Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 1 cup fresh strawberries, diced (plus extra for garnish)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 6 ice cream cones
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter; press into mini muffin tins. Bake for 10 minutes until golden.
- Beat softened cream cheese and sour cream until smooth. Gradually add powdered sugar and vanilla extract until creamy.
- Wash and slice strawberries; set some aside for garnish.
- Fill each cooled cone with cheesecake filling using a piping bag or spoon, then top with sliced strawberries.
- Sprinkle remaining graham cracker crumbs on top for added crunch.
- Chill cones in the refrigerator for at least one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cone (85g)
- Calories: 270
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg