Ingredients
For the Cones
- 12 waffle-style ice cream cones
- 3 tablespoons whipped cream (to help crumbs adhere)
- 16 ounces cream-filled sandwich cookies, crushed into fine crumbs
For the Peach Cobbler Filling
- 48 ounces sliced peaches with their juice (fresh or canned)
- 1 box (about 15 ounces) yellow or French vanilla cake mix
- 1 cup salted butter, melted
- 1½ teaspoons ground cinnamon
For the Cheesecake Filling
- 16 oz cream cheese, softened to room temperature.
- 1 cup confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- ½ teaspoon lemon juice (optional, for brightness)
- 1 cup heavy whipping cream, chilled
For Finishing Touches (Optional)
- Melted chocolate or caramel for drizzling
- Additional crushed cookies or chopped nuts as garnish
Instructions
Begin by heating your oven to 350°F and lightly coating a 9×13-inch baking pan with nonstick spray. Pour the peaches, juices and all, into the prepared dish and smooth them into an even layer. Evenly dust the dry cake mix over the fruit, then drizzle the melted butter in thin streams on top. Finish with a sprinkle of ground cinnamon. Bake for 45–55 minutes, until the crust turns golden and the edges bubble. Remove from the oven and let the cobbler cool fully on the counter—about 30 minutes—before serving or assembling your cones.
As the cobbler comes to room temperature, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese with the powdered sugar, vanilla, and lemon juice until silky. In a separate chilled bowl, whip the heavy cream to firm peaks. Carefully fold the whipped cream into the cream cheese mixture until light and uniform. Cover and chill until you’re ready to assemble the cones.
In a small bowl, lightly whip the 3 tablespoons of whipped cream until slightly thickened. Hold each cone upside-down and dip its rim into the whipped cream, then immediately press into the crushed cookie crumbs to create a decorative, crunchy edge. Set the cones upright in a muffin tin or on a baking sheet to keep them stable.
Scoop alternating spoonfuls of the cooled peach cobbler and cheesecake filling into each cone. Aim for three or four layers—starting and ending with cheesecake—to balance temperature and texture. If you prefer, transfer the cheesecake filling to a piping bag fitted with a large round or star tip for neater layers.
Drizzle melted chocolate or caramel over the top of each filled cone for an extra touch of decadence. Sprinkle additional crushed cookies, chopped pecans, or a pinch of cinnamon on top. Serve immediately so the cones stay crisp and the contrasts remain vivid.