Search
Cannoli Cheesecake Cones
Cannoli Cheesecake Cones are 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
Refrigeration Time: 3 hours
Yields: 12 cones
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.
