PHILLY Mini-Cheesecake Cones

PHILLY Mini-Cheesecake Cones
20 shared portions (100 cones) or 50 servings, 2 cones each


Ingredients Weights Measures
graham cracker crumbs - -
sugar - -
unsalted butter, melted - -
PHILADELPHIA Cheesecake Batter, slacked for 1 hour - -
mini ice cream cones - -
hard-shell chocolate ice cream topping - -
hard-shell caramel ice cream topping - -
hard-shell vanilla ice cream topping - -
multi-colored sprinkles - -
chocolate sprinkles - -
multi-colored nonpareils - -
sliced almonds, toasted - -
candied orange zest strips - -


COMBINE graham crumbs, sugar and butter; press onto bottoms of 2 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).

BAKE in 325ºF standard oven 10 min.; cool.

POUR each cheesecake batter into separate bowl; stir until creamy. Pour over crusts. Bake as directed. Run knife around rim of each pan to loosen cake. Refrigerate cheesecakes several hours or until chilled.

USE #40 scoop to fill each of 4 mini ice cream cones with about 1 oz. cheesecake, making sure to include some of the crust in each scoop for swirled effect. (When filling cones, be sure to gently, but firmly, press cheesecake into each cone so cheesecake remains in cone when being dipped.) Refrigerate until ready to dip in toppings.

FOR each shared portion (4 cones): Dip cones, 1 at a time, in desired ice cream topping; immediately top each cone with a different Garnish, using 1/4 tsp. to 1/2 tsp. sprinkles or nonpareils, or a few nuts or orange strips.

SERVE immediately or refrigerate until ready to serve.

Kraft Kitchens Tips

Make Ahead
Cheesecakes can be refrigerated up to 24 hours before using as directed.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
Nutritional Information

Nutrition Information

Total fat
 22 g
Saturated fat
 13 g
 90 mg
 750 mg
 99 g
Dietary fiber
 3 g
 18 g
 10 g
Vitamin A
 15 %DV
Vitamin C
 0 %DV
 8 %DV
 20 %DV