🧁 Ingredients
For the cream filling
2 cups heavy whipping cream (cold)
16 oz (450 g) cream cheese, softened
1½ cups powdered sugar
1 tsp vanilla extract
½ cup crushed biscuits (Marie, Graham, or Digestive)
For the cones
24 waffle cones
1½ cups white or milk chocolate, melted (for sealing cones)
Topping (optional)
Extra crushed biscuits
White chocolate drizzle
🔪 Instructions
Seal the cones
Dip the inside rim of each cone in melted chocolate
Let set (this prevents soggy cones)
Make the cream
Beat cream cheese until smooth
Add powdered sugar + vanilla, mix well
In a separate bowl, whip cream to stiff peaks
Fold whipped cream gently into cream cheese
Fold in crushed biscuits
Fill the cones
Pipe or spoon cream into cones in a swirl pattern
Sprinkle crushed biscuits on top
Chill
Refrigerate 30–60 minutes before serving
❄️ Storage
Best eaten same day
Can be refrigerated up to 24 hours
Do not freeze (cones soften)
💡 Flavor Variations
Lemon: add lemon zest + 2 tbsp lemon juice
Chocolate: add cocoa powder or Nutella
Caramel: swirl dulce de leche inside
No-bake cheesecake style: add a squeeze of lemon juice
If you want, I can:
Scale this to 50–100 cones
Make a low-sugar version
Give a kids-favorite flavor combo
Translate it to Arabic or French
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