These No Bake Pumpkin Caramel Cheesecake Caramel Cones are an easy and super handy treat when your little ghouls and gobblins want a quick trick or treat on the go.
Dish Count : Mixer with Whisk Attachment
Being a blogger poses a problem when it comes to seasonal cooking. We get to celebrate everything one holiday before it happens – like Christmas gets celebrated at Thanksgiving, Thanksgiving is at Halloween and Halloween is basically as soon as Labor Day strikes 12:01am. Or in my case, it was August. And it’s not just the fact that Halloween is right around the corner – I mean, it’s because it’s my birthday and I’m stupid excited about it – but because it means Pumpkin-ception is upon us. Raise your hand if you were throwing elbows at the old bitties at the Starbucks to be the first in line to get your mitts on a Pumpkin Spice Latte… There are no judgements here.
I’ve been really trying hard to temper my excitement over the pumpkin that is upon us – but I feel like I’ve been failing miserably. I’m not sure if an apology is in order, but I’m leaning towards not. I mean how can you balk at Skinny White Chocolate Pumpkin Creme Brulees and learning how to make your own Perfect Pumpkin Puree? That’s right, you can’t. See? And there is no shortage of fantabulous pumpkin recipes to be had! And I’m not the only one of this kick – it’s Pumpkin Week and the usual suspects and I are celebrating this versatile gourd and putting it to good use in everything under the sun, son.
These little no bake cheesecakes are fantastic because they come together in record time and you just have to let them set and chill before dolloping them into your waffle cone and drizzling them with oodles of caramel. This sounds all sorts of unfortunate, doesn’t it? Hashtag – awesome. Hashtag – Oh Em Gee. Hashtag – have you SEEN that new JT/Jimmy Fallon video? Basically, I will stop using hastags… rightttttt hashtaggg NOW.
With Pumpkin Week in high gear – you gotta see what else is cookin’!!
- Jeanne @ Inside NanaBread’s Head – Pumpkin Hazelnut Waffles with Cinnamon Honey Butter
- Allison @ Decadent Philistines Save the World – Pumpkin Marshmallows & Pumpkin Spice Syrup
- Shanna @ Pineapple and Coconut – Creamy Maple Bacon Pumpkin Risotto
- Anne @ From My Sweet Heart – Pumpkin Donuts with Cream Cheese Icing & Candied Pepitas
- Kat @ Tenaciously Yours – Marbled Pumpkin Gingersnap Tart
- Mads @ La Petite Pancake – Pumpkin Spice Cake with Maple Frosting and Pumpkin Oat Puppy Treats
- Madeline @ Munchin’ in the Mitten – Savory Pumpkin Tart
- Lauren @ Climbing Grier Mountain – Pumpkin Mousse with Candied Squash
No Bake Pumpkin Cheesecake Caramel Cones
6 Waffle Cones
1 cup Heavy Cream
8 ounces Cream Cheese, softened
⅓ cup Pumpkin Puree
3-4 Tbsp Sugar
½ tsp Pumpkin Pie Spice
½ tsp Vanilla
½ cup Caramel Sauce - Salted Caramel would be divine!
Toffee Crunch Crumbles
In a stand mixer with a whisk attachment, whip the heavy cream until light and fluffy with stiff peaks. In a large bowl stir together softened cream cheese with pumpkin puree, sugar, pumpkin pie spice, and vanilla until smooth and evenly mixed. Using a rubber spatula, fold the whipped cream into the softened cream cheese mixture. Cover and let rest in the fridge for about 30 minutes to 1 hour or until chilled and set.
Dollop into six waffle cones and drizzle with caramel sauce and garnish with toffee bits if desired. Serve immediately.