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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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