No Bake Mini Cannoli Cheesecake bites
easy, refreshing, and oh-so-delicious! This recipe makes 18 mini cheesecakes in a standard muffin pan. Here's how to make them:
Ingredients
- Crust:
- 2 cups crushed graham crackers or cannoli shells (or crushed vanilla wafers)
- 6 tbsp unsalted butter, melted
- Cannoli Cheesecake:
- 16 oz. mascarpone cheese, softened
- 8 oz. cream cheese, softened
- 1/2 cup whole ricotta, strained
- 1 1/2 cups powdered sugar
- 1 1/4 cups heavy whipping cream
- 2 tsp vanilla extract
- 1 1/4 cups mini chocolate chips
- Optional: chocolate drizzle
Instructions
- Line a muffin pan with baking cups.
- In a medium bowl, combine graham cracker crumbs and melted butter. Fill each baking cup with the crumb mixture and press down. Place in the fridge while making the filling.
- Wrap the whole ricotta in a paper towel and pat it dry to absorb moisture.
- Beat together mascarpone cheese and cream cheese until smooth. Add in the strained ricotta and beat until smooth.
- Slowly add powdered sugar and beat until combined. Transfer the cannoli mixture to a medium bowl and place heavy whipping cream and vanilla extract in the used bowl. Whisk on high speed until stiff peaks form.
- Fold the whipped cream into the cannoli mixture, then fold in the mini chocolate chips.
- Use a small cookie scoop to fill baking cups with the cannoli mixture. Place in the fridge for a minimum of 6 hours or overnight.
- You'll have extra cannoli filling for the top of the cheesecakes. Place it in a piping bag in the fridge.
- Pipe cannoli filling on top of the set cheesecakes and optionally drizzle melted chocolate on top. Sprinkle extra chocolate chips if desired. Enjoy!
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