These Mini Cannoli Cups are a small but mighty dessert: crisp phyllo shells filled with a smooth, sweet ricotta-mascarpone filling studded with mini chocolate chips, finished with a sprinkle of chopped pistachios and powdered sugar. The texture is a perfect contrast — flaky shell, creamy filling, tiny melted chips, and a nutty crunch on top. They are quick to assemble because you use pre-made phyllo shells and a no-bake filling. Make them for parties, a late-night treat, or a simple after-dinner dessert. For a fun serving idea, arrange them on a platter with fresh berries and a dusting of extra powdered sugar for a pretty, grab-and-go display. If you enjoy small plated bites, you might also like these charcuterie cups recipes for more party-ready ideas.

Why You’ll Love This Mini Cannoli Cups

Ready in minutes: no baking or pastry work required thanks to pre-made phyllo shells.
Classic flavor: ricotta and mascarpone give the filling a rich, tangy-sweet profile.
Great texture contrast: crunchy shell, silky filling, tiny chocolate chips, and pistachio crunch.
Party-friendly: bite-sized portions are perfect for crowds and easy to plate.
Flexible: easy to tweak with different mix-ins or garnishes.
Make-ahead friendly: filling can be made in advance and chilled.
Light but indulgent: small size helps control portions while still feeling special.
Kid-approved: simple flavors and fun bite size that both kids and adults enjoy.

What Is Mini Cannoli Cups?

Mini Cannoli Cups are a simplified, handheld take on the classic Italian cannoli. Instead of rolling dough, you use small pre-made phyllo shells as the base and spoon in a creamy filling made from ricotta and mascarpone cheese. The taste is sweet with a hint of tang from the ricotta and a lush mouthfeel from the mascarpone. Mini chocolate chips add tiny pockets of chocolate, while chopped pistachios bring a bright, nutty crunch on top. This recipe is no-bake and mostly assembly, so it fits well for quick desserts, weeknight treats, brunch gatherings, or casual parties where you want something elegant but easy.

Ingredients for Mini Cannoli Cups

For the Base

1 package of pre-made phyllo shells

For the Filling

1 cup ricotta cheese
1 cup mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup mini chocolate chips

To Serve

Chopped pistachios (for garnish)
Powdered sugar (for dusting)

Ingredient Notes (Substitutions, Healthy Swaps)

Ricotta cheese: Choose whole-milk ricotta for the best creaminess. For a lighter option, use part-skim ricotta, but the filling will be slightly less rich.
Mascarpone: This adds a silky texture. If you can’t find mascarpone, full-fat cream cheese is an option (soften first), but the flavor will be tangier and texture denser.
Powdered sugar: Sift before mixing if it’s clumpy. For lower sugar, reduce to 3/4 cup and taste as you go.
Vanilla extract: Pure vanilla gives the best flavor; imitation vanilla will work but is less complex.
Mini chocolate chips: Use regular chips if you don’t have minis; chop them slightly so they distribute well.
Phyllo shells: If you can’t find pre-made shells, small tartlet shells or mini graham cups can be used as a last resort, but the classic crunchy phyllo bite is best.
Pistachios: Replace with chopped almonds or hazelnuts if desired.

Step-by-Step Instructions

Step 1 – Prepare the filling

In a mixing bowl, combine 1 cup ricotta cheese, 1 cup mascarpone cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract.
Mix until smooth and well combined. Use a hand mixer for a silkier texture or a spatula for a bit more body.
Visual cue: The filling should be glossy and smooth, with no lumps of ricotta visible.

Step 2 – Add the chocolate chips

Gently fold in 1 cup mini chocolate chips so they are evenly distributed through the filling.
Don’t overmix; keep the chips intact so you get little chocolate bites.

Step 3 – Fill the phyllo shells

Spoon the filling into each pre-made phyllo shell. Use a small spoon or piping bag for faster, neater filling.
Fill each cup just to the top so the shell stays crisp and the filling sits slightly above the rim.

Step 4 – Garnish

Top each filled cup with chopped pistachios and dust lightly with powdered sugar right before serving.
Visual cue: A light dusting of powdered sugar and a tiny sprinkle of green pistachio give a pretty contrast.

Step 5 – Chill and serve

Refrigerate the filled cups until ready to serve. Chilling helps the filling set and the flavors meld.
Pro cue: Chill at least 30 minutes to firm the filling, but don’t refrigerate for many hours if you want to keep the shells crispy; see storage notes.

Pro Tips for Success

Use cold cheeses for easier mixing: let mascarpone sit at room temp for just a few minutes to make it blendable, but keep ricotta cold to avoid a runny filling.
Sift powdered sugar into the bowl to avoid lumps and to make a smoother filling.
If you prefer a lighter texture, beat the mascarpone and powdered sugar first until smooth, then fold in ricotta gently.
Fill cups just before serving to keep phyllo shells crisp. If making ahead, keep shells and filling separate until 15–30 minutes before serving when possible.
Use a small piping bag or a zip-top bag with the corner snipped for fast, tidy filling placement.
For even distribution of chocolate, fold chips in with a silicone spatula to avoid smashing them.
If using regular chocolate chips, chop them to mini size to prevent heavy pockets.

