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- Prep
- 20
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- Total
- -
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- Serving
- 12
Ingredients
- 3 (8-ounce) packages cream cheese, softened at room temperature
- 1 cup Frigo® Whole Milk Ricotta Cheese, room temperature
- 1 cup powdered sugar
- 1 lemon, zested
- 1 tablespoon vanilla extract 1 teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
- 1 cup mini chocolate chips, plus more for garnish
- 1 (12-cone) box waffle or sugar ice cream cones
Directions
In a stand mixer or large bowl with a hand mixer, beat the cream cheese until fluffy. Add the Frigo® Whole Milk Ricotta Cheese and beat the mixture again until smooth and fluffy. Then, add the powdered sugar, lemon zest, vanilla extract, ground cinnamon and pumpkin pie spice. Beat again until fluffy. Then, fold in 1 cup of the mini chocolate chips with a rubber spatula.
Transfer the mixture into a piping bag and pipe it into the cones.
Top with the remaining mini chocolate chips.
Stand the cones upright in tall shot glasses for service.
Rad Tips: Refrigerate until firm, at least 3 hours, to help maintain a fresh look for the party.
Experiment with garnishes. Dip the cones in chocolate and then in sprinkles, chocolate chips and/or crushed pistachios. Top the cones piped full of cannoli cheesecake with mini chocolate chips, sprinkles, chopped nuts, shaved coconut and/or cherries.
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.
