Name: Mini Cannoli Cups with Lemon Ricotta and Chocolate Chips Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: Italian
Ingredients: 8 oz ricotta cheese; 4 oz cream cheese (softened to room temperature); 1 cup powdered sugar (whisked to remove any lumps); 1 tsp vanilla extract; 1/2 tsp lemon zest; 2 tsp lemon juice (fresh is best); 1/2 cup mini chocolate chips; 2 store-bought pie crusts; 1 large egg (beaten); 2 Tbsp granulated sugar; 1 tsp ground cinnamon; Additional mini chocolate chips; Additional powdered sugar for dusting

If you are looking for a delightful, bite-sized treat that combines creamy, zesty, and chocolaty flavors, then this Mini Cannoli Cups with Lemon Ricotta and Chocolate Chips Recipe is going to be your new favorite indulgence. These adorable little cups are made with a crisp pie crust shell, filled with a luscious lemon-kissed ricotta cream, dotted generously with mini chocolate chips, and finished with a light dusting of powdered sugar. They are easy to make, irresistibly fresh, and perfect for any occasion where you want to impress without spending hours in the kitchen.

Ingredients You’ll Need

The images show a step-by-step process of making a creamy mix in a clear glass bowl on a white marbled surface. The first image shows a dollop of thick white cream with a slightly chunky texture. The second image adds a small square of softened butter on top of the cream. The third image shows the bowl filled with a white powdery substance, likely sugar, covering the cream and butter underneath. The last image shows small dark chocolate chips sprinkled evenly on top of the creamy white mixture. All the ingredients are layered in a clear glass bowl, and everything sits on a clean white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a vital role in building the perfect balance of texture and flavor in your Mini Cannoli Cups with Lemon Ricotta and Chocolate Chips Recipe. From the bright lemon zest that adds zing to the creamy ricotta filling to the flaky pie crusts that provide a crisp base, each element is simple yet essential.

8 oz ricotta cheese: The star of the filling, ricotta adds creaminess and a slightly tangy richness.
4 oz cream cheese (softened): Adds smoothness and stability to the lemon ricotta mixture.
1 cup powdered sugar: Sweetens the filling and is whisked first to keep it lump-free.
1 tsp vanilla extract: Enhances the filling with a warm vanilla aroma.
1/2 tsp lemon zest: Provides a fresh, citrusy pop of flavor.
2 tsp lemon juice (fresh): Brightens and balances the sweetness with genuine acidity.
1/2 cup mini chocolate chips: Small bursts of rich chocolate throughout the smooth filling.
2 store-bought pie crusts: A convenient base that bakes into crisp, buttery cups.
1 large egg (beaten): Used as a wash to help the crust bake to a beautiful golden color.
2 Tbsp granulated sugar: Combined with cinnamon to add a sweet, crunchy topping to the crusts.
1 tsp ground cinnamon: Brings warmth and spice to the crust’s surface.
Additional mini chocolate chips: For garnish and extra chocolatey fun.
Additional powdered sugar: Lightly dusted on top for the perfect finishing touch.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Mini Cannoli Cups with Lemon Ricotta and Chocolate Chips Recipe

Step 1: Prepare and Preheat

Begin by preheating your oven to 375°F. Lightly spray two 24-cup mini muffin pans with cooking spray to ensure your mini cannoli cups release effortlessly once baked.

Step 2: Drain the Ricotta

Ricotta cheese is naturally quite wet, so draining the excess liquid is crucial to a creamy but firm filling. Wrap the ricotta in cheesecloth or place it in a fine mesh sieve and gently press to remove water. This step prevents the filling from becoming too runny.

Step 3: Make the Lemon Ricotta Filling

Combine the drained ricotta, softened cream cheese, powdered sugar, vanilla extract, lemon zest, and fresh lemon juice in a large mixing bowl. Use a hand mixer to blend everything until smooth and creamy. Once fully combined, fold in half a cup of mini chocolate chips for those delightful bursts of chocolate in every bite. Cover and chill the filling to keep it fresh while you prepare the crusts.

Step 4: Shape and Bake the Pie Crust Cups

On a lightly floured surface, roll out your store-bought pie crusts. Using a 2-inch round cutter or even the rim of a glass, cut circles from the crusts. Gently press each circle into the prepared mini muffin pans, forming little cups. Brush each cup inside with beaten egg, which will help them bake to a gorgeous golden color. Then, sprinkle a mixture of granulated sugar and cinnamon over the cups for a sweet and slightly spicy crunch. Bake for 10 to 12 minutes until they turn golden brown and crisp.

