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Dairy
Medium
30 Servings
Allergens 
1 Hour, 30 Minutes
Diets
It’s cheesecake in a cone!
For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
2 tubs whipped cream cheese
2 eggs
1 tablespoon vanilla sugar
3/4 cup sugar
30 mini ice cream cones
1 (3- and- 1/2-ounce) bar truffle-filled milk chocolate, melted
10 ounces pistachio crunch
Mix first four ingredients.
Place into nine-inch baking pan. Bake at 350 degrees Fahrenheit for 45 minutes, stirring every 10 minutes to avoid hardening.
Let cool.
Using a pastry bag, pipe the cheese filling into cones.
Flatten tops. Dip into melted chocolate and then into crunch.
Set aside until thoroughly cooled and set.
Styling and Photography by Sarah Husney
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