Mini Frozen Cannoli Cheesecake Bites, these little Italian cheesecakes are full of ricotta, mascarpone, orange, and chocolate. Perfect bite-size treat for potlucks and parties!
I thought I’d take my Cannoli Cheesecake Bars one step further for these super delicious Mini Frozen Cannoli Cheesecake Bites! These bite-size little morsels are so good if I do say so myself! Easy to make, and they can feed a crowd.
So it’s like -20 degrees outside at the moment, and for some reason, I thought it would be a great idea to come up with a frozen dessert. Ok, maybe not one of my brighter moments but for cheesecake, I’d do it all over again.
You know I love my cannoli recipes. Cannoli anything and everything from the classic Italian pastry, to crazy new ideas. My Cannoli Cake and Cannoli Cookies have been super popular so I know you all love everything cannoli too. If you have no idea what a cannoli is, check out my “What is a cannoli?”.
How to Make Mini Frozen Cannoli Cheesecake Bites
(For the full printable recipe card, scroll to the bottom of the post.)
To start, you’ll need some cheesecake, so make a batch of my Cannoli Cheesecake Bars. Follow the directions exactly for the cheesecake BUT you can omit the powdered sugar on top when they’re done if you’d like.
There’s plenty of sugar in the chocolate you’re going to add, so the powdered sugar is not necessary but completely optional.
Once your cheesecake is cooled slightly after baking, place it in the freezer for about 2-3 hours or until frozen.
I lined my pan with parchment paper (which I strongly recommend…) so I could pop the frozen cheesecake right out of the pan and place on a large cutting board.
Use a long serrated knife if you’d like cut the edges off of each side. Totally optional, but it does help create even little squares and you’ll probably want to sample it at this point anyhow, right?
Cut the cheesecake in half then half again so that you’ll have 4 pieces. Cut each of those again in half, then half again. Continue until you have 64 little pieces. Or you can cut them into any size/shape you want but you may end up with more or less cheesecake bites.
Place the cheesecake bites on a silicone mat lined baking sheet (you’ll see why this is a good idea a little later…) and back in the freezer until frozen again and while you work on the chocolate.
While your cheesecake bites are back in the freezer, place the hot cream over the chocolate chips. let it sit for a few seconds then stir until smooth. If you still have some chunks of chocolate, you can place in the microwave (or over a double boiler) for a little bit at a time until melted.
Let the chocolate cool and come to room temperature while your cheesecake bites are still in the freezer. If the chocolate is too hot, it will start to melt your cheesecake.
Carefully dip each frozen cheesecake bite into the melted chocolate. Let the excess chocolate drip off slightly then turn over and place the cheesecake bites back on the lined baking sheet. The silicone mat will make it easy to clean up and prevent the cheesecakes and chocolate from sticking to the pan.
Place the cheesecakes back in the freezer for about 20-30 minutes or until frozen before serving.
Do I have to freeze the Cannoli Cheesecake Bites?
NO! You definitely do not have to freeze these Cannoli Cheesecake Bites or serve them frozen. BUT I do find that freezing the cheesecake after baking makes it a lot easier to cut the cheesecake into small bites and easier to dip in the chocolate.
After you dip the cheesecake bites into the chocolate you can place the bites on the pan into the refrigerator instead of the freezer and serve cold, rather than frozen.
How do I store these Frozen Cheesecake Bites?
I would suggest storing the bites in an airtight container or sealable bag in layers with parchment paper or wax paper in between the layers. Be sure the cheesecake bites and chocolate are completely frozen before stacking into layers.
If you do not want to freeze the cheesecake bites, store in an airtight container in the refrigerator. You can layer as well with parchment paper or wax paper in between BUT the chocolate may stick to the paper so you may want to store in a single layer.
Mini Frozen Cannoli Cheesecake Bites Variation Ideas:
- Instead of semi-sweet chocolate chips, you can use your favorite flavor chocolate or baking chip, JUST be sure it melts well.
- You could sprinkle some chopped pistachios or nuts, or even sprinkles on top before the chocolate sets.
- If you’re looking for a more decadent option, cut the cheesecake into bigger pieces and pour chocolate over the top to cover all sides.
- Make cheesecake pops by placing a stick into the cheesecake bites and then dip in the chocolate.
These Mini Frozen Cannoli Cheesecake Bites are the perfect bite-size dessert or treat for potlucks and parties! Great addition to my easy potluck desserts. Also great that you can make them ahead of time. Love that!
Cannoli Cheesecake Bites Video
Quick Cannoli Cheesecake Bites video so you can see how to make these cheesecakes in no time…
Mini Frozen Cannoli Cheesecake Bites
Ingredients
- 1 1/2 cups waffle cone crumbs (about 10-12 cones)
- 5 Tablespoons unsalted butter melted
- 8 ounces ricotta cheese room temperature (full fat preferably)
- 8 ounces mascarpone cheese room temperature (full fat preferably)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh orange zest
- 1/4 teaspoon ground cinnamon
- 3/4 cup mini chocolate chips
Chocolate Topping:
- 12 ounces semi-sweet chocolate chips
- 3/4 cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees F. Line the bottom and two sides of 9x9-inch square baking pan with parchment paper.
