Sweet Monkey

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 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 till smooth. Add in ricotta and beat till smooth. Slowly add in powder sugar and beat till combined. Put cannoli mixture in a medium bowl and place heavy whipping cream and vanilla extract in the used bowl. Whisk on high speed till stiff peaks form. Fold heavy whipping cream into cannoli mixture. Fold in mini chocolate chips. Using a small cookie scoop, fill baking cups with cannoli mixture. Place in fridge for minimum 6 hours or overnight. You will have extra cannoli filling for the top of the cannoli cheesecakes. Place in a piping bag in the fridge. Pipe cannoli filling on top of set cheesecakes and optional drizzle of melted chocolate on top. Sprinkle extra chocolate chips if desired. Enjoy!