Mini Cannoli Cheesecakes are creamy, no-bake dessert cups layered with ricotta filling, buttery cannoli crumb crust, and rich chocolate ganache. Finished with pistachios and crisp cannoli pieces, they capture all the flavor of classic cannoli in an easy make-ahead treat.
I often host holidays, birthdays, and family dinners, so I’m always on the lookout for make-ahead desserts. These Mini Cannoli Cheesecakes just happen to be one of the easiest, and tastiest desserts to throw together. I came up with the idea while searching for a sweet ending to an Italian dinner. I love classic cannoli, but the shells will become soggy if they are filled too far in advance. This cheesecake recipe is a great alternative. It’s a way to enjoy those flavors with plenty of time to prep ahead.
Why 6 oz Dessert Cups Are Perfect for Mini Cannoli Cheesecakes
If you ask me, 6 oz. is the perfect individual dessert size. Not too big, not too small – just right. I purchased in February for a freelance job, and they’ve been convenient for so many things. They show off layered desserts beautifully, but they’re also handy for corralling side dishes and dipping sauces. Note: This recipe makes 10 servings, so you’ll need 10 dessert cups (or jars with lids – more on that further down).
Part Skim Ricotta Versus Whole Milk Ricotta
You can use whatever kind of ricotta you prefer or have on hand. Right out of the tub, they both will have a little excess whey, so you will need to drain them. Part skim ricotta has a looser consistency than whole, so you may need to drain it for several hours or overnight. Whole milk ricotta is denser, less watery, so you should only have to drain it for a couple of hours.
How to Drain Ricotta for Smooth Cannoli Cheesecake Filling
Line a large sieve with cheesecloth or a coffee filter. Place it over a bowl. Cover with plastic wrap and leave in the refrigerator to drain. Over time the excess whey will drip down into the bowl. The ricotta is done draining when it is thick, firm, and holds its shape. It should appear creamy rather than runny. Discard the excess whey.
Make the Cannoli Cheesecake Crust with Cannoli Shells
This crust has actual cannoli shells in it (!!) which imparts the flavor of deep fried cannoli pastry. You’ll need one package of 6 ready-made cannoli shells. (My grocery store carries , so that’s what I used.)
Pulverize 4 of the shells into crumbs, and save the other two for later. Then combine with graham cracker crumbs, granulated sugar, and melted butter. Divide the crust between 10 six ounce dessert cups, about 3 slightly heaping tablespoons each. The crumbs should come about 1/4 of the way up the glass. Tamp the crumbs down with your fingers or a small flat-bottomed shot glass. Refrigerate about 15 minutes to set.
Make the Cannoli Cheesecake Filling (Ricotta + Cream Cheese)
Did I mention this cannoli cheesecake filling is easy? It is so quick to mix up and tastes special with mini chocolate chips and a little orange zest.
In a large mixing bowl, combine room temperature cream cheese, the drained ricotta, orange zest, a touch of cinnamon, confectioners’ sugar, vanilla extract, and – completely optional but so tasty – a tablespoon of rum. (Omit if you prefer no alcohol.) Combine everything together using a hand mixer. When the mixture is smooth, fold in mini semisweet chocolate chips.
Spoon or pipe the filling evenly over the crusts. Smooth the filling down with the back of a spoon to create a flat(ish) surface.
Ganache and Other Cannoli Cheesecake Toppings
Who else loves the cannoli with the ends dipped in chocolate? I couldn’t resist whipping up a quick ganache. Spoon or pipe a thin layer over each cheesecake. Then, top with roasted, salted pistachios and – remember those last two cannoli shells? Crush them in a zip-top bag and add a few pieces just before serving.
How to Make Mini Cannoli Cheesecake Cups for Parties and Travel
8 oz. canning jars with lids will make these picnic friendly! They have a little more room than the 6 oz. jars, so you can assemble, lid and refrigerate until ready to serve. If making them far in advance, (a day or two) assemble as directed, but leave off the cannoli pieces. They will lose their crisp texture after 24 hours.
How to Turn Mini Cannoli Cheesecakes into One Large Cannoli Cheesecake
You won’t have to change any ingredient amounts. Simply prep the ingredients as directed. Press the crust into a 9-inch pie plate; refrigerate. Spoon the filling over the crust and smooth evenly. Add the ganache and sprinkle with chopped pistachios. Refrigerate until firm. Serve slices of cannoli cheesecake garnished with crushed cannoli pieces.
Mini cannoli cheesecakes are perfect for entertaining, especially in warm weather when you need an easy, refreshing no-bake dessert. They make a special ending to an Italian dinner, but work just as well for parties, showers, and celebratory receptions.
Related recipe:
Mini Cannoli Cheesecakes (No-Bake Cheesecake Cups)
Equipment
- 6 oz. clear dessert cups (10)
Ingredients
Drain the Ricotta
Crust
Filling
Chocolate Ganache
Garnish
Instructions
Drain the Ricotta
- Line a fine mesh sieve with cheesecloth or a coffee filter and place over a bowl.
- Add the ricotta, cover, and refrigerate for at least 2 hours (or overnight for part-skim).
- Discard the liquid. The ricotta should be thick and hold its shape before using.
Make the Crust
- Pulse 4 cannoli shells in a food processor until coarse crumbs form.
- Add sugar, graham cracker crumbs, and melted butter; pulse until evenly combined.
- Divide mixture between ten 6 oz. dessert cups, using 3 slightly heaping tablespoons per cup.
Make the Filling
- In a large bowl, combine the cream cheese, confectioners’ sugar, orange zest, cinnamon, drained ricotta, vanilla extract, and rum extract. Mix with an electric hand mixer until smooth and until fully incorporated.
- Fold in miniature chocolate chips. Spoon or pipe the filling evenly over the crusts, smoothing the tops.
- Cover and refrigerate for at least 4 hours, or until set.
Make the Ganache
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave at 100% power for 1 minute. Remove from the microwave; the cream will be hot. Let mixture stand for another minute. Slowly stir together with a whisk until smooth and glossy. Let cool slightly until thickened but still pourable.
Assemble
- Spoon or pipe the ganache over each chilled cheesecake cup. Sprinkle with chopped pistachios. Store covered in the refrigerator until ready to serve.
- Top with grated orange zest and crushed cannoli shells just before serving.
Notes
- Drain well: Properly drained ricotta ensures a thick, creamy filling that sets correctly.
- Make ahead: Assemble up to 1–2 days in advance, but add cannoli shell garnish just before serving to keep it crisp.
- Portability: 8 oz jars with lids work well for transport and stacking.
- Ganache tip: Let ganache cool slightly before adding so it doesn’t melt the filling.
- Texture tip: Pipe the filling for the cleanest, most defined layers.
- Variation: This recipe can be made in a 9-inch pie plate as one large cannoli cheesecake. You won’t have to change any ingredient amounts. Simply prep the ingredients as directed. Press the crust into a 9-inch pie plate; refrigerate. Spoon the filling over the crust and smooth evenly. Add the ganache and sprinkle with chopped pistachios. Refrigerate until firm. Serve slices of cannoli cheesecake garnished with orange zest and crushed cannoli pieces.
Source: http://feeds.feedburner.com/SprinkleBakes
