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
- Cheesecake:
- 2 8- ounce packages of Cream Cheese room temperature
- 1/2 cup sour cream
- 1 Tablespoons corn starch
- 1/2 cup 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 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
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.
Recipe Notes
Recipe from Lyuba @willcookforsmiles.com
Here is some more inspiration!
Layered Creme Brulee Cheesecake
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I will be sharing this recipe at the wonderful parties in my party tab + Weekend Potluck, Thirty Handmade Days, and Rattlebridge Farm. Swing by and link up your own projects!
They look amazing, can’t wait to try them. You are so talented.
Thank you so much, Jewel!
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. .
Thank you, George! I do love making cheesecakes 🙂
I can’t even stand how good these look!!
Awww, thanks!
These mini cheesecakes are looking fantastic!!
Thank you, Winnie!
Wow! These are amazing recipes!
Thank you, Susan!
Oh, that looks delicious! Cheesecake is my weakness.
Thank you, Vanessa 🙂
I love cannoli’s! My family is Italian and we make these every Christmas! It sounds soooo good in cheesecake form.
Thank you! I hope you give it a try 🙂
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!
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! 🙂
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.
Haha, true! You should give it a try! Thank you, Krista 🙂
Wow! These look amazing! I can’t wait to try these! I love cannoli and cheesecake:)
Awww, thank you, Shannon!
you always have the best recipes! I love cannoli AND cheesecake–I’ll have to give this recipe a try!
xoxo
Michelle
That is so sweet, Michelle! Thank you!
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~
Thank you so much, Megin!
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!
I can never stay away from cheesecake for very long either! These look absolutely delicious!!!
Thank you, Jocelyn!
What temperature do you bake them?
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!
Oh my goodness I love all those chocolate chips around the edges; yum-o!
Thank you, Mackenzie!
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!
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 🙂 “
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!
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!
Gorgeous Lyuba! Love this so much.
Thank you, Dorothy!
This sounds heavenly and such a great idea!!
Thank you, Jeni!
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!
Wow…..those look amazing Lyuba! I’m sure they are delicious. Thank you so much for sharing with us at Best of the Weekend. Have a wonderful week, and we hope to see you again next week!
Thank you, Lisa!
wow these look so good!!!
Thank you, Shamene!
Oh my goodness! These sound amazing! Cheesecake and cannoli are both so tasty by themselves so I can only imagine them together!
Thank you so much, Kristen!
Yum! My husband would go ga-ga over these mini cheesecakes!
Thank you so much, Katie!
Oh my goodness – these are GENIUS, Lyuba!!
Awww, thank you, Cathy!
gorgeous!
Thank you!
They look amazing! I just went to the store to grab a couple of the ingredients I was missing.
How hard is it to get them out of the muffin pan?
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.
Oh my…these look amazing!! I definitely need to try them out!
Thanks for sharing at Artsy Corner, you were featured this week!
Thank you so much, Lindsay!! Yay 🙂
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!
I apologize for the misprint and the late response! It is supposed to be waffle cones! Thank you for letting me know, Marylou!
This looks like a fantastic recipe…..to 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!
Hi Lori!
You can definitely make it into one cheesecake. Since the recipe is only for mini ones, I’d use an 8-inch spring form so that the cheesecake looks a little bigger. You can follow the baking and water bath instructions from this cheesecake: https://www.willcookforsmiles.com/2014/07/white-chocolate-raspberry-swirl-cheesecake.html but start checking for doneness after 55 minutes since it’s a smaller cheesecake. I hope it works out well for you!!
How do I get the cheesecakes out of the muffin tins?
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.