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. If you love peppermint and chocolate, you have to try these.
Candy Cane Cheesecake Cannoli
It’s no secret I love cannoli! It’s a classic Italian treat that’s perfect for parties and celebrations.
And 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.
You can make the filling up to 24 hours in advance, then pop the bowl in the fridge until you’re ready to serve. When you are ready to serve, pipe the filling into the shells and sprinkle with crushed candy canes! So easy and so stunning!
Peppermint Cannoli Ingredients
- Ricotta Cheese: Be sure to use whole milk ricotta!
- Cream Cheese: Again, it’s crucial to use full-fat cream cheese here. The brick style works best, and you’ll need to bring it to room temperature so it properly blends with the other ingredients.
- Heavy Cream: Aka whipping cream! This ingredient should not be replaced with milk or half and half.
- Confectioners’ Sugar: Powdered sugar works as a sweetener AND a thickening agent, so do not skip or skimp here.
- 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.
- Cannoli Shell: Use can you full-size shells as I did, or mini cannoli shells… which are adorable and are great for larger events!
- Candy Canes: You can easily crush candy canes by placing them in a large ziplock bag and then pounding them with a rolling pin. Or pop them in the food processor for a few seconds. You can also use peppermint candies if candy canes are not available.
- Dark Melting Chocolate: Not to be confused with chocolate chips, which will not work well for this recipe. Although if you want to add more garnish, you may certainly use mini chocolate chips to decorate the finished cannoli.
Let’s Make Candy Cane Cannoli
- 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.
- Make the Cheesecake Filling: In the bowl of a food processor, combine the cream cheese, ricotta cheese, confectioners’ sugar, and peppermint, and beat smooth. Using a food processor for this step is THE trick to getting a smooth and creamy cannoli filling with zero “grit” factor.
- Whip the Cream: In a large bowl, beat the heavy cream on medium-high speed until medium-stiff peaks form. Then fold into the cheese mixture. It’s this whipped cream addition makes the filling extra creamy and luscious!
- Dip the Cannoli Shells: Melt the chocolate, then dip both ends of each cannoli shell into the melted chocolate. Dip the wet chocolate into the chopped candy canes.
- Fill the Shells: Remove the filling from the fridge. Fold in ½ cup of the chopped candy canes. Then scrape the filling into a large piping bag fitted with a round open piping tip. Pipe the filling into one end of a cannoli shells. Then sprinkle with remaining crushed candy canes (you should have at least a 1/4 cup leftover) and serve!
More Peppermint Recipes:
- Easy Chocolate Peppermint Fudge
- Double Chocolate Peppermint Fudge Cookies
- Peppermint Mocha Cookies
- 5-Ingredient Peppermint Patties
- No-Bake Peppermint Mocha Cheesecake
- Easy Peppermint Oreo Truffles Recipe
Peppermint Cheesecake Cannoli
- 16 ounces (454g) whole milk ricotta cheese
- 16 ounces (454g) full-fat cream cheese room temperature
- 1/4 cup (57ml) heavy whipping cream
- 1 cup (114g) confectioners' sugar
- 1 teaspoon peppermint extract
- 12 full-size cannoli shells
- 1 cup crushed candy canes
- 12 ounces dark melting chocolate
- Line a fine-mesh strainer with cheesecloth and place it over a large bowl, making sure there’s at least two-inches of space between the bottom of the strainer and the bottom of the bowl.
- Scrape the ricotta cheese into the cheesecloth and fold the cheesecloth around the ricotta. Twist the top of the cheesecloth into makeshift handles and gently nestle them on top of the cheese ball. Place something heavy, such as a hefty can, ziplock bag full of pie weights, or ziplock bag filled with rice, on top of the ricotta and press down gently.
- Place the bowl in the fridge and refrigerate cheese for at least 3 hours, or overnight, if time permits.
- Remove the bowl from the refrigerator and remove the heavy object pressing down on the cheese.
- Use the makeshift cheesecloth handles to lift the cheese out of the strainer. Then gently twist the cheesecloth and softly squeeze to see if any more liquid will drain out of the cheese. Do this several times to ensure you’ve removed as much liquid as possible. Then use as directed below.
- In the bowl of a food processor, combine the cream cheese, ricotta cheese, and confectioners’ sugar. Beat until smooth, stopping the processor and scraping the sides and bottom of the bowl a few times.
- Add in the peppermint extract and pulse for another minute, or until well combined. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, beat the heavy cream on medium-high speed until medium-stiff peaks form.
- Using a rubber spatula, gently fold the whipped cream into the ricotta/cream cheese mixture, just until combined. Do not over mix here. Chill in the refrigerator for 30 minutes.
- In the meantime, melt the chocolate according to the package directions. Dip both ends of each cannoli shell into the melted chocolate, allowing excess chocolate to drip back into the bowl.
- Dip the end of each cannoli shell into the chopped candy canes. Place the dipped shells on a parchment-lined baking sheet. Let the chocolate set for at least 20 minutes before filling.
- When ready to serve, remove the filling from the fridge. Fold in ½ cup of the chopped candy canes. Then scrape the filling into a large piping bag fitted with a round open piping tip.
- Pipe the filling into one end of a cannoli shell until it reaches the halfway point of the shell. Then fill the other end. Be sure to generously fill the shells so that the filling comes all the way to the end of each cannoli shell. Repeat with as many cannoli shells as possible.
- Sprinkle with remaining crushed candy canes and serve at once!
I loved this recipe. I changed a few things and made it with cinnamon just because I don’t love peppermint. I also added chocolate sprinkles instead of candy canes.
Can you store left over filling for a few days?
This recipe sounds like a coffee break is in order for the holiday rush, but a question. Do think a pizzelli cookie rolled up would substitute for a cannoli shell? I don’t have cannoli shells around here in my town.
Ashley Manila says
Hi Terry! I think that would work 🙂 Or just use them and dip them in the filling.
great idea for a cannoli, I love them too but never think of them beyond the “default” cannoli ingredients, so I really appreciate this Christmas cannoli, thank you!