Vic’s Tricks To…No-Bake Cannoli Cheesecake Bites

GUYS, check out these lil cuties!!!

This was my first time really playing around with a no-bake dessert and woweeee, I should have been doing this all along!

It’s so nice to not have to worry about cook times and temperatures and blah blah.

Plus, these bites are gluten free and can be easily made keto by using your fave sugar substitute!

This recipe is so simple, it’s as easy as mixing a bunch of stuff together!

First, take 3/4 cup of almond flour and combine it with 2 tbsp of melted butter, 1 tbsp sugar, and a pinch of salt. It should resemble wet sand.

Vic Trick: I use mini cupcake papers to line my tins here, but you can easily put it directly into the tin. Or use regular sized cupcake tins for bigger bites!

Take a little under a tbsp of the almond flour mix and place it into the bottom of the cupcake tin.

Vic Trick: Use the bottom of a shot glass to push down the mixture in NO TIME! Seriously, I did 24 in about 1 minute.

Set the tin aside while you prepare the filling.

Take a block of softened cream cheese and beat it in a stand mixer or with a hand mixer until whipped.

Add in 1/4 cup of granulated sugar, 1 tbsp of cinnamon, and 1 tsp of vanilla and beat until the sugar is fully combined. Then mix in 8 oz of ricotta cheese.

Add in 1/2 cup of powdered sugar and scrape down the edges of the bowl ensuring it gets fully incorporated. The consistency should be thick but not too thick to pipe through a bag.

Then mix in 1/2 cup of chocolate chips.

Vic Trick: Use a pint glass to keep a pastry bag or ziplock bag upright while you scoop the filling into it.

Pipe the filling into each mini cupcake and top with more chocolate chips.

Place the tray into the fridge to let them set for at least 2 hours. Then take them out and enjoy!

THAT’S IT! Seriously, I’m all about this no-bake thing.

Happy Eating!

Give it a try and rate this recipe!