By Lindy Van Schalkwyk, last updated on October 3, 2024
We have an uber unique and fun treat for you! We have developed an incredible caramel and mint-flavored cheesecake almond cone recipe.
It combines the idea of classic cream horns with more modern sophisticated cheesecake fillings. And, believe it or not, it is still a very flexible recipe. You can easily add any no-bake cheesecake filling to the cones to change up the flavors every now and then.
Cheesecake Almond Cone Recipe – What Is This Strange Dessert?
Once you understand the concept, it is pretty easy to understand the process of making these cheesecake cones. Ultimately, what this recipe consists of is a unique type of waffle cone filled with an uber creamy cheesecake filling. Are you drooling as much as we are?
These cones were inspired by old-fashioned cream horns. This treat was so delicious, that it still exists today and continues to inspire thousands of new desserts every day. So, what exactly does this cheesecake almond cone recipe consist of?
There are two elements in this recipe – the almond waffle cones and a vanilla cheesecake filling.
These waffle cones are very unique as they are made using almond flour. The recipe still creates a batter that can be used in a waffle iron.
But, what makes it unique is that it is gluten-free, wheat-free, dairy-free, and sweetened using only natural ingredients. Once the batter is made, you can cook it on a waffle iron, a flat-top plate, or in a waffle cone maker. All of these techniques will work well enough to make cones.
Moving on to the cheesecake filing, we have decided to make a delicious refreshing caramel mint cheesecake filling. Sure, we could have just stuck to a basic vanilla cheesecake, but where’s the fun in that?
The no-bake filling gives the overall cone a refreshing flavor while being stuffed with complexities.
If you want to play around with flavors and pairings for this filling, be our guests. But, definitely give our flavor pairing a try first!
What You Will Need To Make This Amazing Cheesecake Almond Cone Recipe
Ingredients For The Almond Waffle Cones
- 3 large eggs, room temperature
- 3 egg whites, room temperature
- 2 cups almond flour, finely ground and blanched
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
Ingredients For The No-Bake Caramel Mint Cheesecake Filling
- 8 ounces full-fat cream cheese, softened at room temperature
- 1/2 cup canned caramel (Dulce de Leche)
- 3/4 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon mint extract
- Fresh mint leaves, optional
Equipment
- Measuring cups and spoons
- Blender
- Waffle iron
- Non-stick cooking spray
- Mixing bowls
- Electric or hand mixer
- Piping bag and nozzle
How To Make This Cheesecake Almond Cone Recipe – Step By Step Instructions
Step 1: Make The Waffle Cone Batter
To start, blend the eggs and egg whites until they become completely smooth. Then, add the remaining ingredients and blend the mixture at a high speed for a minute.
The result should be a smooth and lump-free cone batter. Set the batter aside until you are ready to use it.
Step 2: Make The Almond Waffle Cones
Place the waffle cone maker on a medium-high heat setting. Lightly spray the surface with non-stick cooking or baking spray. Then, add about 2 tablespoons of batter into the center of the iron and close the lid.
Allow the waffle to bake for only 2 minutes or until the batter has just set. Then, carefully remove the waffle from the plate and shape it into a cone.
Pinch the end to close it up and set the cone on a flat surface. Repeat the steps until you have roughly 25 cones or until your batter runs out.
Step 3: Make The Caramel Mint Filling
To make your almond mint cheesecake filling, place the cream cheese and caramel into a large mixing bowl. Beat the ingredients until you have a fluffy lump-free mixture.
Then, add the sifted powdered sugar along with the vanilla and mint extract. Make sure the ingredients are well mixed before adding the filling to a piping bag.
Step 4: Assemble The Cheesecake Almond Cone Recipe
Once your cones have hardened and the filling has been made, you can assemble them. Pipe some filling directly into the cone, making sure to start right at the bottom. This way, you will have a generous amount of filling.
Then, repeat this step until all of your cones have been filled. If you are serving them immediately, top them with tiny fresh mint leaves. But, if you are storing them for later, keep them in an airtight container in the fridge.
