Easy & Adorable Mini Frozen Cannoli Cheesecake Bites Recipe

Miniature frozen cannoli cheesecake bites represent a delightful twist on a classic Italian dessert that crafts traditional flavors into bite-sized indulgences.

Sweet ricotta and creamy cheese blend harmoniously, creating a tantalizing texture that melts effortlessly on your palate.

Rich mascarpone adds depth and complexity to these delicate confections, elevating the overall sensory experience.

Smooth chocolate chips scattered throughout provide unexpected bursts of decadent crunch against the silky filling.

Delicate pastry shells cradle the luxurious mixture, offering a perfect balance between crisp exterior and velvety interior.

Light and refreshing, these miniature treats capture the essence of sophisticated dessert crafting with minimal effort.

Each compact morsel promises an elegant culinary journey that transports you directly to the heart of Sicily.

Frozen Cannoli Cheesecake Bites That Feel Fancy

• Create Mini Indulgences: These bite-sized cannoli cheesecake treats transform a classic Italian dessert into adorable, perfectly portioned morsels that are easy to serve and share at parties.
• Unlock Rich Flavor Combinations: The recipe brilliantly blends creamy ricotta, mascarpone, orange zest, and cinnamon with chocolate, creating a complex and sophisticated taste profile that feels luxurious yet approachable.
• Master Elegant No-Fuss Technique: By using simple freezing and dipping methods, home cooks can achieve a professional-looking dessert without complicated pastry skills, making these bites both impressive and achievable for any skill level.
• Enjoy Versatile Party Pleasure: These make-ahead frozen treats are perfect for summer gatherings, holiday celebrations, or anytime you want a decadent dessert that can be prepared in advance and served with minimal last-minute effort.

What You Need to Make These Mini Treats

• Cone Crumbs: Adds a sweet and crunchy base for the cheesecake bites, provides a nice texture and flavor foundation.
• Melted Butter: Helps bind the cone crumbs together and creates a solid, compact crust.

• Ricotta Cheese: Creamy and smooth base that gives a traditional Italian cheesecake texture.
• Mascarpone Cheese: Adds richness and a luxurious, velvety consistency to the filling.
• Granulated Sugar: Provides sweetness and helps balance the cheese flavors.
• Eggs: Bind the filling and help create a smooth, set texture.
• Vanilla Extract: Enhances overall flavor with a warm, sweet aroma.
• Orange Zest: Adds a bright, citrusy note that complements the cheese.
• Ground Cinnamon: Introduces a warm, subtle spice to the cheesecake.

• Mini Chocolate Chips: Adds chocolate bursts and texture to the cheesecake surface.
• Whipping Cream: Used to create a smooth chocolate coating.
• Chocolate Chips: Melts to form a rich, glossy chocolate coating for the frozen bites.

How to Prep and Freeze Like a Dessert Genius

Step 1: Prepare the Oven and Pan

Preheat the oven to 350°F. Line a 9×9-inch square baking pan with parchment paper, covering the bottom and two sides.

Step 2: Create the Crispy Crust

• Cone crumbs
• Melted butter

Press the mixture evenly into the pan’s bottom to form a thin crust.

Step 3: Whip the Creamy Filling

• Ricotta cheese
• Mascarpone cheese
• Granulated sugar

• Vanilla extract
• Orange zest
• Ground cinnamon

Step 4: Bake the Cheesecake

Pour the filling over the crust, spreading evenly. Sprinkle mini chocolate chips on top. Bake for 30-45 minutes until edges are golden and center is almost set.

Step 5: Cool and Freeze

Remove from oven and let cool completely. Freeze for 2-3 hours.

Step 6: Cut into Bite-Sized Pieces

Lift the cheesecake from the pan using parchment paper. Cut into 64 small squares. Place squares on a silicone mat-lined baking sheet and freeze.

Step 7: Chocolate Dipping

Heat whipping cream until nearly boiling. Pour over chocolate chips and stir until smooth. Dip each frozen cheesecake bite into the chocolate, letting excess drip off. Return to the baking sheet and freeze until set.

Tips for Smooth Filling and Crisp Shells

• Drain Ricotta Thoroughly: Strain ricotta cheese in a cheesecloth for at least 30 minutes to remove excess moisture, ensuring a creamy and firm cheesecake texture.
• Crush Cones Finely: Use a food processor or rolling pin to create uniform, fine cone crumbs for a smooth, even crust that holds together perfectly.
• Control Chocolate Dipping: Use a fork to dip frozen cheesecake bites into melted chocolate, allowing excess to drip off for a thin, elegant chocolate coating.
• Freeze for Perfect Texture: Ensure bites are completely frozen before dipping in chocolate to prevent melting and maintain a clean, crisp chocolate shell.
• Zest Freshness Matters: Use fresh orange zest for a vibrant, aromatic flavor that elevates the traditional cannoli taste profile.

Best Way to Store and Thaw with Texture Intact

• Refrigeration: Store these delightful Mini Frozen Cannoli Cheesecake Bites in an airtight container, layering with parchment paper between each bite to prevent sticking. Keep them nestled in the freezer for up to 3 weeks, maintaining their incredible texture and flavor.
• Reheating: Remove desired bites from the freezer and let them thaw at room temperature for 5-7 minutes. Serve chilled for the best taste and creamy consistency. Avoid microwaving, as this can compromise the delicate chocolate coating and smooth cheesecake texture.
• Quick Tip: For a quick grab-and-go treat, keep these bites in a sealed freezer bag. They're perfect for unexpected sweet cravings or surprising guests with a gourmet dessert in seconds.

