Mini Cannoli Cheesecakes
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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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
These little cheesecakes will just be perfect for a luncheon that I am having soon. Thanks for sharing with Full Plate Thursday and hope you are having a great weekend!
Miz Helen
Thank you, Miz Helen!
This sounds heavenly and such a great idea!!
Thank you, Jeni!
Gorgeous Lyuba! Love this so much.
Thank you, Dorothy!
Golly – I thought I knew all about cheesecakes, but this one is unique and looks super duper. I would sooo enjoy one. Great post! Your photos are always sooo inviting. Thanks much for sharing at Weekend Potluck.
Thank you so much!
Oh my goodness! These look delicious!!
Thanks so much for linking up to this week’s Catch a Glimpse party. I’ll be featuring this tomorrow! 🙂
Thank you so much, Allison!
Followed the directions exactly, and I’m pretty disappointed with the outcome. They don’t taste ANYTHING like cannoli’s. But, it’s a good base recipe for cheesecake cupcakes. I especially like the waffle cone crust – it’s better than the standard graham cracker crust most cheesecakes use.
Thank you, Amy! I’m sorry you didn’t like cannoli part. It’s a pretty standard recipe but you can try adding a little hazelnut liquor to it to extra something something 🙂
I’m so sorry that I didn’t answer the previous comment right away, the temperature was 325!
Ok, that was supposed to be “for a little extra something, something 🙂 “
This looks amazing!! Cheesecake is an all time favorite of mine!! Found you over at Somewhat Simple. I am co-hosting Tasty Tuesdays this week and would love for you to link up this recipe.
http://www.lorisculinarycreations.com/2013/07/TastyTuesdays1.html
Lori
Lori’s Culinary Creations
Thank you, Lori!
Oh my goodness I love all those chocolate chips around the edges; yum-o!
Thank you, Mackenzie!
This sounds too good to be true!! Cannoli’s as cheesecake? Yum! Pinned! Visiting from Marvelous Mondays and already following you via Bloglovin’!
Thank you so much, AnnMarie!
What temperature do you bake them?
I can never stay away from cheesecake for very long either! These look absolutely delicious!!!
Thank you, Jocelyn!
These look so delicious!! I rarely bake but I may just have to try these (visiting you via city farm house!)
Thank you so much, Dria!