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Peach Cobbler Cheesecake Cone

  • Author: baking
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 46 cones 1x

Description

This delicious chocolate-lined waffle cone filled with peach cobbler and a no-bake cheesecake filling is a fun southern dessert the whole family will enjoy. Use sugar-free ingredients to keep it low carb.


Ingredients

Scale

Peach Cobbler

  • 1 pound peaches, sliced into wedges

  • 3 tablespoons golden monk fruit sweetener

  • 2 teaspoons lemon juice

  • 1 teaspoon cinnamon

  • ¼ teaspoon xanthan gum

Low Carb Cobbler Topping

  • 1 cup low carb baking mix

  • 3 tablespoons golden monk fruit

  • ¼ teaspoon kosher salt

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • 1 cup milk

Traditional Cobbler Topping (Alternative Option)

  • 1 cup all-purpose flour

  • ½ cup dark brown sugar

  • ½ teaspoon cinnamon

  • ⅛ teaspoon nutmeg

  • 8 tablespoons salted butter

No-Bake Cheesecake Filling

  • 8 oz cream cheese, room temperature

  • ⅓ cup confectioners’ sugar (Swerve for sugar-free option)

  • 1 teaspoon fresh lemon juice

  • 1 teaspoon vanilla extract

  • 1 cup heavy whipping cream

Cones

  • 4 to 6 waffle or sugar cones

  • 1 cup white chocolate chips


Instructions

Peach Cobbler

  1. Prepare the keto peach cobbler by cooking peaches with monk fruit, lemon juice, cinnamon, and xanthan gum. Let cool while preparing the cheesecake filling.

No-Bake Cheesecake Filling

  1. In a large bowl, beat cream cheese with sweetener until light and smooth.

  2. Mix in vanilla and lemon juice.

  3. Gradually add heavy cream, beating on medium speed until mixture thickens. Increase to medium-high until stiff peaks form.

  4. Transfer filling to a piping bag and refrigerate.

Waffle Cones

  1. Melt chocolate chips in the microwave in 30-second intervals (stirring each time) or in a double boiler until smooth.

  2. Let cool slightly, then transfer to a piping bag or use a spoon.

  3. Pipe or spread chocolate inside each cone, coating the interior.

  4. Set cones on a parchment-lined tray to harden.

Assemble the Cones

 

  1. Pipe 2–3 tablespoons of cheesecake filling into each cone, followed by 3–4 tablespoons of peach cobbler. Repeat layering if needed.

  2. Top with more white chocolate, crushed graham crackers, nuts, or mini chocolate chips if desired.

  3. Serve immediately.


Notes

  • For nut-free diets, use a nut-free low carb baking mix.

  • Use sugar-free waffle cones for a full low-carb dessert.

  • The traditional cobbler topping uses flour, brown sugar, cinnamon, nutmeg, and butter.

  • A plastic sandwich bag with the corner snipped off can replace a piping bag.

 

  • Macros will vary based on brands and substitutions used.