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Retro Rad Approved

Cannoli Cheesecake Cones

Chef Emily Ellyn makes Cannoli Cheesecake Cones for a decadent treat without the drippy mess. The whole family will enjoy having fun decorating their cone with your custom toppings.

 

Prep Time: 20 minutes

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Ingredients

  • 3 8-ounce packages cream cheese, softened at room temperature
  • 1 cup Frigo® Whole Milk Ricotta, room temperature
  • 1 cup powdered sugar
  • 1 lemon, zested
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon pumpkin pie spice
  • ½ cup mini chocolate chips, plus more for garnish
  • 1 (12- cones) box waffle or sugar ice cream cones

Directions

In a stand mixer or large bowl with hand mixer, beat cream cheese until fluffy. Add Frigo® Whole Milk Ricotta and beat until smooth and fluffy, then add powdered sugar, lemon zest, vanilla extract, ground cinnamon, and pumpkin pie seasoning. Beat again until fluffy. Fold in 1 cup mini chocolate chips with a rubber spatula.

Transfer mixture to a piping bag and pipe into cones and top with remaining mini chocolate chips.

 

Rad Tip: Refrigerate until firm, at least 3 hours, to help maintain a fresh look for the party.

Fresh Idea: Experiment with garnishes. Dip cones in chocolate and then in sprinkles, chocolate chips and/or crushed pistachios. Top cones piped full of cannoli cheesecake with mini chocolate chips, sprinkles, chopped nuts, shaved coconut, and/or cherry.