• Combine graham cracker crumbs, melted butter, and sugar until thoroughly mixed.
• Press some of the mixture into the bottom of each muffin tin to form cone bases.
• Shape aluminum foil into cone forms and wrap them with parchment paper.
• Press the remaining cookie mixture onto the parchment paper cones to create cone shapes. Chill in the fridge until firm.
• Beat softened cream cheese until smooth.
• Mix in powdered sugar and vanilla extract until creamy.
• Whip the heavy cream in a separate bowl until thick.
• Gently fold whipped cream into the cream cheese mixture until well combined.
• Transfer the cheesecake mixture into a piping bag.
• Pipe cheesecake mixture into almond cones until filled to the top.

NOTES

• Soften the cream cheese at room temperature before starting. This will make the filling even creamier.
• For an extra yummy taste, chill the assembled Cheesecake Almond Cones in the fridge for at least an hour before serving. This helps the filling set and the flavors meld together.
• Get creative with toppings and garnishes to enhance your Cheesecake Almond Cones. Try various fruits or drizzle some chocolate sauce on it for added flavor.