Creating Peach Cobbler Cheesecake Cones is simple if you follow these steps:

1. Prepare the Peach Compote:
– In a medium saucepan, combine diced peaches, granulated sugar, cinnamon, lemon juice, and cornstarch (if using).
– Cook over medium heat, stirring occasionally, until the peaches release their juices and the mixture thickens, about 10-15 minutes.
– Remove from heat and let it cool completely.

2. Make the Cheesecake Filling:
– In a large mixing bowl, beat the softened cream cheese until smooth.
– Gradually add powdered sugar and vanilla extract, mixing until well combined.
– In a separate bowl, whip the heavy cream until stiff peaks form.
– Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.

3. Assemble the Cones:
– Take an ice cream cone and fill it with the cheesecake filling using a piping bag or a spoon.
– Top the cheesecake filling with a generous spoonful of peach compote.
– If desired, add a dollop of whipped cream on top.

4. Chill the Cones:
– Place the filled cones in the refrigerator for at least 30 minutes to allow the flavors to meld and the filling to set.

5. Serve:
– Once chilled, serve the Peach Cobbler Cheesecake Cones immediately.
– Garnish with fresh mint leaves for an extra touch.