Mini Cannoli Cheesecakes are creamy, no-bake dessert cups layered with ricotta filling, buttery cannoli crumb crust, and wealthy chocolate ganache. Completed with pistachios and crisp cannoli items, they seize all the flavour of traditional cannoli in a simple make-ahead deal with.
I typically host holidays, birthdays, and household dinners, so I’m at all times looking out for make-ahead desserts. These Mini Cannoli Cheesecakes simply occur to be one of many best, and tastiest desserts to throw collectively. I got here up with the concept whereas trying to find a candy ending to an Italian dinner. I like traditional cannoli, however the shells will turn into soggy if they’re stuffed too far upfront. This cheesecake recipe is a superb various. It’s a method to get pleasure from these flavors with loads of time to prep forward.
Why 6 ouncesDessert Cups Are Good for Mini Cannoli Cheesecakes
If you happen to ask me, 6 oz. is the proper particular person dessert measurement. Not too large, not too small – good. I bought this set of 6 clear glass cups in February for a contract job, they usually’ve been handy for thus many issues. They exhibit layered desserts fantastically, however they’re additionally helpful for corralling facet dishes and dipping sauces. Notice: This recipe makes 10 servings, so that you’ll want 10 dessert cups (or jars with lids – extra on that additional down).
Half Skim Ricotta Versus Complete Milk Ricotta
You should utilize no matter type of ricotta you favor or have readily available. Proper out of the bathtub, they each could have slightly extra whey, so you have to to empty them. Half skim ricotta has a looser consistency than complete, so chances are you’ll want to empty it for a number of hours or in a single day. Complete milk ricotta is denser, much less watery, so it’s best to solely have to empty it for a few hours.
Find out how to Drain Ricotta for Clean Cannoli Cheesecake Filling
Line a big sieve with cheesecloth or a espresso filter. Place it over a bowl. Cowl with plastic wrap and depart within the fridge to empty. Over time the surplus whey will drip down into the bowl. The ricotta is completed draining when it’s thick, agency, and holds its form. It ought to seem creamy relatively than runny. Discard the surplus whey.
Make the Cannoli Cheesecake Crust with Cannoli Shells
This crust has precise cannoli shells in it (!!) which imparts the flavour of deep fried cannoli pastry. You’ll want one package deal of 6 ready-made cannoli shells. (My grocery retailer carries Alessi, in order that’s what I used.)
Pulverize 4 of the shells into crumbs, and save the opposite two for later. Then mix with graham cracker crumbs, granulated sugar, and melted butter. Divide the crust between 10 six ounce dessert cups, about 3 barely heaping tablespoons every. The crumbs ought to come about 1/4 of the best way up the glass. Tamp the crumbs down together with your fingers or a small flat-bottomed shot glass. Refrigerate about quarter-hour to set.
Make the Cannoli Cheesecake Filling (Ricotta + Cream Cheese)
Did I point out this cannoli cheesecake filling is straightforward? It’s so fast to combine up and tastes particular with mini chocolate chips and slightly orange zest.
In a big mixing bowl, mix room temperature cream cheese, the drained ricotta, orange zest, a contact of cinnamon, confectioners’ sugar, vanilla extract, and – fully optionally available however so tasty – a tablespoon of rum. (Omit should you choose no alcohol.) Mix all the things collectively utilizing a hand mixer. When the combination is easy, fold in mini semisweet chocolate chips.
Spoon or pipe the filling evenly over the crusts. Clean the filling down with the again of a spoon to create a flat(ish) floor.
Ganache and Different Cannoli Cheesecake Toppings
Who else loves the cannoli with the ends dipped in chocolate? I couldn’t resist whipping up a fast ganache. Spoon or pipe a skinny layer over every cheesecake. Then, high with roasted, salted pistachios and – keep in mind these final two cannoli shells? Crush them in a zip-top bag and add a couple of items simply earlier than serving.
Find out how to Make Mini Cannoli Cheesecake Cups for Events and Journey
8 oz. canning jars with lids will make these picnic pleasant! They’ve slightly extra room than the 6 oz. jars, so you may assemble, lid and refrigerate till able to serve. If making them far upfront, (a day or two) assemble as directed, however depart off the cannoli items. They are going to lose their crisp texture after 24 hours.
