If you love creamy cheesecake, classic Italian cannoli, and the magic of frozen treats, you’re about to fall in love with these bite-sized frozen cheesecakes with ricotta, chocolate chips, and a Cannoli Twist. They’re little clouds of velvety filling, set over a delectable crust (with a secret cannoli shell option!), and dressed up with chocolate chips and pistachios. Whether you need a crowd-pleasing party dessert or a sundae-worthy snack, this easy, make-ahead recipe packs all the fun of a bakery cannoli—plus the chill factor of your favorite frozen cheesecake.
Ingredients You’ll Need
Classic pantry staples meet Italian inspiration in these mini treats, and every ingredient plays its part. Don’t skip the ricotta or mini chocolate chips—their texture is the secret to delivering that authentic and a Cannoli Twist flavor in every bite.
- Crushed graham crackers or cannoli shells: For the crust, use traditional graham crackers or level up with cannoli shells for a true Italian touch and that irresistible crunch.
- Unsalted butter: This binds the crust and adds a rich, melt-in-your-mouth foundation to every bite.
- Granulated sugar: A small amount just sweetens the base, letting the creamy filling be the star.
- Cream cheese, softened: This classic cheesecake ingredient provides structure and that dreamy, tangy flavor.
- Ricotta cheese, well-drained: Ricotta is the heart of a Cannoli Twist, adding lightness and authentic cannoli flavor, so make sure it’s drained for ultimate creaminess.
- Powdered sugar: Dissolves perfectly into the filling—the smoothest way to sweeten from the inside out.
- Vanilla extract: Just a splash perks up all the flavors and infuses that familiar bakery aroma.
- Cinnamon: This secret spice is what makes the “twist”—it teases out the warmth of a true cannoli filling.
- Mini chocolate chips: Added to both the filling and garnish, they provide delightful pops of chocolate in every bite.
- Crushed pistachios: A colorful, crunchy garnish that screams “cannoli!” (Optional, but highly recommended for and a Cannoli Twist flair!)
- Powdered sugar (for garnish): A snowy dusting just before serving makes these look (and taste) like they came straight out of your favorite pastry shop.
How to Make and a Cannoli Twist
Step 1: Prepare the Crust
Start by lining a mini muffin tin with paper liners—this step makes it easy to pop out each perfect cheesecake. Mix your crushed graham crackers (or get bold and use crushed cannoli shells for real and a Cannoli Twist bragging rights) with melted butter and sugar. Spoon about one tablespoon into each liner, pressing gently but firmly to create an even base. Set aside while you whip up the filling.
Step 2: Blend the Filling
Grab a mixing bowl and beat the softened cream cheese with the well-drained ricotta until totally smooth—no one wants little lumps in their cheesecake! Add powdered sugar, vanilla extract, and that hint of cinnamon for the signature and a Cannoli Twist vibe. Continue mixing until creamy, smooth, and slightly fluffy.
Step 3: Add the Chocolate Chips
Fold in the mini chocolate chips gently, saving their shape and ensuring each mini bite packs a chocolaty punch. You want these chips evenly distributed for perfect flavor and texture in every single cheesecake bite.
Step 4: Fill and Freeze
Spoon the luscious filling over the prepared crusts, letting each liner reach the very top for a generous finish. Pop the entire tin in the freezer and let the magic happen for at least three hours or until the cheesecakes are firm and frosty. This chilling step is what makes the and a Cannoli Twist not only portable but perfect for prepping ahead!
Step 5: Garnish and Serve
Right before serving, add a sprinkle of extra mini chocolate chips, a scattering of crushed pistachios, and a dusting of powdered sugar. These finishing touches not only look impressive but make every cheesecake bite taste like a festive Italian celebration—with a Cannoli Twist tucked inside.
How to Serve and a Cannoli Twist
Garnishes
A handful of extra mini chocolate chips over the top plus crushed pistachios and a delicate cloud of powdered sugar is truly the and a Cannoli Twist signature. The chips offer a playful look and more chocolate flavor, pistachios add that pop of green and crunch, and the powdered sugar transports you straight to an Italian pastry counter. Arrange them just before serving for the freshest look!
Side Dishes
Serve your cheesecakes with and a Cannoli Twist alongside fresh strawberries, juicy figs, or sliced citrus to brighten and balance the creaminess. For an elegant after-dinner bite, pair with espresso or a little shot of amaretto for a true Italian café moment. The flavors mingle together, creating the perfect sweet ending to any occasion.
Creative Ways to Present
Try serving these on a pretty cake stand for parties, or pile them up on a dessert board with other Italian-inspired goodies for a playful, communal feel. For a fun twist, add tiny spoons and let guests drizzle warm chocolate or a dollop of whipped cream over their own. However you share them, these cheesecakes with and a Cannoli Twist become the highlight of any dessert table.
Make Ahead and Storage
Storing Leftovers
To store any extras, keep them in their paper liners and transfer to an airtight container in the freezer. They’ll hold their shape, flavor, and delightful and a Cannoli Twist texture for up to two weeks (if they last that long!). Don’t store at room temperature—they’ll get melty and lose their satisfying bite.
Freezing
These treats are built for freezing! Once firm, you can even transfer them to a zip-top bag for space-saving storage. If you want to serve them at peak texture, keep the garnishes off until right before enjoying, so nothing softens or sags in the freezer. This method locks in all the flavors and preserves the and a Cannoli Twist crunch.
Reheating
No reheating here—just a quick thaw is all you need! Let the individual cheesecakes sit at room temperature for about 5–10 minutes before serving, which helps soften the filling just enough for that luxurious creamy bite without losing the frozen charm. The and a Cannoli Twist is all about that chilled, smooth texture!
FAQs
Can I make these cheesecakes with and a Cannoli Twist ahead of time?
Absolutely! These mini cheesecakes are the ultimate make-ahead dessert. Simply freeze after step four, keep them stored in an airtight container, and garnish right before serving. They’re perfect for planning ahead for parties, picnics, or late-night cravings.
What’s the best way to get a truly smooth cheesecake filling?
Softened cream cheese and well-drained ricotta are the keys! Beat them together thoroughly before adding other ingredients, and scrape down the sides of the bowl as you go for the smoothest, creamiest and a Cannoli Twist result.
Can I use full-size muffin tins or only mini?
You can absolutely adapt! Full-size muffin tins make a larger, more classic single-serve cheesecake, but you’ll need to freeze a bit longer for the right set. Minis are extra convenient for parties and give you a perfect bit of and a Cannoli Twist flavor in every bite.
Is it necessary to use cannoli shells for the crust?
No, but if you want a true and a Cannoli Twist experience, cannoli shells add crunch and authentic flavor! Graham crackers are a great substitute if you want something a little simpler, so use what you have or what you love best.
Can I make this cheesecake filling without ricotta?
While ricotta gives that signature cannoli flavor, you can substitute with extra cream cheese if needed. The taste and texture will be a bit more classic cheesecake than true and a Cannoli Twist, but it’ll still be delicious!
Final Thoughts
I can’t wait for you to try these bite-sized frozen cheesecakes with ricotta, chocolate chips, and a Cannoli Twist! They may be easy to make, but they taste like a true Italian treat—creamy, chocolatey, and kissed with pistachio and cinnamon. Enjoy every dreamy, cool bite and share them with someone you love!