Heavenly No Bake Mini Cannoli Cheesecakes Recipe

Creamy, decadent no bake mini cannoli cheesecakes dance with the spirit of Sicily, bringing a delightful twist to traditional desserts.

These petite treats capture the essence of classic cannoli in a wonderfully effortless style.

Silky cream cheese mingles with ricotta, creating a luscious base that melts in your mouth.

Crisp cannoli shells crumble and fold into the smooth mixture, adding a delightful crunch to each bite.

Sweet chocolate chips sprinkled throughout provide bursts of rich flavor that complement the creamy filling.

The delicate desserts come together quickly, requiring no oven and minimal prep time.

Dive into these irresistible mini cheesecakes that promise to transport you straight to an Italian pastry shop with every single spoonful.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 6 hours 20 minutes

Calories: 296 kcal

Servings: 13

Ingredients for No Bake Mini Cannoli Cheesecakes

• Cannoli Shells or Graham Cracker Crumbs or Vanilla Wafers: Provides a delightful, crispy base that adds texture and traditional cannoli flavor.
• Butter: Helps bind the crumbs together and creates a rich, golden foundation for the cheesecake.

• Ricotta Cheese: Brings authentic Italian smoothness and classic cannoli essence to the cheesecake.
• Mascarpone Cheese: Adds luxurious creaminess and a velvety soft texture to the filling.
• Cream Cheese: Provides structure and a tangy undertone to the cheesecake mixture.
• Powdered Sugar: Sweetens the filling with a silky, melt-in-your-mouth quality.
• Heavy Whipping Cream: Creates a light, airy texture when whipped to perfection.
• Vanilla Extract: Enhances the overall flavor with its warm, aromatic notes.

• Mini Chocolate Chips: Adds delightful chocolate bursts and traditional cannoli-style crunch.
• Melted Chocolate: Provides an optional drizzle for extra indulgence and visual appeal.

Setup Guide for Mini Cannoli Cheesecake Success

• Muffin Pan: Essential for creating individual mini cheesecakes with perfect portion sizes.
• Baking Cups: Necessary for easy removal and neat presentation of mini cheesecakes.
• Medium Mixing Bowls: Crucial for combining crust ingredients and preparing cheesecake filling.
• Electric Mixer: Vital for beating cheese mixtures and whipping cream to smooth, creamy consistency.
• Small Cookie Scoop: Perfect for evenly distributing crust and filling into baking cups.
• Paper Towel: Helpful for removing excess moisture from ricotta cheese.
• Whisk: Useful for blending ingredients and whipping cream.
• Piping Bag: Great for decorating cheesecakes with extra filling and creating professional look.
• Spatula: Handy for folding ingredients and scraping bowl edges.

Simple Steps to Make Cannoli Cheesecakes

• Crust Creation

Crush cannoli shells or graham crackers into fine crumbs. Mix with melted butter and press into muffin liners. Chill in refrigerator while preparing filling.

• Cheese Blend

Gently pat ricotta dry with paper towel. Whip mascarpone and cream cheese until silky. Incorporate ricotta and blend smoothly. Gradually mix in powdered sugar.

• Whipped Cloud Topping

Whip heavy cream with vanilla until peaks form sturdily. Carefully fold whipped cream into cheese mixture. Sprinkle mini chocolate chips throughout.

• Filling and Chilling

Scoop cheese mixture into prepared muffin cups. Refrigerate for minimum six hours until firm. Store extra filling in piping bag.

• Final Flourish

Pipe reserved filling on top of chilled cheesecakes. Drizzle melted chocolate if desired. Scatter additional chocolate chips for extra crunch. Serve and savor these delightful mini desserts.

Flavor Tricks for No Bake Mini Cannoli Cheesecakes

• Replace traditional cannoli shells with gluten-free graham crackers or almond flour for a unique texture and flavor profile.
• Infuse filling with orange zest, almond extract, or a splash of Marsala wine to elevate the classic cannoli taste with Mediterranean flair.
• Experiment with different chocolate varieties like white chocolate chips, dark chocolate shavings, or chopped pistachios for added crunch and depth.
• Prepare cheesecakes up to 3 days in advance and store covered in the refrigerator, allowing flavors to meld and intensify for a more decadent dessert experience.
• Garnish with fresh mint leaves, dust with powdered sugar, or drizzle with caramel sauce to create an Instagram-worthy dessert that looks as amazing as it tastes.

