Cheesecake Stuffed Cones

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Prep Time20

Chill Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 255kcal

Place the heavy cream in a mixing bowl and whip at high speed until it forms stiff peaks.
Place the cream cheese, powdered sugar, and vanilla extract in another bowl and whip until fluffy.
Start with folding half of the whipped cream into the cream cheese mixture until smooth then finish with the other half and blend thoroughly.
Cover the bowl with plastic wrap and refrigerate for 1 hour.
While cheesecake filling is chilling, prepare your white chocolate-dipped ice cream cones.
In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals on high, stirring in between, until completely melted and smooth.
Dip each ice cream cone into the white chocolate to about 1 ½ inches deep. Let the excess drip off then roll the outside of the cone in the sprinkles.
Repeat with the remaining cones then set on the counter to harden.
When you are ready to assemble, remove the mousse from the refrigerator and place into a piping bag that is fitted with a star tip. You can also use a ziplock plastic bag with a corner snipped off. It won't be as fancy looking but it works just fine.
Fill the ice cream cones with the cheesecake mousse in swirls so that it resembles a soft-serve ice cream cone.
Sprinkle the mousse with extra sprinkles if desired.