Ultimate Strawberry Crunch Cheesecake Cones


Looking for the perfect summer treat? Look no further! These Ultimate Strawberry Crunch Cheesecake Cones are all the rage. They provide a nice refreshing cold treat that satisfies everyone’s sweet tooth on a warm summer afternoon. 

What They Are

These delightful strawberry crunch cheesecake cones are a replication of the strawberry crunch ice cream bars, but have a fresh flavor to them.

These are made by crushing up some vanilla Oreo’s, mixing them with strawberry Jell-O, and then dipping ice cream cones into the mixture.

Finally, fill them with a cheesecake filling, and top with strawberries, cookie crumbles and a bit of an icing drizzle.

Storage Of Cones

These special treats can be made ahead and frozen or kept in the fridge. They will last up to three days stored in the fridge.

They are however, best if eaten the first day or two. If they are saved for later, the cones can become soggy. You can also freeze them for a short time if needed as well.

I recently made these for my family, and my nieces thought they were so cool! Your kids will love this sweet summer treat as well! These cones are also great for large gatherings. This way you don’t have to worry about a pan or cutting the dessert. Everyone can simply take one on their own. Give this recipe a try! 

Now, let’s get down to business on how you can create these delicious strawberry crunch cheesecake cones! 

Ingredients You Will Need:

The Cone And Crumble:

Sugar cones
Vanilla Oreos
Strawberry Jello (optional for strawberry flavor)

The Filling:

Cream cheese
Powdered sugar
Cool Whip

The Strawberries:

Strawberries, fresh or frozen
Lemon juice 
Corn starch

The Glaze:

Powdered sugar 



Begin by making the crunch. Crush 20 vanilla Oreos finely. If you have a food processor, this is a great use for it. You can simply toss the cookies into the food processor and pulse until they are finely crushed.

If you do not have a food processor, you can place them into a sealable plastic bag and crush them using a rolling pin.

Next, melt 8 tablespoons of butter in the microwave and then mix into the crushed Oreos.

Once completely mixed, preheat your oven to 350F.

Pour your cookie mixture into a pan, and place in the oven for five minutes. This is to allow the butter and cookies to melt together.

After five minutes has passed, remove the cookie mixture from the oven and fluff it with a fork.

Add the 3 ounce package of strawberry Jell-O and mix together.

The strawberry Jello simply allows your crumble to have that nice strawberry flavor and is optional. Set aside cookie crumbs to cool.

Cheesecake Filling

Next create your cheesecake filling. Add 16 ounces of cream cheese into your mixing bowl and beating on high until it becomes light and fluffy.

This will most likely take 4 – 5 minutes for it to become completely smooth and begin to fluff.

Once your cream cheese is fluffed, mix in ½ cup sugar, 2 tablespoons powdered sugar, and 1 ½ teaspoon vanilla extract.

Mix until all the ingredients have been combined and mixture is smooth once again.

Finally mix in 8 ounces of cool whip. Mix again until everything is combined. Place mixture in fridge while you finish preparing the ingredients.


Now comes the strawberries! There are two ways you can choose to add strawberries to your cheesecake cones. 

The first option is to use fresh strawberries, that have been washed, hulled and sliced. Then place the slices of fresh strawberries into a bowl and sprinkle some sugar over them. These strawberries will top the cones once the cones are assembled. 

The other option is to create a simple strawberry glaze. To do this you will need a small saucepan, and some frozen or fresh strawberries, lemon juice, sugar, a little corn starch and a bit of water.

Let’s get started.

Place your strawberries in the saucepan and turn heat to medium. While your strawberries are warming up, add 1/2 cup sugar, ¼ cup lemon juice, 2 tablespoons water and ¼ cup cornstarch.

Mix all of the ingredients together. Be sure that you do this right away so that you don’t create lumps from the corn starch.

Cook over medium heat stirring constantly. Once your mixture has started to thicken you can remove it from the heat and turn your burner off.


The last item to make before we can put the Ultimate Strawberry Crunch Cheesecake Cones together is the icing for the top.

To make this icing we are going to combine powdered sugar, vanilla and milk into a bowl and mix it together. Start by adding 2 cups of powdered sugar, 5 tablespoons of milk and 1/2 teaspoon of vanilla extract into a medium size bowl and mix everything together.

Once the ingredients are mixed, you should have a thin icing to drizzle on top. Set this aside for now.


Now it’s time to assemble your Ultimate Strawberry Crunch Cheesecake Cones! Dip the ice cream cones into the icing so that the top section is covered in icing.

Before the icing is set, move on to dipping the section of your cone that’s covered in icing, and place it in the cookie crumble mixture.

Roll your cone around in the crumbles so that your cone is evenly coated. Set each as it is finished onto a cookie sheet and allow it to dry.

Once cones are dry, it’s time to move on to the cream cheese filling. Take the cream cheese filling out of the fridge and fill a piping bag with the cream cheese.

Next pipe the cream cheese into the cones, this is your cheesecake base. Now that your cones are dipped in cookies and filled with cheesecake filling, drizzle the strawberries on top.

Or if you are using fresh strawberries, place the chunks of strawberries in with the cream cheese.

