no bake cone cheesecake

think ice cream cones are only for summer? think again! these sweet little cheesecakes are super easy to make and sit on top of a crunch sugar cone crust.

Makes: about 8 mini cheesecakes 

Ingredients: 

for the crust: 

6 sugar cones, crushed or broken into small pieces

3 tbsp unsalted butter, melted 

1 tbsp coconut oil 

1/4tsp fine sea salt 

1 tbsp icing sugar 

for the cheesecakes: 

2 packets of unflavoured gelatine 

3/4 cup cold water 

1 cup double cream 

1 tsp vanilla extract 

225g cream cheese, softened and cut into small cubes. 

3 tbsp sugar 

1 tbsp honey

OPTIONAL TOPPINGS: hot fudge, caramel sauce, whipped cream, sprinkles, chopped nuts, maraschino cherries.

Method:

to make the crust: 

1. pulse all the ingredients in a food processor until everything is mixed well and ice-cream cones look finely ground. 
2. press crust mixture into 8 small baking dishes ( paper cuts will do just fine too) using about 1 tbsp per container. place cups or baking dishes on a sheet tray and put the tray in the freezer for about 1 hour, until crusts are firm. 

to make the cheesecakes: 

1. fill a small bowl with the water and sprinkle over the gelatine. allow to sit at least 5 minutes, or until gelatine softens. 
2. meanwhile, with an electric mixer using a whisk attachment, beat heavy whipping cream in a large bowl until soft peaks for,. add vanilla and whisk to combine. 
3. add in the cream cheese, sugar and honey and beat until well combines. once gelatine has softened, pour into the cream cheese mixture and beat another 2-3 minutes. until all ingredients are well incorporated and the mixture becomes smooth and creamy. 
4. spoon the filling op top of the prepared crusts and chill until set at least 4 hours to overnight. 

top with your favourite sundae- inspired toppings and enjoy