Who doesn’t love a good Oreo dessert? These Oreo Cheesecake Cones are a no-bake, easy-to-make treat that’s perfect for parties and kids’ birthdays. These mini cheesecake cones are the ideal way to enjoy a classic finger food dessert with a fun twist.

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Whether you’re hosting a party, treating your family, or just craving a sweet snack, these Oreo Cheesecake Cones are the perfect treat that everyone will love. They’re an ideal last-minute or make-ahead dessert, and they’ll be ready in just 30 minutes!

How to Make An Oreo Cheesecake Cones

Ingredients you’ll need for this recipe

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

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!

These cones are best enjoyed fresh but can be stored in the fridge until ready to serve. Keep in mind that the filling will soften the cone over time, so it’s best to assemble them within a few hours of serving.

For an extra fancy touch, dip the rim of each cone in melted chocolate before filling them. Experiment with different flavors of Oreos—mint, peanut butter, or even birthday cake Oreos could add a fun twist to this recipe.

Important Recipe Notes:

Chill the cheesecake mixture: 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.
Crushed Oreos: 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.
For a fun twist: 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.
Make ahead: 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.
Storage tip: 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.
Customization: Feel free to customize the flavor by adding some melted chocolate or peanut butter into the cheesecake filling for a new twist.

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.