Sweet Saturday: No-Bake Cheesecake Cones!

Happy Saturday, my dear friends! I hope you enjoyed a wonderful, festive week! I was away from Blogger for a few days of family fun, so I am excited to play catch-up today to see what you've been up to! :o)

There is a lot of love to be found with this week's delightful confection. After a few (unplanned) weeks away from this feature, it returns in a most colorful fashion. There are so many things to love about this treat. One of the best facets? I made this yesterday, as the temps rose to 100º F. An easy no-bake treat that is eons more special than the typical ones I've made to beat the heat... and an absolute blast to make! Cheesecake Cones!

I did have some piping issues, but who can be unhappy about that when surrounded by so many rainbow sprinkles? Our kids-at-heart selves even forgot the scorching heat when in the presence of these beauties. Ready for some tasty details? The cones are filled with a fluffy vanilla-bean no-bake cheesecake batter, which is piped with a pastry bag to resemble soft-serve ice cream. As the recipe creator correctly declared, it's almost like a cheesecake mousse. A sprinkling of rainbow nonpareils atop the swirls makes my heart flutter.

Did you notice the cones? Oh my... how fun and delicious! Before filling the cones, the rims are dipped in melted white chocolate and then dipped into a mix of rainbow jimmies and nonpareils. I was positively giddy making these sprightly treats and everyone loved them. (And I am absolutely making a red and green Christmas variation.) They were enjoyed soft when eaten the moment I finished piping the last cone... and equally loved straight from the freezer as a frosty treat after a long, hot summer day. This recipe is easy, yet delivers an impressive result. Make these colorful cheesecake cones and see the sweet joy in the eyes of everyone around you. :o)

Thank you for fluttering on by! Stay cool this weekend, my friends! You make me happy. :o)

Recipe notes! To ensure success (and avoid runny batter), take note of the following tips emphasized by the recipe creator:
 * Put your bowl and whisk in the refrigerator, getting them very cold before you begin.
 * Make sure you use heavy whipping cream. It should have a milk fat content of between 36 and 40 percent. It should be cold.
 * Do not soften the cream cheese in the microwave. Let it stand at room temperature until it loses some of its firmness. It should still be a little cold when you add it to the whipped heavy cream/sugar mixture. (For my sparkly self, it was ready before thirty minutes had passed.)
 * Add the sugar a little at a time.
 * Regarding storage: To avoid the cones getting soggy, it is not recommended to refrigerate for more than a few hours. If made well in advance, store in the freezer. Remove for an extra frosty treat or if you prefer the soft mousse-like texture, simply let it sit out for a little bit at room temperature.

Cheesecake Cones
Yield: 8-10 cones

Ingredients:
1 cup + 2 tablespoons heavy whipping cream
½ cup granulated sugar
4 ounces 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)
Multicolor nonpareils

Directions:
In the bowl of a stand mixer fitted with the whisk attachment, beat heavy whipping cream on high speed. Gradually add in half of the granulated sugar and beat until soft peaks form. Add the cream cheese and beat again, gradually adding the rest of the granulated sugar. Add the vanilla bean seeds or extract and beat until stiff peaks form.

Transfer the mixture to a piping bag fitted with a large star tip. Pipe batter into cones and into a large swirl on top like soft-serve ice cream. Sprinkle with multicolor nonpareils. Refrigerate until read to serve. You can 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 and then into multicolor sprinkles. Place them on parchment paper and allow them to harden before filling with cheesecake batter.

Source: SprinkleBakes