Cheesecake Filling
Add 16 ounces of cream cheese into your mixing bowl and beating on high until it becomes light and fluffy.

Once your cream cheese is fluffed, mix in ½ cup sugar, 2 tablespoons powdered sugar and 1 ½ teaspoon vanilla extract. Mix together very well.
Mix in 8 ounces of cool whip. Mix again until everything is combined.

Strawberries
There are two ways you can choose to add strawberries to your cheesecake cones. The first option is to use fresh strawberries, that have been washed, hulled and sliced. Then place the slices of fresh strawberries into a bowl and sprinkle some sugar over them.

The other option is to create a simple strawberry glaze. Place your strawberries in the saucepan and turn heat to medium. While your strawberries are warming up, add 1/2 cup sugar, ¼ cup lemon juice, 2 tablespoons water and ¼ cup corn starch. Mix all of the ingredients together.

Cook over medium heat stirring constantly. Once your mixture has started to thicken you can remove it from the heat and turn your burner off.
Glaze

Mix together 2 cups of powdered sugar, 5 tablespoons of milk and 1/2 teaspoon of vanilla extract into a medium size bowl.
Assembly

Dip the ice cream cones into the icing so that the top section is covered in icing. Next roll your cone around in the crumbles so that your cone is evenly coated. Set each as it is finished on to a cookie sheet and allow it to dry.

Once cones are dry, it’s time to move on to the cream cheese filling. Next pipe the cream cheese into the cones, this is your cheesecake base.
Drizzle the strawberries on top. Or if you are using fresh strawberries, place the chunks of strawberries in with the cream cheese.
To finish, drizzle the entire cone with icing.
Store in fridge until you are ready to serve.