Pecan Cheesecake Cannolis
Pecan Cheesecake Cannolis are a decadent dessert with crispy shells and creamy maple cheesecake filling mixed with toasted pecans. Easy to make ahead and perfect for holidays or parties!
Servings: 18
Calories: 236kcal
Ingredients
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- 2 8 ounces cream cheese softened
- ¼ cup maple syrup pure - not pancake syrup
- ½ cup brown sugar
- ¼ teaspoons kosher salt
- 1 ½ cups pecans toasted and chopped fine (1/2 cup for garnish)
- 18 cannoli shells
Instructions
- Beat the heavy whipping cream with powdered sugar in a mixer bowl until stiff peaks form. Set aside in another bowl.
- Add softened cream cheese, brown sugar, salt, maple syrup and 1 cup of chopped pecans. Beat until smooth and creamy.
- Fold the whipped cream into the cream cheese mixture until well combined and fluffy.
- Cover and refrigerate for at least 2 hours or overnight for best texture.
- Spoon filling into a piping bag. Pipe the chilled cheesecake filling into cannoli shells just before serving.
- Garnish: Sprinkle the ends with reserved pecans.
Video
Notes
Filling can be made up to 3 days in advance. Keep in an airtight container in the refrigerator until ready to serve.
Filled cannolis can be refrigerated for 1-2 days but will not stay crisp.
If you can't find cannoli shells the filling can be piped into small glasses and layered with crushed graham crackers or ice cream sugar cones. Serve in pie form in a premade graham cracker crust.
Nutrition
Calories: 236kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 38mg | Potassium: 65mg | Fiber: 1g | Sugar: 14g | Vitamin A: 200IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 4mg
