Mini Frozen Cannoli Cheesecake Bites, perfect bite-size Italian dessert for potlucks and parties. Takes my Cannoli Cheesecake Bars one step further!
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 9×9-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.
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