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Strawberry Cheesecake Crunch Cones

Strawberry Cheesecake Crunch Cones

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Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes

Ingredients
  

  • 10 Vegan Ice Cream Cones
  • Vegan White Chocolate 8 ounces 226g

For the Cheesecake:

  • Vegan Cream Cheese *see notes 16ounce 454g
  • Vegan Butter melted 2 tablespoons 28g
  • Granulated Sugar 1 cup 200g
  • Cornstarch 4 Tablespoons 32gg)
  • All Purpose Flour 3 Tablespoons 24g
  • Plant Milk *I use soy milk 6fl oz 177ml
  • Vegan Lactic Acid or apple cider vinegar 1 teaspoon
  • Salt ¼ teaspoon
  • Vanilla Extract 3 teaspoons 15ml

For the Berry Compote:

  • 12 ounces 336g Strawberries or Mixed Berries
  • 1 cup cranberries *optional
  • 2-4 tablespoons Sugar *optional

for the cake wedge

Instructions
 

  • First prepare the cheesecake by place all of the cheesecake ingredients into the work bowl of your food processor and pulse to blend to a smooth batter
  • Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
  • Pour the batter into a greased & parchment lined 7" cake pan and bake in a water bath in a preheated 350°F oven for 1 hour
  • After 1 hour, turn the oven off but leave the cheesecake in the oven to cool slowly for another hour.
  • Remove the cheesecake from the water bath and then cool completely, then refrigerate for at least 4 hours to set or overnight before unmolding.
  • Next prepare the compote by combining the berries, cranberries and sugar in a heavy bottom sauce pot and bring to a boil. *see notes in text for using fresh strawberries
  • Turn the heat down to low and simmer for about 20 minutes or until the berries break down and the cranberries begin to pop open.
  • Stirring often to avoid scorching the bottom, cook until it is to a stewed fruit consistency.
  • Cool at room temperature, then refrigerate until thickened.
  • prepare the strawberry cake recipe as per the instructions on that recipe post but bake the cake into a 9" x 9" cake pan that has been greased & parchment lined.
  • Once the cake is baked & cooled cut out 10 circles with a cookie cutter that is the same diameter as the opening of your ice cream cones. Then trim those cut outs to a wedge slice as shown in the video.
  • The remaining cake scraps will get crushed to fine crumbs then toasted in the oven at 350F for approximately 20-30 minutes until toasty and crunchy
  • This will be the "plug" to stop the berry compote from saturating your ice cream cones.
  • Next coat the insides of the ice cream cones with melted white chocolate, dip the tops as well then plunge the top rim into the cooled strawberry cake crunch
  • Fill the cones with the cake wedge & fill with cooled berry compote
  • Once the cheesecake has been fully baked, cooled to cold & set to firm you can scoop it out of the cake pan and directly onto the ice cream cones.

Video

Notes

Strawberry Cheesecake Crunch Cones are best served the day they are made, but will still be good for 2 days in the refrigerator. They won't go bad for over a week, but the cones will become soggy over time
Tried this recipe?Let us know how it was!