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This Cannoli Cheeseball has the flavors of cannoli filling turned into a cheeseball. It is a super easy recipe for entertaining!

This Cannoli Cheeseball has the flavors of cannoli filling turned into a cheeseball.  It is a super easy recipe for entertaining!
 
 


When I sat down and decided that I wanted to do a month full of sweets for December, I made a plan. I knew all of the recipes that I wanted to make, and I had a schedule. I try to keep organized, and I was pretty excited about my plan and all of the recipes that I had chosen.

And then I saw an episode of The Rachael Ray Show. And my plans came to a stop and had to be refigured.

Because of this Cannoli Cheeseball.

This Cannoli Cheeseball has the flavors of cannoli filling turned into a cheeseball.  It is a super easy recipe for entertaining!

I saw it, and I knew I needed it. And I couldn’t wait. I actually had all of the ingredients on hand, and it took all of my willpower not to run straight to the kitchen to try it out. I did wait a few days, and rearraged my posting schedule so that I could share this with you. One of those recipes is just going to have to wait until January now. 🙂
 
 
How to make a cannoli cheeseball
 
 
If you’ve never made a cheeseball before, it is seriously the easiest recipe. It might get a little bit messy, but it’s totally worth it. The filling will be a bit soft when you first mix it all together. Do not attempt to roll it in chocolate chips at this point or you will have a huge mess on your hands. If you are too impatient and don’t want to wait for it to set up, you can just throw it into a bowl at this point and eat it as a dip.

But it’s pretty easy to make it into a ball. Because people go crazy for cheeseballs at parties. Just lay out a piece of plastic wrap, and dump the filling right on top.
 
 
How to make a cannoli cheeseball
 
 
Gather up the sides of the plastic wrap and pull them together in the middle, forming the mixture into a ball. I just twist the top of the plastic wrap and call it good. Into the fridge the ball goes for at least an hour. You can leave it longer, but it does need some time to set up.
 
 
How to make a cannoli cheeseball
 
 
Once it has spent some time in the fridge, put the chocolate chips on a plate, and dump the cheeseball on top. Use your hands to roll the ball in the chips, coating the outside. It may be a little sticky, but the ball should be fairly firm. Place the ball on a serving plate, and surround it with vanilla wafers and graham crackers, and that’s it!
 
 
Cannoli Cheeseball - a creamy, sweet cheeseball with the flavors of cannoli filling.
 
Cannoli Cheeseball - a delicious dessert cheeseball - perfect for entertaining!
 
 
I loved this cannoli cheeseball, and definitely thought it had the flavors of cannoli filling. I loved the cinnamon – it was subtle, yet it added a lot. On the show, Rachael Ray suggested serving it with broken cannoli shell pieces, which, if you can find cannoli shells easily, I think that would be a great idea. I do know that I kept going back for bites of this, and I couldn’t stay away. I think it is the perfect dessert for a holiday party or a pot luck. It’s a crowd pleaser!!
 
 
Cream cheese, ricotta and chocolate chips make up this Cannoli Cheeseball that tastes like cannoli filling.
 

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Cannoli Cheeseball
 
Prep time
Total time
 
This Cannoli Cheeseball has the flavors of cannoli filling turned into a cheeseball. It is a super easy recipe for entertaining!
Author:
Serves: 8-10 servings
Ingredients
  • 8 oz brick cream cheese, at room temperature
  • ½ cup ricotta cheese
  • ½ cup powdered sugar
  • 1 teaspoon cinnamon
  • 1¾ cups mini chocolate chips, divided
  • Vanilla Wafers or graham crackers, for serving
Instructions
  1. In a medium bowl, beat the cream cheese until smooth. Add the ricotta, powdered sugar and cinnamon and beat until combined. Stir in 1 cup of the chocolate chips.
  2. Dump the mixture out onto a piece of plastic wrap. Gather the plastic wrap around the top, squishing the mixture into a ball shape. Refrigerate for at least 1 hour.
  3. Place the remaining ¾ cup of chocolate chips on a plate or in a shallow dish. Open the plastic wrap and turn the cheeseball filling onto the chocolate chips. Use your hands to roll the ball to coat in the chocolate chips.
  4. Serve with vanilla wafers and graham crackers.
  5. **Make sure you are using full fat ingredients, not skim or low-fat. Low-fat ingredients will alter the final product.**
Notes
slightly adapted from The Rachael Ray Show

 

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40 Responses to Cannoli Cheeseball

  1. It’s like our recipes are cousins! Love yours. Pinned.

  2. Chels R. says:

    Such a fun idea! I have never made any cheese ball of any variety. I’m going to need to jump on the bandwagon here at some point.

  3. This is so apt for a party…easy and yummm

  4. Joanne says:

    Being UBER italian, my family always has cannolis on the dessert table…but maybe this year we should mix it up and have cannoli cheeseball instead!

  5. jennifer says:

    Followed recipe perfectly.. And it turned out almost runny… Any ideas on how to firm it up? Tastes great, and worked well as a dip I suppose.

    • Deborah says:

      It shouldn’t be runny – it will be pretty soft before it gets refrigerated, though. Just make sure your cream cheese is at room temperature, and that it’s not microwaved or melted.

    • krystine says:

      Mine was runny also, made more of a dip. It turned even more runny after adding the powdered sugar. I have a friend who made it too and same thing happened to her and she did hers by hand while I did mine with my kitchenaid. Tried adding more sugar but I would have had to add a minimum of 3 cups to reach a thicker consistancy. 🙁

      • Deborah says:

        Was it just soft or actually runny? It is soft before you refrigerate it, but it shouldn’t be runny at all. If it was a dip consistency, then it will firm up in the refrigerator.

