I absolutely love this Cannoli Bites Recipe because it captures all the magic of traditional cannoli, but in a neat, bite-sized form that’s perfect for parties, snacks, or just because. These little pockets of creamy ricotta and mascarpone filling inside a crispy pie crust shell are just irresistible—and I promise, anyone who tries them will want more!
When I first made these, I was looking for a simple yet fancy dessert that didn’t require hours of baking or complicated molds. This Cannoli Bites Recipe hit the spot perfectly with just a handful of ingredients and minimal effort. Whether you’re serving guests or craving a sweet treat after dinner, these bite-sized delights always impress.
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 30 minutes without fancy equipment or tricky steps.
- Deliciously Creamy: The blend of ricotta and mascarpone makes the filling smooth and dreamy.
- Perfect Party Snack: Cute, bite-sized, and great for serving a crowd or enjoying solo.
- Customizable: Easy to tweak with different toppings or mix-ins to suit your taste.
Ingredients You’ll Need
These ingredients work harmoniously to give you that classic cannoli flavor with a super simple approach. Using a premade pie crust saves time while still delivering that flaky, buttery shell that’s key to the recipe.
- Premade pie crust: Opt for one that’s thawed to room temperature for easier cutting and shaping.
- Whole milk ricotta cheese strained: Straining removes excess moisture, so your filling is thick and creamy, not runny.
- Mascarpone cheese: This adds a rich, velvety texture and a subtle tang that balances the sweetness.
- Vanilla extract: Just a splash brightens the filling and brings warmth to the flavor.
- Powdered sugar: Smoothly sweetens the filling without any graininess.
- Mini chocolate chips: These add little bursts of chocolate; feel free to add more on top for garnish.
Variations
I love making this Cannoli Bites Recipe my own by swapping out a few ingredients or adding little extras. Don’t be afraid to play around—you can change things up to match your mood or what you have in the pantry.
- Fruit Mix-In: Adding finely chopped candied orange peel or fresh berries gives a fresh twist I’ve enjoyed for summer gatherings.
- Nutty Crunch: Sprinkle chopped pistachios or toasted almonds on top for an unexpected texture that’s a family favorite.
- Dairy-Free Version: Try a coconut cream-based filling for a delicious vegan alternative—I’ve had great success with it!
- Chocolate Shell: For a decadent touch, brush the pie crust rounds with melted chocolate before baking—I promise it’s worth the extra step.
How to Make Cannoli Bites Recipe
Step 1: Prepare & Bake the Pie Crust Cups
Start by preheating your oven to 400°F (200°C). Unroll the room temperature pie crust onto a lightly floured surface—this stops it from sticking and makes cutting easier. Use a 2 ½ inch round cutter (or a cup if you don’t have one) to cut out 12 circles. Gently press each dough round into the cups of an ungreased mini muffin tin, making sure to press the dough up the sides so it forms a little cup.
Bake the pie crust cups for about 10-12 minutes or until they turn a light golden brown. Keep a close eye after 10 minutes—they can go from perfect to over-baked quickly. Once done, let them cool for 15 minutes in the tin so they hold their shape while cooling.
Step 2: Mix the Ricotta Filling
While your pie crust cups bake and cool, mix together your filling. In a bowl, combine the strained ricotta, mascarpone cheese, powdered sugar, vanilla extract, and the mini chocolate chips. Stir gently until it’s smooth and nicely combined. The key here is to use ricotta that’s been drained well—too much moisture means a soggy filling that won’t hold up well in the crust.
Step 3: Fill and Garnish Your Cannoli Bites
Spoon the ricotta mixture into your pie crust cups. If you want a neater look (and who doesn’t?), put the filling into a resealable plastic bag, cut a small corner off, or use a pastry bag with a star tip to pipe the filling evenly into each cup. I love how the star tip makes these look extra fancy without much effort.
Once filled, sprinkle additional mini chocolate chips on top and dust lightly with powdered sugar to finish. These little touches make the Cannoli Bites recipe look as good as they taste!
Pro Tips for Making Cannoli Bites Recipe
- Proper Ricotta Straining: I discovered that wrapping ricotta in a cheesecloth and letting it drain for at least an hour removes excess water for a thick filling.
- Avoid Soggy Shells: Make sure the pie crust cups are completely cooled before filling to keep the crust crisp.
- Use a Piping Bag: I love using a star-tip piping bag for a professional look and even filling distribution—it’s a game changer.
- Don’t Overbake: The crust browns quickly at 400°F—pull them as soon as they’re lightly golden for the best texture.
How to Serve Cannoli Bites Recipe
Garnishes
I usually top mine with extra mini chocolate chips and a light dusting of powdered sugar because it looks beautiful and adds a little sweet crunch. For special occasions, I’ve also sprinkled chopped pistachios or shaved dark chocolate over the top—both add color and flavor punches that really elevate the bite.
