Name: Cannoli Bites with Ricotta and Chocolate Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 premade pie crust; 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

Jump to Recipe· 4.6 from 31 reviews

If you’re looking for a show-stopping yet easy treat that will impress guests or just brighten your afternoon snack, this Cannoli Bites with Ricotta and Chocolate Recipe is where it’s at. These little delights pack all the creamy, dreamy flavors of traditional cannoli but in perfectly bite-sized portions that come together so quickly, you’ll wonder why you didn’t make them sooner. Stick with me here—I’ll share all my tips so your bites come out flawlessly every time!

🧡

Why This Recipe Works

Simplicity Meets Flavor: Using a premade pie crust saves time without compromising the flaky, buttery texture you want for that crispy bite.
Creamy, Rich Filling: Combining ricotta and mascarpone creates a luscious, velvety filling that’s perfectly sweetened with powdered sugar and just a hint of vanilla.
Easy to Customize: Mini chocolate chips in the filling and on top bring a delightful chocolate crunch, and it’s easy to swap or add mix-ins to suit your palate.
Bite-Sized Perfection: These mini cups are great for parties, a fun dessert, or any time you want a little cannoli magic without the fuss of frying shells.

Cannoli Bites with Ricotta and Chocolate, Italian dessert bites, easy dessert recipes, no-bake sweet treats, party finger foods - This image shows many small tartlets arranged closely on a metal cooling rack placed over a white marbled surface. Each tartlet has one golden-brown pastry shell forming the base and sides. Inside, there is one layer of white whipped cream piped in a swirling pattern, rising above the tart shell's edge. Dark brown chocolate chips are scattered on top of the whipped cream, giving contrast to the white cream. The tartlet edges are dusted with a light layer of powdered sugar, adding a soft white touch all around. The overall look is neat, evenly spaced, and inviting. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cannoli Bites with Ricotta and Chocolate Recipe plays a key role to build those classic cannoli flavors and textures without the fuss of traditional methods. Here’s a closer look at what you need and why it works so well.

Cannoli Bites with Ricotta and Chocolate, Italian dessert bites, easy dessert recipes, no-bake sweet treats, party finger foods - Flat lay of a whole unbaked pale golden premade pie crust sheet, a small white ceramic bowl of smooth whole milk ricotta cheese, a small white ceramic bowl of creamy mascarpone cheese, a small white ceramic bowl of fine white powdered sugar, a small white ceramic bowl filled with glossy mini chocolate chips, and a small white ceramic bowl containing clear vanilla extract, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Premade pie crust: This is your easy crack to flaky, buttery shells without rolling dough or frying—it crisps beautifully in mini muffin pans.
Whole milk ricotta cheese: Make sure it’s well-strained to avoid watery filling; it lends that slightly grainy, creamy texture cannoli are known for.
Mascarpone cheese: Adds a smooth, creamy richness that balances the ricotta and keeps the filling luscious.
Vanilla extract: Brings warmth and aromatic sweetness that elevates the mixture.
Powdered sugar: Dissolves smoothly for gentle sweetness without graininess.
Mini chocolate chips: Scatter inside and on top for melty spots of chocolate with a fun little crunch.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One reason I adore this Cannoli Bites with Ricotta and Chocolate Recipe is how easy it is to tweak to your liking. You can keep it classic or get a little adventurous depending on your mood or what’s in the pantry.

Variation: I once swapped mini chips for chopped pistachios inside and topped the bites with crushed pistachios for a nutty twist that my family loved.
Dietary swaps: For a lighter version, try low-fat ricotta but be sure to strain it well to avoid sogginess.
Seasonal flavors: A tiny pinch of orange zest in the filling adds a bright, citrusy pop that’s perfect during holidays.
Texture tweaks: Add a few mini chunks of your favorite dried fruit or a dash of cinnamon for extra warmth.

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

Step 1: Prepare the Pie Crust Cups

First things first: preheat your oven to 400°F. I usually let the premade pie crust come to room temperature for about 10 minutes—it’s easier to work with and less likely to crack. Lightly flour your surface and unroll the crust. Using a 2 ½ inch round biscuit cutter (or a cup if you don’t have one handy), cut out 12 circles. Now here’s a trick—press each dough round gently but firmly into the wells of an ungreased mini muffin tin with your fingers, making sure they evenly cover the bottom and sides. This helps shape those cute mini cups without stretching the dough too thin. Pop them in the oven for roughly 10-12 minutes or until they’re a lovely light golden color. Let them cool in the pan for about 15 minutes to hold their shape.

Step 2: Make the Creamy Ricotta Filling

While the cups are cooling, mix up the filling. In a medium bowl, combine your strained ricotta cheese and mascarpone. I like to strain my ricotta in a fine-mesh sieve lined with cheesecloth for about 30 minutes beforehand—it really helps get rid of excess moisture so your filling isn’t runny. Add in the powdered sugar and vanilla extract, then fold in the mini chocolate chips. Mix gently until everything’s smooth and well combined.

