Santa Hat Cheesecake Cones
These Santa Hat Cheesecake Cones are creamy, festive, and no-bake. Thay're perfect for fun Christmas desserts that look as good as they taste. Each cone is dipped in red melting candies, trimmed with marshmallows, and filled with a light cheesecake filling and fresh strawberries.
Ingredients
For the Santa Hat Cones
- 8-10 ice cream cones Any type works! Try to get one that is cone-shaped and will sit flat like a cone for easier decorating
- 1 cup red candy melts like Wilton, or I usually get mine at Michael's
- 1/4 cup white candy melts
- 1-2 Tbsp coconut oil to make the melting candies easier to work with
- 1-2 cups mini marshmallows
For the Cheesecake Filling
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
- 1 tsp vanilla
- 1 cup heavy whipping cream
- 1 cup chopped strawberries approximately
Instructions
Prepare the Cones
- Melt your red candy melts according to the package directions with some coconut oil. Really mix in the coconut oil until everything’s smooth. The coconut oil helps make the candy melts easier to work with.
- Dip each cone into the melted candy, coating it completely. Let any excess drip off, then place on parchment paper to set.
- Allow the red candy to set fully before moving on.
- Melt your white chocolate candy melts according to the package directions and add some coconut oil Stir until smooth. This will be the "glue" to stick on your marshmallows.
- Dip the mini marshmallows in the melted white chocolate and press them around the rim of each cone to form the white “fur” of Santa’s hat.
- Place one marshmallow on the tip of each cone using more melted white chocolate like glue. This creates the fluffy pom-pom at the top of the hat.
- Allow to set before adding the filling. You can transfer the hats to the fridge so they set faster.
Make the Cheesecake Filling
- In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth.
- Beat the heavy whipping cream until stiff peaks form.
- Gently fold in the whipped cream into the cream cheese mixture until combined.
- Put cheesecake filling in a piping bag with no tip to make filling the cones easy.
Assemble
- Spoon or pipe the cheesecake filling into each cooled cone with some chopped strawberries. You can make as many layers as you want. You can also mix the strawberries in with the cheesecake filling and just spoon everything into the cones.
- Refrigerate the cones (lay them gently on their side for best results) for at least 30 minutes before serving so the filling can set slightly.