Cannoli Bites with Ricotta Filling Recipe

Hey there! If you’re looking for a crowd-pleasing, bite-sized dessert that’s both elegant and incredibly easy to make, you’re in for a treat. This Cannoli Bites with Ricotta Filling Recipe is hands down one of my favorite go-to recipes when I want to impress without stressing. The flaky pie crust combined with the creamy, dreamy ricotta-mascarpone filling studded with mini chocolate chips is simply irresistible. Trust me, once you try these, you’ll find all kinds of excuses to whip them up again!

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Ingredients & Why They Work

All ingredients in this Cannoli Bites with Ricotta Filling Recipe come together to create a balanced dessert experience — flaky, creamy, sweet, and just a little bit playful. Plus, none of the ingredients are hard to find, which I love. Here are some tips for choosing the best ones.

• Premade Pie Crust: Choose a good-quality crust that’s thawed to room temp for easy cutting and pressing. I find it makes a big difference if it’s not cold and brittle.
• Whole Milk Ricotta Cheese: Strain it well to remove extra moisture. This avoids a watery filling, keeping your bites perfect.
• Mascarpone Cheese: Adds richness and silkiness to the filling — don’t skip it if you can help it!
• Vanilla Extract: Adds warmth and rounds out the flavor beautifully. Use pure vanilla if possible.
• Powdered Sugar: Dissolves smoothly into the filling, creating just the right level of sweetness.
• Mini Chocolate Chips: Tiny morsels of joy that surprise you inside the creamy filling and on top.

Tweak to Your Taste

One of the things I love most about this Cannoli Bites with Ricotta Filling Recipe is how easy it is to make your own. Feel like experimenting? Go for it! I’ve personalized these bites countless times and they never disappoint.

• Variation: Once, I swapped out mini chocolate chips for candied orange peel bits — the citrusy zing added a whole new dimension that my family went crazy over.
• Dietary Modification: You can use a gluten-free pie crust and swap mascarpone for a dairy-free cream cheese alternative if needed.
• Seasonal Changes: Sprinkle with crushed pistachios or a pinch of cinnamon for an autumn vibe.

Step-by-Step: How I Make Cannoli Bites with Ricotta Filling Recipe

Step 1: Shape Those Perfect Pie Cups

Start by preheating your oven to 400°F (that’s crucial for a golden crust). Unroll your pie crust piece onto a lightly floured surface—this helps prevent sticking. Using a 2½ inch round cutter or a sturdy cup, cut out 12 rounds. Now, press each round gently into the cups of a mini muffin tin. Use your fingers to make sure the dough fits nicely against the sides without tearing. This ensures the cups hold their shape during baking. Trust me, the key here is gentle but firm pressure!

Step 2: Bake Until Golden and Gorgeous

Pop the tray into your preheated oven and bake for 10 to 12 minutes. You’ll know they’re done when the crust pops a light golden-brown color and smells absolutely divine. Don’t overbake here — overbaked shells get too crispy and can crack when filling. Once out of the oven, let them cool for about 15 minutes so they firm up just right.

Step 3: Whip Up That Dreamy Ricotta Filling

While the cups cool, get to work on that luscious filling. Combine strained ricotta, mascarpone cheese, powdered sugar, vanilla extract, and mini chocolate chips in a medium bowl. I like to use a spatula to fold everything just until combined — this keeps the texture light and decadent. If your ricotta isn’t strained well, your filling might be too watery, so give yourself the extra 30 minutes to drain it through a cheesecloth or fine sieve beforehand.

Step 4: Fill, Garnish & Enjoy

Spoon your ricotta filling into the cups. For a cleaner and prettier presentation, I love scooping the filling into a large zip-lock bag, snipping off a tiny corner, and piping the filling into the crusts like frosting. Or grab a pastry bag with a star tip for that elegant touch. Once filled, sprinkle extra mini chocolate chips on top and dust lightly with powdered sugar. Then, well, resist the urge to eat them all immediately — but you might not want to!

How to Serve Cannoli Bites with Ricotta Filling Recipe

Garnishes

When serving these cannoli bites, I love to keep the garnishes simple yet impactful. A quick dusting of powdered sugar adds a touch of elegance, and an extra sprinkle of mini chocolate chips gives a pretty finish. Sometimes, I’ll lightly drizzle melted dark chocolate or finely chop some toasted pistachios for an extra crunch and color pop. They add a bit of variety and make the presentation feel special without overpowering the flavors.

Side Dishes

These Cannoli Bites are sweet on their own but pair beautifully with a cup of rich espresso or a glass of dessert wine like Moscato. If I’m serving a gathering, I’ll set out fresh fruit—think berries or sliced pears—to balance the creaminess and sweetness. The crisp fresh fruit keeps the dessert spread feeling light.

Creative Ways to Present

For parties, I love arranging these bite-sized delights on a tiered cake stand—adds height and wow factor with minimal effort. Another neat idea is to serve them in mini cupcake liners for easy grabbing, or place them on small decorative plates with a little sprig of fresh mint for that extra touch. Once, for a holiday brunch, I layered them with dollops of whipped cream and fresh berries on a platter, which looked stunning and got rave reviews!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (a big if!), store the cannoli bites uncovered in the fridge for up to 2 days. The crust may soften a bit, but I’ve found they still taste wonderful. Keeping them uncovered helps prevent condensation that can make the crust soggy. If you want to prep the crust cups ahead, bake them, then store airtight separately, filling just before serving.

Freezing

I haven’t personally had much success freezing these after filling because the ricotta filling’s texture changes upon thawing. However, you can freeze the baked pie cups separately for up to a month—just thaw before filling. That’s a lifesaver for busy days when you want to quickly whip up cannoli bites without the bake time.

Reheating

For best results, reheat just the empty pie cups in the oven at 350°F for 5 minutes to crisp them back up before filling. Avoid reheating once the filling is added, as the filling is best served chilled or at room temperature to preserve its creamy texture.

FAQs

Final Thoughts

I have to say, this Cannoli Bites with Ricotta Filling Recipe is one of those simple desserts that feels like a special occasion every time you eat it. It’s fast to put together, looks gorgeous, and tastes like you spent hours crafting it. Whenever I bring these to a gathering or family dinner, they disappear almost instantly—and you’ll find yourself making excuses to bake more just for a little indulgence. I can’t wait for you to try this recipe and see how easy and rewarding it is to make your own little cannoli masterpieces at home!

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