dinner recipes

Peach Cobbler Cheesecake Cones



For the cones:

16 ounces of cream-filled cookies (vanilla or chocolate, or even wafer cookies)

12 waffle type cones

3 tbsp whipped cream

For the Peach Cobbler:

48 ounces of sliced peaches with juice

1 box of cake mix (yellow, white, French vanilla, or butter pecan)

1 cup salted butter

1 ½ tsp cinnamon

For the cheesecake filling:

1 cup of heavy whipped cream

1 cup confectioner’s sugar

1 tsp vanilla extract

16 ounces cream cheese, softened

½ tsp lemon juice


Preheat the Oven:

Set your oven to 350°F.

Prepare your cones by melting the chocolate at 30-second intervals in the microwave.

Dip the cone into the chocolate—either just the top, the bottom, or both—and drizzle some chocolate on the inside, spreading it around the bottom.


Prepare the Cookie Crumbs:

Pulse the cookies in a food processor until they become small crumbs.

Dip the chocolate-coated cone into the cookie crumbs or sprinkle them over to coat.

Assemble the Cobbler:

Spray a 9×13 baking dish.

Pour in the sliced peaches, including the juice.

Evenly sprinkle the dry cake mix over the peaches.

Melt the butter and drizzle it over the cake mix.

Bake the Cobbler:

Place the baking dish in the oven and bake for 45 to 55 minutes.

Prepare the Cheesecake Filling:

In a mixing bowl, beat the heavy whipping cream until it forms thick, stiff peaks.

In another bowl, combine the softened cream cheese, confectioner’s sugar, vanilla extract, and lemon juice. Beat until smooth.

Gently fold the whipped cream into the cheesecake mixture.

Assemble the Cones:

Take a prepared cone and alternately scoop the cheesecake filling and warm peach cobbler into the cone.

Top with a drizzle of chocolate and a sprinkle of crushed cookies.

Serve immediately and enjoy the delightful contrast of creamy cheesecake and warm, cinnamon-spiced peach cobbler in a crispy cone!