        • Dianne says:

          I’ll thrid that. I made it and it was runny. Not soft actually kinda liguidy. Like dip and pour off spoon runny.

          • Deborah says:

            Can you let me know what kind of ingredients you are using? Were they full fat, or lowfat/skim?

  6. Amber says:

    is there a shelf stable version of this I could use? Or a way to use a cream cheese emulsion with a shelf stable substance instead of the cream cheese?

  7. Ger says:

    I had to use cheese cloth and a paper towel to get all the liquid out of the ricotta cheese to get the final result of firm. But, I do believe it was not full fat.

  8. Tracy says:

    Those saying the mixture is runny must not have drained the ricotta cheese first.

  9. Renee says:

    I have never had a cannoli before in my life. I have never lived in a place where cannolis were ever made. They look so good & I would like to sometime like to try one. This cheese ball looks really good & I’m thinking of making it, but after reading other comments it seems to come out runny instead of kind of firm. I don’t want a cannoli dip, I want a cannoli cheese ball. Guess all I can do is follow instructions to a “T” & hope it comes out correct.

  10. Susan says:

    Made mine tonight, turned out PERFECT! I used whole milk ricotta, did not stir it first, left juices in bottom half of a new container. Very good, but prefer a little less cinnamon….next time ; ) I’ll never pay $3.99 for a Cannoli again~

  11. AnneOpinion says:

    Thanks for the fun recipe! I reviewed it at: http://www.anneopinion.com/2015/01/cannoli-cheeseball.html
    Hope you can check it out. Thanks!!

  12. Rebecca says:

    I just made this! Its in the fridge chilling at the moment. I’m taking it to a dinner party tonight and I have a feeling its going to be a big hit! If someone else’s turned out runny, it isn’t the recipe because I followed it to a T and it turned out perfect. Thanks for posting this!

  13. sarah says:

    I made this and it turned out awesome! Not runny at all! Thank you for sharing!!

  14. susie says:

    Used full fat ingredients and got very runny results…milkshake consistency. It’s chilling in a bowl at the moment, but doesn’t seem promising. Unless a miracle occurs, there is no way I’ll be serving this at my super bowl party!

    • Mariano says:

      Maybe as someone else posted here… the ricotta cheese might has not be fully drained. There are variants of ricotta, some of them has more liquid than another… Check that, may you must get another ricotta…

  15. Missy says:

    Just made this for Super Bowl party tonight-not runny AT ALL. I’m not sure what ya’ll are doing but there are no ingredients in this that should make it “runny.” With that said, I myself used low fat cream cheese and part skim ricotta and it was still fine…and SO good!!! Had to refrigerate it again after rolling onto chocolate chips, (maybe cause of reduced fat ingredients,) but no biggie! I’m not gonna lie, about three tablespoons of it didn’t make it to the “ball!”

  16. Connie says:

    Tried it, was perfect, have made different versions the football, was the biggest hit!
    You have to drain the Ricotta

  17. Christine says:

    I tried this twice last weekend for different parties, both times it was way too soft to make into a ball, even after staying in the refrigerator overnight. (Still was a big hit at both parties as a dip.) I wasn’t giving up, and I have another event on Friday, so I just tried it again and drained the ricotta in a paper towel in a bowl (I am not a great cook, no cheese cloth in this house) for 30 mins prior to starting…and…I have a perfect ball!!! Now it will be delicious AND pretty! Thank you for all of the suggestions in the comments.

  18. Marisa says:

    HI Everyone, I made this last night for a Teacher Appreciation Luncheon today, like most of you mine was not firm, but I still think it’s going to work. But no where on here does it say that we should drain the ricotta. I will try this again for a party I am hosting Friday night with my girls. I will get it right!!! I will also add less cinnamon.

  19. Lisa says:

    I’m going to make this for an Italian themed graduation party. Can I make it ahead and freeze it?

  20. Rose says:

    Cannoli filling typically uses powdered sugar at a ratio of about 1/4 the amount of powdered sugar to the ricotta. I would imagine that if you were experiencing a runny texture that a few tablespoons of powdered sugar or cornstarch if you don’t want the sweet, would solve the problem. The recipe uses part cream cheese which is firmer than the ricotta and would therefore require less powdered sugar than the typical cannoli filling

  21. Cassandra says:

    I just made this for a new years pot-luck party I am attending tonight and it turned out perfect! I have never made it before, I have been meaning to for a long time, and I am so glad I chose to today for this party. It was NOT runny at all! I used “traditional” Ricotta cheese and scooped from the top of the container, the ricotta cheese was the same ‘thickness’ as the filling of a cannoli. I used an electric beater not a mixer for the cream cheese and then the ricotta. I mixed the cinnamon and the icing sugar in a separate bowl (you know- mix ‘liquid’ ingredients together and ‘dry’ ingredients together first, then combine the ‘liquid’ and the ‘dry’ together with a spatula so the powder doesn’t fly up when mixing then beat again with the hand beater and then by hand with the spatula mix in the chocolate chips. I followed the instructions perfectly and I got a perfect cheese ball. I have it back in the fridge until the party starts because no one wants to eat a warm cheese ball and it’s not really food safe, I’m so excited to show it off and eat it later. Thank you!

  22. Billy says:

    This looks really good

  23. Katherine says:

    My brother has used broken sugar cones for the dip…they taste very similar to cannoli shells, so you could also use these for the ball!

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