Mini Frozen Cannoli Cheesecake Bites
Recipes Cakes Desserts Holidays Italian Kid-friendly
Description
These little gems are perfect to serve to a crowd at large gatherings, family reunions or holiday parties. All you need is a little bite of this perfect dessert.
Ingredients
1 1/2 c. waffle cone crumbs (from about 10-12 cones)*
5 T. butter, melted
8 oz. full-fat ricotta cheese, at room temperature
8 oz. full-fat mascarpone cheese, at room temperature
1/2 c. sugar
2 large eggs
1 t. vanilla extract
1/2 t. fresh orange zest
1/4 t. ground cinnamon
3/4 c. mini chocolate chips
Chocolate Topping:
12 oz. bag semi-sweet chocolate chips
3/4 c. heavy whipping cream
powdered sugar, for dusting, if desired
Directions
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Preheat oven to 350 degrees. Line the bottom and 2 sides of a 9 x 9 inch baking pan with parchment paper or well-greased aluminum foil.
In a medium mixing bowl, mix together cone crumbs and butter. Press mixture into bottom of the prepared baking pan to form a thin, even crust.
In a large mixing bowl, using an electric mixer on medium speed, beat together sugar, ricotta and mascarpone cheeses until well combined; beat in eggs, 1 at a time; beat in vanilla, orange zest and cinnamon.
Pour cheesecake filling on top of crust; spread to form an even layer; sprinkle mini chocolate chips on top of the filling.
Bake for about 30-35 minutes or until slightly golden brown around edges and nearly set in center. Remove from oven; cool completely; place in freezer for about 2-3 hours or until frozen.
Carefully remove cheesecake from pan by lifting up on parchment paper. Place cheesecake on a cutting board. Cut edges off of cheesecake, if desired. Using a long, serrated knife, cut cheesecake in half, then half again. Repeat until you have about 64 small cheesecake squares. Place squares on a baking sheet that has been lined with a silicone mat; place in freezer.
Meanwhile, place chocolate chips in a large bowl. Heat heavy whipping cream in microwave or in a small pan until almost boiling; pour over chocolate; let sit a few seconds; stir until smooth. If chocolate is still chunky, place bowl in the microwave for 10-15 second intervals, stirring after each, until smooth. Set aside to cool completely.
Once the chocolate has cooled and cheesecake bites are frozen again, dip each cheesecake bite into chocolate, letting excess chocolate drip off; place cheesecake bites back onto the silicone mat lined baking sheet. Place back in freezer until chocolate is set and ready to serve.
Dust with a little powdered sugar right before serving if you wish.
Makes 64 pieces.
For storing:
Store the bites in an airtight container or sealable bag in layers with parchment paper or wax paper in between the layers. The cheesecake bites and chocolate should be completely frozen before stacking into layers.
*To make waffle cone crumbs, place the cones in a food processor; process until crumbly or place in a sealable bag and crush with a rolling pin. Instead of waffle cones, you could use sugar cones, graham cracker crumbs or cannoli shells.