Preheat oven to 400 degrees F. Unroll the room temperature pie crust onto lightly floured surface or cutting board. Use a 2 ½ inch round biscuit cutter, round cookie cutter, or a cup and cut out 12 rounds of pie crust. Place rounds in an ungreased mini muffin tin. Use your fingers to press the dough to fit the pan.

Bake for about 10-12 minutes, or until pie cups are a light golden brown. Once baked, let cool for 15 minutes.

In a medium bowl, mix together the strained ricotta, mascarpone cheese, powdered sugar, vanilla extract and mini chocolate chips until combined.

Spoon in ricotta filling into pie cups. If you want to make them look extra pretty, scoop filling into a zip-lock bag (large resealable bag) and cut a corner of the bag or add them to a pastry bag or piping bag. Squeeze filling into pie cups and sprinkle mini chocolate chips and dust with powdered sugar. Enjoy!