Cheesecake Cones
serves:
ready in:
prep time:
cook time:
Ingredients
CHEESECAKE INGREDIENTS:
1 (8 ounce) pkg cream cheese, soft
1/2 container truwhip whipped topping, thawed
1/4 cup monk fruit sweetener
1/2 teaspoon vanilla extract
CRUNCH INGREDIENTS:
1/2 cup freeze-dried strawberries
1/2 cup rice Krispy cereal, gluten-free
1/2 cup white chocolate chips
OTHER:
Fresh strawberries, chopped
6 waffle cones, gluten-free
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Directions
DIRECTIONS:
-Line a baking sheet with parchment paper.
Add freeze-dried strawberries and rice crisp cereal to a food processor. Pulse until broken down.
-Melt white chocolate and use a spoon to smooth chocolate onto the outside of the top of a cone. Roll into rice crisp mixture to cover the outside.
-Set on baking sheet and repeat with remaining cones.
-Add cream cheese, monk fruit and vanilla to a bowl and whip to combine.
-Fold in truwhip whipped topping.
-To assemble cones, pipe a small amount of cheesecake filling to bottom of each cone, add a spoonful of diced strawberries and top with more cheesecake filling. Garnish with a strawberry slice!
post your truwhip creations with
#truwhipcreation
we love an empty truwhip tub!
recycle tip #14
Take some wooden spoons and turn your truwhip tub into a drum, then convince your children that people do this, and you’re not weird they are. - All
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