Mini Dessert Pairing Ideas That Work

• Savor Sweet Sicilian Sips: Pair these mini cannoli cheesecake bites with a chilled limoncello to complement the citrusy orange zest and rich cheesecake flavors, creating a delightful Italian-inspired dessert experience.
• Brew Perfect Coffee Companions: Serve alongside a smooth espresso or cappuccino, whose robust coffee notes will beautifully contrast the creamy chocolate-dipped cheesecake bites and enhance their delicate ricotta texture.
• Match Dessert Wine Delights: Select a sweet marsala wine or moscato d'asti to echo the traditional cannoli's Sicilian roots, balancing the chocolate coating and creamy cheesecake with a light, aromatic touch that elevates the entire dessert.
• Create Textural Contrast Plate: Garnish with toasted pistachios or candied orange peel to add crunch and intensify the dessert's authentic cannoli-inspired profile, bringing additional depth to each delectable bite.

Switch It Up with These Cannoli Bite Variations

• Citrus Splash Cannoli Bites: Replace orange zest with lemon or lime zest for a bright, tangy flavor profile that complements the creamy cheesecake base.
• Nutty Crunch Edition: Mix chopped pistachios or almonds into the crust and sprinkle extra nuts on top of the chocolate coating for added texture and richness.
• Berry Bliss Version: Fold in fresh raspberries or strawberry puree into the cheesecake mixture before baking, creating a fruity swirl that adds vibrant color and summer-inspired taste.
• Espresso Chocolate Remix: Incorporate a tablespoon of instant espresso powder into the cheesecake filling and use dark chocolate for coating to intensify the dessert's depth and complexity.

Mini Frozen Cannoli Cheesecake Bites Recipe

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• Total Time: 1 hour 5 minutes
• Yield: 24 1x

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Description

Creamy Italian Mini Frozen Cannoli Cheesecake Bites blend traditional cannoli flavors with a chilled cheesecake twist. Ricotta, chocolate chips, and pistachios create a delightful dessert you’ll savor with pure Mediterranean joy.

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Ingredients

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Main Ingredients:

• 8 ounces (226 grams) ricotta cheese, room temperature (full fat preferably)
• 8 ounces (226 grams) mascarpone cheese, room temperature (full fat preferably)
• 2 large eggs
• ½ cup (100 grams) granulated sugar
• ¾ cup (128 grams) mini chocolate chips

Crust Ingredients:

• 1 ½ cups (180 grams) waffle cone crumbs (about 10–12 cones)
• 5 tablespoons (71 grams) unsalted butter, melted

Flavoring and Topping Ingredients:

• 1 teaspoon vanilla extract
• ½ teaspoon fresh orange zest
• ¼ teaspoon ground cinnamon
• 12 ounces (340 grams) semi-sweet chocolate chips
• ¾ cup (180 milliliters) heavy whipping cream

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Instructions

1. Prepare a 9×9-inch (23×23 centimeters) square baking pan by lining the bottom and two sides with parchment paper, ensuring complete coverage for easy removal.
2. Crush the cone crumbs and combine with melted butter in a medium mixing bowl, creating a uniform mixture that will serve as the base layer.
3. Press the crumb mixture firmly and evenly across the bottom of the prepared pan, creating a compact and smooth crust foundation.
4. In a large mixing bowl, blend ricotta, mascarpone, and granulated sugar using an electric mixer at medium speed until the mixture becomes smooth and well-incorporated.
5. Integrate eggs into the mixture one at a time, ensuring each is fully blended before adding the next, then gently fold in vanilla extract, orange zest, and ground cinnamon.
6. Carefully pour the cheesecake filling over the prepared crust, spreading it to create an even, consistent layer across the pan.
7. Sprinkle mini chocolate chips uniformly across the surface of the filling, distributing them evenly.
8. Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 30-45 minutes, watching for a golden-brown edge and a slightly firm center.
9. Remove from the oven and allow the cheesecake to cool completely at room temperature.
10. Transfer the cooled cheesecake to the freezer for 2-3 hours to firm up and facilitate easier cutting.
11. Extract the cheesecake from the pan using the parchment paper and slice into 64 precise, small squares.
12. Arrange the squares on a silicone mat-lined baking sheet and return to the freezer.
13. Heat heavy whipping cream until it reaches near-boiling temperature, then pour over chocolate chips.
14. Stir the cream and chocolate mixture until it becomes smooth and glossy, creating a luxurious chocolate coating.
15. Carefully dip each frozen cheesecake square into the chocolate, allowing excess to drip off, then place back on the baking sheet.
16. Return the chocolate-coated bites to the freezer until the chocolate sets completely.

Notes

• Precise Parchment Preparation: Line the baking pan carefully to ensure easy removal and clean cutting of cheesecake bites.
• Crust Consistency Matters: Press cone crumbs and butter mixture firmly and evenly to create a stable, crisp base for the dessert.
• Smooth Filling Technique: Beat ricotta and mascarpone thoroughly to eliminate lumps and create a silky, creamy texture.
• Baking Precision: Watch closely during baking to prevent overcooking; golden edges and a slightly jiggly center indicate perfect doneness.
• Freezing is Key: Allow complete cooling and freezing between steps to maintain structure and enhance flavor melding.
• Chocolate Coating Pro Tip: Ensure chocolate is smooth and cheesecake bites are thoroughly frozen before dipping for a perfect glossy shell.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 24
• Calories: 180 kcal
• Sugar: 12 g
• Sodium: 70 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 13 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 35 mg