Find out how to Flip Mini Cannoli Cheesecakes into One Massive Cannoli Cheesecake
You received’t have to alter any ingredient quantities. Merely prep the elements as directed. Press the crust right into a 9-inch pie plate; refrigerate. Spoon the filling over the crust and easy evenly. Add the ganache and sprinkle with chopped pistachios. Refrigerate till agency. Serve slices of cannoli cheesecake garnished with crushed cannoli items.
Mini cannoli cheesecakes are good for entertaining, particularly in heat climate if you want a simple, refreshing no-bake dessert. They make a particular ending to an Italian dinner, however work simply as properly for events, showers, and celebratory receptions.
Associated recipe: Cannoli Cake
Mini Cannoli Cheesecakes (No-Bake Cheesecake Cups)
Drain the Ricotta
- 3/4 cup complete milk or half skim ricotta cheese
Crust
- 4 cannoli shells prepared made
- 1/2 cup granulated sugar
- 1/2 cup graham cracker crumbs
- 1/3 cup unsalted butter melted
Filling
- 16 oz. cream cheese softened
- 1 cup confectioners’ sugar
- 1 tablespoon grated orange zest from one giant orange
- 1/4 teaspoon floor cinnamon
- Drained ricotta from above
- 1 teaspoon vanilla extract
- 1 tablespoon rum optionally available
- 1/2 cup miniature semisweet chocolate chips
Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Garnish
- 2 cannoli shells crushed
- Chopped pistachios
- 1 teaspoon grated orange zest
Drain the Ricotta
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Line a positive mesh sieve with cheesecloth or a espresso filter and place over a bowl.
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Add the ricotta, cowl, and refrigerate for at the least 2 hours (or in a single day for part-skim).
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Discard the liquid. The ricotta ought to be thick and maintain its form earlier than utilizing.
Make the Crust
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Pulse 4 cannoli shells in a meals processor till coarse crumbs type.
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Add sugar, graham cracker crumbs, and melted butter; pulse till evenly mixed.
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Divide combination between ten 6 oz. dessert cups, utilizing 3 barely heaping tablespoons per cup.
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Tamp crumbs into the bottoms of the glasses with the again of a spoon or with a flat-bottomed shot glass. Refrigerate for 15–20 minutes to set.
Make the Filling
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In a big bowl, mix the cream cheese, confectioners’ sugar, orange zest, cinnamon, drained ricotta, vanilla extract, and rum extract. Combine with an electrical hand mixer till easy and till totally included.
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Fold in miniature chocolate chips. Spoon or pipe the filling evenly over the crusts, smoothing the tops.
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Cowl and refrigerate for at the least 4 hours, or till set.
Make the Ganache
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In a microwave-safe bowl, mix the chocolate chips and heavy cream. Microwave at 100% energy for 1 minute. Take away from the microwave; the cream might be sizzling. Let combination stand for an additional minute. Slowly stir along with a whisk till easy and shiny. Let cool barely till thickened however nonetheless pourable.
Assemble
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Spoon or pipe the ganache over every chilled cheesecake cup. Sprinkle with chopped pistachios. Retailer coated within the fridge till able to serve.
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High with grated orange zest and crushed cannoli shells simply earlier than serving.
- Drain properly: Correctly drained ricotta ensures a thick, creamy filling that units accurately.
- Make forward: Assemble as much as 1–2 days upfront, however add cannoli shell garnish simply earlier than serving to maintain it crisp.
- Portability: 8 ouncesjars with lids work properly for transport and stacking.
- Ganache tip: Let ganache cool barely earlier than including so it doesn’t soften the filling.
- Texture tip: Pipe the filling for the cleanest, most outlined layers.
- Variation: This recipe might be made in a 9-inch pie plate as one giant cannoli cheesecake. You received’t have to alter any ingredient quantities. Merely prep the elements as directed. Press the crust right into a 9-inch pie plate; refrigerate. Spoon the filling over the crust and easy evenly. Add the ganache and sprinkle with chopped pistachios. Refrigerate till agency. Serve slices of cannoli cheesecake garnished with orange zest and crushed cannoli items.
