Simple Mini Cheesecake ConesMay 30, 2016 By Cathy — 16 Comments
Mini cheesecake cones sweetened with raspberry jam are a quick and easy dessert for your holiday barbecue.
Happy Memorial Day! Hopefully the rain isn’t washing away your holiday plans. But even if you need to bring the gang indoors, these mini cheesecake cones will keep the party spirit alive. They whip up in minutes, make a cute display and since each one is only a bite or two, they’re practically guilt-free.
I love mini cones filled with tartare, salmon mousse or whipped cheese and herbs for savory appetizers, but I rarely make a sweet version. Silly right? Mini waffle cones are a perfect addition to a dessert table or can be a versatile and adaptable dessert to serve to a crowd. You can find mini cones and mini cone holders on Amazon or in restaurant supply stores, but sometimes I step out of the box and display them nestled in a dish filled with sprinkles.
Mini cheesecake cones are an easy substitution for ice cream at your next summer barbecue. You get the feeling of an ice cream cone, without worrying about it melting before you take a bite. They can be filled with lemon mousse, whipped chocolate ganache or how about a s’mores cone?
I’m planning to serve a few different versions, both sweet and savory at tART, an event I’m co-hosting this coming Saturday in Maplewood. I’ll be sharing some recipes and tasty bites of elegant party food, as well as a couple of yummy summer cocktails . If you’re in the area I hope you’ll stop by to see these mini cones in action and say hello in person.
I would also like to take this opportunity to thank the men and women that have served in the military both past and present on this very special holiday. It’s easy to get caught up in the day off from work and school, a lazy afternoon to relax at the beach or host an outdoor barbecue and lose focus of what today really means. I am truly grateful to those that have given their lives for our freedom and the sacrifices that both they and their families have had to endure. I will be raising my glass today to honor our heroes and give thanks for their selfless acts of bravery.
- 1/2 cup heavy cream
- 2/3 cup confectioners sugar
- 1/3 cup seedless raspberry jam
- 8 oz cream cheese
- raspberries for garnish (50 berries)
- 50 mini waffle cones 2 1/2 inches
Pour the heavy cream into a mixing bowl and whip to soft peaks. Add the confectioners sugar and continue whipping to firm peaks.
Beat cream cheese in a separate bowl until smooth. Add in jam and continue beating until combined.
Add whipped cream to cream cheese mixture and beat until combined.
Fill a pastry bag fitted with a small star tip with the cheesecake mixture and pipe into cones.
Top each cone with a raspberry.
*Special equipment: pastry bag and tip