Flavor Variations

Optional: Citrus twist — add 1 teaspoon finely grated lemon or orange zest to the filling for bright citrus notes.
Optional: Espresso chocolate — stir 1/2 teaspoon instant espresso powder into the filling for a coffee-kissed flavor that pairs well with chocolate chips.
Optional: Raspberry ripple — fold in 2 tablespoons of seedless raspberry jam swirled lightly into the filling for a fruity layer.
Optional: Cinnamon-sugar shell — dust the inside of shells lightly with cinnamon and sugar before filling for a warming spice note.
Optional: Nutty swap — use chopped almonds or toasted hazelnuts instead of pistachios for a different crunch profile.
Optional: Mini salted chocolate — sprinkle a tiny pinch of sea salt on top of the chocolate chips in each cup for a sweet-salty pop.

Serving Suggestions

Arrange on a white platter with fresh berries and mint leaves for a bright, elegant presentation.
Pair with small cups of espresso or sweet dessert wine for an Italian-inspired finish.
Serve as part of a dessert buffet or after-dinner coffee bar where guests can pick a few bites.
Use them as a sweet element on a brunch table alongside fruit and pastries.
For a kid-friendly twist, add a few colorful sprinkles on top before serving.
Plate a single cup with a spoonful of berry compote and a mint sprig for an individual dessert plate.

Make-Ahead, Storage & Reheating

Make-ahead: The filling can be made up to 2 days ahead and kept in an airtight container in the refrigerator. Keep phyllo shells in their original packaging at room temperature.
Assemble within 30–60 minutes of serving if you want the shells to remain crisp. If you must assemble earlier, expect some softening of the shells after several hours in the fridge.
Storage duration: Store assembled cups in an airtight container in the refrigerator for up to 2 days. Beyond that the shells will lose crunch and the filling may absorb moisture.
Reheating: These are best served cold or at room temperature; do not microwave assembled cups. If shells have softened, remove filling and briefly crisp shells in a 325°F (160°C) oven for 3–5 minutes, then refill.

Storage and Freezing Instructions

Freezing assembled cups is not recommended. Frozen phyllo shells will become soggy when thawed and the filling texture will change.
Instead, freeze only the filling if needed: place the filling in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight and give a good stir before refilling shells.
Store shells in a cool, dry place in their original box until ready to use. If shells get crushed, you can press them back into shape before filling.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —:| —:| —:| —:| —:
200 | 4 g | 18 g | 12 g | 1 g | 80 mg

Estimates vary by brands and portions.

FAQ About Mini Cannoli Cups

Q: Why is my filling too watery?
A: Drain excess liquid from the ricotta before mixing. Place ricotta in a fine sieve over a bowl for 15–30 minutes to remove whey.

Q: Why is the filling too stiff or sweet?
A: If it feels stiff, beat gently and add 1 tablespoon of milk to loosen slightly. If too sweet, reduce powdered sugar next time.

Q: Can I use cream cheese instead of mascarpone?
A: Yes, but cream cheese is firmer and tangier. Soften it first and taste before adding the full amount of powdered sugar.

Q: How long will the phyllo shells stay crisp once filled?
A: Typically 30–60 minutes at room temp. After refrigeration, shells will soften faster.

Q: Can I make these dairy-free?
A: It’s challenging with this recipe’s texture. Use a dairy-free cream cheese and a dairy-free ricotta alternative if available, but results may vary.

Q: How many cups does this recipe make?
A: Yield depends on the size of the pre-made shells. Most standard packages make about 18–24 mini cups. Fill until you run out of shells or filling.

TastyInspo Notes

Use a small offset spatula or the back of a spoon to level filling for a neat top.
Chill the filling slightly before piping to keep it firm and make filling faster.
Toast pistachios lightly in a pan for extra aroma before chopping and using as garnish.
For a uniform look, dust powdered sugar through a small sieve or tea strainer.
Serve on a cool platter to keep the filling firm longer during warm weather.

Troubleshooting

Bland filling: Add a pinch more vanilla or a little citrus zest to brighten flavor.
Filling too runny: Drain ricotta well and chill filling to firm up; reduce added liquid.
Shells soggy after chilling: Assemble just before serving, or keep shells separate and top when ready.
Chocolate chips sinking or clumping: Use mini chips and fold gently to distribute without crushing.
Filling too sweet: Cut powdered sugar by 1/4 cup next time and taste as you go.
Shells cracking: Handle shells gently and fill without overpacking; piping helps control amount.

Final Thoughts

Mini Cannoli Cups give you all the pleasing parts of traditional cannoli in a fast, easy package. They are ideal for parties, quick dessert plates, or a simple treat at home. With basic ingredients and a few small tricks, you can make a pretty, tasty bite that feels special without a lot of work.

Conclusion

If you want another simple mini cannoli idea that uses just a few ingredients, check out this external recipe for inspiration: Mini Cannoli Bites (6 Ingredient Recipe) – Kathryn’s Kitchen.