Side Dishes
This Cannoli Bites Recipe pairs wonderfully with a fresh fruit salad or a cup of espresso or rich coffee. I’ve also served them alongside a light lemon sorbet to cleanse the palate after a meal—the contrast is divine and refreshing.
Creative Ways to Present
For parties, I like serving these Cannoli Bites in a pretty tiered dessert stand—it makes for a charming buffet centerpiece. You can also arrange them on a platter lined with fresh mint leaves or edible flowers for a touch of elegance that wows guests. Another fun idea is placing each bite in mini cupcake liners for mess-free, grab-and-go servings that everyone will appreciate.
Make Ahead and Storage
Storing Leftovers
I like to store leftover Cannoli Bites in an airtight container in the fridge. Keep the shells separate if possible; otherwise, the filling can soften the crust. When refrigerated properly, they stay fresh for up to 2 days—though usually, they disappear quickly!
Freezing
Freezing these isn’t ideal once filled because the texture of the ricotta filling changes. However, you can freeze the baked pie crust shells in an airtight container for up to 1 month. When ready, thaw and then add your fresh filling—it’s a great time-saver.
Reheating
If you have leftover baked shells, you can warm them briefly in a 350°F oven for 3-4 minutes to refresh their crispness before filling. Avoid microwaving as it makes shells chewy. The filled Cannoli Bites are best served chilled and not reheated to maintain their creamy texture.
FAQs
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Can I make the cannoli shells from scratch instead of using premade pie crust?
Absolutely! Making traditional cannoli shells from scratch is a fun project if you want an authentic touch, but it does require deep-frying and more skill. Using premade pie crust creates a delicious, flaky alternative with much less effort and time.
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What’s the best way to strain ricotta for the filling?
I like to place ricotta in a fine mesh strainer or wrap it in cheesecloth over a bowl and let it drain in the fridge for 1-2 hours. This removes the excess moisture and keeps your filling thick, creamy, and not watery.
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Can I prepare the filling a day ahead?
Yes, you can prepare the filling a day in advance and store it in an airtight container in the fridge. Just give it a gentle stir before piping or spooning into the crusts. I usually fill the shells right before serving to keep the crunch intact.
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How do I keep the shells from getting soggy?
Make sure to let the pie crust cups cool completely before filling. Also, avoid filling them too far in advance. Serving soon after filling is the best way to maintain that crisp shell everyone loves.
Final Thoughts
This Cannoli Bites Recipe has become a go-to in my kitchen when I want something impressive with little fuss. It’s a delightful way to enjoy those classic cannoli flavors without deep frying or complicated shaping. I hope you’ll enjoy making (and eating!) these as much as my family and I do—once you try them, I’m sure they’ll become a favorite in your dessert lineup too!
Print
Cannoli Bites Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 mini cannoli bites
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Delightful and easy-to-make Cannoli Bites featuring crisp mini pie crust cups filled with a creamy ricotta and mascarpone cheese mixture, enhanced with vanilla and mini chocolate chips. Perfect bite-sized treats for parties or a sweet snack.
Ingredients
Crust
- 1 premade pie crust
Filling
- 1/2 cup whole milk ricotta cheese, strained
- 1/4 cup mascarpone cheese
- 1/2 tsp vanilla extract
- 1/3 cup powdered sugar
- 1/3 cup mini chocolate chips, plus more for topping
Instructions
- Preheat and Prepare Dough: Preheat your oven to 400°F (200°C). Unroll the room temperature pie crust onto a lightly floured surface or cutting board. Using a 2 ½ inch round biscuit cutter, cookie cutter, or a cup, cut out 12 rounds from the pie crust. Place each round into an ungreased mini muffin tin and gently press the dough to fit snugly inside the cups.
- Bake Pie Cups: Bake the prepared pie crust rounds for about 10-12 minutes, or until they turn a light golden brown. Once baked, remove from the oven and allow the cups to cool completely for about 15 minutes to ensure they hold their shape.
- Prepare Filling: In a medium bowl, combine the strained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and mini chocolate chips. Mix thoroughly until smooth and well incorporated.
- Fill the Cups: Spoon the ricotta filling evenly into each cooled pie cup. For a neater and decorative presentation, transfer the filling into a large resealable plastic bag or a pastry piping bag fitted with a star tip. Cut a small corner off the bag and pipe the filling into the cups carefully.
- Garnish and Serve: Sprinkle additional mini chocolate chips on top of the filled cannoli bites. Optionally, dust with a light coating of powdered sugar for an elegant finish. Serve immediately and enjoy your delightful Cannoli Bites!
Notes
- Straining the ricotta cheese helps achieve a thicker, creamier filling and prevents excess moisture.
- You can use any shaped cookie cutter but 2 ½ inch rounds work best for bite-sized portions.
- If you don’t have a piping bag, a zip-lock bag with a cut corner works well for filling the cups neatly.
- Store any leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness.
- These cannoli bites are best served fresh to maintain the crispness of the crust.
Nutrition
- Serving Size: 1 mini cannoli bite
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 20 mg
