Just over 3 years ago Jared and I went to New York City for the first time. While in the city we tried some almond cheesecake cones in Little Italy. They were so good we ended up buying a few more before we left the city.
Since our first trip to the city each time we visit we have had to get a few of the almond cheesecake cones we found on our first trip.
This spring after a trip to the city I started looking for a recipe to make these cheesecake cones at home.
I searched and searched and couldn’t find any recipe that tasted right. So I started trying to recreate these amazing almond cheesecake cones.
After multiple failed attempts I finally figured out a recipe and now we can make these delicious almond cheesecake cones anytime we want.
Almond Cheesecake Cones
These almond cheesecake cones look beautiful and taste even better. They aren’t hard to make but the more you make them the better they end up looking.
The almond cheesecake cone is made up of two things a lacy almond cone with a creamy cheesecake filling.
Lacy Almond Cone
The Almond cone is the first thing we need to make.
To make these cones mix together flour, sugar, butter, corn syrup, and slightly crushed almonds.
I like to put the almond slices in my blender and pulse a couple of times so I get smaller pieces of almond, but not powder.
After the dough is mixed, it’s really sticky! Lay it out in a long(ish) line on a piece of parchment paper. Roll the dough in the parchment paper and place it in the freezer.
The dough needs to be chilled so it’s easier to work with. I usually make the dough a day or two before I’m going to bake it. But you can make it a couple of hours ahead if you prefer.
Baking the Cones
After the dough is chilled and easier to work with. You are going to unwrap it and cut it into little 1/8 to 1/4 inch thick circles.
You will need to bake a pan or two to figure out the right thickness depending on how big the log of dough is.
Cover a cookie sheet with parchment paper and place 4-6 pieces of dough far apart on the pan.
These cookies spread a lot and end up really thin. For me, it worked the best to only cook 4 at a time. They seemed to cook more evenly.
Bake the dough at 350 for 7-10 minutes. You want to cook the dough until it turns a light caramel color, so it might take longer than 10 minutes depending on the size you cut the dough and how your oven heats.
As soon as the dough comes out of the oven have your cream horns ready to go.
Wait for about 1 minute until the dough is not pulling apart when moved and roll it around the cream horn molds. It takes a few tries to get the timing right.
You will have to work quickly so that you get them wrapped around the molds before the dough has hardened and won’t bend without breaking.
Save the little cone pieces from the mess up cones for ice cream topping, yum!
Once the cones have cooled you can remove them from the molds to use for your next pan. 4-6 cream horn molds are plenty since you only make 4-6 cones per pan.
Now that you have the almond cones it’s time to make the Cheesecake filling!
Cheesecake Filling
To make this creamy cheesecake filling beat together cream cheese, powdered sugar, butter, and vanilla. Continue creaming until the mixture is smooth, scrape the sides occasionally.
Once the filling is smooth scrape it out of the mixer into a piping bag or bread bag if you don’t have a piping bag.
You can use a medium/large decorator tip if you want or just cut a hole in the corner of your bread bag and use that to pipe the cheesecake filling into the cones.
Filling the Almond Cones
To fill your almond cones take your piping bag of cheesecake filling and put it in the cone as far as you can and fill it with cheesecake filling as you gradually pull back and fill the entire cone.
Serving the Almond Cheesecake Cones
Fresh Made
You can serve the almond cheesecake cones as soon as you make them and the cone part will be harder and crunchy similar to toffy.
Chilled
You can let them sit in the fridge for 8-12 hours and the cone will start to soften slightly.
Frozen
Our favorite way to enjoy these cheesecake cones is frozen. The cheesecake is like an ice cream filling and the cones have softened slightly.
Our favorite way to eat the Almond Cheesecake Cones is after the cones have started to soften or when they are frozen.
So we save most of our cheesecake cones for later but we always have to eat one or two as soon as they are made.
They taste good no matter when you eat them.
Storing the Almond Cheesecake Cones
The cheesecake cones should keep for 2-3 days in the fridge. The cones will continue to soften the longer they are stored.
The best time to eat them is within about 24 hours of making them, unless you’re going to freeze them.
