Cheesecake Almond Cone Recipe
This Cheesecake Almond Cone Recipe combines crispy almond tuile cones with creamy cheesecake filling for the ultimate handheld dessert.
Equipment
- Mixing bowls
- Electric mixer or stand mixer (used to make filling)
- Parchment paper and a baking sheet.
- Offset spatula (very useful in spreading the tuile batter)
- Cone molds (or you can make some using parchment paper folded into cones)
- Piping bag (to stuff the cones neatly)
Ingredients
For the Almond Cones:
- ½ cup granulated sugar
- ¼ cup unsalted butter melted
- 2 tablespoons flour
- 2 Tablespoons light corn syrup.
- 1/2 cup finely chopped almonds.
- Pinch of salt
For the Cheesecake Filling:
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream whipped to high peaks.
- Lemon wedge squeezer of 1 lemon (optional, to brighten it up)
Optional Toppings:
- Fresh strawberries blueberries, or raspberries.
- Dark or white chocolate to drizzle over the chocolate.
- Crumbs of graham crackers to add more cheesecake flavor.
Instructions
1: Make the Almond Cones
- Preheat your oven to 350 °C (175 °C) and cover a cooking tray with parchment paper.
- Combine sugar, melted butter, flour, and corn syrup in a bowl until the mixture is smooth. Add chopped almonds and a pinch of salt.
- Place batter in drop-sized circles over parchment using an offset spatula.
- Bake 7 to 9 minutes until bubbly and golden brown.
- Working fast, roll each circle into a cone with a cone shape mold (or your homemade one), when hot. Let cool until crisp.
2: Prepare a Cheesecake Filling.
- Add powdered sugar and vanilla to beat cream cheese until smooth.
- Add the whipped cream and fold it until fluffy and airy.
- Allow the filling to chill for 20–30 minutes to make it slightly firm.
3: Assemble the Cones
- Pour the cheesecake mixture into each cooled almond cone.
- Serve with fresh fruit, a splash of chocolate, or whatever will make you happy.
- Wait no longer for that crunch cream balance.