To finish, drizzle the entire cone with icing. Now that your cones are assembled, you can allow them to chill in the fridge, allow them to chill in the freezer, or serve them right away. Your guests and family are going to love these and beg you to make them again!


Heavy Cream. You can use heavy cream in the cream cheese filling if you would like for it to be a little less thick. Another great option is to whip the heavy whipping cream with a hand mixer, in a large bowl, until stiff peaks form.

Then add in the powdered sugar and vanilla extract. This mixture can be slowly combined with cream cheese that has been whipped until it is soft and granulated sugar. This variation gives you a great alternative to using Cool Whip.

Storage Tips and Tricks

Storage at Room Temperature. Because these strawberry crunch cheesecake cones contain many perishable ingredients, especially dairy, they should not be left at room temperature for very long.

If they are left at room temperature for two hours or more when the temperature is between 40°F and 90°F, they will likely grow unwanted bacteria and should be there in a way.

The timeframe shortens when the temperature is 90°F, the strawberry crunch cheesecake cones should be left at room temperature no longer than one hour before they go bad.

Store in the Fridge. The best way to store the ingredients or assembled strawberry crunch cheese cones is in an airtight container and in the fridge for up to three to four days. However, please note that the sooner they are enjoyed, the better they will be.


Do I have to use golden Oreos?

You are more than welcome to use whatever type of cookies you prefer. Using golden Oreos or vanilla-flavored cookies will give you the closest replication of strawberry crunch bars, but you are welcome to mix it up and use another type of cookie you prefer.

Can I use all-purpose flour to thicken the filling mixture?

While you can use all-purpose flour to thicken the mixture if you want, it is important that you first heat the flour so that it is safe to consume before adding it to the no bake cheesecake filling.

You can heat it simply by microwaving the raw flour in a microwave dish, for 30 seconds at a time, whisking the flour in between so that it does not burn. Once the all-purpose flour reaches 165°F, it is then safe to add to the creamy cheesecake filling.

What type of white chocolate should I use?

You can use any type of white chocolate that you prefer, however, our favorite is simply to melt basic white chocolate chips for 30 seconds at a time, before dipping and coating the white chocolate in the delicious strawberry crunch topping.

How many ounces cream cheese do I need to make strawberry cheesecake cones?

We recommend using two 8 oz cream cheese blocks to make the cream cheese mixture.

How many oz of strawberry jello should I use?

We like to use a total of 3 ounces of strawberry-flavored jello but this is entirely optional. You can feel free to adjust this amount as you prefer.

Easy Strawberry Crunch Cheesecake Cones

These delicious no bake strawberry crunch cheesecake cones are the perfect dessert you can make to enjoy for any occasion. These delicious homemade treats will remind you of the good old days of enjoying a strawberry shortcake ice cream bar.

You can enjoy the delicious crunchy waffle cone topped with freshly chopped strawberries, cool vanilla ice cream, or even whipped cream, on a hot summer day, or really for any occasion!

These delicious treats are one of our favorites to mix things up, and I hope you will enjoy them too! Be sure to leave us a comment and let us know what you think about them!

Also be sure to check out The Best English Dessert Pie recipe! It has a perfect combination of flavors and texture. Also be sure to check out these simple meal ideas with What To Eat With Grilled Cheese: 16 Of The Best Sides!

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Faith Has been cooking and baking for many years! she loves to share her recipes with the world, and hopes you will enjoy them too!

17 thoughts on “Ultimate Strawberry Crunch Cheesecake Cones”

  1. 5 stars
    I made these for the laborday camping trip with my husband and cousins, about 20 people. I did forget the fresh strawberries so was a little bummed. My family loves to cook amazing dishes and see who can outdo the others.. Something happened thats never happened before and left me more than a little surprised. Everyone started clapping and cheering over the dessert. Needless to say Everyone wants the recipe and for me to make these for the next camping trip in October. DEFINITELY!

    • Oh, wonderful! I’m so glad to hear that these worked out for you and that everyone liked these, Kimberly! You just made my day 🙂

  2. I would like to make these but noticed that the amount of strawberries to use wasn’t mentioned. Please let me know asap. Thank you kindly, Michele

    • Hi Michele,
      We recommend using one pound of fresh or frozen strawberries for this recipe. Of course if you really love strawberries, you can feel free to add more. 😊 Hope you enjoy!

  3. Excited as I’m going to try this recipe! I’m not sure if I have a piping bag are you able to just spoon it in or does it lose the effectiveness? I appreciate your help. Janine

    • Hi Roxanne,
      We liked to dip the cone into some of the glaze, made from powdered sugar, milk, and vanilla. However, you could also use melted chocolate chips and dip them into the crunch mixture if you want. I hope this helps!

  4. The strawberry jello wasn’t mentioned in the list of ingredients! It’s 11:40 pm and I have to have this made for tmrw and have no jello!!

    • Hi Amy,
      The jello is simply there to add strawberry flavor to the crunch of the cone. It is completely okay to skip it!
      Thank you!

    • Hi Tammy,
      Good question! I wouldn’t recommend making them too far ahead of time, HOWEVER, if you want, you could make each part a day or two in advance, then assemble them the day of. My concern with making them completely in advance is that they would get soggy, and not be nearly as good. Thank you so much for your interest! 🙂


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