Best Crispy Peach Cobbler Cheesecake Cones
Crispy Peach Cobbler Cheesecake Cones are the best summer dessert, with a golden, flaky crust and a creamy, tangy cheesecake filling. After making this many times, I’ve discovered the trick to keeping the cones crispy is to use a mix of butter and shortening in the crust. This recipe is perfect for summer cookouts and is better than takeout. If you love recipes like this, you’ll also enjoy Delicious Strawberry Crunch Cheesecake Tacos Recipe and Cheesy Keto Pinwheel Snacks Everyone Will Love.
Why This Best Crispy Peach Cobbler Cheesecake Cones Is Pure Comfort
- Golden, flaky crust
- Creamy, tangy cheesecake filling
- Perfect for summer cookouts
- Better than takeout
What You'll Need for Best Crispy Peach Cobbler Cheesecake Cones
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Peaches
- Cream cheese
- Pie crust
- Butter
- Shortening
- Sugar
- Vanilla extract
- Cinnamon
- Nutmeg
- Optional: Whipped cream
- Optional: Cherries
đź“ť Ingredient Notes
- Peaches: Fresh or canned peaches work well in this recipe.
đź›’ Tools & Equipment I Recommend
- Pie Crust Shield — Prevents burning and ensures even browning. → See on Amazon
- Hand Mixer — Makes it easy to cream the butter and sugar for the cheesecake filling. → See on Amazon
How to Make Best Crispy Peach Cobbler Cheesecake Cones
- Prepare the peaches: Slice peaches and toss with sugar, vanilla extract, cinnamon, and nutmeg. Set aside.
- Make the cheesecake filling: Cream together cream cheese, sugar, and vanilla extract. Fold in whipped cream.
- Prepare the crust: Mix together butter, shortening, and cold water. Add flour and mix until crumbly. Press into mini muffin tin cups.
- Assemble the cones: Press a spoonful of cheesecake filling into each crust-lined cup. Top with peaches and a dollop of cheesecake filling.
- Bake: Bake at 375°F (190°C) for 20-25 minutes, or until crust is golden and filling is set.
- Cool and serve: Let cool in the pan for 10 minutes, then remove from muffin tin and serve with whipped cream and cherries.
Cook's Tips for Perfect Best Crispy Peach Cobbler Cheesecake Cones
- Common mistake and fix: Don't overfill the cones with peaches. This can cause them to be too watery and the crust to be soggy. If using fresh peaches, consider cooking them down first to reduce moisture.
- Pro tip: For an extra crispy crust, brush the crust with a beaten egg before baking.
- Pro tip: To make ahead, prepare the cones up to the baking step, then freeze. Bake from frozen, adding a few minutes to the baking time.
Storing & Reheating Best Crispy Peach Cobbler Cheesecake Cones
Short-Term Storage
Store in an airtight container in the fridge. Store leftover cones in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the cones up to the baking step, then freeze or refrigerate until ready to bake.
Freezing Best Crispy Peach Cobbler Cheesecake Cones
Freeze unbaked cones for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but be careful not to overheat and make the crust soggy.
Recipe Notes
- Chef tip: For a shortcut, use store-bought pie crust and pre-made cheesecake filling.
- Best substitution: Substitute the peaches with apples or berries for a different flavor.
- Make-ahead: Prepare the cones up to the baking step, then freeze or refrigerate until ready to bake.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If the cones are browning too quickly, cover the edges with aluminum foil or a pie crust shield.
Want to level up this recipe?
Mini Muffin Tin — Makes perfectly sized cones for easy serving and portion control. → Check price on Amazon
Best Crispy Peach Cobbler Cheesecake Cones
Ingredients
Main Ingredients
- Peaches
- Cream cheese
- Pie crust
- Butter
- Shortening
Seasonings
- Sugar
- Vanilla extract
- Cinnamon
- Nutmeg
Optional Toppings
- Whipped cream
- Cherries
Instructions
- Prepare the peaches: Slice peaches and toss with sugar, vanilla extract, cinnamon, and nutmeg. Set aside.
- Make the cheesecake filling: Cream together cream cheese, sugar, and vanilla extract. Fold in whipped cream.
- Prepare the crust: Mix together butter, shortening, and cold water. Add flour and mix until crumbly. Press into mini muffin tin cups.
- Assemble the cones: Press a spoonful of cheesecake filling into each crust-lined cup. Top with peaches and a dollop of cheesecake filling.
- Bake: Bake at 375°F (190°C) for 20-25 minutes, or until crust is golden and filling is set.
- Cool and serve: Let cool in the pan for 10 minutes, then remove from muffin tin and serve with whipped cream and cherries.
Notes
- Chef tip: For a shortcut, use store-bought pie crust and pre-made cheesecake filling.
- Best substitution: Substitute the peaches with apples or berries for a different flavor.
- Make-ahead: Prepare the cones up to the baking step, then freeze or refrigerate until ready to bake.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If the cones are browning too quickly, cover the edges with aluminum foil or a pie crust shield.
Storage
- Fridge: Store leftover cones in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze unbaked cones for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds, but be careful not to overheat and make the crust soggy.
- Make ahead: Prepare the cones up to the baking step, then freeze or refrigerate until ready to bake.
Nutrition Per Serving
- Calories: 270
- Protein: 4g
- Fat: 14g
- Carbs: 35g
- Fiber: 2g
- Sugar: 22g
- Sodium: 250mg
- Cholesterol: 45mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Crispy Peach Cobbler Cheesecake Cones FAQs
Yes, prepare the cones up to the baking step, then freeze or refrigerate until ready to bake.
This is likely due to overfilling with peaches. Cook the peaches down first to reduce moisture.
Yes, frozen peaches can be used. Thaw them first and cook down to reduce excess moisture.
No, this recipe is not suitable for the air fryer.
Store in an airtight container in the fridge for up to 3 days.
A Warm Final Note
I can’t wait for you to try Best Crispy Peach Cobbler Cheesecake Cones and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