If you like the cheesecake cones frozen you can make a batch or two and store in an airtight container in the freezer for a quick, easy and delicious dessert.
Almond Cheesecake Cones
Ingredients
Almond Lace Cones
- 1/2 c. Flour
- 1/3 c. Sugar
- 1/3 c. Softened Butter, Salted
- 1/3 c. Corn Syrup, light
- 1/3 c. Almond slices slightly crushed
Cheesecake Filling
- 8 oz. Cream Cheese, softened
- 3/4 c. Powdered Sugar
- 2 Tbs. Salted Butter, softened
- 1/2 tsp. Vanilla
Instructions
Almond Lace Cones
- Combine butter, sugar, flour, and corn syrup in a mixer. Mix until smooth.
- Pulse Almonds in a blender until they are smaller pieces.
- Add almonds to mixture.
- Mix.
- Roll in a tight log and freeze until dough is firm.
- Cut roll into small 1/8-1/4 inch sections, place 4-6 on a cookies sheet. Space them far apart.
- Bake at 350 for 7-10 minutes, or until they start to turn a caramel color.
- As soon as they come out of the oven let sit for a few seconds to a minute and be ready to roll on the cream horn molds.
Cheesecake Filling
- Cream together all ingredients until smooth, scraping the sides as needed.
- Put cheesecake filling into a piping bag or other bag that can be used for piping.
- Using the piping bag of filling, fill the Almond cones with the cheesecake filling.
- Enjoy now, let them sit the fridge to soften for several hours, or put them in the freezer it's up to you!
Notes
The Almond cone dough makes about double the cones as the cheesecake filling. The dough will make about 50 cones. If you don't want that many cones at once just keep the dough wrapped in the freezer until you are ready to use it.
The cheesecake cones can be stored in the fridge for several days after making, but the cone part will continue to get softer the longer it sits in the fridge. They will store longer in the freezer and eating them frozen is our favorite.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
I just made these! Oooh laaaa laaaa soooo good! I found these in a store near me months ago! I became obsessed with them until one day I went to buy them and I heard the dreadful news….”sorry we no longer stock these “! Thank you so much! You copied these beautifully!
That’s so sad your store doesn’t have them anymore! I’m so glad you like the recipe, it’s one of our favorites!
Q: What should the diameter of the ‘rolled log’ be when you freeze it? I understand that the dough spreads when baking, but I’d like my cones to be wide enough to cover most of the length of the horn mold.
I usually roll it to about 1 inch round. There have been a couple of times I have done it smaller and needed to cut a thicker section to bake. Since it spreads if your log is smaller you can adjust the thickness you cut to get the right size. It may take a little trial and error to get the right size.
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Wondering what size mold you used..3.5 inch or 4.7 inch?
The ones I have are 4.25″ L x .875″ W. This is the set of cream horns I got from Bed, Bath and Beyond.
I am honored to write the first review. We recently discovered this dessert at our local supermarket bakery and have fallen in love. However, one larger cone is $3.50, so getting these for the whole family on weekends (especially if we get them both Saturday and Sunday) is not cheap. This is the only recipe I could find online, so I gave it a try. It is SPOT ON. The cones are a little tricky to form, but it just took some practice. I also did find that one batch of dough only made 25 cones for me, so I made a double batch of dough and quadruple of filling to make 50 cones. My husband thinks they’re better than the bakery version. I bought them to a church small group potluck and they got rave reviews. And bonus, making a huge amount of cones only cost me about $10. We prefer the cone to be softer, so we freeze them and take out individually when we want to eat them, so I can make a big batch that will last a while. EXCELLENT recipe!
Thank you so much for leaving a review! I’m so glad you and your family enjoyed the recipe! Cheesecake cones are one of our favorite desserts!
They are 6 for $29.95 at Zabar’s in NYC. The best, filled with New York cheesecake- yum. Just too expensive.. I won’t send for these; but when I’m in the city, LOOK OUT.
That sounds amazing! Next time we are in the city we are going to have to try them from Zabar.
Oh. My. Gosh. These look SO good!! My mouth is starting to water, I love almond and these look like the perfect little treat.
Thanks, these cheesecake cones really are the perfect treat, since it combines so many of my favorites!