Ricotta Cannoli cream filled cups

• Prep Time: 20 minutes

• Chill Time: 1–2 hours (for best results)

• Total Time: 1 hour 30 minutes

• Yield: 12–16 mini cups (depending on size)

• Difficulty Level: Easy

• Intensity: Low – Great for beginner bakers

• Cuisine Type: Italian-American

• Best Season: Year-round

Why You’ll Love This Dessert

Cannoli Cream Filled Cups offer all the deliciousness of a traditional Italian cannoli—sweet ricotta filling, hints of orange zest and cinnamon, and mini chocolate chips—but served in an easy, no-fry cup. Perfect for holidays, dinner parties, or whenever you’re craving that iconic cannoli flavor without the hassle of making pastry shells.

This recipe is beginner-friendly and can be adapted into mini phyllo shells, tart shells, or even served in edible chocolate cups. It’s rich, creamy, and totally irresistible!

Ingredients

For the Cannoli Cream Filling:

• 1 ½ cups whole milk ricotta cheese

• ¾ cup mascarpone cheese (optional, but adds creaminess)

• ½ cup powdered sugar (add more to taste)

• 1 teaspoon pure vanilla extract

• ½ teaspoon orange zest (optional but recommended)

• ¼ teaspoon ground cinnamon

• ⅓ cup mini chocolate chips

For the Cups:

• 12–16 mini phyllo shells, mini tart shells, or dessert cups (store-bought or homemade)
  (You can also use shortbread cookie cups, mini puff pastry cups, or even waffle cone cups!)

Optional Garnishes:

• Extra mini chocolate chips

• Crushed pistachios

• Powdered sugar (for dusting)

• Maraschino cherries or orange peel

• Melted chocolate for drizzling

Equipment Needed

• Fine mesh sieve or cheesecloth (for draining ricotta)

• Mixing bowls

• Electric mixer or whisk

• Rubber spatula

• Piping bag or zip-top bag (for filling cups neatly)

• Spoon and microplane (for zesting)

How to Make Cannoli Cream Filled Cups

Step 1: Drain the Ricotta (Very Important!)

If your ricotta is watery, place it in a cheesecloth or fine mesh sieve over a bowl and refrigerate for 2–4 hours, or overnight. This ensures the filling is thick and not runny.

Tip: If using very fresh ricotta, draining is essential for a stable cream.

Step 2: Make the Cannoli Cream

In a mixing bowl, combine the drained ricotta, mascarpone (if using), and powdered sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes.

Add in the vanilla extract, orange zest, and cinnamon. Mix until fully incorporated.

Fold in the mini chocolate chips with a spatula. Do not overmix—just until evenly distributed.

Step 3: Chill the Cream

Transfer the filling to the refrigerator and let it chill for at least 1 hour. This allows the flavors to develop and helps the cream thicken to the perfect consistency for piping or spooning into cups.

Step 4: Prepare the Cups

While the cream is chilling, arrange your mini phyllo shells, tart shells, or dessert cups on a serving tray.

If using homemade tart shells or cookie cups, make sure they’re fully cooled before filling.

Step 5: Fill the Cups

Once the cannoli cream is chilled and thickened, spoon it into a piping bag fitted with a star or round tip. You can also use a plastic sandwich bag with the corner snipped off.

Pipe or spoon the cream into each shell or cup, filling generously.

Step 6: Garnish and Serve

Top each cup with:

• A sprinkle of mini chocolate chips

• A few crushed pistachios

• A dusting of powdered sugar

• A drizzle of melted chocolate

• Or a tiny sliver of candied orange peel or maraschino cherry

Serve immediately for crisp cups, or refrigerate for up to 2 hours before serving.

Storage Instructions

• Refrigerator: Cannoli cream can be stored in an airtight container for up to 3 days. Fill cups right before serving to avoid sogginess.

• Freezer: Not recommended once assembled, but the cream alone can be frozen and thawed in the fridge (some texture loss may occur).

• Make-Ahead Tip: You can make the cream a day ahead and keep it chilled until ready to use. Assemble cups shortly before serving.

Serving Suggestions

• Serve on a platter as part of a dessert board

• Pair with espresso or cappuccino for an Italian-style treat

• Offer a variety of cups—some with pistachios, others with chocolate drizzle or fruit

• Use for dessert bars or wedding/baby showers

• Spoon leftover cream into ramekins and eat it straight with a spoon—no shame here!

Recipe Variations

• No Mascarpone? Double the ricotta and add an extra tablespoon of powdered sugar

• Crispy Shell Option: Bake mini wonton wrappers in mini muffin tins to make DIY crisp cups

• Chocolate Cannoli Cream: Add 1 tablespoon cocoa powder to the filling

• Pistachio Cannoli Cream: Add 2 tablespoons finely chopped pistachios into the mix

• Keto/Low-Sugar: Use a sugar-free sweetener and low-carb tart shells or hollowed strawberries

Nutritional Information (Per Filled Cup – Approximate)

Values will vary depending on the type of cup used.