These Drumstick Cheesecake Cups have a vanilla ice cream cheesecake base topped with chocolate shell, chopped peanuts, and a mini cone.
“This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions, bad grammar, and overuse of emoji’s are 100% mine.”
For this particular post I used Dixie Crystals Sugar which I received for free to use in this recipe but no financial compensation was provided.
I’ve been participating in Summer Dessert Week since it started in 2017.
It’s a celebration of all things sweet during the summertime.
We don’t get any compensation for it other than some items from sponsors.
I signed up years ago to force myself to get creative during the summer and to have fun.
Full confession, I find the summer uninspiring usually.
Give me fall baking any day. 🙂
But ever since participating in the Summer Dessert Week it has helped get those summertime creative juices flowing.
We are only required to do two recipes for the week.
But as always, I will be participating in all six days.
So that is a full week of all new recipes!
I start Summer Dessert Week off with these Drumstick Cheesecake Cups.
They are a tribute to the Drumstick Ice Cream Cone.
With vanilla ice cream, chocolate, peanuts, and a sugar cone.
Except my cheesecake acts as the ice cream.
It has actual melted ice cream as well as vanilla soft serve in the mix.
Then topped with magic shell and peanuts.
With a mini cone on top.
If you cannot find the mini cones you can just crush some sugar cone and sprinkle it on top.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Strawberry Banana Sorbet from Big Bear’s Wife
Sugar Cookie Fruit Pizzas from Semi Homemade Recipes
Strawberry Banana Oatmeal Cookies from Eat Move Make
Ursula Blackberry Yogurt Mousse Cake from Simply Inspired Meals
Strawberry Upside Down Cake from It’s Shanaka
Margarita Bundt Cake from Fake Ginger
Air Fryer Blackberry Hand Pies from Blogghetti
Grape Jello Pie from 4 Sons ‘R’ Us
Lime Raspberry Hand Pies from Cindy’s Recipes and Writings
Summertime Blue Apple Pie from For the Love of Food
Waffle Ice Cream Sandwiches from Hezzi-D’s Books and Cooks
Strawberry Peach Poke Cake from Our Good Life
S’mores Mug Cake from Family Around the Table
White Chocolate Peach Crumb Bars from Sweet Beginnings
Strawberry Pizzelles from Jolene’s Recipe Journal
Hocus Pocus Buns from Savory Experiments
Cookies and Cream Ice Cream from Devour Dinner
Small Batch Emergency Air Fryer Brownies from Shockingly Delicious
Chocolate Chip Cheesecake Bars from Books n’ Cooks
Strawberry Crunch Cheesecake from SugarYums
Crescent Roll Peach Dumplings from Cheese Curd In Paradise
Instant Pot Orange Dreamsicle Cheesecake from Baking up Memories
Rum Raisin Brownies from Food Hunter’s Guide to Cuisine
Chocolate Chocolate Chip Shortbread from Pastry Chef Online
Drumstick Cheesecake Cups from Sweet ReciPEAs
Sheet Pan No Bake Banana Split Cheesecake from Karen’s Kitchen Stories
Double Chocolate Zucchini Bread from Comfortably Domestic
Baltimore Strawberry Pie from Cookaholic Wife
- 8 ounces cream cheese, at room temperature
- 8 ounces, Mascarpone cheese, at room temperature
- ½ cup granulated sugar
- 1/2 cup melted vanilla ice cream (measure when melted)
- 2 eggs
- 2 TBSP flour
- 1/4 cup powdered vanilla soft serve mix
- 1 bottle Chocolate Magic Shell
- 3/4 cup chopped peanuts
- 12 mini sugar cones or crushed sugar cones
Preheat oven to 275F.
Line muffin a muffin tin with cupcake liners (preferably white).
Using a stand mixer, beat cream cheese, Mascarpone cheese, and sugar on medium-high speed for about 5 minutes.
Add eggs, one at a time, beating for about 1 minutes. Scrape down the bowl after each addition.
Add the melted ice cream cream, beat until incorporated.
Mix in the flour and powdered vanilla soft serve mix and mix until fully combined.
Divide the cheesecake batter evenly among the 12 paper liners. It will be about a TBSP each.
With the back of a spoon even out the top so that that it covers the whole bottom of the cupcake liner.
Bake for 22 minutes, rotating half way through.
Remove from oven and let cool to room temperature.
Chill in fridge in muffin tins for 1 hour.
Remove the cheesecake cups from fridge and squeeze about 2 TBSP Chocolate Magic shell on one of the cups.
Immediately at the nuts and place the mini cone in the center of the cheesecake cup. If you can’t find the mini cones just use some crushed sugar cone.
Repeat with all 12 cheesecake cups.
Place back in fridge for at least 3 hours.
Want More Cheesecake Cups?
Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife.
You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week!
We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well.
Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer
Giveaway open to US Residents 18 years or older..
All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes.
This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail.
Winners will have 48 hours to respond or a new winner will be chosen.
There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners.
No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine!
These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.