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Pumpkin-Cheesecake-Waffle-Cone
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No-Bake Cannabis Pumpkin Cheesecake Waffle Cone

Decadent, Pumpkin-y and Caramel-y!
Prep Time10 minutes
Resting Time/Cooling Time45 minutes
Course: Dessert
Keyword: cannabis sugar
Servings: 6 people
Author: Steph Van De Ven
Cost: 20-25

Equipment

  • Stand mixer
  • Large Bowl
  • Spatula

Ingredients

  • 6 Waffle Cones Points if you make them from scratch!
  • 1 cup Heavy Cream
  • 8 ounces Creem Cheese Full Fat
  • 1/3 can Pumpkin Pie Puree
  • 6-8 tbsp Cannabis Sugar save a few tbsp for the end
  • 1/2 tsp Vanilla extract
  • 1/2 cup Caramel sauce
  • 1 container Your fav ice cream Pecan is always good!

Instructions

  • In a stand mixer with a whisk attachment, whip the heavy cream until light and fluffy with stiff peaks. If you don't have a mixer, an electric beater is good too.
  • In a large bowl stir together softened cream cheese with pumpkin puree, 4 tbsp Cannabis 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.
  • Stuff six waffle cones with your pumpkin cheesecake and drizzle with tons of caramel sauce. Throw a scoop of your fav ice cream on top and garnish with a healthy sprinkling of Cannabis sugar too.