Name: Mini Frozen Cannoli Cheesecake Bites
Prep time: 15 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 2 tablespoons melted butter; 1/4 cup powdered sugar; 1 1/2 cups cream cheese, softened; 1/4 cup ricotta cheese; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/4 cup mini chocolate chips; 1/4 cup chopped pistachios (optional); Zest of 1 orange (optional); 1/4 cup chocolate chips for topping (optional)

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Mini Frozen Cannoli Cheesecake Bites offer a delightful twist on the classic cannoli dessert, transforming it into a fun, frozen treat. With a crunchy graham cracker crust, a creamy, rich cheesecake filling, and a hint of chocolate, these bites are the perfect size for a snack or party treat. The optional toppings of pistachios and orange zest add an extra layer of flavor and elegance to each bite. Whether you're a fan of traditional cannoli or looking to try something new, these mini frozen cheesecake bites will be a hit!

Mini Frozen Cannoli Cheesecake Bites

Ingredients

1 cup graham cracker crumbs

2 tablespoons melted butter

¼ cup powdered sugar

1 ½ cups cream cheese, softened

¼ cup ricotta cheese

¼ cup powdered sugar

½ teaspoon vanilla extract

¼ cup mini chocolate chips

¼ cup chopped pistachios (optional)

Zest of 1 orange (optional)

¼ cup chocolate chips for topping (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Start by making the crust: In a bowl, combine the graham cracker crumbs, melted butter, and powdered sugar. Stir until the mixture is well combined.

Spoon a small amount of the crust mixture into each cup of a mini muffin tin or silicone molds. Press down with a spoon to pack it tightly.

In a separate bowl, beat the cream cheese and ricotta cheese together until smooth and creamy. Add the powdered sugar, vanilla extract, and mix well.

Fold in the mini chocolate chips, and if desired, also add the pistachios and orange zest.

Spoon the cheesecake filling into the prepared muffin tin, filling each cup to the top.

Freeze for at least 3 hours or until the cheesecake bites are firm.

Before serving, melt the remaining chocolate chips and drizzle them over the top of each mini cheesecake bite, if desired.

Remove the cheesecake bites from the molds and serve frozen or slightly thawed.

Servings and Timing

Servings: 12 mini bites

Prep Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 3 hours 15 minutes (including freezing)

Variations

For a nut-free version, simply omit the pistachios from the filling.

Swap the mini chocolate chips for a different type of chocolate (e.g., white chocolate or dark chocolate) for a different flavor profile.

If you want to add more flavor, try incorporating a teaspoon of cinnamon or a dash of almond extract into the filling.

For a fun twist, you could also drizzle caramel sauce or add a few sprinkles of crushed graham crackers on top before freezing.

Storage/Reheating

These mini cheesecake bites can be stored in an airtight container in the freezer for up to 1 month. Just be sure to separate the layers with parchment paper to prevent them from sticking together. When you're ready to serve them, you can either eat them straight from the freezer or let them thaw for a few minutes for a softer texture. They don’t require reheating, as they are best served frozen or slightly thawed.

FAQs

Can I make these mini cannoli cheesecake bites ahead of time?

Yes! These mini bites are perfect for making ahead of time. After assembling and freezing them, they can stay fresh in the freezer for up to a month.

Can I use a different type of crust for these bites?

Absolutely! While graham cracker crumbs work wonderfully, you can substitute with other types of cookies, such as vanilla wafers or even chocolate cookies, for a different flavor base.

Is it necessary to use pistachios and orange zest?

No, the pistachios and orange zest are optional ingredients. They add a unique flavor and texture, but the cheesecake bites will be just as delicious without them.

Can I make these without using ricotta cheese?

While ricotta adds a nice creaminess, you can substitute it with an extra ¼ cup of cream cheese if you prefer or if you don’t have ricotta on hand.

How can I make these bites even more indulgent?

For an extra indulgent twist, you can drizzle caramel sauce or chocolate syrup on top of the mini cheesecake bites before serving. Adding a few extra mini chocolate chips or crushed nuts as garnish can also elevate the flavor and texture.

Conclusion

Mini Frozen Cannoli Cheesecake Bites are the perfect treat for any occasion. Whether I’m craving a cool snack on a hot day or preparing a fun dessert for a gathering, these mini bites never disappoint. They combine the rich, creamy goodness of cheesecake with the crunchy texture of a graham cracker crust, all served up in an easy-to-eat bite-sized portion. I know I’ll be making these again and again!

Recipe:

Mini Frozen Cannoli Cheesecake Bites

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Author: Cheryl
Total Time: 3 hours 15 minutes (including freezing)
Yield: 12 mini bites
Diet: Vegetarian

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Description

Instructions

In a bowl, combine the graham cracker crumbs, melted butter, and powdered sugar. Stir until the mixture is well combined.
Spoon a small amount of the crust mixture into each cup of a mini muffin tin or silicone molds. Press down with a spoon to pack it tightly.
In a separate bowl, beat the cream cheese and ricotta cheese together until smooth and creamy. Add the powdered sugar, vanilla extract, and mix well.
Fold in the mini chocolate chips, and if desired, also add the pistachios and orange zest.
Spoon the cheesecake filling into the prepared muffin tin, filling each cup to the top.
Freeze for at least 3 hours or until the cheesecake bites are firm.
Before serving, melt the remaining chocolate chips and drizzle them over the top of each mini cheesecake bite, if desired.
Remove the cheesecake bites from the molds and serve frozen or slightly thawed.