Creamy Oreo Cheesecake Cones
These Oreo Cheesecake Cones are a no-bake, easy-to-make treat that’s great for parties and kids’ birthdays. It’s a mini cheesecake cone with Oreo that is the ideal way to enjoy a classic finger food dessert.
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They’re an ideal last-minute or make-ahead dessert, and ready in just 30 minutes!
You may also want to try my Chocolate Oreo Cookies or my Oreo Frosting for Dessert Toppings
How to Make An Oreo Cheesecake Cone
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. In the bowl of a stand mixer, combine the softened cream cheese, vanilla, and sugar. Cream until smooth.
2. Fold in the Cool Whip until thoroughly combined.
3. Add in the crushed Oreo pieces and fold to combine.
4. Transfer the cheesecake filling to a piping bag. Set aside until ready to use.
5. In a small bowl, combine the powdered sugar and milk for the glaze. Whisk to combine. Set aside.
6. To assemble – Use the piping bag to pipe a large dollop of the cheesecake filling into each cone.
7. Insert one half of the Oreo and press to stick into the top of the cone.
8. Drizzle each cone with some glaze.
9. Immediately sprinkle with additional Oreo crumbs.
10. Store covered in the fridge until ready to serve.
Serve and Enjoy!
Important Recipe Notes:
- After making the cheesecake filling, it’s important to chill it for at least 1-2 hours so that it firms up and is easier to scoop into the cones.
- Be sure to crush your Oreos into small pieces to ensure they mix well with the filling. You can also sprinkle extra crushed Oreos on top for added crunch and decoration.
- Use mini cones or regular cones: This recipe works with both mini and regular-sized ice cream cones, but mini cones are perfect for bite-sized treats, while regular cones make for a more substantial dessert.
- You can try dipping the rims of the cones in melted chocolate and rolling them in crushed Oreos or sprinkles for an extra special touch.
- These cheesecake cones can be made ahead and stored in the fridge for up to 2 days before serving. Just keep them in an airtight container to prevent the cones from getting soggy.
- If you’re storing the cones, it’s best to keep the filling separate from the cones until you’re ready to serve, to keep the cones crunchy.
- You can add some melted chocolate or peanut butter into the cheesecake filling for a new twist.
Oreo Cheesecake Cones
Ingredients
- 12 Sugar Ice Cream Cones
- 16 oz Cream Cheese, softened
- ½ cup Sugar
- 1 tsp Vanilla
- 8 oz package Cool Whip
- ½ cup Oreos, crushed
- For the glaze: 1 cup Powdered Sugar and ¼ cup Milk
- Additional 6 Oreos, cut in half
- Additional crushed Oreo pieces
Instructions
- In the bowl of a stand mixer, combine the softened cream cheese, vanilla and sugar. Cream until smooth
- Fold in the Cool Whip until thoroughly combined.
- Add in the crushed Oreo pieces and fold to combine.
- Transfer the cheesecake filling to a piping bag. Set aside until ready to use.
- In a small bowl, combine the powdered sugar and milk for the glaze. Whisk to combine. Set aside.
- To assemble – Use the piping bag to pipe a large dollop of the cheesecake filling into each cone.
- Insert one half of the Oreo and press to stick into the top of the cone.
- Drizzle each cone with some glaze.
- Immediately sprinkle with additional Oreo crumbs.
- Store covered in the fridge until ready to serve.
