Peach Cobbler Cheesecake Cones
ngredients:
For the peach cobbler filling:
- 2 cups sliced peaches (fresh or canned)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 tablespoon water
For the vegan cheesecake filling:
- 8 oz (225g) dairy-free cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup coconut whipped cream (or any other dairy-free whipped topping)
For the cones:
- Vegan waffle cones
- Vegan butter, melted
- Cinnamon sugar (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a saucepan, combine the sliced peaches, granulated sugar, lemon juice, cinnamon, and nutmeg. Cook over medium heat until the peaches are soft and the mixture is bubbly, about 5-7 minutes.
- In a small bowl, mix the cornstarch and water until smooth. Stir this mixture into the peach mixture and cook for an additional 2-3 minutes until the mixture thickens. Remove from heat and let it cool completely.
- In a mixing bowl, beat the softened dairy-free cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until well combined.
- Gently fold in the coconut whipped cream or other dairy-free whipped topping into the cream cheese mixture until smooth and creamy.
- To assemble the cones, brush the insides of the vegan waffle cones with melted vegan butter. Optionally, sprinkle cinnamon sugar inside the cones for added flavor.
- Fill each cone with a layer of the vegan cheesecake filling, followed by a layer of the peach cobbler filling. Repeat the layers until the cones are filled, ending with a dollop of vegan cheesecake filling on top.
- Place the filled cones on a baking sheet and bake in the preheated oven for about 5-7 minutes, just until warmed through.
- Serve the vegan peach cobbler cheesecake cones warm or chilled, as desired.