1. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This should take about 3-4 minutes.
2. Add in the vanilla extract and continue to mix until fully incorporated.
3. In a separate chilled bowl, whip the heavy cream until stiff peaks form. This step requires patience, much like stirring my abuela’s sopa de fideo — it’s all about the love you put in.
4. Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the airiness of the whipped cream.
5. Carefully fill each waffle cone with the cheesecake mixture, leaving a little room at the top for the strawberry crunch.
6. Roll the top of each filled cone in the crushed strawberry cereal, ensuring a generous coating that provides a delightful crunch with every bite.
7. Top each cone with a spoonful of diced fresh strawberries, and if you’re feeling adventurous, a sprinkle of lemon juice for that extra zing.
8. Chill the cones in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.

This recipe is a reflection of the creative cooking spirit I’ve cherished since childhood, mixing familiar comfort with new adventures — much like my journey from Asheville to the vibrant food scene of Charleston.