Short description
Crispy golden cannoli shells filled with rich, creamy cheesecake filling and sweet-tart cherry compote, dusted with powdered sugar for a decadent dessert treat.

Why You’ll Love This Recipe

This recipe combines the crisp texture of traditional cannoli shells with a luscious cheesecake filling that is smooth and indulgent. The addition of cherry compote provides a perfect balance of sweetness and tartness, elevating this dessert into an elegant and satisfying treat for any occasion. It’s simple to assemble yet impressive enough for guests.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 12 store-bought cannoli shells (or homemade)
• 1 cup cream cheese, softened
• 1 cup ricotta cheese
• ½ cup powdered sugar (plus extra for dusting)
• 1 tsp vanilla extract
• ½ cup heavy cream, whipped
• 1 cup cherry pie filling or cherry compote

Directions

1. In a mixing bowl, beat cream cheese, ricotta cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy.
2. Gently fold the whipped heavy cream into the cheesecake mixture until fully incorporated and light.
3. Transfer the filling into a piping bag fitted with a large tip.
4. Carefully pipe the cheesecake filling into both ends of each cannoli shell.
5. Add a spoonful of cherry compote into each end so the cherries are visible.
6. Arrange the cannoli on a serving plate and dust generously with powdered sugar before serving.

Servings and timing

• Servings: approximately 12 cannoli
• Prep time: 15 minutes
• Assembly time: 10 minutes
• Total time: 25 minutes

Variations

• Use fresh cherries cooked down with sugar as a homemade compote.
• Add a tablespoon of lemon zest to the cheesecake filling for a citrus note.
• Sprinkle chopped pistachios or chocolate chips inside the filling or on the ends of the cannoli.
• Substitute ricotta with mascarpone for a richer texture.

Storage/reheating

• Storage: Store assembled cannoli in the refrigerator and consume within 24 hours to maintain crispness of shells.
• Reheating: Not recommended, as cannoli are best served chilled and crisp.

FAQs

Can I make the filling ahead of time?

Yes, the cheesecake filling can be prepared up to 2 days in advance and refrigerated until ready to use.

How do I keep the cannoli shells from becoming soggy?

Fill the cannoli shells just before serving to preserve their crispness.

Can I use homemade cannoli shells?

Absolutely, homemade shells add a lovely touch and can be used interchangeably with store-bought.

Is it necessary to whip the heavy cream?

Yes, whipping the cream and folding it into the filling creates a lighter, creamier texture.

Can I substitute the cream cheese?

You may substitute with mascarpone or more ricotta, but cream cheese adds the signature tanginess.

What if I don’t have cherry compote?

Cherry pie filling or fresh cooked cherries work well as substitutes.

How long can I store leftover cannoli?

Best consumed the day they are made; leftovers should be discarded after 24 hours for quality.

Can I freeze the filling?

Yes, but thaw and gently re-whip before using.

What other fillings work well?

Chocolate mousse, pistachio cream, or traditional ricotta sweetened with sugar are popular alternatives.

How do I pipe the filling if I don’t have a piping bag?

Use a resealable plastic bag and cut a corner to pipe the filling.

Conclusion

Cherry Cheesecake Cannoli make for an elegant and irresistible dessert, blending creamy, fruity, and crunchy elements in every bite. This easy-to-assemble recipe is perfect for entertaining or special occasions where you want to impress with minimal effort. Enjoy crafting these delightful treats to share with family and friends.

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