Make the Cheesecake Filling: Beat together the cream cheese and sweetener until light and fluffy. Mix in the egg and vanilla, then gently fold in the diced peaches. Transfer to a piping bag or ziploc bag and refrigerate. Beating until fluffy ensures a smooth filling without lumps. Refrigerating allows the filling to firm up, making it easier to pipe.

Make the Peach Compote: Combine all ingredients except the cornstarch in a saucepan over medium heat. Cook for 5-7 minutes until peaches are softened. Making the compote first gives it time to cool, preventing it from melting the cheesecake filling.

Thicken the Compote: Make a slurry by mixing the cornstarch with 2 tbsp water, then whisk into the peaches. Simmer for 2-3 minutes until nicely thickened. Let cool slightly. The slurry thickens the compote without creating lumps. Cooling prevents the compote from melting the cheesecake filling.

Prepare the Cone Bowls: Melt the white chocolate according to package instructions, then use a spoon to coat the inside of each cone. Place the coated cones upright in a glass or cone holder to set. Coating the cones with chocolate prevents them from getting soggy from the filling.

Assemble the Cones: Once set, pipe a layer of the cheesecake filling into each cone cup. Top with a dollop of the warm peach compote, then pipe another layer of cheesecake filling to cover. Piping ensures even layers and a neat presentation, creating visually appealing cones.

Garnish and Set: Drizzle with any remaining melted white chocolate and add desired toppings like whipped cream, graham crumbs, etc. Refrigerate for 30 minutes to set. Garnishes add texture and flavor, enhancing the overall taste and visual appeal. Refrigerating allows the cones to set, preventing them from collapsing.

Serve: Serve chilled for a taste of Southern summer perfection! Chilling enhances the flavors and textures, creating a refreshing and enjoyable dessert.