Description
Creamy cannoli-inspired mini frozen cheesecake bites bring Sicily’s sweet essence to your dessert table. Rich ricotta and mascarpone create a luxurious texture that melts delicately on your palate, promising pure indulgence.
Ingredients
Scale
- ½ cup (100 grams) granulated sugar
- 2 large eggs
- 8 oz (226 grams) ricotta cheese, room temperature (full fat preferably)
- 8 oz (226 grams) mascarpone cheese, room temperature (full fat preferably)
- ¾ cup (128 grams) mini chocolate chips
- 1 ½ cups (180 grams) waffle cone crumbs (about 10–12 cones)
- 5 tbsps (71 grams) unsalted butter, melted
- 1 tsp vanilla extract
- ½ tsp fresh orange zest
- ¼ tsp ground cinnamon
- 12 oz (340 grams) semi-sweet chocolate chips
- ¾ cup (180 milliliters) heavy whipping cream
Instructions
- Crust Preparation: Pulverize cone crumbs and blend with melted butter, then press uniformly into parchment-lined 9×9-inch pan, creating a compact foundational layer.
- Cheesecake Mixture: Whip ricotta, mascarpone, and sugar using electric mixer until silky smooth, then gradually incorporate eggs, ensuring complete integration after each addition, and delicately fold in vanilla, orange zest, and cinnamon.
- Initial Baking: Pour filling over prepared crust, distribute mini chocolate chips evenly across surface, and bake at 350°F for 30-45 minutes until edges turn golden and center becomes slightly firm.
- Cooling Process: Allow cheesecake to cool completely at room temperature, then transfer to freezer for 2-3 hours to solidify and facilitate precise cutting into 64 miniature squares.
- Chocolate Coating: Warm heavy cream near boiling point, pour over chocolate chips, and stir until achieving a glossy, seamless chocolate glaze.
- Final Assembly: Dip frozen cheesecake squares into chocolate coating, letting excess drip off, then place on silicone mat-lined baking sheet and return to freezer until chocolate sets completely.
Notes
- Optimize Crust Texture: Press cone crumbs firmly and evenly to create a compact, stable base that prevents crumbling and ensures a consistent bite.
- Master Cheesecake Mixing: Blend ricotta and mascarpone at medium speed for smooth incorporation, adding eggs gradually to prevent lumps and maintain a silky texture.
- Perfect Baking Precision: Monitor oven closely, looking for golden-brown edges and a slightly firm center to avoid overbaking, which can dry out the delicate cheesecake.
- Chocolate Coating Technique: Heat cream just to near-boiling and pour slowly over chocolate chips, stirring gently to create a glossy, smooth coating without burning the chocolate.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 22
- Calories: 250
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg