Mini Cannoli Cheesecakes (No-Bake Cheesecake Cups)
These mini cannoli cheesecakes are layered dessert cups with a buttery cannoli crumb crust, creamy ricotta cheesecake filling, and rich chocolate ganache. Finished with pistachios and crushed cannoli shells, they’re an easy no-bake dessert perfect for entertaining.Plan ahead because the ricotta cheese will need to drain to remove excess whey for a creamy end result. You’ll need one 4 oz. package of ready-made cannoli shells (6 large) for this recipe; four will be used in the crust and the remaining two will be used for garnish.
Equipment
- 6 oz. clear dessert cups (10)
Ingredients
Drain the Ricotta
- 3/4 cup whole milk or part skim ricotta cheese
Crust
- 4 cannoli shells ready made
- 1/2 cup granulated sugar
- 1/2 cup graham cracker crumbs
- 1/3 cup unsalted butter melted
Filling
- 16 oz. cream cheese softened
- 1 cup confectioners’ sugar
- 1 tablespoon grated orange zest from one large orange
- 1/4 teaspoon ground cinnamon
- Drained ricotta from above
- 1 teaspoon vanilla extract
- 1 tablespoon rum optional
- 1/2 cup miniature semisweet chocolate chips
Chocolate Ganache
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Garnish
- 2 cannoli shells crushed
- Chopped pistachios
- 1 teaspoon grated orange zest
Instructions
Drain the Ricotta
- Line a fine mesh sieve with cheesecloth or a coffee filter and place over a bowl.
- Add the ricotta, cover, and refrigerate for at least 2 hours (or overnight for part-skim).
- Discard the liquid. The ricotta should be thick and hold its shape before using.
Make the Crust
- Pulse 4 cannoli shells in a food processor until coarse crumbs form.
- Add sugar, graham cracker crumbs, and melted butter; pulse until evenly combined.
- Divide mixture between ten 6 oz. dessert cups, using 3 slightly heaping tablespoons per cup.
- Tamp crumbs into the bottoms of the glasses with the back of a spoon or with a flat-bottomed shot glass. Refrigerate for 15–20 minutes to set.
Make the Filling
- In a large bowl, combine the cream cheese, confectioners’ sugar, orange zest, cinnamon, drained ricotta, vanilla extract, and rum extract. Mix with an electric hand mixer until smooth and until fully incorporated.
- Fold in miniature chocolate chips. Spoon or pipe the filling evenly over the crusts, smoothing the tops.
- Cover and refrigerate for at least 4 hours, or until set.
Make the Ganache
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave at 100% power for 1 minute. Remove from the microwave; the cream will be hot. Let mixture stand for another minute. Slowly stir together with a whisk until smooth and glossy. Let cool slightly until thickened but still pourable.
Assemble
- Spoon or pipe the ganache over each chilled cheesecake cup. Sprinkle with chopped pistachios. Store covered in the refrigerator until ready to serve.
- Top with grated orange zest and crushed cannoli shells just before serving.
Notes
- Drain well: Properly drained ricotta ensures a thick, creamy filling that sets correctly.
- Make ahead: Assemble up to 1–2 days in advance, but add cannoli shell garnish just before serving to keep it crisp.
- Portability: 8 oz jars with lids work well for transport and stacking.
- Ganache tip: Let ganache cool slightly before adding so it doesn’t melt the filling.
- Texture tip: Pipe the filling for the cleanest, most defined layers.
- Variation: This recipe can be made in a 9-inch pie plate as one large cannoli cheesecake. You won't have to change any ingredient amounts. Simply prep the ingredients as directed. Press the crust into a 9-inch pie plate; refrigerate. Spoon the filling over the crust and smooth evenly. Add the ganache and sprinkle with chopped pistachios. Refrigerate until firm. Serve slices of cannoli cheesecake garnished with orange zest and crushed cannoli pieces.
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