Miniature frozen cannoli cheesecake bites are the ideal party and potluck Italian treat. adds something to my cannoli cheesecake bars!
Ingredients
1 1/2 cups waffle cone crumbs (about 10-12 cones)
5 Tablespoons unsalted butter melted
8 ounces ricotta cheese room temperature (full fat preferably)
8 ounces mascarpone cheese room temperature (full fat preferably)
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon fresh orange zest
1/4 teaspoon ground cinnamon
3/4 cup mini chocolate chips
Chocolate Topping:
12 ounces semi-sweet chocolate chips
3/4 cup heavy whipping cream
Instructions
Preheat oven to 350 degrees F. Line the bottom and two sides of 9×9-inch square baking pan with parchment paper.
In a medium mixing bowl, mix together the cone crumbs and butter. Press mixture into bottom of the prepared baking pan to form a thin even crust.
In a large mixing bowl beat together ricotta, mascarpone, and granulated sugar until well combined with an electric mixer on medium speed. Beat in eggs one at a time. Then beat in vanilla, orange, and cinnamon.
Pour cheesecake filling on top of crust and spread to form an even layer. Sprinkle mini chocolate chips on top of cheesecake filling.
Bake cheesecake at 350 degrees F for about 30-45 minutes or until slightly golden brown around edges and nearly set in center. (This cheesecake should bake in about 30-35 minutes but I have updated time based on reader results. Pan size or recipe changes will also affect baking time.)
Remove cheesecake from oven, cool completely, then place in freezer for about 2-3 hours or until frozen.
Remove cheesecake from pan by lifting up on parchment paper. Place cheesecake on cutting board. Cut edges off of cheesecake if desired. Then cut cheesecake in half, then half again with a long serrated knife. Repeat with each piece until you have about 64 small cheesecake squares total. Place squares on a silicone mat lined baking sheet and place in freezer.
Meanwhile, place chocolate chips in large bowl. Heat heavy whipping cream in microwave or in a small pan until nearly boiling. Pour over chocolate. Let sit a few seconds then stir until smooth. If chocolate is still chunky, place bowl in microwave for 10-15 second intervals, stirring after each, until smooth. Set aside to cool completely.
Once the chocolate has cooled and cheesecake bites are frozen again, dip each cheesecake bite into chocolate, letting excess chocolate drip off, then place cheesecake bites back onto silicone mat lined baking sheet. Place back in freezer until chocolate is set and ready to serve.
Notes
SNAPPY TIPS: To make the waffle cone crumbs you can place the cones in a food processor and process until crumbs or place in a sealable bag and crush with a rolling pin. Line the pan and two sides with parchment paper (or well-greased aluminum foil) for easy removal of cheesecake and to cut into slices.
SNAPPY SUBSTITUTIONS: Instead of waffle cones you can use sugar cone or graham cracker crumbs, or even cannoli shells.
BAKING NOTES: The cheesecake is fairly thin and should bake in about 30-5 minutes. However, many people said it took a little longer so I have adjusted the baking time. If you use a smaller or larger pan or different shape pan that will also affect your baking time.
(Nutrition Info assumed you will use 10 cones and only about half of the chocolate for dipping with some leftover.)
