No Bake Mini Cannoli Cheesecakes

No Bake Mini Cannoli Cheesecakes: A Sweet Italian Treat

If you’re a fan of Italian desserts and love the idea of combining the creamy goodness of cannoli with the simplicity of cheesecake, you’re in for a treat with these No Bake Mini Cannoli Cheesecakes! This delightful dessert offers the classic flavors of a cannoli in an adorable, easy-to-serve mini cheesecake form. Whether you’re preparing for a special occasion or just want a decadent treat to enjoy with your coffee, this recipe is sure to impress.

Ingredients

For the Crust:

• 2 cups crushed cannoli shells, graham crackers crumbs, or crushed vanilla wafers
• 6 tbsp unsalted butter, melted

For the Cannoli Cheesecake:

• 16 oz. mascarpone cheese, softened
• 8 oz. cream cheese, softened
• 1/2 cup whole ricotta, strained
• 1 1/2 cup powdered sugar
• 1 1/4 cup heavy whipping cream
• 2 tsp vanilla extract
• 1 1/4 cup mini chocolate chips
• Optional: chocolate drizzle for topping

Directions

1. Prepare the Crust:
   • Line a muffin pan with baking cups.
   • In a medium bowl, combine your choice of crushed cannoli shells, graham cracker crumbs, or vanilla wafers with melted butter.
   • Using a small cookie scoop, evenly distribute the crust mixture into each baking cup, pressing down firmly. Refrigerate while you prepare the filling.
2. Make the Filling:
   • Wrap the whole ricotta in a paper towel and gently pat to absorb excess moisture.
   • In a large mixing bowl, beat the mascarpone cheese and cream cheese until smooth.
   • Add the strained ricotta and continue beating until the mixture is smooth.
   • Gradually add powdered sugar and beat until fully incorporated.
3. Combine and Whip:
   • In a separate bowl, combine heavy whipping cream and vanilla extract. Whisk on high speed until stiff peaks form.
   • Gently fold the whipped cream and mini chocolate chips into the cheese mixture.
4. Assemble the Cheesecakes:
   • Using the same small cookie scoop, fill each crust-lined baking cup with the cannoli cheesecake mixture.
   • Refrigerate the filled cups for at least 6 hours, or overnight to ensure they set properly.
5. Final Touches:
   • If you have extra filling, place it in a piping bag and refrigerate. Once the cheesecakes are set, pipe additional filling on top.
   • Optionally, drizzle with melted chocolate and sprinkle some more mini chocolate chips for decoration.

Nutritional Information

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes
• Calories: 300 per serving
• Servings: 12 mini cheesecakes

These No Bake Mini Cannoli Cheesecakes are not only a joy to make but also a perfect way to bring a piece of Italy into your home without the need for an oven. They’re a fantastic addition to any dessert table, offering a blend of creamy, chocolaty, and crunchy textures that are sure to delight any dessert aficionado. Enjoy crafting this exquisite dessert that promises a little taste of Sicilian luxury with every bite!