White Chocolate Cranberry Cannolis
White Chocolate Cranberry Cannolis
Prep Time
20 mins
resting time
2 hrs
Total Time
20 mins

White Chocolate Cranberry Cannolis are a simple no-bake, single servings, make ahead dessert that are perfect for the holidays.

Course: Dessert
Cuisine: American, Italian
Keyword: cannoli, cannolis, cream cheese cannolis, mini cannolis
Servings: 12 servings
Joanne Schweitzer: Joanne
  • 12 mini cannoli shells
  • 8 oz cream cheese
  • 4 oz heavy cream
  • 1 1/4 cups powdered sugar plus 1 tsp for dusting
  • 1/2 cup white chocolate chips
  • 1/4 cup dried cranberries plus 1 tbsp
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  1. In a large mixing bowl, mix heavy cream on high for one minute until fluffy.

  2. 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. Stir in white chocolate chips and 1/4 cup of dried cranberries into cheese mixture.

  3. 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 hole .

  4. Fill cannoli shells liberally with cream cheese mixture.
  5. Add dried cranberries bits to the ends of each cannoli and dust with powdered sugar. Refrigerate for 4 hours before serving.

Recipe Notes

Refrigerate for 2-4 hours before serving. If using large cannoli shells, you'll need 4 hours.