Description
Delicious and fun chocolate candy cheesecake cones perfect for any occasion.
Ingredients
Scale
- 8 oz. cream cheese, softened
- 1/3 cup sugar
- 1 egg, slightly beaten with a fork
- 1 teaspoon vanilla
- pinch of salt
- 1 teaspoon corn starch
- 1/4 cup sour cream
- About 2/3 cup chocolate candy bars, chopped in small pieces (I used bite-sized Snickers, Mars, Bounty, Milky Way…)
- 6 ice cream cones (about 5 inches tall, 2 inches wide)
- 6 wooden sticks
- green candy melts
- sprinkles, confetti and shredded coconut for decoration
Instructions
- Pull out the wire rack from the oven, then preheat the oven to 325 F.
- Beat softened cream cheese until light and creamy.
- Add sugar and mix until sugar dissolves and the mixture is creamy and smooth.
- Mix in salt, vanilla, and corn starch. Add slightly beaten egg and mix just to combine. Mix in sour cream.
- Cut 6 (8 x 5 inches) rectangles of parchment paper. Make the cone from parchment paper and place it inside the ice cream cone. Trim the excess of paper, leaving it ¾ inch above the ice cream cone.
- Place the oven rack on top of a baking pan. To secure the cone stand still when sticking them in the wire rack for baking, take aluminum baking cups and poke the bottom in the center with a sharp knife. Arrange inverted aluminum cups on the rack.
- Make sure that parchment paper completely covers the inside of each cone and that there are no gaps. Then pour 2 teaspoons of plain cheesecake mixture in each cone lined with parchment paper. Now stick the ice cream cone in the center of aluminum cups and push it gently until it stands still.
- Reserve 6 tablespoons of plain cheesecake mixture, and in the remaining mixture stir in chopped candies.
- Divide cheesecake mixture with chocolate candies between the ice cream cones. Gently push it with the spoon to make sure there are no empty gaps. Top with remaining plain cheesecake mixture. Fill to the top of ice cream cones.
- Gently lift the rack and place it in the oven. Bake for 30-35 minutes until the tops are firm to the touch.
- When the cheesecakes are done, stick a wooden stick in the center of each cone.
- Cool to room temperature in the cones. Then gently pull out each cheesecake from the ice cream cone. Arrange on a tray and freeze for a few hours.
- When ready for dipping in candy melts, gently peel off the parchment paper.
- Line a tray with parchment paper and set aside.
- Prepare candy melts according to package directions. Pour in a tall glass.
- Dip each cheesecake in candy melts and garnish with sprinkles immediately. Candy melts will set fast because the cheesecakes are frozen, so sprinkle it quickly. Place on tray to set.
- Store in the fridge for 3-4 days or freeze for longer storage.
Notes
- Ensure that no gaps are left in the parchment paper for best results.
- Feel free to use any chocolate candy bars you prefer for the filling.
- For a fun twist, you can use different colored candy melts for dipping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cone
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg