No Bake Cannoli Mini Cheesecakes

• total time: 6 hours

Ingredients

Crust:

2 cups crushed cannoli shells, graham crackers crumbs or crushed vanilla wafers

6 tbsp unsalted butter, melted

Cannoli Cheesecake:

16 oz. mascarpone cheese, softened

8 oz. Cream cheese, softened

1/2 cup whole ricotta, strained

1 1/2 cup powder sugar

1 1/4 cup heavy whipping cream

2 tsp vanilla extract

1 1/4 cup mini chocolate chips

Optional chocolate drizzle

Directions

Line muffin pan with the baking cups.

Combine graham cracker crumbs and melted butter in a medium bowl. Using small cookie scoop fill each baking cup with crumbs and press down. Place in fridge while making the filling.

Wrap whole ricotta in a paper towel and pat it dry. The paper towel will absorb the moisture.

Beat together mascarpone cheese and cream cheese till smooth. Add in ricotta and beat till smooth.

Slowly add in powder sugar and beat till combine. Put cannoli mixture in a medium bowl and place heavy whipping cream and vanilla extract in the used bowl. Whisk on high speed till stiff peaks form.

Fold heavy whipping cream into cannoli mixture. Fold in mini chocolate chips.

Using a small cookie coop fill baking cups with cannoli mixture. Place in fridge for minimum 6 hrs or overnight.

You will have extra cannoli filling for the top of the cannoli cheesecakes. Place in a piping bag in the fridge.

Pipe cannoli filling on top of set cheesecakes and optional drizzle of melted chocolate on top. Sprinkle extra chocolate chips if desired. Enjoy!