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. In the event you love peppermint and chocolate, you need to attempt these.
Sweet Cane Cheesecake Cannoli
It’s no secret I like cannoli! It’s a traditional Italian deal with that’s good for events and celebrations.
And my model is particularly good 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 can also make the filling as much as 24 hours prematurely, 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: Be sure you use complete milk ricotta!
- Cream Cheese: Once more, it’s essential to make use of full-fat cream cheese right here. The brick fashion works finest, and also you’ll must carry it to room temperature so it correctly blends with the opposite elements.
- 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: In the event you’re uncertain how you’re feeling about peppermint flavoring, be at liberty 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 putting 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 may as well use peppermint candies if sweet canes will not be out there.
- Darkish Melting Chocolate: To not be confused with chocolate chips, which is not going to work effectively for this recipe. Though if you wish to add extra garnish, chances are you’ll definitely use mini chocolate chips to brighten the completed cannoli.
Let’s Make Sweet Cane Cannoli
- 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.
- Make the Cheesecake Filling: Within the bowl of a meals processor, mix the cream cheese, ricotta cheese, confectioners’ sugar, and peppermint, and beat clean. Utilizing a meals processor for this step is THE trick to getting a clean and creamy cannoli filling with zero “grit” issue.
- Whip the Cream: In a big bowl, beat the heavy cream on medium-high velocity till medium-stiff peaks type. Then fold into the cheese combination. It’s this whipped cream addition makes the filling further creamy and luscious!
- 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.
- 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 (it’s best to have at the least a 1/4 cup leftover) and serve!
Extra Peppermint Recipes:
Peppermint Cheesecake Cannoli
Components
- 16 ounces (454g) complete 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
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Line a fine-mesh strainer with cheesecloth and place it over a big bowl, ensuring there’s at the least two-inches of area between the underside of the strainer and the underside of the bowl.
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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, comparable to a hefty can, ziplock bag filled with pie weights, or ziplock bag full of rice, on high of the ricotta and press down gently.
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Place the bowl within the fridge and refrigerate cheese for at the least 3 hours, or in a single day, if time permits.
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Take away the bowl from the fridge and take away the heavy object urgent down on the cheese.
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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 doable. Then use as directed beneath.
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Within the bowl of a meals processor, mix the cream cheese, ricotta cheese, and confectioners’ sugar. Beat till clean, stopping the processor and scraping the edges and backside of the bowl a number of occasions.
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Add within the peppermint extract and pulse for an additional minute, or till effectively mixed. Put aside.
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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 velocity till medium-stiff peaks type.
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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.
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Within the meantime, soften the chocolate in line with the bundle instructions. Dip each ends of every cannoli shell into the melted chocolate, permitting extra chocolate to drip again into the bowl.
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Dip the top 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.
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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.
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Pipe the filling into one finish of a cannoli shell till it reaches the midway level of the shell. Then fill the opposite finish. Be sure you generously fill the shells in order that the filling comes all the way in which to the top of every cannoli shell. Repeat with as many cannoli shells as doable.
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Sprinkle with remaining crushed sweet canes and serve without delay!