Presenting No Bake Mini Cannoli Cheesecakes

• Cannoli Chip Crunch: Sprinkle crushed cannoli shells or chocolate-covered cannoli chips on top for a delightful textural contrast and authentic Italian dessert flair.
• Sweet Symphony Garnish: Dust the mini cheesecakes with powdered sugar and add a few fresh mint leaves for an elegant, sophisticated presentation that screams gourmet.
• Chocolate Lover's Dream: Drizzle warm dark or white chocolate over the cheesecakes, creating beautiful swirls and adding a rich, decadent layer of indulgence that complements the creamy filling.
• Fruit Fusion Twist: Top each mini cheesecake with a few fresh berries like raspberries or sliced strawberries to bring a bright, tangy note that cuts through the richness of the dessert.

Make-Ahead Notes for No Bake Cannoli Cheesecakes

• Fridge-Friendly Storage: Keep these delightful mini cheesecakes in an airtight container within the refrigerator for up to 5 days. Layering between parchment paper prevents sticking and maintains their beautiful presentation.
• Freezer Magic: Wrap individual cheesecakes tightly in plastic wrap, then place in a freezer-safe container. They'll stay delicious for 2-3 months, ready to thaw in the refrigerator for a quick dessert emergency.
• Make-Ahead Masterplan: Prepare the entire recipe up to 2 days before serving. The crust and filling can be assembled in advance, allowing flavors to meld and reducing day-of preparation stress.
• Portion Control Brilliance: Create smaller bite-sized versions using mini muffin tins for perfect party treats. These miniature delights are ideal for portion management and easy sharing during gatherings.

Dreamy Mini Cannoli Cheesecakes

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4.8 from 31 reviews

• Total Time: 6 hours 20 minutes
• Yield: 13 1x

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Description

Mini cannoli cheesecakes shine as a delectable Italian-inspired dessert blending creamy ricotta with sweet mascarpone. Crisp cannoli shell fragments provide delightful crunch while chocolate chips sprinkled throughout add rich complexity you’ll savor in each delectable bite.

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Ingredients

Scale 1x2x3x

• 8 oz (227 g) cream cheese, softened
• 16 oz (454 g) mascarpone cheese, softened
• ½ cup (120 g) whole ricotta, strained
• 1 ¼ cup (210 g) mini chocolate chips
• 1 ½ cup (180 g) powdered sugar
• 1 ¼ cup (300 ml) heavy whipping cream
• 2 tsp (10 ml) vanilla extract
• Chocolate drizzle (optional)

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Instructions

1. Crust Formation: Pulverize cannoli shells or graham crackers and blend thoroughly with melted butter. Press the crumb mixture firmly into baking cups within the muffin pan, creating a compact foundational layer. Refrigerate during filling preparation.
2. Cheese Blend: Pat ricotta dry with paper towel. Combine mascarpone and cream cheese until achieving a velvety texture. Integrate ricotta, blending until uniformly smooth. Gradually fold in powdered sugar, ensuring complete incorporation.
3. Cream Integration: Whip heavy cream with vanilla extract until developing stiff, defined peaks. Gently fold whipped cream into cheese mixture, maintaining a light, airy consistency. Delicately incorporate mini chocolate chips, distributing evenly throughout the mixture.
4. Chilling and Setting: Transfer cannoli mixture into chilled baking cups. Refrigerate for minimum 6 hours or preferably overnight, allowing complete solidification. Store additional filling in piping bag within refrigerator.
5. Finishing Touches: Once set, elegantly pipe reserved cannoli filling atop cheesecakes. Optionally embellish with melted chocolate drizzle and extra chocolate chips. Serve thoroughly chilled for optimal flavor and texture.

Notes

• Drain Ricotta Thoroughly: Remove excess moisture using paper towels to prevent watery cheesecake and ensure a thick, creamy texture.
• Chill Before Serving: Refrigerate for at least 6 hours or overnight to allow flavors to meld and achieve the perfect set consistency.
• Fold Gently: Use a light folding technique when incorporating whipped cream to maintain the airy, delicate structure of the cheesecake.
• Prep Ahead: Make the cheesecakes a day in advance for stress-free entertaining and enhanced flavor development.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Desserts, Snacks
• Method: None
• Cuisine: Italian

Nutrition

• Serving Size: 13
• Calories: 296
• Sugar: 22 g
• Sodium: 85 mg
• Fat: 24 g
• Saturated Fat: 14 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 92 mg