White Chocolate Cranberry Cannolis are a new way to eat an old favorite. Cream cheese filling with sweet Crasins and white chocolate chips in a crispy cannoli shell sounds amazing doesn’t it? It’s unique and elegant with “snowy” powdered sugar on top. Who could say no? Plus, it’s a no bake holiday dessert!

Don’t get me wrong. I absolutely LOVE traditional ricotta cannoli but, sometimes you don’t have the time to wait for the ricotta cheese to drain for hours and hours. You just need a quick and tasty dessert to bring to a Christmas party right or work.

So why not bring these festive mini cranberry cannoli? Buy the cannoli shells, mix up a few ingredients, and fill them! Then, sprinkle some sugar on top and you’re done!

It’s similar to the cream cheese cannoli filling I use for my Chocolate Pizzelles with Cannoli Filling except that I put in white chocolate chips and dried cranberries instead of chocolate chips. So, let’s get this party started!

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White Chocolate Cranberry Cannolis

Cannoli have become quite popular over the years and are a long time favorite of mine. The sweet cheese-filled center with crusty exterior shell dipped in semi-sweet chocolate chips is enough to make me devour the whole thing in one minute and contemplate eating another one before my brain tells me “Stop right there!.”

Cannoli originated from Sicily and are made with ricotta cheese, candied fruit, sugar and chocolate chips. They are delicious! But, so are the pastries from the Neapolitan area which, is where my parents are from.

How to Make White Chocolate Cranberry Cannolis

*The full, printable recipe is at the bottom of this post.

In a large mixing bowl, mix heavy whipping cream on high for one minute until fluffy.

Next, on medium speed, add powdered sugar and mix until blended. Add cream cheese, vanilla and cinnamon to whipped cream and mix continue to mix until well blended.

Then, stir in white chocolate chips and 1/4 cup of Craisins into cheese mixture.

Next, put cream cheese mixture into a plastic zipper bag, seal closed. Refrigerate for one hour, if the cream cheese mixture is too soft.

It will be easier to fill the shells if it is firm. Cut the tip of the bag to a one inch (1 cm) hole .

Next, fill mini cannoli shells liberally with cream cheese mixture.

Last, add Craisins bits to the ends of the cannoli and dust with powdered sugar.

White Chocolate Cranberry

Refrigerate for 4 hours before serving or overnight before serving.

It only takes minutes to make the filling and fill the shells. I buy my shells which, saves a lot of time and clean up from making them.

You can buy the regular size or mini cannoli shells and still have enough cheese filling. You can find cannoli shells for this recipe online, Italian specialty stores or larger grocery stores, usually in the pasta or international foods aisles.

Therefore, no matter which dessert you fancy, the White Chocolate Cranberry Cannoli are great to serve at parties or holidays because they are easy to make, unique, single servings and delicious.

You won’t need to cut them into slices. Who wants to do that work? They’re a simple, make ahead, single servings, no-bake dessert! Need I say more?

And if you really want to go all out, watch this video on how to make the cannoli shells from scratch and use the stainless steel mini cannoli tubes to form them and this video on how to fry them.

White Chocolate Cranberry Cannolis

Furthermore, your hubby might like this lighter version of Tiramisu Angel Food Cake will leave you asking if you are eating the full fat version. This Italian inspired Light Tiramisu made with Angel Food Cake, Neuchatel cheese and Cool Whip desserts has only 275 calories and 9 grams of fat per serving.

White Chocolate Cranberry Cannolis

I like to make these festive White Chocolate Cranberry Cannoli for Christmas as a rather quick dessert to take to Christmas parties. If I have time, I’ll make a beautiful Lemon Cranberry Cheesecake with sugared cranberries! It’s SO delicious and everyone LOVES it!