These Peach Cobbler Cheesecake Cones are the perfect summertime dessert! A creamy cheesecake filling is swirled with fresh peach cobbler and placed in a crispy ice cream cone coated with white chocolate.
You may be familiar with this dessert if you are from the South. Apparently it’s a southern thing that I have happily jumped on board with. Recently, I took a trip to visit a friend who lives in Florida and she took me to visit a food truck alley that specializes in the best soul food that you have ever tried.
It was recommended that I try the southern classics like sweet tea, fried okra, and the peach cobbler cheesecake cones. I enjoyed every bite and knew that I had to come home and make a low-carb twist on the peach cobbler cheesecake cones for my family.
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WHY YOU’LL LOVE THIS RECIPE
Summertime means peach season, and that means it’s time for some delicious peach cobbler! But this year, why not mix things up a bit with this amazing new recipe for peach cobbler cheesecake cones? They’re the perfect combination of two classic summer desserts, and they’re sure to be a hit with your friends and family
- This Peach Cobbler Cheesecake Cones recipe is super easy to make with only simple ingredients.
- A fun and unique take on the classic peach cobbler dessert.
- This peach cobbler waffle cone is perfect for summer BBQs, potlucks, or any get-together!
- This recipe is the best way to use up fresh peaches that you pick up from the farmer’s market.
- Easy to customize! Top with a scoop of vanilla ice cream, crushed graham crackers or mini white chocolate chips instead of the drizzle.
You only need a few kitchen tools to help you make this delicious peach cobbler cheesecake cones recipe. Gather these tools and get ready to enjoy a sweet summer dessert.
- measuring cups and spoons
- large mixing bowl
- hand mixer or stand mixer
- piping bags
This peach cobbler cones recipe does need quite a few ingredients, but I give you some options, so don’t fret. Most of these ingredients are pantry stored that you should have on hand already. Even if you don’t have these ingredients they are easy to find at your local grocery if you need to purchase them.
Also, if you have made the Keto Peach Cobbler and have leftovers, then you are already set to turn leftovers into dessert cones!
- waffle ice cream cones or sugar cones
- white chocolate chips or melting wafers
- Keto Peach Cobbler prepare in advance
- No bake cheesecake filling
I kept this recipe sugar free, but modify using traditional granulated sugar if you prefer. Just be sure to cut peaches thinly into wedges and ensure they are ripe so you can use less sweetener.
- low carb baking mix* see Keto Peach Cobbler recipe card to keep this recipe low carb.
- For a traditional topping you can use all-purpose flour in place of the low carb baking mix with the below modifications;
- 1 cup all-purpose flour
- 1/2 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 8 tablespoons butter, salted
- cream cheese, room temperature
- confectioner sugar (Swerve brand for sugar free option)
- fresh lemon juice
- vanilla extract
- heaving whipping cream
HOW TO MAKE THIS PEACH COBBLER CHEESECAKE CONES RECIPE
The first time that you make these peach cobbler cheesecake cones it will seem like a lot of work. But, I promise it’s simple and easy. The effort is sooo worth it!
Follow the instructions below and you will have a delicious summer dessert that your entire family will love in no time at all.
STEP 1: MAKE THE KETO PEACH COBBLER
Prepare Keto Peach Cobbler. While cooling the cobbler is cooling make the cheesecake filling.
STEP 1: MIX TOGETHER CREAM CHEESE AND SWEETENER
In a large bowl mix cream cheese with sweetener until incorporated into a light and fluffy mixture.
STEP 2: ADD IN VANILLA AND LEMON JUICE
Mix in vanilla and lemon juice.
STEP 3: SLOW POUR IN THE HEAVY WHIPPING CREAM
Slowly pour in heaving whipping cream and mix on low-medium speed (to avoid splatter) until the ingredients begin to hold together. Increase the to medium-high speed whipping until heavy peaks form.
STEP 4: ADD THE WHIPPED CREAM TO A PIPING BAG
Place ingredients in a piping bag and refrigerate until ready to use.
WAFFLE CONES PREPARATION
STEP 5: MELT THE CHOCOLATE IN A MICROWAVE-SAFE BOWL
Melt chocolate in a microwave-safe bowl stirring the chocolate every 30 seconds until smooth. Or place chocolate in a double boiler. Add 1 cup of water to the bottom of the pan. Heat to a simmer. Add white chocolate chips to the upper pot and stir until chocolate is smooth. Remove from heat.
STEP 6: ADD THE CHOCOLATE TO A PIPING BAG
Cool chocolate slightly, then place in a pastry bag pipe a small portion of chocolate on the inside of the waffle cone.
STEP 7: SPREAD THE CHOCOLATE INSIDE THE WAFFLE CONE
Spread with a spoon or pastry brush with a thin coating of the chocolate on the inside of the waffle cones.
