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Dairy
Easy
50 Minutes
Diets 
These diploma cones are a playful and delicious fusion of no-bake cheesecake and razzle-style ice cream served in cones and bursting with mix-ins. These creamy, tangy cheesecake cones are topped with a mini diploma — the perfect graduation party touch. Not only are they easy to make and endlessly customizable, but when arranged in a stand or cone holder, they double as a showstopping centerpiece that adds sweetness and style to your celebration table.
12 sugar or waffle ice cream cones
sprinkles, such as Pure Food by Estee, nut crunch, or shredded coconut, for topping
12 wafer rolls
1 bar Geneve White Chocolate
red lasso or pull-apart licorice, for garnish
1 8-ounce (225-gram) container whipped cream cheese
1 cup sugar
1 teaspoon Gefen Vanilla Extract
1/2 teaspoon Gefen Lemon Juice
2 chocolate candy bars, chopped
1 7-ounce (200-gram) container razzle mix (I use Baker’s Choice; you can also make your own mix of 1 and 1/2–2 cups mixed toppings)
Melt white chocolate in a double boiler. Dip 3/4 of each wafer roll into the melted chocolate and set aside for the chocolate to dry and harden.
When the chocolate is set, wrap a little piece of licorice around and knot it.
Mix cream cheese, sugar, vanilla, and lemon juice. Gently add chopped chocolate and razzle mix.
Place one scoop of filling in each cone and top with desired topping. Stick the diploma into the cheese filling and add a cupcake topper with a graduation theme. Place all cones in a cone stand.
Keep chilled until ready to serve.
Food Prep, Styling, and Photography by Sina Mizrahi
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