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!

Cannoli-Cheesecake 1

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.

Cannoli-Cheesecake 3

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.

Cannoli-Cheesecake- Collage

Mini Cannoli Cheesecakes
Serves: 12 mini cheesecakes
  • Crust:
  • 5-6 waffle cones
  • 2 tbs butter
  • ½ tsp vanilla
  • Cheesecake:
  • 2 8-ounce packages of Cream Cheese, room temperature
  • ½ cup sour cream
  • 1 Tablespoons corn starch
  • ½ cup sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • Zest from ½ of medium orange
  • Cannoli Filling:
  • ½ cup of heavy cream
  • 2 tbs sugar
  • 1 cup ricotta (whole milk)
  • Remaining orange zest
  • 1 tsp vanilla
  • 1 tbs sugar
  • (1 tbs Amaretto, RECOMMENDED but I didn't' add it because of the little guy)
  • About 1 cup of mini chocolate morsels
  1. 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.
  2. Cheesecake:
  3. Start beating the cream cheese with a mixer until smooth, about 2 minutes.
  4. Add the vanilla extract and sour cream into the cream cheese mixture. Add the eggs, one at the time, beating after each addition.
  5. Lower the speed to low and add orange zest, sugar, corn starch and salt. Make sure that all ingredients are well combined.
  6. Pour the cheesecake batter into the muffin pan with crust, about ¾ 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.)
  7. 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.)
  8. Cannoli filling:
  9. Beat the heavy cream and 2 tbs of sugar in a bowl with an electric mixer, until soft peaks appear.
  10. In a separate bowl, beat ricotta, sugar, vanilla (Amaretto if using) and orange zest for a couple of minutes.
  11. Slowly, fold the ricotta mixture into the whipped heavy cream until all incorporated.
  12. Make sure the cheesecakes are completely cooled before covering with cannoli filling.
  13. 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.
  14. Refrigerate until ready to serve.
  15. 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.
Recipe from Lyuba


Cannoli-Cheesecake 2

Here is some more inspiration!

Easy Cannoli Cups 2 ed

Easy Open Cannoli Cups


Coconut Cheesecake


Layered Creme Brulee Cheesecake


 Almond Joy Cheesecake


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Cannoli-Cheesecake 4


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  1. 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. .

  2. 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! :)

  3. 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~

  4. says

    This sounds too good to be true!! Cannoli’s as cheesecake? Yum! Pinned! Visiting from Marvelous Mondays and already following you via Bloglovin’!

  5. Amy says

    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.

    • lyuba says

      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!

  6. says

    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.

  7. says

    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

    • lyuba says

      Thank you! It wasn’t hard at all. Just make sure you that you do grease the muffin pan and let them cool after taking the out of the oven. Run a knife between the cheesecake and the muffin cup and then very gently twist. I also use a thin fork to help me lift them.

  8. Marylou says

    You say to crush cones, then you say press graham crackers in tin, but you do not list graham crackers
    in the ingredients. Are you using any graham crackers or just the crushed cones?

    Love canolis, don’t love making the shells!

    • lyuba says

      I apologize for the misprint and the late response! It is supposed to be waffle cones! Thank you for letting me know, Marylou!

  9. lori says

    This looks like a fantastic recipe… bake it as a single larger cheesecake, what size springform pan would you suggest and what would the baking instructions be for that size? Thanks!

    • lyuba says

      Hi Donna!
      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.


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