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.