Instructions
Make the cheesecake filling by beating together the cream cheese and sweetener until light and fluffy. Mix in the egg and vanilla, then gently fold in the diced peaches. Transfer to a piping bag or ziploc bag and refrigerate.
For the peach compote, combine all ingredients except the cornstarch in a saucepan over medium heat. Cook for 5-7 minutes until peaches are softened. Make a slurry by mixing the cornstarch with 2 tbsp water, then whisk into the peaches. Simmer for 2-3 minutes until nicely thickened. Let cool slightly.
Prepare the cone bowls by melting the white chocolate according to package instructions, then use a spoon to coat the inside of each cone.
Place the coated cones upright in a glass or cone holder to set.
Once set, pipe a layer of the cheesecake filling into each cone cup. Top with a dollop of the warm peach compote, then pipe another layer of cheesecake filling to cover.
Drizzle with any remaining melted white chocolate and add desired toppings like whipped cream, graham crumbs, etc. Refrigerate for 30 minutes to set.
Serve chilled for a taste of Southern summer perfection!
Notes
Use low-fat cream cheese and sugar substitutes to make these lighter
Keep it keto by using keto-friendly baking mix and sweeteners for the peach compote
Want extra creamy cheesecake? Substitute 1/3 less fat cream cheese
Have leftover compote? It’s delicious on pancakes, waffles or swirled into yogurt parfaits
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