Cannoli Filling Recipe Help

I tried making cannolis last night but they came out tasting too cheesy....not at all what they taste like when I get cannolis from the bakery. I know that there are quite a few bakers/chefs on here so if anyone has a recipe or adivce, I would appreciate it!!!

TIA

I know you can make them with either ricotta or marscapone cheese. I don't know the specific, but I'm guessing you used the one that the bakeries typically don't use.

Good luck!

Here is a great recipe for the shell and filling. It is really important to strain the cheese so the liquid leaves the cheese.
Makes about 20 Cannoli

INGREDIENTS:
Cannoli Shell Ingredients:
Oil for deep frying
2 cups cake flour
1 cup all-purpose flour
1/4 cup sugar
4 ounces lard (1 stick or 8 tablespoons)
1 tablespoon rum
1 tablespoon honey
Pinch of salt
1/2 teaspoon cinnamon
1 large egg plus egg wash (2 eggs whisked with 2 tablespoons water)

Ricotta Filling:
1 pound dry ricotta (impastata), or buy good-quality ricotta,
line a strainer with cheese cloth, place the cheese in it, and drain overnight or a full day
1/2 cup granulated sugar
1/4 teaspoon cinnamon oil or ground cinnamon
1/4 cup mini chocolate chips
Confectioners' sugar for dusting
PREPARATION:
Heat a deep fryer to 320° F.
In a mixer, combine all the cannoli shell ingredients except the egg wash, adding enough water (1 to 2 tablespoons cold water) until it reaches a doughlike consistency.
The amount of water will vary according to the outside temperature/humidity. Roll the dough to the thickness of pasta (1/4 inch). Using a cannoli cutter (an oval-shaped cookie cutter), cut out the cannoli. Place the cannoli ovals in a row and place a cannoli rod down the center. Flip the cannoli up and over, sealing the opposite edges where they meet with egg wash and pressing down.
Deep fry them for 3 minutes, until golden brown.
Combine all the filling ingredients. Let the cannoli shells cool, then using a large-tip pastry bag, pipe the ricotta mixture into the cannoli.
Serve, sprinkled with confectioners' sugar.