Cannoli Cheese Ball

This Cannoli Cheese Ball has the flavors of cannoli filling turned into a cheese ball. It is a super easy recipe for entertaining!

Course Dessert

Cuisine Italian

Prep Time 15

Refrigeration Time 2

Total Time 2 15

Servings servings

Calories 327kcal

Author Deborah Harroun

Ingredients

8 oz cream cheese, at room temperature
1/2 cup ricotta cheese
1/2 cup powdered sugar
1 teaspoon cinnamon
1 3/4 cups mini chocolate chips, divided
vanilla wafers or graham crackers, for serving

Instructions

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.
Lay out 2 pieces of plastic wrap perpendicular to each other. Dump the mixture out into the center. Gather the plastic up around the mixture and shape into a ball shape. Refrigerate for 2-4 hours, or overnight.
Place the remaining chocolate chips on a plate. Remove the cheeseball from the plastic wrap onto the chocolate chips. Roll in the chocolate chips to coat.
Serve the cheese ball with vanilla wafers or graham crackers.

Video

Notes

Make sure you are using full fat ingredients, not skim or low-fat. Low-fat ingredients will alter the final product.

If your ricotta is not fairly firm, you may need to let it drain beforehand, or the cheeseball will not set up.

slightly adapted from The Rachael Ray Show

Nutrition information provided as an estimate only. Various brands and products can change the counts. Counts are based on the recipe without the crackers for dipping.

Nutrition