No Bake Mini Cannoli Cheesecakes😋🍫

Line muffin pan with the baking cups. Combine graham cracker crumbs and melted butter in a medium bowl. Using a small cookie scoop, fill each baking cup with crumbs and press down. Place in the fridge while making the filling. Wrap whole ricotta in a paper towel and pat it dry; the paper towel will absorb the moisture. Beat together mascarpone cheese and cream cheese until smooth. Add in ricotta and beat until smooth. Slowly add in powder sugar and beat until combined. Put the cannoli mixture in a medium bowl and place heavy whipping cream and vanilla extract in the used bowl. Whisk on high speed until stiff peaks form. Fold heavy whipping cream into the cannoli mixture. Fold in mini chocolate chips. Using a small cookie scoop, fill baking cups with the cannoli mixture. Place in the fridge for a minimum of 6 hours or overnight. You will have extra cannoli filling for the top of the cannoli cheesecakes; place it in a piping bag in the fridge. Pipe cannoli filling on top of the set cheesecakes and add an optional drizzle of melted chocolate on top. Sprinkle extra chocolate chips if desired. Enjoy!