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.
Reallyyyyy pack them in tightly to prevent the bottom from crumbling.
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.
Vic’s Tricks To…No-Bake Cannoli Cheesecake Bites
Ingredients
- For Crust:
- 3/4 cup almond flour
- 2 tbsp butter, melted
- 1 tbsp granulated sugar
- Pinch of salt
- –
- For Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tbsp cinnamon
- 1 tsp vanilla
- 8 oz ricotta
- 1/2 cup powdered sugar
- 1/2 cup chocolate chips
Instructions
- Mix almond flour, butter, sugar, and salt in a large bowl. It should resemble wet sand.
- Scoop a little under a tbsp of the almond flour mix and place it into the bottom of the cupcake tin and use a shot glass to press it down flat into the tin. Set aside.
- Take a block of softened cream cheese and beat it in a stand mixer or with a hand mixer until whipped. Add in granulated sugar, cinnamon, and vanilla and beat until the sugar is fully combined. Then mix in ricotta cheese. Add in 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. Mix in chocolate chips.
- Pipe the filling into the cupcake tin and set the tray into the fridge to set for at least 2 hours and enjoy!
Happy Eating!
