Description
Imagine biting into a perfect blend of crispy waffle cone crust, rich and creamy ricotta and mascarpone cheeses, all topped with a smooth chocolate layer. These Mini Frozen Cannoli Cheesecake Bites offer a delightful twist on the classic Sicilian cannoli, transformed into a frozen bite-sized treat that’s both indulgent and refreshing. Each piece is a perfect morsel of creamy filling and crunchy base, making it impossible to stop at just one.Perfect for any occasion, from casual gatherings to elegant parties, these cheesecake bites are designed to impress. The addition of orange zest and cinnamon provides a subtle spice that perfectly complements the sweet chocolate topping, creating a harmonious fusion of flavors that dance on the palate. Whether served as a dessert or a sweet snack, they promise to be a crowd-pleaser, leaving guests wanting more.
Ingredients
1 1/2 cups waffle cone crumbs (about 10–12 cones)
5 Tablespoons unsalted butter, melted
8 ounces ricotta cheese, room temperature (full fat preferably)
8 ounces mascarpone cheese, room temperature (full fat preferably)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon fresh orange zest
1/4 teaspoon ground cinnamon
3/4 cup mini chocolate chips
Chocolate Topping:
12 ounces semi-sweet chocolate chips
3/4 cup heavy whipping cream
Instructions
Preheat oven to 350 degrees F. Line the bottom and two sides of a 9×9-inch square baking pan with parchment paper.
In a medium mixing bowl, mix together the cone crumbs and melted butter. Press the mixture into the bottom of the prepared baking pan to form a thin, even crust.
In a large mixing bowl, beat together ricotta, mascarpone, and granulated sugar with an electric mixer on medium speed until well combined. Beat in eggs one at a time, then add vanilla, orange zest, and cinnamon.
Pour cheesecake filling over the crust, spreading to form an even layer. Sprinkle mini chocolate chips on top.
Bake for about 30-45 minutes or until slightly golden brown around edges and nearly set in center.
Remove from oven, cool completely, then freeze for about 2-3 hours.
Lift the cheesecake from the pan using the parchment paper. Cut into 64 small squares. Return squares to a silicone mat-lined baking sheet and freeze.
Heat whipping cream until nearly boiling and pour over chocolate chips. Stir until smooth. Dip each frozen cheesecake bite into the chocolate, allowing excess to drip off. Return to the baking sheet and freeze until set.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 150