Step 3: Fill and Finish Your Cannoli Bites

For a neat finish, scoop the filling into a large zip-top bag, then snip a small corner off like a piping bag, or use a proper pastry bag with your favorite tip if you have one. Pipe the filling evenly into each pie crust cup, filling them just to the top. Sprinkle additional mini chocolate chips over the top, and if you want to get extra fancy, dust lightly with powdered sugar. Serve immediately, or chill for a bit if you prefer them cold!

💡

Pro Tips for Making Cannoli Bites with Ricotta and Chocolate Recipe

Strain Your Ricotta: Always drain your ricotta well to prevent watery filling and soggy shells—this makes a noticeable difference.
Don’t Overstretch the Dough: Gently press dough into mini muffin wells to preserve thickness and avoid tearing when baking.
Use a Piping Bag: Filling with a bag keeps it clean, and you can make pretty swirls on top for that extra wow factor.
Serve Fresh: These bites are best enjoyed within a few hours of filling to keep the crust crisp and prevent sogginess.

How to Serve Cannoli Bites with Ricotta and Chocolate Recipe

Cannoli Bites with Ricotta and Chocolate, Italian dessert bites, easy dessert recipes, no-bake sweet treats, party finger foods - The image shows mini cupcake-like desserts arranged on a white plate with scalloped edges, sitting on a white marbled surface. Each dessert has a golden-brown crust base dusted lightly with white powdered sugar. On top, there is a swirl of creamy white frosting with a smooth but slightly ridged texture. The frosting is decorated with several small, dark chocolate chips, some of which are also dusted with powdered sugar, adding a contrast in color and texture. In the background, the edge of a similarly colored container holds extra dark chocolate chips. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to sprinkle a few extra mini chocolate chips on top for that inviting chocolate pop. Sometimes, I dust them lightly with powdered sugar just before serving—it gives a delicate, bakery-style finish that makes these bites look extra special. Crushed pistachios are another favorite garnish whenever I feel like adding a little color and crunch.

Side Dishes

These cannoli bites are a lovely dessert on their own, but if you want to build a spread, pair them with fresh berries or a simple espresso or coffee bar. I also sometimes serve them alongside a dollop of lightly whipped cream or a fruit compote for a lovely texture and flavor contrast.

Creative Ways to Present

For parties, I like to arrange the cannoli bites on pretty tiered trays or in mini cupcake liners for an elegant look. I’ve also experimented with edible flowers for a wedding shower celebration—totally Instagram-worthy and surprisingly easy! You can also cut the filling amount in halves and double the crust rounds to make an assorted platter combining different fillings like lemon ricotta or chocolate hazelnut.

Make Ahead and Storage

Storing Leftovers

If you have leftovers—and it’s rare!—store any filled bites in an airtight container in the fridge. They’re best eaten within 24 hours since the crust starts to soften over time, but they’ll still taste delicious.

Freezing

I don’t recommend freezing the filled cannoli bites because the crust loses its crispness and the filling texture changes after thawing. However, you can prepare extra plain pie crust cups in advance and freeze those for up to a month—just bake them straight from frozen when you’re ready, then add the filling fresh.

Reheating

If you want to warm the empty crusts, a quick 3-4 minute blast in a 350°F oven will refresh their crispness before filling. I don’t heat the filled bites to keep the delicate creamy texture intact.

FAQs

Can I make these Cannoli Bites ahead of time?

Absolutely, you can prep the crust cups a day or two in advance and keep them airtight at room temperature. For best results, fill them no more than a few hours before serving so the crust stays crisp and delicious.
What’s the best way to strain ricotta cheese?

Place your ricotta in a fine-mesh sieve lined with a double layer of cheesecloth or a paper towel. Let it drain over a bowl in the fridge for at least 30 minutes to remove excess moisture—this prevents your filling from becoming watery and gummy.
Can I use store-bought cannoli shells instead of pie crust?

You can! Store-bought shells are traditional, but I love this pie crust shortcut because it’s easy to get a fresh, crisp bite without frying. Using pie crust also lets you make perfectly sized mini cups without worrying about breaking the shells while filling.
How do I keep the mini muffin cups from sticking?

I recommend not greasing the pan for this recipe. Since the dough has enough butter, it releases nicely. If you’re worried, just run a little flour around the edges before pressing in the dough.

Final Thoughts

Honestly, this Cannoli Bites with Ricotta and Chocolate Recipe has become my go-to for both casual nights and when I want to wow company with minimal fuss. The balance of sweet ricotta, a touch of vanilla, and those melty chocolate chips feels like a warm hug in every bite. I hope you’ll give this recipe a try because it’s one of those little kitchen wins you’ll come back to again and again. Trust me—you’re going to love how easy and delicious it is to make your own perfect cannoli, one bite at a time.