Mini Frozen Cannoli Cheesecake Bites — tiny Italian-style cheesecakes made with ricotta, mascarpone, orange and chocolate. Bite-sized, freezer-friendly, and ideal for potlucks and parties.
I adapted my Cannoli Cheesecake Bars into these Mini Frozen Cannoli Cheesecake Bites for a portable, crowd-pleasing dessert. They’re simple to make, freeze well, and are delightful dipped in chocolate for a decadent finish.
These little cheesecakes combine classic cannoli flavors — creamy ricotta and mascarpone, bright orange zest, a touch of cinnamon and mini chocolate chips — with a crunchy waffle-cone crumb crust. They’re particularly handy when you want a make-ahead dessert that’s easy to portion and serve.
How to Make Mini Frozen Cannoli Cheesecake Bites
(Printable recipe card and full ingredient list follow below.)
Start by preparing the cheesecake base from the Cannoli Cheesecake Bars recipe. You can skip the powdered sugar topping if you prefer, as the chocolate coating adds enough sweetness. After baking and cooling slightly, freeze the whole cheesecake for 2–3 hours or until solid. Lining the pan with parchment is recommended so the frozen block lifts out easily for slicing.
Trim the edges if you want evenly shaped bites, then cut the frozen cheesecake into small squares. The original yield is about 64 bite-sized pieces, but you can cut them to any size you like. Place the squares on a silicone mat–lined baking sheet and return them to the freezer while you prepare the chocolate coating.
For the coating, heat heavy cream until it’s nearly boiling, pour it over semi-sweet chocolate chips, and let it sit for a few seconds. Stir until smooth, and warm in short bursts if needed to finish melting. Allow the ganache to cool to room temperature so it won’t melt the cheesecake when you dip.
Dip each frozen cheesecake bite into the cooled chocolate, letting excess drip off, and place back on the silicone mat. When all bites are coated, freeze for 20–30 minutes or until the chocolate is set. If you prefer a chilled but not frozen texture, you can refrigerate them instead after coating.
Do I have to freeze the Cannoli Cheesecake Bites?
No — freezing is optional. Freezing first makes the cheesecake easier to slice and dip cleanly, but after coating you can chill them in the refrigerator and serve cold rather than fully frozen. Freezing is best if you want to store them for longer or serve them as frozen bites.
Storage
Store frozen bites in an airtight container or resealable bag, layering with parchment or wax paper to prevent sticking. Ensure the chocolate and cheesecake are fully frozen before stacking. If storing chilled rather than frozen, keep them in a single layer or separated with parchment to avoid the chocolate sticking.
Variation Ideas
- Swap the semi-sweet chocolate for milk, dark, or white baking chips — make sure the chocolate melts smoothly.
- Sprinkle chopped pistachios, toasted nuts, or colorful sprinkles on the chocolate before it sets.
- For a richer treat, cut larger pieces and fully enrobe each cheesecake in chocolate.
- Turn them into cheesecake pops by inserting a stick into each piece before dipping.
These Mini Frozen Cannoli Cheesecake Bites are a wonderful bite-size dessert for gatherings and potlucks. They’re easy to make ahead and transport, and their flavors echo the classic cannoli in a new, convenient form.
Recipe Summary
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
- 8 ounces mascarpone cheese, room temperature
- 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°F. Line the bottom and two sides of a 9×9-inch square pan with parchment paper for easy removal.
- Combine cone crumbs and melted butter; press into the pan to form a thin, even crust.
- In a large bowl, beat ricotta, mascarpone and sugar until smooth. Add eggs one at a time, then vanilla, orange zest and cinnamon. Stir in mini chocolate chips.
- Pour filling over the crust and spread evenly. Bake 30–45 minutes, until edges are lightly golden and center is nearly set. Baking time may vary with pan size; watch for a slight jiggle in the center.
- Cool completely, then freeze the cheesecake for 2–3 hours or until solid.
- Lift the frozen cheesecake from the pan using the parchment, trim edges if desired, and cut into small squares (about 64). Place squares on a silicone mat–lined sheet and return to the freezer.
- Heat the heavy cream until almost boiling; pour over chocolate chips and let stand a few seconds. Stir until smooth and let the ganache cool to room temperature.
- Dip each frozen square into the cooled chocolate, allow excess to drip off, and return to the silicone-lined sheet. Freeze 20–30 minutes until chocolate sets, or refrigerate if you prefer chilled bites.
Notes
To make waffle cone crumbs, pulse cones in a food processor or place them in a sealed bag and crush with a rolling pin. You can substitute sugar cone or graham cracker crumbs if desired. Line the pan for easy removal and slicing. Baking time will vary by pan and oven; the cheesecake is relatively thin and usually finishes around 30–35 minutes but may take longer in some conditions.
Nutrition information provided as an estimate; calculate based on brands and quantities you use for the most accurate values.
Enjoy these Mini Frozen Cannoli Cheesecake Bites at your next gathering — they’re easy to prepare ahead, simple to portion, and always a hit.