Sweet Cane Crunch Peppermint Cheesecake Cannoli are crunchy, creamy, and ideal for Christmas dessert! That includes chocolate dipped cannoli shells, a peppermint cream cheese ricotta combination, and crushed peppermint candies. For those who love peppermint and chocolate, you need to attempt these.

Sweet Cane Cheesecake Cannoli

It’s no secret I really like cannoli! It’s a basic Italian deal with that’s excellent for events and celebrations.

And my model is particularly excellent for HOLIDAY PARTIES, as a result of it options fancy chocolate dipped cannoli shells (don’t fear, we’re utilizing store-bought cannoli shells so no messing with cannoli types and deep frying!) and a pink peppermint sweet research cheesecake filling.

You may make the filling as much as 24 hours upfront, then pop the bowl within the fridge till you’re able to serve. If you find yourself able to serve, pipe the filling into the shells and sprinkle with crushed sweet canes! Really easy and so gorgeous!

Peppermint Cannoli Components

• Ricotta Cheese: You should definitely use entire milk ricotta!
• Cream Cheese: Once more, it’s essential to make use of full-fat cream cheese right here. The brick type works greatest, and also you’ll must convey it to room temperature so it correctly blends with the opposite components.
• Heavy Cream: Aka whipping cream! This ingredient shouldn’t be changed with milk or half and half.
• Confectioners’ Sugar: Powdered sugar works as a sweetener AND a thickening agent, so don’t skip or skimp right here.
• Peppermint Extract: For those who’re uncertain how you’re feeling about peppermint flavoring, be happy to chop the quantity in half, style, after which add extra if desired.
• Cannoli Shell: Use are you able to full-size shells as I did, or mini cannoli shells… that are cute and are nice for bigger occasions!
• Sweet Canes: You possibly can simply crush sweet canes by inserting them in a big ziplock bag after which pounding them with a rolling pin. Or pop them within the meals processor for a number of seconds. You can even use peppermint candies if sweet canes usually are not out there.
• Darkish Melting Chocolate: To not be confused with chocolate chips, which won’t work effectively for this recipe. Though if you wish to add extra garnish, you might definitely use mini chocolate chips to embellish the completed cannoli.

Let’s Make Sweet Cane Cannoli

1. Drain the ricotta: Line a fine-mesh strainer with cheesecloth, scrape the ricotta cheese inside, and pop the bowl within the fridge for at the least 3 hours.
2. Make the Cheesecake Filling: Within the bowl of a meals processor, mix the cream cheese, ricotta cheese, confectioners’ sugar, and peppermint, and beat easy. Utilizing a meals processor for this step is THE trick to getting a easy and creamy cannoli filling with zero “grit” issue.
3. Whip the Cream: In a big bowl, beat the heavy cream on medium-high pace till medium-stiff peaks kind. Then fold into the cheese combination. It’s this whipped cream addition makes the filling further creamy and luscious!
4. Dip the Cannoli Shells: Soften the chocolate, then dip each ends of every cannoli shell into the melted chocolate. Dip the moist chocolate into the chopped sweet canes.
5. Fill the Shells: Remove the filling from the fridge. Fold in ½ cup of the chopped sweet canes. Then scrape the filling into a big piping bag fitted with a spherical open piping tip. Pipe the filling into one finish of a cannoli shells. Then sprinkle with remaining crushed sweet canes (you need to have at the least a 1/4 cup leftover) and serve!

Extra Peppermint Recipes:

Peppermint Cheesecake Cannoli

Ashley Manila

Prep Time 45 minutes

Inactive Time: 3 hrs 30 minutes

Whole Time 4 hrs 15 minutes

Course Dessert

Delicacies Italian

Components 

• 16 ounces (454g) entire milk ricotta cheese
• 16 ounces (454g) full-fat cream cheese room temperature
• 1/4 cup (57ml) heavy whipping cream
• 1 cup (114g) confectioners’ sugar
• 1 teaspoon peppermint extract
• 12 full-size cannoli shells
• 1 cup crushed sweet canes
• 12 ounces darkish melting chocolate

Directions 

• Line a fine-mesh strainer with cheesecloth and place it over a big bowl, ensuring there’s at the least two-inches of house between the underside of the strainer and the underside of the bowl. 

• Scrape the ricotta cheese into the cheesecloth and fold the cheesecloth across the ricotta. Twist the highest of the cheesecloth into makeshift handles and gently nestle them on high of the cheese ball. Place one thing heavy, reminiscent of a hefty can, ziplock bag stuffed with pie weights, or ziplock bag stuffed with rice, on high of the ricotta and press down gently. 

• Place the bowl within the fridge and refrigerate cheese for at the least 3 hours, or in a single day, if time permits. 

• Take away the bowl from the fridge and take away the heavy object urgent down on the cheese. 

• Use the makeshift cheesecloth handles to elevate the cheese out of the strainer. Then gently twist the cheesecloth and softly squeeze to see if any extra liquid will drain out of the cheese. Do that a number of occasions to make sure you’ve eliminated as a lot liquid as attainable. Then use as directed beneath. 

• Within the bowl of a meals processor, mix the cream cheese, ricotta cheese, and confectioners’ sugar. Beat till easy, stopping the processor and scraping the perimeters and backside of the bowl a number of occasions. 

• Add within the peppermint extract and pulse for one more minute, or till effectively mixed. Put aside. 

• Within the bowl of a stand mixer fitted with the whisk attachment, or in a big bowl utilizing a handheld electrical mixer, beat the heavy cream on medium-high pace till medium-stiff peaks kind.

• Utilizing a rubber spatula, gently fold the whipped cream into the ricotta/cream cheese combination, simply till mixed. Don’t over combine right here. Chill within the fridge for half-hour. 

• Within the meantime, soften the chocolate in line with the package deal instructions. Dip each ends of every cannoli shell into the melted chocolate, permitting extra chocolate to drip again into the bowl. 

• Dip the tip of every cannoli shell into the chopped sweet canes. Place the dipped shells on a parchment-lined baking sheet. Let the chocolate set for at the least 20 minutes earlier than filling.

• When able to serve, take away the filling from the fridge. Fold in ½ cup of the chopped sweet canes. Then scrape the filling into a big piping bag fitted with a spherical open piping tip. 

• Pipe the filling into one finish of a cannoli shell till it reaches the midway level of the shell. Then fill the opposite finish. You should definitely generously fill the shells in order that the filling comes all the best way to the tip of every cannoli shell. Repeat with as many cannoli shells as attainable. 

• Sprinkle with remaining crushed sweet canes and serve without delay! 

Key phrase cannoli, peppermint, sweet cane