Strawberry Cheesecake Crunch Cones — Cute, Crunchy and Vegan
Delicious handheld treats made with vegan sugar cones filled with creamy New York–style vegan cheesecake, berry compote and crunchy cake crumbs.
Classic New York–Style Vegan Cheesecake Meets Fun Cone Presentation
This recipe layers a toasted cake wedge, tart-sweet berry compote and a scoop of dense vegan cheesecake into vegan sugar cones for a portable dessert that’s perfect for parties and warm-weather gatherings. Coat the inside of the cones with vegan white chocolate and add a cake “plug” to keep the compote from making the cone soggy.
Display and Serving
Use a cone stand for an attractive presentation, or simply set cones in tall glasses. The cones are a fun, visually appealing way to serve cheesecake without plates.
Preventing Soggy Cones
Coating the inside of each cone with melted vegan white chocolate creates a moisture barrier. I recommend melting about 8 ounces (226 g) of vegan white chocolate and brushing or spooning it inside each cone. Also insert a small wedge of baked cake at the bottom of each cone so the compote absorbs into the cake rather than the cone.
Notes on Ingredients and Brands
If you want to reduce richness, substitute part of the vegan cream cheese with firm tofu. For baked cheesecakes I prefer a vegan cream cheese that holds up well in the oven; I’ve had the most consistent results with Tofutti in baked applications. Measurements for cornstarch and other powdered ingredients are best weighed in grams — inconsistent scooping can alter texture, causing an overly rubbery result if mismeasured.
Simpler Baking Method
Rather than trying to bake cheesecake in individual sphere molds, bake the batter in a parchment-lined 7″ cake pan in a water bath. Chill the baked cheesecake thoroughly (at least 4 hours or overnight) and then scoop cold, set cheesecake onto the cones for a clean, sturdy portion.
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Notes for Success
Tofu option: Replace a portion of the cream cheese with firm tofu to lighten the texture and reduce fat calories. You can also use all vegan cream cheese if you prefer.
Brand tip: For baked cheesecakes, some vegan cream cheeses break down and become oily. Tofutti has worked best in my baked recipes; Violife has recently performed better in my tests, though I still favor Tofutti for texture.
Weigh dry ingredients: Cornstarch is especially sensitive to inconsistent measuring by volume. Using a kitchen scale and grams will improve results and avoid a rubbery finish.
Baking vessel: A 7″ cake pan produces a firm, sliceable cheesecake that can be scooped cold onto cones. Baking in small sphere molds may look appealing but is less practical and often gives disappointing results.
Reduced sugar option: You can lower sugar in the compote and cheesecake to suit dietary needs. Using less sugar in the berry compote or a reduced-sugar sweetener can keep the dessert bright and not overly sweet.
Strawberry Cheesecake Crunch Cones
4 hrs
30 mins
4 hrs 30 mins
Ingredients
- 10 Vegan ice cream cones
- Vegan white chocolate, 8 ounces (226 g)
For the Cheesecake:
- Vegan cream cheese, 16 ounces (454 g)
- Vegan butter, melted, 2 tablespoons (28 g)
- Granulated sugar, 1 cup (200 g)
- Cornstarch, 4 tablespoons (approx. 32 g) — weigh if possible
- All-purpose flour, 3 tablespoons (24 g)
- Plant milk (soy or preferred), 6 fl oz (177 ml)
- Vegan lactic acid or apple cider vinegar, 1 teaspoon
- Salt, 1/4 teaspoon
- Vanilla extract, 3 teaspoons (15 ml)
For the Berry Compote:
- 12 ounces (336 g) strawberries or mixed berries
- 1 cup cranberries (optional)
- 2–4 tablespoons sugar (optional, to taste)
For the Cake Wedge:
- About 1/2 of a baked 9″ x 9″ strawberry cake or any cake you have on hand
Instructions
- Make the cheesecake: Blend all cheesecake ingredients in a food processor until smooth. Scrape the bowl and blend again to ensure an even batter.
- Pour batter into a greased, parchment-lined 7″ cake pan. Bake in a water bath at 350°F (175°C) for 1 hour.
- After 1 hour, turn the oven off and let the cheesecake cool slowly in the oven for another hour. Remove from the water bath, cool completely, then refrigerate at least 4 hours or overnight to set.
- Make the compote: Combine berries, cranberries (if using) and sugar in a heavy-bottomed pot. Bring to a boil, then reduce heat and simmer about 20 minutes, stirring frequently, until fruit breaks down and reaches a stewed consistency. Cool and refrigerate until thickened.
- Bake the cake: Prepare a simple strawberry or plain vegan cake in a 9″ x 9″ pan. Once cooled, cut 10 circles the same diameter as your cone openings and trim each circle into a wedge to fit the cone. Save leftover cake scraps, crush them into fine crumbs and toast at 350°F (175°C) for 20–30 minutes until crunchy.
- Assemble cones: Coat the inside of each cone with melted vegan white chocolate and dip the rim into the toasted cake crumbs. Insert the cake wedge into the cone as a plug, then add a spoonful of chilled berry compote.
- Scoop chilled, firm cheesecake onto each cone as the final layer. Serve immediately for best texture; the cones will stay best the first day but can be refrigerated up to 2 days (cones will soften over time).
Video
Notes
Strawberry Cheesecake Crunch Cones are best on the day they are made. They will keep for up to 2 days refrigerated, though the cones will gradually soften. For best texture, assemble shortly before serving.
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