The Best No Bake Mini Cannoli Cheesecakes Recipe – Ready in 30

No bake mini cannoli cheesecakes bring a delightful twist to classic Italian desserts.

Creamy textures and rich flavors combine in these miniature treats that tantalize taste buds.

Compact yet elegant, these desserts capture the essence of traditional cannoli without requiring complex baking techniques.

Small portions make them perfect for gatherings or intimate celebrations.

Mascarpone and ricotta blend harmoniously, creating a smooth base that melts in your mouth.

Chocolate chips and powdered sugar add delicate sweetness and visual appeal to these petite delicacies.

Everyone will appreciate the sophisticated yet approachable nature of these delectable miniature desserts.

Creamy, Crunchy, and Cannoli-Inspired

• Effortless Indulgence: Skip the oven and create a decadent dessert that requires minimal cooking skills, perfect for busy home bakers who want a luxurious treat without complex techniques.
• Texture Explosion: Enjoy a creamy, smooth cheesecake base with crunchy cannoli shell crust and delightful mini chocolate chip bursts that create an irresistible mouthfeel in every single bite.
• Make-Ahead Magic: Prepare these mini cheesecakes in advance, letting them chill for hours or overnight, which makes them ideal for stress-free entertaining and perfect for planning ahead for special gatherings or dessert cravings.

What You’ll Need for This No-Bake Dessert

• Cannoli Shells, Graham Cracker Crumbs, Vanilla Wafers: Crispy base that adds delightful texture and traditional Italian dessert flavor.
• Butter: Helps bind the crust together and provides rich, smooth taste.

• Ricotta Cheese: Classic Italian cheese that gives authentic cannoli flavor and creamy texture.
• Mascarpone Cheese: Soft Italian cheese that creates smooth and luxurious consistency.
• Cream Cheese: Adds richness and helps stabilize the cheesecake mixture.
• Powdered Sugar: Sweetens the filling and creates a silky smooth texture.
• Heavy Whipping Cream: Provides lightness and helps create a fluffy, airy texture.
• Vanilla Extract: Enhances overall flavor with warm, sweet undertones.
• Mini Chocolate Chips: Adds classic cannoli-style chocolate crunch and sweetness.

• Chocolate: Optional drizzle for extra decadence and visual appeal.
• Additional Chocolate Chips: Decorative garnish that adds extra crunch.

How to Assemble Mini Cannoli Cheesecakes

Step 1: Prepare Crust Base

• Cannoli shells (or graham cracker crumbs)
• Melted butter

Crush shells into fine crumbs. Mix with melted butter in a bowl. Use a small cookie scoop to distribute mixture into muffin cups. Press down firmly to create a compact layer. Refrigerate while preparing filling.

Step 2: Drain Ricotta Cheese

Wrap ricotta in paper towel and gently pat to remove excess moisture. This step ensures a smooth, creamy cheesecake texture.

Step 3: Create Cheese Mixture

In a mixing bowl, blend mascarpone and cream cheese until silky smooth. Add ricotta and continue beating. Gradually incorporate powdered sugar, mixing until fully combined.

Step 4: Whip Cream

In a separate bowl, combine heavy whipping cream and vanilla extract. Whip on high speed until stiff peaks form. Carefully fold whipped cream into cheese mixture. Gently stir in mini chocolate chips.

Step 5: Fill Cheesecake Cups

Use a small cookie scoop to distribute cheese mixture into prepared muffin cups. Refrigerate for minimum 6 hours or overnight for perfect setting.

Step 6: Decorate and Serve

Pipe remaining cannoli filling on top of chilled cheesecakes. Optional: Drizzle melted chocolate and sprinkle additional chocolate chips. Serve chilled and enjoy your delightful dessert!

Tips for Smooth Filling and Crisp Shell Flavor

• Drain Ricotta Thoroughly: Pat ricotta with paper towels to remove excess moisture, ensuring a creamy and smooth cheesecake texture without wateriness.
• Chill Completely: Refrigerate cheesecakes for at least 6 hours or overnight to develop rich flavors 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 filling.
• Pipe with Precision: Use a piping bag for a professional-looking topping, creating elegant swirls of extra cannoli filling for a beautiful presentation.
• Chocolate Accent: Drizzle melted chocolate and sprinkle extra mini chocolate chips just before serving to add a delightful crunch and visual appeal.

How to Store These Minis Without Sogginess

Store in Airtight Container: Carefully transfer leftover mini cannoli cheesecakes into a sealed container, ensuring they remain flat to preserve their shape and texture.

Refrigerate Promptly: Keep cheesecakes chilled in the refrigerator for up to 3-4 days to maintain freshness and prevent bacterial growth.

