Description
Creamy, no-bake cannoli cheesecake bites with a crunchy cannoli shell crust, sweet ricotta-cream cheese filling, and mini chocolate chips — an elegant, bite-sized dessert inspired by the classic Italian treat!
Ingredients
Scale
- 1 cup crushed cannoli shells (or graham crackers)
- 3 Tbsp melted butter
- 1 Tbsp sugar
- 8 oz cream cheese, softened
- ½ cup ricotta cheese, well-drained
- ¼ cup mascarpone cheese (optional but authentic)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp orange zest
- ½ cup mini chocolate chips
- For Garnish: extra mini chocolate chips, crushed cannoli shells, and optional melted chocolate drizzle
Instructions
- In a bowl, combine crushed cannoli shells, melted butter, and sugar. Spoon about 1 tablespoon of mixture into each lined mini muffin cup. Press firmly to form a crust, then freeze for 10 minutes to set.
- In a separate bowl, beat cream cheese, ricotta, and mascarpone together until smooth and creamy. Add powdered sugar, vanilla extract, and orange zest. Mix until combined, then fold in mini chocolate chips.
- Spoon the cheesecake filling evenly over each prepared crust and smooth the tops with a spatula. Freeze for at least 3 hours, or until firm.
- When ready to serve, remove from liners and garnish with a drizzle of melted chocolate, crushed cannoli shells, and extra mini chocolate chips. Serve chilled for the perfect creamy crunch!
Notes
Keep these bites stored in the freezer and thaw for 5–10 minutes before serving. For a fun twist, use crushed waffle cones instead of cannoli shells!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 mini bite
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg