Cannoli cheesecake cups have creamy ricotta cheesecake filling, mini chocolate chips, vanilla cookie crumb base and crunchy pieces of cannoli shell. These cannoli cheesecake dessert cups don’t require any baking and are served straight from individual glasses with a spoon. Ricotta gives the filling that familiar cannoli flavor, and cream cheese adds a little tang and body.
To maintain the best texture, drain the ricotta in the refrigerator before mixing, chill the filled cups, and add the shell pieces just before serving. You can make the cups without the topping a day ahead, keeping the pastry dry and separate. That little assembly detail keeps the contrast between the creamy middle and crunchy finish.
Table of Contents
Why You Will Love These Cannoli Cheesecake Cups
The two cheeses provide the dessert with a familiar ricotta character and enough richness for a spoonable cheesecake filling. Mini chips add a little chocolate but don’t overpower a small portion.
Purchased shells make a convenient crisp finishing touch. Individual glasses also remove the need to slice or unmold a dessert, and allow you to garnish only the portions you are ready to serve.
Cannoli Cheesecake Cups
Ingredients
Equipment
Method
- Set a fine-mesh strainer over a bowl with space underneath for liquid. Line with cheesecloth or a clean lint-free cloth, spread in the ricotta, cover, and refrigerate overnight, about 8–12 hours. Do not drain on the counter. Lift out the cheese and measure 1 1/2 cups (375 g) after draining. It should mound on a spoon without a watery puddle; if still wet, continue draining in the refrigerator. Start with a 15- to 16-ounce container and have extra available because moisture loss varies.
- Crush vanilla wafers to fine crumbs. Stir 1 cup (120 g) crumbs with 2 tablespoons (28 g) melted unsalted butter and the optional pinch of salt. Aim for lightly damp crumbs that gather when squeezed but crumble again easily. Divide evenly among six 6-ounce (180 ml) dessert cups, about 2 1/2–3 tablespoons per cup. Level lightly with a spoon instead of packing a hard crust.
- Beat 8 ounces (226 g) softened full-fat block cream cheese on medium speed until smooth; scrape the bowl. Beat in 1/2 cup (60 g) sifted powdered sugar and 1 teaspoon vanilla. Add the 1 1/2 cups (375 g) drained ricotta in two additions and mix on low just until blended. If using orange zest, add 1/4 teaspoon finely grated zest. Fold in 1/3 cup (60 g) mini semisweet chocolate chips with a spatula. The filling should hold a soft mound, with a fine ricotta texture, rather than pour.
- Divide the filling evenly over the six crumb bases, starting with about 1/3 cup per cup and sharing any remainder. Spoon it into the cups, or use a piping bag with a plain opening at least 1/2 inch wide so mini chips can pass. Smooth the tops and leave room for the shell garnish. Cover without touching the filling and refrigerate at least 2 hours, until cold and thick enough to hold a spoonful.
- Just before serving, break 3 large purchased cannoli shells into bite-size pieces and divide over the chilled cups. Sprinkle with 1 tablespoon extra mini chocolate chips and, if desired, 1 tablespoon chopped pistachios. Keep all shell pieces dry and separate until this step. Serve promptly with dessert spoons; the shells soften once they touch the filling.
Notes
- For planning, refrigerate filling or untopped assembled cups covered up to 24 hours ahead at 40°F (4°C) or colder. Store cookie crumbs and cannoli shells dry and separately for the most texture contrast. The base softens as it absorbs moisture overnight. Serve topped cups promptly; no fixed crunch duration is promised.
- Freezing is not recommended for this version; thawed ricotta can release moisture and pastry loses its crisp texture.
- Serve chilled. Estimate 25 minutes active preparation, overnight ricotta draining (8–12 hours; 8 hours used in total), and at least 2 hours chilling. Add shells just before serving.
Ingredients for Cannoli Cheesecake Cups
Vanilla Cookie Crumb Base
Use vanilla wafers for a mild base that lets the ricotta flavor come through. The small amount of butter moistens the crumbs without turning them into a hard crust.
- 1 cup (120 g) finely crushed vanilla wafers. Crush to a sandy texture with no large cookie chunks.
- 2 tablespoons (28 g) unsalted butter, melted. Mix evenly through the crumbs.
- Optional pinch of salt. Use only if you want a little balance for sweet cookies.
Ricotta and Cream Cheese Filling
For cannoli cheesecake cups with ricotta, choose whole-milk ricotta and full-fat block cream cheese. Ricotta contributes the cannoli character and a delicate fine texture; cream cheese supplies body and tang. These ricotta and cream cheese dessert cups do not need whipped cream.
- 1 1/2 cups (375 g) whole-milk ricotta, measured after draining. Buy a 15- to 16-ounce container and extra if needed; moisture loss varies.
- 8 ounces (226 g) cream cheese, softened. It should yield easily to a spoon before beating.
- 1/2 cup (60 g) powdered sugar, sifted. This blends smoothly into the cheese.
- 1 teaspoon vanilla extract. Adds a gentle background flavor.
Flavor and Texture
Mini chocolate chips distribute more evenly than full-size chips in small dessert portions. Keep the orange flavor light so the cheeses remain the focus.
- 1/3 cup (60 g) mini semisweet chocolate chips. Fold into the filling after mixing the cheeses.
- Optional 1/4 teaspoon finely grated orange zest. Use the colored peel without bitter white pith.
Chocolate Chips and Cannoli Shell Topping
Use purchased plain cannoli shells. Keep them in a dry airtight container and break them shortly before serving; they belong on top rather than mixed into the filling.
- 3 large cannoli shells, about 45 g total. Break into spoon-friendly pieces.
- 1 tablespoon (about 11 g) extra mini chocolate chips. Reserve for garnish.
- Optional 1 tablespoon chopped pistachios. Add a small sprinkle to the finished cups.
How to Make No-Bake Cannoli Cheesecake Cups
Prepare no-bake cannoli cheesecake cups in five stages: drain, make the crumbs, mix the filling, portion and chill, then add the dry shell topping.
Total time: 10 hours and 25 minutes
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Step 1: Drain the Ricotta
– Line a fine-mesh strainer with cheesecloth or a clean, lint-free cloth and place it over a bowl.
– Add the ricotta, cover, and refrigerate for 8–12 hours, preferably overnight.
– Once drained, measure 1½ cups (375 g) ricotta.
– If the ricotta still looks watery, continue draining it in the refrigerator.
– Tip: Start with a 15- to 16-ounce container of ricotta, but have extra available. The drained amount varies depending on moisture content. The ricotta should hold its shape on a spoon without releasing excess liquid. -
Step 2: Prepare the Vanilla Cookie Base
– Mix 1 cup (120 g) finely crushed vanilla wafers with 2 tablespoons (28 g) melted unsalted butter and an optional pinch of salt.
– Stir until the crumbs resemble lightly damp sand.
– Divide evenly among six 6-ounce dessert cups, about 2½–3 tablespoons per cup.
– Gently level the crumbs with a spoon.
– Tip: Avoid pressing the crumbs too firmly. A loose cookie base is easier to scoop. -
Step 3: Make the Cannoli Cheesecake Filling
– Beat 8 ounces (226 g) softened cream cheese until smooth.
– Add ½ cup (60 g) sifted powdered sugar and 1 teaspoon vanilla extract. Mix until combined.
– Add 1½ cups (375 g) drained ricotta in two additions, mixing gently until smooth.
– Stir in ¼ teaspoon orange zest, if desired.
– Fold in ⅓ cup (60 g) mini semisweet chocolate chips with a spatula.
– Tip: Avoid overmixing after adding the ricotta. The filling should be thick, creamy, and able to hold a soft mound. -
Step 4: Fill and Chill the Cheesecake Cups
– Spoon or pipe about ⅓ cup cannoli cheesecake filling over each cookie base.
– Divide any remaining filling evenly among the six cups.
– Smooth the tops, leaving a little room for the crunchy topping.
– Cover without touching the filling and refrigerate for at least 2 hours, until chilled and thick.
– Tip: If using a piping bag, choose an opening at least ½ inch wide so the mini chocolate chips can pass through easily. -
Step 5: Add the Crunchy Cannoli Topping
– Break 3 large cannoli shells into bite-sized pieces.
– Divide the pieces evenly over the chilled cheesecake cups.
– Sprinkle with 1 tablespoon extra mini chocolate chips.
– Add 1 tablespoon chopped pistachios, if desired.
– Serve immediately with dessert spoons.
– Tip: Add the cannoli shells just before serving to keep them crisp. They can soften quickly once they touch the creamy filling.
If you are wondering how to drain ricotta for cannoli filling, the important set up is a lined strainer over the collected liquid, covered in the refrigerator. Galbani’s classic cannoli recipe requires overnight refrigerated draining, and to keep them crisp, fill and serve the shells immediately.
For the chocolate chip cannoli cheesecake cups use the cheeses and add the chips last. Spoon the filling if the piping tip catches the chocolate. Squeezing harder can split the bag.
Make-Ahead and Storage Tips
Filling and untopped cups
Plan up to 24 hours aheadFor make-ahead cannoli cheesecake cups, cover the filling or assembled base-and-filling cups and refrigerate. This is a practical planning window; allow at least 2 hours chilling after assembly.
Cookie crumbs and shells
Separate, dry storageKeep cooled buttered crumbs covered separately if assembling later, and shells in a dry airtight container. Keep the dairy filling refrigerated at 40°F (4°C) or colder.
After garnishing
Serve promptlyShell pieces absorb moisture on contact with the filling. Store any leftovers refrigerated, expecting softer pastry; do not count on a fixed number of crunchy minutes.
Cannoli Cheesecake Cup Variations
Orange accent: use the optional 1/4 teaspoon finely grated orange zest for a subtle citrus note; avoid adding juice, which introduces extra liquid.
Pistachio finish: add the optional chopped pistachios with the shells. For a nut-free garnish, leave them off and check purchased cookie, shell and chip labels.
Chocolate finish: use the reserved mini chips as the only extra garnish alongside the shells. Keep the ricotta filling unchanged. Mascarpone has a different texture and is not offered here as an automatic cream cheese replacement.
Serving Individual Cannoli Cheesecake Desserts
These individual cannoli cheesecake desserts are perfect for parties, holidays, or family gatherings. Serve them chilled in clear 6-ounce dessert cups with small spoons.
- Keep portions even: Add about ⅓ cup cheesecake filling over each cookie base, then divide any remaining filling evenly.
- Leave room for toppings: Keep a little space at the top for the crunchy cannoli shells.
- Serve on a tray: Arrange all six cups together for an easy, attractive presentation.
- Garnish just before serving: Add cannoli shell pieces, mini chocolate chips, and optional pistachios to keep the topping crisp.
Serving tip: Keep the cups refrigerated until ready to serve, then add the crunchy toppings right before guests enjoy them.
Frequently Asked Questions
Save This Recipe
Save this recipe for your next dessert gathering, and remember to keep the shell topping separate until serving.
