Ingredients
Scale
- 1 package (14.1 ounces) refrigerated sugar cookie dough
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh peaches, peeled and diced
- 1/4 cup peach preserves
- 1 tablespoon all-purpose flour
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll out sugar cookie dough and use a 4-inch cookie cutter to cut out circles. Press each circle into the bottom and up the sides of a mini muffin tin to form a cone shape. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Step 2: In a medium bowl, beat together cream cheese and granulated sugar until smooth and creamy. Beat in egg and vanilla extract until well combined. Gently fold in the diced peaches and peach preserves.
- Step 3: Fill each cooled sugar cookie cone about ¾ full with the cream cheese mixture.
- Step 4: Sprinkle the tops of the cheesecakes with the all-purpose flour for a subtle textural element and to prevent cracking.
- Step 5: Bake for 12-15 minutes, or until the cheesecake filling is set. Let cool completely before serving.
- Step 6: Refrigerate for at least 30 minutes before serving to allow the filling to fully set. Garnish with extra peach slices or a dusting of powdered sugar, if desired.
Notes
- Store leftover Peach Cobbler Cheesecake Cones in an airtight container in the refrigerator for up to 3 days.
- For a warm, gooey treat, gently reheat individual cones in the microwave for 15-20 seconds.
- Serve these delightful bites with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra decadent touch.
- To prevent the sugar cookie cones from becoming soggy, ensure they are completely cool before filling them with the cheesecake mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American