I just can’t stay away from making cheesecakes! I have another awesome cheesecake recipe to share with you. It’s Mini Cannoli Cheesecakes! A cheesecake with a hint of orange covered in cannoli filing and rolled in mini chocolate chips. Heaven!
I was going through one of my Food magazines and they had a recipe for ricotta cheesecake with almonds. It looked so delicious but for some reason, I got an idea for this cannoli cheesecake instead.
I absolutely love cannoli and in combination with cheesecake, it’s perfection! The smoothness of cheesecake combined with the lightness of cannoli filling is to die for. Add a light orange flavor to it and you have a refreshing, light dessert. Chocolate chips is just a “cherry” on top of this heavenly dessert.
I made these cheesecakes as individual desserts but you can make it into a full sized cheesecake very easily. Just use a spring form to bake your cheesecake and remember to adjust the baking time. Then cover the entire cheesecake with the filling, including the sides. Use your hand to add chocolate chips to the side of the cheesecake.
Mini Cannoli Cheesecakes
Ingredients
- Crust:
- 5-6 waffle cones
- 2 tbs butter
- 1/2 tsp vanilla extract
- Cheesecake:
- 16 ounce Cream Cheese room temperature
- 1/2 cup sour cream
- 1 Tablespoons corn starch
- 1/2 cup white granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
- Zest from 1/2 of medium orange
- Cannoli Filling:
- 1/2 cup heavy whipping cream
- 2 tbs white granulated sugar
- 1 cup whole milk ricotta
- Remaining orange zest
- 1 tsp vanilla extract
- 1 tbs white granulated sugar
- 1 tbsp Amaretto optional
- 1 cup mini chocolate morsels
Instructions
- Crust:Crush the waffle cones in the food processor. Stir in the melted butter and vanilla. Mix very well. Press the crushed waffle cones into the muffin pan cups, evenly, all over the bottom and a little bit up the side. Set aside.
- Cheesecake:
- Start beating the cream cheese with a mixer until smooth, about 2 minutes.
- Add the vanilla extract and sour cream into the cream cheese mixture. Add the eggs, one at the time, beating after each addition.
- Lower the speed to low and add orange zest, sugar, corn starch and salt. Make sure that all ingredients are well combined.
- Pour the cheesecake batter into the muffin pan with crust, about 3/4 full. (You can use aluminum foil cupcake liners, that are lightly greased inside, to make the cheesecakes. That might make it easier to take out of the pan.)
- Bake at 325, for about 18-20 minutes. Touch the centers with your finger to make sure it's done (It should still jiggle but not be gooey.)
- Cannoli filling:
- Beat the heavy cream and 2 tbs of sugar in a bowl with an electric mixer, until soft peaks appear.
- In a separate bowl, beat ricotta, sugar, vanilla (Amaretto if using) and orange zest for a couple of minutes.
- Slowly, fold the ricotta mixture into the whipped heavy cream until all incorporated.
- Make sure the cheesecakes are completely cooled before covering with cannoli filling.
- Add the chocolate chips to a shallow bowl and spread it out. Cover the sides of the mini cheesecakes with the filling and carefully roll it in the mini chips. Press them in lightly. Using a spatula, spread more filling on the top of the cheesecake.
- Refrigerate until ready to serve.
- Note: to take out the cheesecakes from the pan: Let the cheesecakes cool in the pan. Once they are at room temperature, run a lightly greased butter knife between the cheesecake and the cup to separate it from the pan. Then gently take them out using a small rubber spatula. Or, you can bake the cheesecakes in the aluminum foil cupcake cups just make sure to grease inside the aluminum cups so it will be easier to peel off.
Nutrition
Here is some more inspiration!
Layered Creme Brulee Cheesecake
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Megin says
Oh my goodness ~ I’m drooling all over your blog, lol! Such yummy creations. I’ve been sooo into cheesecake lately and these look divine!
I’m visiting you today from CRAFT. I co-host a Linky Party Sundays (thru Fri) and would LOVE for you to add this. I hope you get a chance to stop by my blog, leave a comment and Link Up, too!
~ Megin of VMG206
Join me for DIY Showcase Link Party ~ and Summer Giveaway~
lyuba says
Thank you so much, Megin!
Michelle@yagottahaveahobby says
you always have the best recipes! I love cannoli AND cheesecake–I’ll have to give this recipe a try!
xoxo
Michelle
lyuba says
That is so sweet, Michelle! Thank you!
Shannon {Cozy Country Living} says
Wow! These look amazing! I can’t wait to try these! I love cannoli and cheesecake:)
lyuba says
Awww, thank you, Shannon!
Krista @ joyfulhealthyeats says
Believe it or not, I’ve never had a canoli. But these mini cannoli cheesecakes look delicious. Plus built in portion control. 🙂 Great recipe Lyuba! Pinning.
lyuba says
Haha, true! You should give it a try! Thank you, Krista 🙂
Teresa says
I was wondering if I made these for a dessert bar, could they be made in a mini tart pan? What would be the difference in cooking time? Thanks – can’t wait to try!
lyuba says
Hi Theresa!
These are already mini, muffin size. If you want to go even more mini, you can adjust the cheesecake part to 15 minutes. I would warn you though that it would be very time consuming to make so many little ones. If you have time, go for it and have fun! 🙂
Nat D. says
I love cannoli’s! My family is Italian and we make these every Christmas! It sounds soooo good in cheesecake form.
lyuba says
Thank you! I hope you give it a try 🙂
Vanessa says
Oh, that looks delicious! Cheesecake is my weakness.
lyuba says
Thank you, Vanessa 🙂
Susan @ SunfowerHugs.blogspot.com says
Wow! These are amazing recipes!
lyuba says
Thank you, Susan!
Winnie says
These mini cheesecakes are looking fantastic!!
lyuba says
Thank you, Winnie!
Becca from ItsYummi.com says
I can’t even stand how good these look!!
lyuba says
Awww, thanks!
george says
I am a cheescake lover and baker. I’ve made tons of cheesecakes. Thank you for sending me this recipe… I will try it soon. .
lyuba says
Thank you, George! I do love making cheesecakes 🙂
Jewel says
They look amazing, can’t wait to try them. You are so talented.
lyuba says
Thank you so much, Jewel!