- In a medium mixing bowl, mix together the cone crumbs and butter. Press mixture into bottom of the prepared baking pan to form a thin even crust.
- In a large mixing bowl beat together ricotta, mascarpone, and granulated sugar until well combined with an electric mixer on medium speed. Beat in eggs one at a time. Then beat in vanilla, orange, and cinnamon.
- Pour cheesecake filling on top of crust and spread to form an even layer. Sprinkle mini chocolate chips on top of cheesecake filling.
- Bake cheesecake at 350 degrees F for about 30-45 minutes or until slightly golden brown around edges and nearly set in center. (This cheesecake should bake in about 30-35 minutes but I have updated time based on reader results. Pan size or recipe changes will also affect baking time.)
- Remove cheesecake from oven, cool completely, then place in freezer for about 2-3 hours or until frozen.
- Remove cheesecake from pan by lifting up on parchment paper. Place cheesecake on cutting board. Cut edges off of cheesecake if desired. Then cut cheesecake in half, then half again with a long serrated knife. Repeat with each piece until you have about 64 small cheesecake squares total. Place squares on a silicone mat lined baking sheet and place in freezer.
- Meanwhile, place chocolate chips in large bowl. Heat heavy whipping cream in microwave or in a small pan until nearly boiling. Pour over chocolate. Let sit a few seconds then stir until smooth. If chocolate is still chunky, place bowl in 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, then place cheesecake bites back onto silicone mat lined baking sheet. Place back in freezer until chocolate is set and ready to serve.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Leila K says
Made these according to the recipe. Turned out just just like the photos, but, not great. Took them to work as a treat, and not well received. I think if you top them with a milk chocolate they might be better, but not sure……
Lisa Huff says
Sorry they didn’t turn out well for you. You can definitely use any kind of chocolate you like or not coat them at all. Personal preference.
Shelly says
These sound so delicious! My daughter is allergic to eggs; however she can eat baked goods when they are baked at a high enough temperature for 30 minutes or more. My question is, do you think I will have good enough results if I use just one egg? I would usually find a substitute, but I know that wouldn’t work for these.
Lisa Huff says
It probably would be ok, but I can’t say for sure since I haven’t tried it.
Josie says
Getting ready to dip but am wondering about something. If I refreeze and then have to take them out a couple of hours before serving – with there be a sweat issue on the chocolate that will affect texture? If so, refrigeration seems a better idea?
Lisa Huff says
If you’re not planning to serve frozen right out of the freezer, then yes, I would just refrigerate.
Josie says
Your timing is perfect! Next time I do these I’ll dip in 2 batches. The last half dozen got a little too soft to hold their shape so I ended up spooning the ganache on top – oh what a shame – spoonfuls of ganache. They are really delicious (I cut the edges as you suggested so I’d have even squares-my story- so I ended up trying one…two.. just for quality control, of course. Thanks for this great little recipe. Happy holidays to you!
Lisa Huff says
Ha! I’m all for quality control. :) And yes, I would definitely do in batches next time and keep some in the fridge or freezer so they’re firm enough to dip. You can also just spread the chocolate on top, refrigerate/freeze, then cut after that if you’re ok with the chocolate just on the top. Happy holidays to you too! :)
Michelle says
Have you ever doubled this and put in a 9×13?
Lisa Huff says
I have not personally, but others have and have had good luck. You may need to bake a little longer. Or you could also use two pans if you have them.
Joyce Albrecht says
Is it possible it’s take longer than 35 min. Mine was pretty unsettled after 35 min.??? Thanks
Lisa Huff says
It’s possible, although cheesecake does firm up a bit as it chills.
Vee says
Mine needed 45 min @ 360
Mary says
After baking in pan, freezing, could you drizzle the icing on them, put pan in freezer, remove before dinner or party, cut into bars and serve. I’m just thinking of saving time during the busy holiday season. Thank you.
Lisa Huff says
Yes absolutely! If you don’t mind having just the chocolate on top and not around the sides that would definitely work. You really don’t even need the chocolate topping if you don’t want.
Carrie says
Hi, it seems like a lot of chocolate/heavy cream for the amount of bites. Do you end up with a lot leftover (it seems like maybe you can half that part of the recipe?)
Lisa Huff says
You can definitely cut in half or reduce but may be difficult to dip if not that much to dip in. Or you can also omit completely or just drizzle a little on top.
Vee says
Mine did not yield 60 plus pieces only about 30, so I would not cut in half
Rose says
The information says it makes 64 bites but the video shows on 16
How much do I increase the recipe to make 64
Lisa Huff says
Sorry, the video is a little misleading. Those were then cut into 4 each. The recipe does make 64 but they’re very small bite-size squares but you can cut into any size.
Vee says
I would say double the recipe.
Alma says
How long can you freeze these delicious looking bites?
Lisa Huff says
Definitely a few weeks at least, but if they are wrapped really well with no air you could probably freeze them for up to a few months.
Nellie says
Can you substitute Swerve for the sugar.?
Lisa Huff says
I haven’t tried it but can’t see why not if you’ve used it before for baking.