PHILLY Mini-Cheesecake Cones

PHILLY Mini-Cheesecake Cones
20 shared portions (100 cones) or 50 servings, 2 cones each


Ingredients Weights Measures
graham cracker crumbs 11.2 oz. 3 cups
sugar 3.5 oz. 1/2 cup
unsalted butter, melted 7 fl oz 7/8 cup
PHILADELPHIA Cheesecake Batter, slacked for 1 hour 6 lb. 2 tubs
mini ice cream cones 4 oz. 100 each
hard-shell chocolate ice cream topping 5 fl oz 1/2 cup
hard-shell caramel ice cream topping 5 fl oz 1/2 cup
hard-shell vanilla ice cream topping 5 fl oz 1/2 cup
multi-colored sprinkles 1.5 oz. 1/4 cup
chocolate sprinkles 1.5 oz. 1/4 cup
multi-colored nonpareils - 2 Tbsp.
sliced almonds, toasted 1 oz. 1/4 cup
candied orange zest strips - 2 Tbsp.


COMBINE graham crumbs, sugar and butter; press onto bottoms of 2 (9-inch) springform pans (or onto bottom of 1 springform pan for trial recipe).

BAKE in 325ºF standard oven 10 min.; cool.

POUR each cheesecake batter into separate bowl; stir until creamy. Pour over crusts. Bake as directed. Run knife around rim of each pan to loosen cake. Refrigerate cheesecakes several hours or until chilled.

USE #40 scoop to fill each of 4 mini ice cream cones with about 1 oz. cheesecake, making sure to include some of the crust in each scoop for swirled effect. (When filling cones, be sure to gently, but firmly, press cheesecake into each cone so cheesecake remains in cone when being dipped.) Refrigerate until ready to dip in toppings.

FOR each shared portion (4 cones): Dip cones, 1 at a time, in desired ice cream topping; immediately top each cone with a different Garnish, using 1/4 tsp. to 1/2 tsp. sprinkles or nonpareils, or a few nuts or orange strips.

SERVE immediately or refrigerate until ready to serve.

Kraft Kitchens Tips

Make Ahead
Cheesecakes can be refrigerated up to 24 hours before using as directed.
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Nutritional Information

Nutrition Information

Total fat
 22 g
Saturated fat
 13 g
 90 mg
 750 mg
 99 g
Dietary fiber
 3 g
 18 g
 10 g
Vitamin A
 15 %DV
Vitamin C
 0 %DV
 8 %DV
 20 %DV