Gentle Reheating: Let cheesecakes sit at room temperature for 10-15 minutes before serving to soften slightly and enhance their creamy texture.

Great Matches for a Cannoli Cheesecake Treat

• Sip Sweet Sicilian Wine: Pair these mini cannoli cheesecakes with a chilled Marsala wine, which complements the rich, creamy dessert and echoes traditional Italian flavors.
• Brew Bold Espresso Match: Serve alongside a strong, hot espresso that cuts through the dessert's sweetness and provides a classic Italian coffee experience.
• Create Chocolate Liqueur Companion: Enhance the chocolate chip notes by serving a smooth chocolate liqueur like Godiva, which intensifies the dessert's decadent chocolate undertones.
• Spark Citrus Contrast: Add a small glass of limoncello to brighten the creamy cheesecake's richness and provide a zesty palate cleanser between bites.

No-Bake Variations for Endless Dessert Options

• Citrus Zing Cannoli Cheesecakes: Replace vanilla extract with lemon or orange zest for a bright, refreshing flavor. Swap mini chocolate chips with candied citrus peel for added tanginess.
• Nutty Crunch Edition: Mix crushed pistachios or almonds into the crust and filling. Top with chopped roasted nuts for extra texture and depth of flavor.
• Espresso Chocolate Fusion: Add a shot of espresso powder to the cheesecake mixture. Use dark chocolate chips instead of mini chips and dust with cocoa powder for a rich, coffee-inspired dessert.
• Berry Bliss Variation: Fold in fresh raspberries or strawberries into the filling. Create a berry compote to drizzle on top for a fruity and creamy combination.

No Bake Mini Cannoli Cheesecakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 32 reviews

• Total Time: 30 minutes
• Yield: 12 1x

Print Recipe

Description

Sicilian-inspired no bake mini cannoli cheesecakes bring classic Italian dessert magic to your table. Creamy ricotta, chocolate chips, and crisp cannoli shell pieces create a delightful mini dessert that will transport palates straight to Naples.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 16 ounces (454 grams) mascarpone cheese, softened
• 8 ounces (227 grams) cream cheese, softened
• ½ cup (120 grams) whole ricotta, strained
• 1 ¼ cup (210 grams) mini chocolate chips

Sweeteners and Cream:

• 1 ½ cup (180 grams) powdered sugar
• 1 ¼ cup (300 milliliters) heavy whipping cream

Flavor Enhancers:

• 2 teaspoons (10 milliliters) vanilla extract

Optional Topping:

• Chocolate drizzle

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the muffin pan by inserting baking cups. Crush cannoli shells or graham crackers, mixing thoroughly with melted butter to create a compact base. Use a small scoop to distribute the crumb mixture evenly into each cup, firmly pressing down to form a solid foundation. Refrigerate while preparing the filling.
2. Gently remove excess moisture from ricotta using a paper towel. In a mixing bowl, blend mascarpone and cream cheese until achieving a silky consistency. Incorporate ricotta, continuing to mix until smooth. Gradually introduce powdered sugar, blending until fully integrated.
3. Clean the previous mixing bowl and whip heavy cream with vanilla extract, beating at high speed until stiff peaks form. Delicately fold the whipped cream into the cheese mixture, ensuring a light, airy texture. Fold in mini chocolate chips, distributing them evenly throughout the mixture.
4. Carefully scoop the prepared cannoli mixture into the chilled baking cups. Return to the refrigerator and allow to set for a minimum of 6 hours or preferably overnight. Transfer any remaining filling to a piping bag and store in the refrigerator.
5. Once the cheesecakes have set, pipe the reserved cannoli filling decoratively on top. Optionally, drizzle melted chocolate over the surface and sprinkle additional chocolate chips for extra indulgence. Serve chilled and enjoy the delicate, creamy dessert.

Notes

• Prep these delightful mini desserts ahead of time, as they require a minimum chilling period of 6 hours or overnight for perfect texture and flavor.
• Moisture management is crucial when working with ricotta cheese, so always pat it dry with a paper towel to prevent watery cheesecake filling.
• Choose between traditional cannoli shells or graham cracker crumbs for the base, depending on your preference and ingredient availability.
• Whip heavy cream to stiff peaks carefully, ensuring a light and airy texture that will beautifully integrate into the cheesecake mixture.
• Use a piping bag for a professional finish when adding extra cannoli filling and chocolate drizzle on top of the chilled cheesecakes.
• Store these mini cheesecakes in the refrigerator and consume within 3-4 days for the best taste and quality.

• Prep Time: 30 minutes
• Category: Desserts, Snacks
• Method: None
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 375
• Sugar: 26 g
• Sodium: 150 mg
• Fat: 29 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 90 mg