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No Bake Pumpkin Cheesecake Cones Recipe

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3.8 from 87 reviews

A delightful no-bake pumpkin cheesecake recipe served uniquely in waffle cones. These creamy, spiced pumpkin cheesecake cones are topped with a crunchy, colorful Reese’s Pieces coating and optional Biscoff cookie crumbs, making them perfect for fall gatherings or an easy, festive dessert.

  • Total Time: 1 hour 15 minutes
  • Yield: 3 servings

Ingredients

Cones and Coating

  • 3 waffle cones
  • 8 oz white candy melts
  • 1 cup Reese’s Pieces (finely crushed)

Cheesecake Filling

  • 2 packages cream cheese (8 oz each), softened
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 box cheesecake flavored instant pudding mix (3.4 oz)
  • 1 cup pumpkin pie mix
  • 2 cups Cool Whip

Topping (Optional)

  • Biscoff cookies (for topping, crushed)

Instructions

  1. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add salt, vanilla extract, cheesecake instant pudding mix, and pumpkin pie mix. Beat the mixture thoroughly until all ingredients are well combined and smooth.
  2. Fold in Cool Whip and Chill: Gently fold in the Cool Whip to the cheesecake mixture until smooth and even. Transfer this mixture into a piping bag fitted with a piping tip. Refrigerate for 1 hour to set the filling slightly.
  3. Melt the Candy Coating: Place the white candy melts in a microwave-safe bowl. Microwave in 1-minute intervals, stirring well between each, until the candy melts are melted completely smooth and ready for dipping.
  4. Coat the Cone Tops: Dip the tops of the waffle cones into the melted white chocolate, then immediately coat them with the finely crushed Reese’s Pieces to create a colorful, crunchy rim. Place cones aside and allow the coating to fully firm up.
  5. Fill the Cones: Once the cheesecake filling is chilled and the cone coatings are firm, pipe the filling carefully into each cone, filling them generously to the top.
  6. Add Optional Topping & Serve: Sprinkle crushed Biscoff cookies on top of the piped cheesecake filling if desired for extra flavor and crunch. Serve the pumpkin cheesecake cones chilled for best taste.

Notes

  • Ensure cream cheese is softened at room temperature for easier beating and smoother filling.
  • Use a piping bag to neatly fill the cones without mess.
  • Chilling the filling helps it hold its shape inside the cones.
  • If white candy melts are unavailable, white chocolate chips can be used as a substitute.
  • Store filled cones in the refrigerator and consume within 1-2 days for optimal freshness.
  • Optional Biscoff cookie topping adds a delicious caramelized crunch but can be omitted for simpler presentation.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://ellarecipe.com/no-bake-pumpkin-cheesecake-cones-recipe/