STEP 8: ALLOW THE CONES TO HARDEN
Set on a baking sheet to harden.
ASSEMBLE PEACH CHEESECAKE CONES
STEP 9: ADD CHEESECAKE TO THE CONES
In layers add about 2-3 tablespoons of the cheesecake filling to the prepared waffle cone.
STEP 10: ADD THE PEACH COBBLER
Next, add 3-4 tablespoons (depending on the size of the cone) of the prepared peach cobbler.
STEP 11: REPEAT LAYERS
Repeat the layers.
STEP 12: TOP WITH CHOCOLATE AND CHILL
Pipe remaining white chocolate over the waffle cones if desired or any other additional topping. Place in the refrigerator for a couple of minutes to harden and enjoy right away.
SUBSTITUTIONS AND ADDITIONS
There are a few substitutions that you can make with this delicious dessert recipe.
- Waffle Cones: If you don’t have waffle cones on hand you can use sugar cones instead. Just be sure to coat the inside of the cone with chocolate so that it doesn’t get soggy when you add the fillings.
- Chocolate: If you don’t have white chocolate chips or melting wafers on hand you can use milk chocolate, dark chocolate, or even semi-sweet chocolate chips. Just be sure to taste the chocolate and adjust the sweetness of the cheesecake filling accordingly.
- Cheesecake Filling: The cheesecake filling can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to give it a good stir before using.
- Peach Cobbler: You can also make the peach cobbler ahead of time and store it in the refrigerator for up to 3 days. Just be sure to reheat it slightly before adding it to the cones so that it is easy to spread.
HOW TO STORE
These peach cobbler cheesecake cones are best enjoyed the day that they are made. However, if you have leftovers they can be stored in an airtight container in the refrigerator for up to 3 days. I like to use a rectangular baking dish that is covered tightly with plastic wrap to keep the cones fresh.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions about this decadent dessert recipe.
No, you can use any type of chocolate that you like. Just be sure to taste the chocolate and adjust the sweetness of the cheesecake filling accordingly.
Full-fat cream cheese works best in this recipe, however, you can use reduced fat if you prefer it. Your cheesecake filling will just not be as thick and creamy.
Yes, these cones need to stay cold so that the cheesecake filling doesn’t melt. Just pull them out of the fridge when you are ready to serve.
Yes, you can use your favorite peach cobbler recipe if you prefer instead of the keto recipe.
OTHER DELICIOUS PEACH RECIPES YOU MAY ENJOY
Peach Cobbler Cheesecake Cone Recipe
- 1 pound peaches sliced into wedges
- 3 Tablespoons Golden Monk Fruit
- 2 teaspoons lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon xanthan gum
Low Carb Cobbler Topping
- 1 cup low carb baking mix
- 3 Tablespoons golden monk fruit
- 1/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup milk
Traditional Cobbler Topping
- 1 cup all-purpose flour
- 1/2 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 8 tablespoons butter salted
No Bake Cheesecake Filling
- 1 8 ounce cream cheese room temperature
- 1/3 cup confectioner sugar Swerve brand for sugar free option
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup heaving whipping cream
- 4-6 Waffle or sugar cones
- 1 cup white chocolate chips
- Peach Cobbler
- Prepare Keto Peach Cobbler. While cooling make cheesecake filling
- No Bake Cheesecake Filling
- In a large bowl mix cream cheese with sweetener until incorporated into a light and creamy consistency.
- Mix in vanilla and lemon juice.
- Slowly pour in heaving whipping cream and mix on low-medium speed until the ingredients begin to hold together. Increase the speed to medium-high and blend until heavy peaks form.
- Place cheesecake filling in a piping bag and refrigerate until ready to use.
- Waffle Cones
- Melt chocolate in a microwave safe bowl stirring the chocolate every 30 seconds until smooth. Or
place chocolate in a double boiler. Add 1 cup of water to the bottom of the pan. Heat to a simmer. Add white chocolate chips to the upper pot and stir until chocolate is smooth. Remove from heat.
- Cool chocolate slightly, then place chocolate in a pastry bag.
- Pipe a small portion of chocolate on the inside of the waffle cone, Spread with a spoon or pastry brush with a thin
coating of the chocolate on the inside of the waffle cones.
- Set waffle cones on a baking sheet lined with parchment paper to harden.
- Assemble Peach Cobbler Cheesecake Cones
- Depending if you use a waffle cone or sugar cone, in layers add 2-3 tablespoons of the cheesecake filling to the prepared waffle cone.
- Next, add 3-4 tablespoons of the prepared peach cobbler.
- Repeat the layers.
- Pipe remaining white chocolate over the waffle
cones or top with crushed graham crackers, nuts, mini chocolate chips if desired.
- Enjoy right away.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.