The first time I made these peppermint cheesecake cannoli, it felt like the holidays in one bite. The mix of cool peppermint and creamy cheesecake filling was just magic. They looked so festive and tasted even better.

I love how the crispy shells pair with the smooth, minty filling. Every bite has that perfect mix of crunch and cream. It’s the kind of dessert that makes everyone stop and smile.

Sometimes I dip the ends in chocolate and add crushed candy canes. It makes them extra special for parties or gifts. They’re simple to make but feel like a bakery treat.

So grab your cannoli shells and peppermint candy. Let’s make these sweet, minty cannoli that bring a little holiday cheer to every bite.

Why You’ll Love This Recipe

Irresistible Flavor: A delightful balance of creamy cheesecake filling with a cool peppermint twist that’s perfect for the holiday season.
Unique Dessert: A creative twist on the classic cannoli that combines two of your favorite desserts—cheesecake and cannoli!
No-Bake Filling: The cheesecake filling requires no baking, which makes this recipe easy and quick.
Festive and Fun: Ideal for the holidays, these cannoli add a burst of color and flavor to your dessert table.
Make Ahead: These cannoli can be assembled a day before your event, saving you time and stress.

Required Kitchen Tools

Before we dive into the ingredients, make sure you have the following kitchen tools on hand to prepare your Peppermint Cheesecake Cannoli:

Electric Mixer or Stand Mixer: To beat the cream cheese and whipping cream to a smooth and fluffy consistency.
Mixing Bowls: For combining ingredients like the cheesecake filling.
Cannoli Tubes: If you’re making homemade cannoli shells, these are essential. Alternatively, you can purchase pre-made cannoli shells.
Pastry Bag or Ziploc Bag: This will help you fill your cannoli shells with the cheesecake mixture neatly.
Sharp Knife or Scissors: For cutting your Ziploc bag or pastry bag to pipe the filling into the shells.
Shallow Dish for Coating: A small bowl to mix and coat your cannoli ends with crushed candy canes and chocolate.

Ingredients

Here’s what you’ll need to create these mouthwatering Peppermint Cheesecake Cannoli:

For the Cheesecake Filling:

Cream Cheese (8 oz): Softened to room temperature, this will be the base for your creamy cheesecake filling.
Heavy Whipping Cream (1 cup): To make the filling light, airy, and rich.
Powdered Sugar (1/2 cup): To sweeten the filling without altering its smooth texture.
Vanilla Extract (1 tsp): Adds a deep, comforting flavor to the filling.
Peppermint Extract (1/2 tsp): The star ingredient that gives this cheesecake cannoli its signature minty taste.
Peppermint Candy Canes (optional, for topping): Crushed candy canes add a festive crunch and extra peppermint flavor.

For the Cannoli Shells:

Pre-Made Cannoli Shells: You can either buy these or make them at home using a cannoli dough and frying them (see homemade option below).
Chocolate Chips (for melting): To coat the ends of the cannoli shells. You can use semi-sweet or dark chocolate for a richer taste.
Crushed Candy Canes: For garnish and to coat the cannoli shell ends.
Cinnamon Sugar: Optional, for a hint of warmth and spice.

Variations for Peppermint Cheesecake Cannoli

While this recipe is absolutely delicious on its own, you can mix things up with a few fun variations:

Chocolate Cheesecake Filling: Instead of peppermint, add cocoa powder to the cheesecake mixture for a chocolate-flavored filling.
Use White Chocolate: Melt some white chocolate and dip the cannoli shells in it for an extra smooth and rich touch.
Add Mini Chocolate Chips: Mix some mini chocolate chips into the cheesecake filling for a bit of extra texture and flavor.
Different Mint Flavors: Swap out the peppermint extract for other mint varieties like spearmint or wintergreen for a different twist.
Liqueur: Add a splash of peppermint schnapps to the filling for an adult-only version of this dessert.

Step-by-Step Instructions

1. Prepare the Cheesecake Filling

Start by making the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add powdered sugar, vanilla extract, and peppermint extract, and continue beating until fully combined.

Now, in a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. This creates the light and airy texture of the cheesecake filling.

Tip: Be careful not to deflate the whipped cream when folding it into the cream cheese mixture.

2. Prepare the Cannoli Shells

If you are using store-bought cannoli shells, you can skip this step! But if you’re making your own, here’s a quick guide:

Make the Dough: Combine flour, sugar, salt, egg, white wine, and vinegar into a dough. Knead until smooth and let it rest for 30 minutes.
Roll and Cut: Roll the dough thin, then use a round cutter to cut circles. Wrap each circle around a cannoli tube and seal the edges with a bit of water.
Fry the Shells: Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the dough-wrapped tubes until golden brown and crisp. Carefully remove and cool on paper towels. Once cool, gently remove the tubes.

3. Fill the Cannoli Shells

Once your cheesecake filling is ready, scoop it into a pastry bag or a Ziploc bag with the tip cut off. Carefully pipe the cheesecake filling into each cannoli shell, filling both ends. Be generous, but don’t overfill—leaving a little room will make it easier to handle.

Tip: Don’t fill the shells too early, or they might get soggy. Pipe the filling right before serving for the best texture.

4. Dip the Ends in Chocolate and Candy Canes

Melt your chocolate chips in a heatproof bowl, either in the microwave in 20-second intervals or over a double boiler. Once the chocolate is smooth and melted, dip both ends of each cannoli shell into the chocolate. After dipping, immediately roll the chocolate-covered ends into crushed candy canes for a festive touch.

Tip: Let the chocolate harden for a few minutes, but don’t wait too long—this ensures the candy canes stick to the chocolate.

5. Serve and Enjoy

Arrange your Peppermint Cheesecake Cannoli on a festive platter and sprinkle some extra crushed candy canes or mini chocolate chips over the top. Serve immediately to ensure the cannoli stay crisp.

How to Store Peppermint Cheesecake Cannoli

If you have leftovers (which, let’s be honest, is rare with such a delicious dessert), here’s how to store them:

Filling: The cheesecake filling can be stored in an airtight container in the refrigerator for up to 3-4 days.
Cannoli Shells: Store leftover shells in a cool, dry place in an airtight container for up to 1 week. You can fill them just before serving to keep the shells crispy.
Assembled Cannoli: These are best eaten the same day they’re made to prevent the shells from becoming soggy. If you must store them, keep them in an airtight container in the fridge and enjoy them within 1-2 days.

Nutrition with Table Format

Nutrient	Amount per Serving (1 cannoli)
Calories	250 kcal
Fat	17g
Saturated Fat	9g
Carbohydrates	26g
Sugars	18g
Protein	3g
Fiber	0g

Conclusion

These Peppermint Cheesecake Cannoli are the perfect festive treat for any holiday gathering. With their creamy filling, crisp shell, and peppermint chocolate coating, they’re bound to be a crowd favorite. Whether you’re serving them at a holiday party, a special dinner, or just because you crave something sweet, these cannoli are a showstopper. The best part is that they’re so easy to make, and you can customize them with your favorite flavors or toppings.