Step 5: Assemble Your Mini Cannoli Cups

Once the pie crust cups have completely cooled, spoon or pipe the lemon ricotta filling inside each one. Garnish with a few extra mini chocolate chips and dust the tops with powdered sugar to mimic the classic cannoli’s snowy finish. Serve these charming Mini Cannoli Cups with Lemon Ricotta and Chocolate Chips Recipe to delighted friends and family.

How to Serve Mini Cannoli Cups with Lemon Ricotta and Chocolate Chips Recipe

The image on the left shows 30 small round cookies placed in a 6x5 grid on a cooling rack above a white marbled surface. Each cookie has a light brown base with a smooth layer of white icing on top, and half of the cookies are decorated with three small dark brown spots resembling chocolate chips arranged in a triangular pattern. The image on the right shows a white plate full of similar cookies, each with the same white icing and three small dark spots, arranged closely together in an overlapping circular pattern on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add personality to your mini cannoli cups by garnishing with additional mini chocolate chips, a thin lemon peel twist for a bright, fresh look, or even a tiny mint leaf for a pop of green. These finishing touches make the presentation irresistible and elevate the overall eating experience.

Side Dishes

Simplicity is key when serving these scrumptious mini cannoli cups. Complement them with a fresh fruit salad or a light herbal tea to balance the richness of the filling. For special occasions, pair with a crisp sparkling wine or a fruity dessert wine for a perfect dessert duo.

Creative Ways to Present

Serve these charming cannoli cups on a pretty platter lined with parchment, or place each cup inside colorful mini cupcake liners for an easy, festive look. You can also thread a small decorative toothpick into each cup with a label or mini flag for personalized events, making these treats extra fun and shareable.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the filling and the pie crust cups separate for best results to prevent sogginess. Store the ricotta filling tightly covered in the refrigerator for up to three days and keep baked cups in an airtight container at room temperature for up to a day.

Freezing

The baked pie crust cups freeze well if you want to prepare ahead. Freeze them uncovered on a baking sheet first, then transfer to a zip-top bag or airtight container. Thaw at room temperature before filling. However, the lemon ricotta filling is best fresh and does not freeze well due to texture changes after thawing.

Reheating

To refresh baked pie crust cups before filling, warm them in a 300°F oven for about 5 minutes to regain crispness. Avoid microwaving as it can soften the crust. Once warmed and cooled slightly, fill and serve immediately for the best texture contrast.

FAQs

Can I make the filling dairy-free or vegan?

For a dairy-free version, you can substitute ricotta and cream cheese with plant-based alternatives like almond ricotta or vegan cream cheese. Keep in mind the texture and flavor will differ slightly, but it can still yield a delicious treat.

Is it necessary to drain the ricotta?

Yes, draining ricotta is an important step. It prevents your filling from becoming watery, which could make the mini cannoli cups soggy and less creamy. A well-drained ricotta ensures a rich and thick filling.

Can I use homemade pie crust instead of store-bought?

Absolutely! Homemade pie crust will add a loving touch and can be tailored to your preferred flakiness and flavor. Just be sure to roll it out evenly and use the same cutter size for uniform cups.

How long can I keep assembled Mini Cannoli Cups with Lemon Ricotta and Chocolate Chips Recipe?

Once assembled, it’s best to enjoy these mini cannoli cups within 24 hours. The pie crust may gradually soften as it absorbs moisture from the filling, so earlier is better for maximum crispness.

Can I use regular-sized chocolate chips instead of mini ones?

You can, but mini chocolate chips distribute more evenly through the filling and provide a better bite-sized experience. Regular chips might overpower the delicate texture and make the filling less smooth.

Final Thoughts

This Mini Cannoli Cups with Lemon Ricotta and Chocolate Chips Recipe is such a fantastic way to enjoy the flavors of a classic Italian dessert in a fun, easy-to-make format. Whether you’re hosting a party, looking for a unique dessert to impress guests, or simply craving something sweet and refreshing, these mini cups are sure to become a go-to favorite. Give this recipe a try and watch how quickly they disappear from the plate!

Mini Cannoli Cups with Lemon Ricotta and Chocolate Chips Recipe

Ingredients You’ll Need