Cheesecake Cones Recipe
Yield: Serves 8-10
1 cup plus 2 tablespoons heavy whipping cream
1/2 cup granulated sugar
4 oz. cream cheese, slightly softened (should still be a little cold)
Seeds of 1 vanilla bean or 2 teaspoons vanilla extract
8-10 sugar cones (or other ice cream cones)
1. Pour heavy whipping cream into a large bowl and beat on high speed with an electric mixer. Gradually add in half the granulated sugar and beat until soft peaks form.
2. Add the cream cheese and beat again, gradually adding the rest of the granulated sugar. Add vanilla bean seeds or extract and beat until stiff peaks form.
3. Transfer mixture to a piping bag fitted with a large star tip (Wilton star tip #133). Pipe batter into cones. As you move the decorator tip above the rim of the cone, pipe the batter into a large swirl on top like soft-serve ice cream.
4. Sprinkle with multicolored nonpareils (Image 1). Refrigerate until ready to serve. You could also freeze them for an extra-frosty treat.
Tip: To make these extra colorful, dip the rims of the sugar cones in melted white chocolate then into multicolored sprinkles (Image 2). Place them on parchment paper and allow them to harden before filling with cheesecake batter.