It's so much fun to pipe no-bake cheesecake into ice cream cones! A new way to enjoy a creamy dessert.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: cool whip, cream cheese, easy 4th of july dessert, filled ice cream cones, no bake cheesecake filling, no bake cheesecake recipe, sugar
Servings: 4cones
Author: Beth
Ingredients
Vanilla cheesecake
16ozcream cheesesoftened
⅓cupsugar
⅓cupcool whip
1 ½tspvanilla
Maraschino cherries and blueberry sauce
Ice Cream Cones
4Ice cream cones
Vanilla candiquik or white chocolate candy melts
½tspvegetable shortening
4th of july sprinkles
Instructions
Vanilla Cheesecake
Combine the cream cheese, sugar, and vanilla in a bowl and beat using an electric mixer until everything is smooth and combined.
Fold in the cool whip until incorporated.
Put the cheesecake mixture in a container with a lid and allow the mixture to cool in the fridge for 2 hours up to overnight.
To put the sprinkles on the cones
Melt some vanilla candiquik or white chocolate candy melts with the vegetable shortening. This can be done in the microwave on 50% power or on the stove.
Once the chocolate is melted, dip the top portion of each cone into the chocolate, allowing excess chocolate to fall off.
Roll the chocolate coated ice cream cones in sprinkles. Allow them to set.
To assemble the ice cream cones
In a piping bag fit with a wilton 2D tip, add in the vanilla cheesecake. Pipe the cheesecake into an ice cream cone. Top with a maraschino cherry and blueberry sauce.