Mini Cannoli Bites are like tiny pockets of crunchy, sweet delight! These little treats feature crispy shells filled to the brim with a creamy ricotta filling that’s light and just sweet enough. They’re perfect for anyone who loves a classic Italian dessert but wants something small and easy to enjoy.
I love making these for gatherings because they’re the perfect size for popping into your mouth without any mess. One of my favorite things to do is sprinkle a little powdered sugar and mini chocolate chips on top—the little touches really make them feel special. Plus, they’re surprisingly simple to prepare, which means more time enjoying and less time in the kitchen.
Whenever I serve Mini Cannoli Bites, they disappear quickly, and people keep asking for the recipe. They’re great for parties, family dinners, or just a sweet snack when you want something that feels like a treat but isn’t too heavy. I always keep a batch ready because you never know when a little moment of sweetness might be just what you need!
Key Ingredients & Substitutions
Ricotta Cheese: Make sure to drain the ricotta well to avoid a watery filling. If you can’t find ricotta, mascarpone or whipped cream cheese are good substitutes for a creamy texture.
Mini Phyllo Tart Shells: These give the perfect crunch! You can swap with mini graham cracker crusts or even small wonton wrappers baked until crisp.
Chocolate Chips & Nuts: Mini chocolate chips add fun bites of sweetness, while nuts bring a nice crunch. Use any nuts you like, such as almonds or pecans, or leave them out if you prefer nut-free.
Heavy Cream: Whipping this adds lightness to the filling. If you want a dairy-free option, try coconut cream, though it will add a different flavor.
How Do You Get a Smooth, Light Cannoli Filling?
The filling should be creamy but light, not dense or grainy. Here’s how I do it:
- Start by draining ricotta overnight or in a fine mesh sieve to remove excess liquid.
- Mix the ricotta with powdered sugar and vanilla until smooth.
- Whip the heavy cream separately with sugar until stiff peaks form.
- Gently fold most of the whipped cream into the ricotta mixture to lighten it without losing the fluffiness.
Folding carefully keeps the airiness while combining the flavors nicely. This step really makes the filling feel special and smooth on the palate.
Equipment You’ll Need
- Mixing bowls – I use two to mix the ricotta and whip the cream separately for a light filling.
- Hand or stand mixer – makes whipping the cream quick and easy, giving a fluffy texture.
- Spoon or piping bag – helps fill the tart shells neatly and precisely for a clean look.
- Mini tartlet or phyllo shells – the foundation for these bites; buy pre-made or bake your own for a crunchier shell.
- Fine mesh sieve (optional) – to drain excess liquid from ricotta for a smoother filling.
Flavor Variations & Add-Ins
- Swap mini chocolate chips for chopped dark or milk chocolate for a different cocoa note.
- Add a splash of liqueur like Amaretto or Marsala to the filling for extra flavor.
- Sprinkle crushed pistachios or walnuts instead of whole nuts for a different crunch and color.
- Mix in shredded coconut or citrus zest to give it a fresh, tropical twist.
Mini Cannoli Bites
Ingredients You’ll Need:
For The Shells and Filling:
- 12 mini phyllo tart shells (store-bought or homemade)
- 1 cup ricotta cheese, well-drained
- 1/4 cup powdered sugar, plus extra for dusting
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips, plus extra for topping
- 1/4 cup chopped toasted nuts (such as pistachios or walnuts)
- 1/2 cup heavy cream
- 1 tablespoon granulated sugar
Time Needed:
This recipe takes about 15 minutes of active prep time plus a little time to chill if you prefer the bites cold before serving.
Step-by-Step Instructions:
1. Make the Filling:
In a medium bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until smooth and creamy. Stir in the mini chocolate chips and chopped toasted nuts for flavor and texture.
2. Whip the Cream:
In a separate bowl, whip the heavy cream with granulated sugar until it forms stiff peaks. Carefully fold about two-thirds of this whipped cream into the ricotta mixture to lighten it, keeping the filling fluffy and smooth.
3. Fill the Tart Shells:
Spoon or use a piping bag to fill each mini phyllo tart shell with the ricotta cream filling until nicely filled.
4. Add Toppings:
Put a small dollop of the remaining whipped cream on top of each filled tart. Sprinkle extra mini chocolate chips and chopped nuts over the cream for a pretty, delicious finish.
5. Serve or Chill:
Dust the Mini Cannoli Bites lightly with powdered sugar just before serving. You can enjoy them right away or refrigerate for a cool, refreshing treat.
Can I Use Frozen Ricotta for This Recipe?
It’s best to use fresh ricotta and make sure it’s well-drained to avoid extra moisture. If you only have frozen ricotta, thaw it completely in the fridge and drain any excess liquid before using.
Can I Make Mini Cannoli Bites Ahead of Time?
Yes! You can prepare the filling and fill the tart shells a few hours ahead. Store them covered in the refrigerator and add the whipped cream topping and garnishes just before serving to keep them fresh and crisp.
How Should I Store Leftovers?
Store any leftover filled Mini Cannoli Bites in an airtight container in the fridge for up to 2 days. The shells might soften over time, so it’s best to enjoy them sooner rather than later.
What If I Don’t Have Phyllo Tart Shells?
You can use mini graham cracker crusts, mini pre-made tart shells, or bake small wonton wrappers as a crunchy shell alternative. Just make sure they’re crisp and sturdy enough to hold the filling.
