1 refrigerated pie crust
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon
1/2 15oz. container of whole milk ricotta cheese
1/4 cup confectioners sugar
1 tablespoon white sugar
1/2 teaspoon vanilla
1/8 cup mini semisweet chocolate chips
Preheat oven to 425.
Prepare filling by combining all ingredients except chocolate chips in a bowl with an electric mixer.
Place in a bag and refrigerate.
Roll out pie crust and sprinkle all over one side with sugar and cinnamon.
Roll over dough with rolling pin gently to push cinnamon and sugar into the pie crust.
Using a biscuit cutter, cut out circles in the dough.
Lightly press the circles into ungreased mini cupcake pan to form a pastry cup.
Bake for 8-10 minutes.
Remove from oven and once cool, fill with cream.
Cut off a small part of the corner of the plastic bag to fill cups (I used a frosting bag).
Sprinkle chocolate chips on top and dust with powdered sugar
Fill about 1 hour before serving. These turned out so cute, and we all loved them!