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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Press the crumb mixture firmly and evenly across the bottom of the prepared pan, creating a compact and smooth crust foundation.
- 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.
- 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.
- Carefully pour the cheesecake filling over the prepared crust, spreading it to create an even, consistent layer across the pan.
- Sprinkle mini chocolate chips uniformly across the surface of the filling, distributing them evenly.
- 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.
- Remove from the oven and allow the cheesecake to cool completely at room temperature.
- Transfer the cooled cheesecake to the freezer for 2-3 hours to firm up and facilitate easier cutting.
- Extract the cheesecake from the pan using the parchment paper and slice into 64 precise, small squares.
- Arrange the squares on a silicone mat-lined baking sheet and return to the freezer.
- Heat heavy whipping cream until it reaches near-boiling temperature, then pour over chocolate chips.
- Stir the cream and chocolate mixture until it becomes smooth and glossy, creating a luxurious chocolate coating.
- Carefully dip each frozen cheesecake square into the chocolate, allowing excess to drip off, then place back on the baking sheet.
- 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