Peppermint mocha cheesecake free#

Fold in ½ cup of the chopped candy canes.

Fill the Shells: Remove the filling from the fridge.

Dip the wet chocolate into the chopped candy canes.

Dip the Cannoli Shells: Melt the chocolate, then dip both ends of each cannoli shell into the melted chocolate.

It’s this whipped cream addition makes the filling extra creamy and luscious!

Whip the Cream: In a large bowl, beat the heavy cream on medium-high speed until medium-stiff peaks form.

Using a food processor for this step is THE trick to getting a smooth and creamy cannoli filling with zero “grit” factor.

Make the Cheesecake Filling: In the bowl of a food processor, combine the cream cheese, ricotta cheese, confectioners’ sugar, and peppermint, and beat smooth.

Drain the ricotta: Line a fine-mesh strainer with cheesecloth, scrape the ricotta cheese inside, and pop the bowl in the fridge for at least 3 hours.

Although if you want to add more garnish, you may certainly use mini chocolate chips to decorate the finished cannoli.

Dark Melting Chocolate: Not to be confused with chocolate chips, which will not work well for this recipe.

You can also use peppermint candies if candy canes are not available. Or pop them in the food processor for a few seconds.

Candy Canes: You can easily crush candy canes by placing them in a large ziplock bag and then pounding them with a rolling pin.

Cannoli Shell: Use can you full-size shells as I did, or mini cannoli shells… which are adorable and are great for larger events!.

Peppermint mocha cheesecake free#

Peppermint Extract: If you’re unsure how you feel about peppermint flavoring, feel free to cut the amount in half, taste, and then add more if desired.Confectioners’ Sugar: Powdered sugar works as a sweetener AND a thickening agent, so do not skip or skimp here.Heavy Cream: Aka whipping cream! This ingredient should not be replaced with milk or half and half.

The brick style works best, and you’ll need to bring it to room temperature so it properly blends with the other ingredients.

Cream Cheese: Again, it’s crucial to use full-fat cream cheese here.

Ricotta Cheese: Be sure to use whole milk ricotta!.

When you are ready to serve, pipe the filling into the shells and sprinkle with crushed candy canes! So easy and so stunning!

You can make the filling up to 24 hours in advance, then pop the bowl in the fridge until you’re ready to serve.

It’s no secret I love cannoli! It’s a classic Italian treat that’s perfect for parties and celebrations.Īnd my version is especially perfect for HOLIDAY PARTIES, because it features fancy chocolate dipped cannoli shells (don’t worry, we’re using store-bought cannoli shells so no messing with cannoli forms and deep frying!) and a pink peppermint candy study cheesecake filling. If you love peppermint and chocolate, you have to try these. Candy Cane Crunch Peppermint Cheesecake Cannoli are crunchy, creamy, and perfect for Christmas dessert! Featuring chocolate dipped cannoli shells, a peppermint cream cheese ricotta mixture, and crushed peppermint candies.