ready to assemble.
  3. Prepare Waffle Cones: Melt white chocolate chips gently either in a microwave stirring every 30 seconds or using a double boiler set up with simmering water. Stir continuously until smooth. Cool the melted chocolate slightly to prevent melting the cones. Using a pastry bag or spoon, pipe and spread a thin layer of melted white chocolate on the inside of each waffle cone. Place the coated cones upright on parchment paper and allow the chocolate layer to harden completely.
  4. Assemble Peach Cobbler Cheesecake Cones: Layer 2-3 tablespoons of cheesecake filling into each prepared cone, followed by 3-4 tablespoons of the cooled peach cobbler. Repeat the layering once more to fill the cones. Optionally pipe additional melted white chocolate over the tops of the cones or sprinkle with crushed graham crackers, nuts, or mini chocolate chips for extra texture and flavor. Serve immediately and enjoy your delicious dessert cones.

Notes

  • You can use either low carb baking mix or traditional all-purpose flour topping depending on your dietary preference.
  • Using golden monk fruit sweetener makes this dessert keto-friendly and sugar-free.
  • Ensure cream cheese is at room temperature to achieve a smooth cheesecake filling.
  • Be gentle when spreading white chocolate inside the cones to avoid breakage.
  • Refrigerate assembled cones if not serving immediately, but consume within a few hours for best texture.
  • Optional toppings such as crushed graham crackers, nuts, or mini chocolate chips add variety and enhance presentation.

Nutrition

Keywords: Peach cobbler, cheesecake cones, no bake cheesecake, keto dessert, low carb dessert, peach dessert, waffle cones dessert

Find it online: https://recipeswithmia.com/peach-cobbler-cheesecake-cones-recipe/