Name: Peach Cannoli Cream Cups
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Italian
Ingredients: 1 cup whole milk ricotta; 4 ounces cream cheese, softened; 1/3 to 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon (optional); Pinch of salt; 1/2 cup whipped cream or whipped topping; Ripe peaches, diced; Butter for brushing; Sugar for sprinkling; Cinnamon for sprinkling (optional)

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Peach Cannoli Cream Cups are my go to fix for that very specific summer problem: you want something cute and impressive, but you do not want to turn your kitchen into a sauna. I started making these when I had ripe peaches on the counter and zero patience for baking a whole pie. They taste like a little dessert vacation, creamy and lightly sweet with that bright peach pop. If you are bringing something to a cookout, or you just want a treat after dinner, these cups totally deliver. And the best part is you can keep them simple or dress them up, depending on your mood.

What is a Cannoli?

A cannoli is a classic Italian pastry that is basically two parts: a crisp shell and a creamy filling. Traditionally, the shell is fried and shaped like a tube, then filled with sweetened ricotta. You will often see little add ins like chocolate chips, chopped pistachios, or bits of candied fruit.

So how does this turn into Peach Cannoli Cream Cups? Instead of fussing with tubes, we use cup shapes (or ready shells) and layer in that cannoli style cream, then finish with peaches. You still get that crunchy plus creamy combo, just in a way that is way easier to serve and eat.

If you love dessert cups like I do, you might also want to peek at these cookies and cream dessert cups. Same easy vibe, different flavor mood.

How to Make Cannoli Shells

Let me be honest: making traditional cannoli shells is fun once, and then you decide if it is your personality to do it again. For Peach Cannoli Cream Cups, you can still make shells at home, but I keep it practical and focus on what actually works in a normal kitchen.

Simple baked cup style shells (my shortcut)

If you want a shell without deep frying, you can make little baked cups. They will not be exactly like a classic fried cannoli shell, but they are crisp, cute, and perfect for holding cream.

Basic idea: use thin pastry rounds, press into a muffin tin, and bake until golden. You can use store bought pie dough or wonton wrappers as a quick option. Wonton wrappers get surprisingly crisp and light.

Brush with butter and sprinkle with a bit of sugar and cinnamon.
Press into a muffin tin to form little cups.
Bake at 375°F until golden, usually 8 to 12 minutes depending on thickness.
Cool completely before filling, or they will get soggy fast.

Once your shells are cooled, you are ready to build the Peach Cannoli Cream Cups. One tip from my many trials: do not fill them too early if you want that crunch. If I am serving them later, I prep everything and fill right before eating.

Also, if you are in a dessert cup phase, these cannoli ricotta stuffed brownie cups are dangerously good, especially if you like chocolate with your creamy filling.

Homemade Cannoli Filling Recipe

This is the heart of Peach Cannoli Cream Cups. The filling should taste lightly sweet, a little tangy, and super creamy. Ricotta is traditional, but the trick is making it smooth and not watery.

Ingredients and easy directions

Here is what I use most of the time. It makes enough for about 10 to 12 small cups, depending on how generous you are with filling.

1 cup whole milk ricotta (drain if it looks wet)
4 ounces cream cheese, softened (helps make it extra smooth)
1/3 to 1/2 cup powdered sugar (start with less, taste, then adjust)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional but cozy)
Pinch of salt
1/2 cup whipped cream or whipped topping (fold in at the end for fluff)
Mini chocolate chips or chopped pistachios (optional)

Directions:

Beat the ricotta and cream cheese together until smooth. Add powdered sugar, vanilla, cinnamon, and salt, then mix again. Finally, gently fold in the whipped cream so it stays airy. That is it. I like to chill it for 20 to 30 minutes so it firms up and pipes nicely.

Now for the peach part. Use ripe peaches that smell like peaches. If they are rock hard, the cups will taste kind of flat. Dice them small and toss with a tiny squeeze of lemon and a spoon of honey if they need a boost.

To assemble Peach Cannoli Cream Cups, I spoon or pipe in the filling, then top with peaches. Sometimes I do a tiny sprinkle of crushed cookies or chopped nuts for crunch. And if you want a similar fruity creamy thing, these apricot almond cream cups with crushed cookies are a really nice cousin recipe.

“I made these for a backyard dinner and everyone grabbed seconds. The peach on top makes them feel fresh, not heavy, and they looked like I tried way harder than I did.”

Equipment Needed for Cannoli

You do not need a fancy pastry setup to make Peach Cannoli Cream Cups, but a few tools make it easier and cleaner. Here is what I actually pull out of my drawers:

Muffin tin if you are baking cup shells
Mixing bowls and a hand mixer for smooth filling
Fine mesh strainer or paper towels to drain ricotta if needed
Piping bag or zip top bag with the corner snipped for neat filling
Small spoon for topping with peaches

If you are going for traditional shells, you would also use cannoli forms and a deep pan for frying, but that is totally optional for this dessert cup version.

I will also say this: chilling space matters. These cups are at their best when the filling is cold and firm. So make sure you have room in the fridge for at least a tray.

Where to Buy Cannoli Shells

If you want to skip making shells entirely, you can buy them. This is especially handy if you are doing Peach Cannoli Cream Cups for a party and you want your energy focused on the fun part, like toppings and presentation.

Places I have had good luck:

Grocery store: Check the bakery area or the Italian cookie section. Some stores sell boxed cannoli shells near ladyfingers and biscotti.

Italian deli or bakery: This is the best option if you have one nearby. The shells are usually fresher and crispier.

Online: If you cannot find them locally, online is reliable. Just read reviews and buy from a place that packages them well so they do not arrive crushed.

My only real warning: keep shells dry and sealed until you fill them. Humidity is not their friend. Also, if you are serving a crowd and want another party friendly cup idea, these cherry hazelnut dessert cups are super pretty on a platter.

Common Questions

Can I make Peach Cannoli Cream Cups ahead of time?

Yes, but keep the pieces separate. Make the filling and peaches ahead, then fill the cups right before serving so the shells stay crisp.

What if my ricotta is watery?

Drain it. Put it in a fine strainer or wrap in paper towels for 20 to 30 minutes in the fridge. It makes a big difference in texture.

Do I have to use cream cheese?

No, but it helps with smoothness and structure. If you skip it, use thicker ricotta and add a bit more powdered sugar to help it hold up.

Can I use canned or frozen peaches?

You can. For canned, drain really well. For frozen, thaw and pat dry. Fresh peaches taste best, but use what you have.

How do I keep the shells from getting soggy?

Fill close to serving time. You can also brush the inside of shells with a thin layer of melted chocolate and let it set. That creates a little barrier.

A sweet summer finish you will actually want to repeat

Peach Cannoli Cream Cups are one of those desserts that feel special without being stressful, and that is exactly what I want in summer. You get the crispy shell, the creamy cannoli style filling, and that fresh peach topping in every bite. If you want to go deeper into traditional methods, this guide on How to Make Cannoli (Cannoli Dough and Ricotta Filling) is a great read to have in your back pocket. Try these cups once and you will see why I keep making Peach Cannoli Cream Cups anytime peaches are in season. Save a couple for the fridge, sneak one later, and call it self care.

Peach Cannoli Cream Cups: A Sweet Summer Delight!