Fully loaded cheesecake waffle cones recipe

9 INGREDIENTS • 5 STEPS • 30MIN

Fully loaded cheesecake waffle cones recipe

Recipe
These fully loaded cheesecake cones have everything we love about a classic dessert – creamy filling, fruity coulis and a touch of crunch. Served in a sprinkle-dipped waffle cone, this ultimate no-bake showstopper was shown on Cooking with the Stars.
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These fully loaded cheesecake cones have everything we love about a classic dessert – creamy filling, fruity coulis and a touch of crunch. Served in a sprinkle-dipped waffle cone, this ultimate no-bake showstopper was shown on Cooking with the Stars.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

30MIN

Total time

Ingredients

Servings
3
100 g
M&S Collection white chocolate with Madagascan vanilla
3 tbsp
M&S jazzie sprinkles
3
M&S waffle cones
200 g
M&S full fat soft cheese
50 g
icing sugar
1
M&S Remarksable Value lemon, zest and juice
75 ml
double cream
4 tbsp
M&S raspberry coulis
50 g
M&S chocolate dipped honeycomb, roughly chopped

Nutrition per serving

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Calories
483kcal
Fat
34.6 g
Saturates
22.4 g
Sugars
50.9 g
Salt
77.0 mg
Love This Recipe?
Add to plan
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Fully loaded cheesecake waffle cones recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Melt the white chocolate (100 g) in a heatproof bowl set over a pan of simmering water, over a medium heat.
step 2
Pour the jazzie sprinkles (3 tbsp) in a bowl. Dip the top of the cones (3) into the melted chocolate, then dip into the jazzie sprinkles, gently rolling to coat. Set the cones upside down on a plate to harden.
step 3
For the cheesecake, pop the cream cheese (200 g) into a large mixing bowl, sift in the icing sugar (50 g), then combine with an electric whisk until smooth. Add the lemon juice and zest (1), and double cream (75 ml), then mix until thick and creamy.
step 4
Stir 2-3 tablespoons of the raspberry coulis (4 tbsp) through the cheesecake filling to create a ripple effect – be careful not to over-mix. Spoon into a piping bag fitted with a large star nozzle. Spoon the remaining raspberry coulis into a small piping bag.
step 5
Pipe the cheesecake filling into the waffle cones. Serve scattered with the honeycomb (50 g) and a drizzle of the remaining raspberry coulis.
step 5 Pipe the cheesecake filling into the waffle cones. Serve scattered with the honeycomb (50 g) and a drizzle of the remaining raspberry coulis.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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