By Christina Jones
No Bake Mini Cannoli Cheesecakes🧁🍫
9 steps
Prep:6h 20min
NoHey y’all these Mini Cannoli Cheesecake bites are very easy to whip up! They are light and refreshing! This recipe makes 18 mini cheesecakes in a standard muffin pan. Full recipe below.
Updated at: Sat, 24 Feb 2024 13:52:44 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
24
High
Nutrition per serving
Calories633.6 kcal (32%)
Total Fat51 g (73%)
Carbs42.4 g (16%)
Sugars29.6 g (33%)
Protein7.1 g (14%)
Sodium125.5 mg (6%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Crust
2 cupscannoli shells
crushed, graham crackers crumbs or crushed vanilla wafers
6 Tbspunsalted butter
melted
Cannoli cheesecake
Instructions
Step 1
Line muffin pan with the baking cups
Step 2
Combine graham cracker crumbs and melted butter in a medium bowl. Using small cookie scoop fill each baking cup with crumbs and press down. Place in fridge while making the filling.
Step 3
Wrap whole ricotta in a paper towel and pat it dry. The paper towel will absorb the moisture.
Step 4
Beat together mascarpone cheese and cream cheese till smooth. Add in ricotta and beat till smooth.
Step 5
Slowly add in powder sugar and beat till combine. Put cannoli mixture in a medium bowl and place heavy whipping cream and vanilla extract in the used bowl. Whisk on high speed till stiff peaks form.
Step 6
Fold heavy whipping cream into cannoli mixture. Fold in mini chocolate chips.
Step 7
Using a small cookie coop fill baking cups with cannoli mixture. Place in fridge for minimum 6 hrs or overnight.
Step 8
You will have extra cannoli filling for the top of the cannoli cheesecakes. Place in a piping bag in the fridge.
Step 9
Pipe cannoli filling on top of set cheesecakes and optional drizzle of melted chocolate on top. Sprinkle extra chocolate chips if desired. Enjoy!
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