Expert Tips And Tricks For This Cheesecake Almond Cone Recipe
- Work quickly when making the almond waffle cones because they do set and harden very quickly. You can use a cone mold to help easily get the cone-like shape. An ice cream cone also works well. Just make sure to pinch the end of the waffle to ensure no filling runs out of the bottom.
- If you want your filling to be stiffer, add more cream cheese to the recipe. Remember, as the cones and filling are allowed to set in the fridge, the firmer they will get.
- Your cones won’t stay crispy for very long. Especially once you have filled them with cheesecake or if they are kept in the fridge. Moisture causes the cones to lose their completely dried-out crisp texture.
- To keep cones crisp, you will have to keep them in an airtight container at room temperature. Do not fill them and keep them away from any heat. This can cause the container to sweat, which will create moisture and make them soggy.
Cheesecake Almond Cone Recipe – Servings And Preparation Times
| Preparation Times | Cooking Times | Servings |
| 30 minutes | 40 minutes | 25 cones |
Wrapping Up Our Cheesecake Almond Cone Recipe
This caramel mint cheesecake almond cone recipe is perfect for any occasion! These treats will make a fun on-the-go snack or finger dessert at a fancy cocktail party. Be sure to share this recipe with your fellow bakers and let us know what you think!
FAQs
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Amazing Cheesecake Almond Cone Recipe
Equipment
- Measuring cups and spoons
- Blender
- Waffle iron
- Non-stick cooking spray
- Mixing bowls
- Electric or hand mixer
- Piping bag and nozzle
Ingredients
- 3 large eggs room temperature
- 3 egg whites room temperature
- 2 cups almond flour finely ground and blanched
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- Ingredients For The No-Bake Caramel Mint Cheesecake Filling
- 8 ounces full-fat cream cheese softened at room temperature
- 1/2 cup canned caramel Dulce de Leche
- 3/4 cup powdered sugar sifted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon mint extract
- Fresh mint leaves optional
Instructions
- To start, blend the eggs and egg whites until they become completely smooth. Then, add the remaining ingredients and blend the mixture at a high speed for a minute.
- The result should be a smooth and lump-free cone batter. Set the batter aside until you are ready to use it.
- Place the waffle cone maker on a medium-high heat setting. Lightly spray the surface with non-stick cooking or baking spray. Then, add about 2 tablespoons of batter into the center of the iron and close the lid.
- Allow the waffle to bake for only 2 minutes or until the batter has just set. Then, carefully remove the waffle from the plate and shape it into a cone.
- Pinch the end to close it up and set the cone on a flat surface. Repeat the steps until you have roughly 25 cones or until your batter runs out.
- To make your almond mint cheesecake filling, place the cream cheese and caramel into a large mixing bowl. Beat the ingredients until you have a fluffy lump-free mixture.
- Then, add the sifted powdered sugar along with the vanilla and mint extract. Make sure the ingredients are well mixed before adding the filling to a piping bag.
- Once your cones have hardened and the filling has been made, you can assemble them. Pipe some filling directly into the cone, making sure to start right at the bottom. This way, you will have a generous amount of filling.
- Then, repeat this step until all of your cones have been filled. If you are serving them immediately, top them with tiny fresh mint leaves. But, if you are storing them for later, keep them in an airtight container in the fridge.
Notes
- Work quickly when making the almond waffle cones because they do set and harden very quickly. You can use a cone mold to help easily get the cone-like shape. An ice cream cone also works well. Just make sure to pinch the end of the waffle to ensure no filling runs out of the bottom.
- If you want your filling to be stiffer, add more cream cheese to the recipe. Remember, as the cones and filling are allowed to set in the fridge, the firmer they will get.
- Your cones won't stay crispy for very long. Especially once you have filled them with cheesecake or if they are kept in the fridge. Moisture causes the cones to lose their completely dried-out crisp texture.
- To keep cones crisp, you will have to keep them in an airtight container at room temperature. Do not fill them and keep them away from any heat. This can cause the container to sweat, which will create moisture and make them soggy.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.