Cheesecake Mousse Cannolis

Esty Wolbe Recipe By
  • Cooking and Prep: 15 m
  • Serves: 12
  • Contains:

Who says you can't use store-bought ingredients to create a beautiful, impressive dessert that your guests will be talking about for weeks? This cannoli cheesecake recipe does just that.  

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Ingredients (4)

Main ingredients

Start Cooking

Prepare the Cannolis

  1. Place the store-bought cheesecake into a large mixing bowl and beat until smooth, adding a bit of milk at a time as needed to achieve a smooth, mousse-like consistency. 

  2. Transfer mousse to a piping bag fitted with a large star tip and pipe into the cannoli shells, making sure to fill them fully. Serve immediately, refrigerate or freeze. 

  3. If desired, use a bit of melted chocolate to fuse two cannolis together, making them look like Torah scrolls. 

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