Why settle for a regular soft serve cone when you can treat yourself to a fun and indulgent 4th of July cheesecake mousse in a cones?! Each white chocolate coated cone is filled with luxurious cheesecake mousse, swirled at the top for effect, and decorated with festive sprinkles.
Why You’ll Love This 4th of July Cheesecake Mousse Stuffed Cones
Fun no-bake 4th of July treats – these cheesecake mousse ice cream cones look just like the real deal, creating extra excitement among kids and adults for patriotic parties.
Make double for a larger crowd – whether you anticipate second helpings or want to cater to a larger crowd, this recipe can easily be doubled without any change to the recipe time.
Adapt for the season – these adorable red white and blue desserts are ideal as 4th of July treats or Memorial Day desserts, but you can easily change the sprinkles to adapt these for a different holiday or party theme.
Prepare in advance – the chocolate and sprinkle coated cones as well as the mousse can be made the day before assembling these patriotic desserts for added convenience.
4th of July Cheesecake Mousse Ice Cream Cone Ingredients
Ingredients
- ⅔ cup heavy whipping cream
- 8 ounces cream cheese
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 6-10 Ice cream cones (waffle or sugar)
- ½ cup white chocolate melting chips
- Red, White & Blue Sprinkles
Here are some more fun no-bake treats for kids:
- Quick & Easy Apple Snacks
- Frozen Unicorn Treats
- No-Bake Recipe Strawberry Cheesecake Cups
- Chocolate Candy Cane Hearts
- Frozen Banana Bites
- Chocolate Peppermint Bark With Oreos
How To Make 4th of July Cheesecake Mousse Stuffed Cones
Whip the heavy cream in a mixing bowl using a hand mixer until stiff peaks form. This should take 3 minutes on high speed.
Beat the softened cream cheese, powdered sugar, and vanilla extract in a separate bowl until fully combined and fluffy in texture.
Fold half of the whipped cream into the cream cheese mixture until smooth.
Repeat this with the remaining half of the whipped cream until the mixture is well blended.
Cover the bowl with plastic wrap and refrigerate the mixture for 1 hour.
Start to prepare the white chocolate ice cream cones when the mixture has been chilling for about 30 minutes.
Melt the white chocolate chips in the microwave at 30 second intervals, stirring at each interval, and ensure that no lumps remain.
Dip each cone into the melted white chocolate about 1 ½ inches deep so that you get a good covering on the rim of each cone.
Allow any excess chocolate to drip off and then roll each cone in the sprinkles.
Repeat this with all of the cones and place them on a tray lined with parchment paper to harden. You will need to work quickly as the melted white chocolate will start to dry which will make it tricky for the sprinkles to stick.
Transfer the chilled mousse into a piping bag. I find it easiest to position the piping bag in a jug or glass while filling it with the mousse.
Once filled, snip a small piece off the end and fit the piping bag with a star tip.
Fill the ice cream cones with the mousse and create the appearance of a soft serve ice cream by making swirls at the top of each cone. Sprinkle the tops of each assembled cone with extra red white and blue sprinkles for added effect.
Enjoy!
Storage Instructions for 4th of July Cheesecake Mousse Ice Cream Cones
To keep your 4th of July Cheesecake Mousse Ice Cream Cones fresh, festive, and tasty, follow these simple storage tips:
Room Temperature
The chocolate coated cones can be made a day in advance and stored in an airtight container, preferably in a single layer, and without the addition of the piped mousse.
Don’t store the cones in the fridge as they will soften.
In The Fridge
The cheesecake mousse mixture can be stored separately from the cones in the mixing bowl, covered, in the fridge for up to 2-3 days. Give the mixture a good mix before piping it to assemble these 4th of July desserts. You can add a splash of milk if the mixture has stiffened.
Once fully assembled, these 4th of July cheesecake mousse ice cream cones should be stored in the fridge, but only do so just before serving. You don’t want the cones to soften or the cheesecake mousse to start absorbing odors from other food in the fridge.
Freezing
Leftover cheesecake mousse can be stored in an airtight container or freezer-safe bag in the freezer for 2-3 months. Thaw it overnight in the fridge and give it a good mix before use.
Here’s some more 4th of July recipes & ideas:
- Red Velvet 4th of July Brownies
- Red, White and Blue Lasagna/Lush Dessert
- Red White Blue 4th of July Popsicles
- Star Spangled Strawberries
- 15 Easy Patriotic 4th of July Charcuterie Boards
- 47 Easy Red White Blue 4th of July Desserts
- 50 Easy 4th July Treats
4th of July Cheesecake Mousse Ice Cream Cones
Equipment
- Hand Mixer
- Piping Bag
- Metal Star Piping Tip
Ingredients
- ⅔ cup heavy whipping cream
- 8 ounces cream cheese
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 6-10 Ice cream cones waffle or sugar
- ½ cup white chocolate melting chips
- Red White & Blue Sprinkles
Instructions
- Whip the heavy cream in a mixing bowl using a hand mixer until stiff peaks form. This should take 3 minutes on high speed.
- Beat the softened cream cheese, powdered sugar, and vanilla extract in a separate bowl until fully combined and fluffy in texture.
- Fold half of the whipped cream into the cream cheese mixture until smooth.
- Repeat this with the remaining half of the whipped cream until the mixture is well blended.
- Cover the bowl with plastic wrap and refrigerate the mixture for 1 hour.
- Start to prepare the white chocolate ice cream cones when the mixture has been chilling for about 30 minutes.
- Melt the white chocolate chips in the microwave at 30 second intervals, stirring at each interval, and ensure that no lumps remain.
- Dip each cone into the melted white chocolate about 1 ½ inches deep so that you get a good covering on the rim of each cone.
- Allow any excess chocolate to drip off and then roll each cone in the sprinkles.
- Repeat this with all of the cones and place them on a tray lined with parchment paper to harden. You will need to work quickly as the melted white chocolate will start to dry which will make it tricky for the sprinkles to stick.
- Transfer the chilled mousse into a piping bag. I find it easiest to position the piping bag in a jug or glass while filling it with the mousse.
- Once filled, snip a small piece off the end and fit the piping bag with a star tip.
- Fill the ice cream cones with the mousse and create the appearance of a soft serve ice cream by making swirls at the top of each cone. Sprinkle the tops of each assembled cone with extra red white and blue sprinkles for added effect.
- Enjoy!
