Drumstick Cheesecake
Indulge in the ultimate no-bake dessert with this irresistibly creamy Drumstick Cheesecake, a decadent twist on the classic ice cream treat! Featuring a buttery crushed waffle cone crust, a luscious cream cheese filling folded with airy whipped cream, and layers of melted chocolate and crunchy chopped peanuts, this cheesecake delivers all the nostalgic flavors of drumstick cones in every bite. Topped with additional chocolate drizzle and optional mini waffle cones for a charming finish, this dessert is as stunning as it is delicious. Perfect for parties, potlucks, or a sweet summer treat, this make-ahead cheesecake is easy to prepare and serves up to 12, ensuring everyone gets a taste of its rich, iconic flavor.
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Recipe Information
Ingredients
- 2.5 cups Waffle cones, crushed
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1.5 cups Heavy whipping cream
- 2 teaspoons Vanilla extract
- 8 ounces Semi-sweet chocolate chips, melted
- 0.5 cup Peanuts, chopped
- 2 tablespoons Chocolate syrup
- 6 units Mini waffle cones or cone pieces (optional, for garnish)
Instructions
Crush the waffle cones into fine crumbs using a food processor or in a sealed zip-top bag with a rolling pin.
In a medium bowl, combine the crushed waffle cones, melted butter, and granulated sugar. Mix until the texture resembles damp sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the bottom of a glass or measuring cup to smooth it out evenly. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until smooth and creamy.
In a separate bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture in thirds, being careful not to deflate the air from the whipped cream.
Remove the crust from the refrigerator and layer half of the cheesecake filling over the crust.
Drizzle half of the melted chocolate over the filling and sprinkle half of the chopped peanuts on top.
Spread the remaining cheesecake filling over the chocolate and peanuts, smoothing out the top with a spatula.
Drizzle the remaining chocolate over the top of the cheesecake, then sprinkle with the remaining chopped peanuts. Add a decorative drizzle of chocolate syrup, if desired.
Refrigerate the cheesecake for at least 4 hours, or until set. For best results, let it chill overnight.
When ready to serve, carefully release the springform pan and garnish with mini waffle cones or cone pieces, if using. Slice and enjoy!
Nutrition Facts
Calories |
5058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.7 g | 443% | |
| Saturated Fat | 189.9 g | 950% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 460.7 g | 168% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 347.2 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 802 mg | 62% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1976 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
