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Cannoli Cheesecake Recipe

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3.8 from 86 reviews

  • Author: Ava
  • Total Time: 4 hours 25 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Cannoli Cheesecake is a delightful fusion of classic Italian cannoli flavors with creamy cheesecake richness. Featuring a crunchy crust made from crushed cannoli shells and graham cracker crumbs, it is filled with a smooth blend of cream cheese, ricotta, and hints of orange zest and cinnamon. Miniature chocolate chips add a sweet surprise in every bite, while optional chopped pistachios provide a perfect nutty finish. This no-bake refrigerated dessert is perfect for parties and special occasions, combining ease of preparation with impressive flavor.

Ingredients

Crust

  • 1 package (4 ounces) cannoli shells
  • 1/2 cup sugar
  • 1/2 cup graham cracker crumbs
  • 1/3 cup butter, melted

Filling

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon grated orange zest
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup part-skim ricotta cheese
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • 1/2 cup miniature semisweet chocolate chips
  • Chopped pistachios, optional

Instructions

  1. Create the crust: Pulse the cannoli shells in a food processor until coarse crumbs form. Add the sugar and graham cracker crumbs, then drizzle in the melted butter. Pulse the mixture until it is evenly combined. Transfer the mixture into a greased 9-inch pie plate and press it firmly into the bottom and up the sides to form an even crust layer. To make the task easier, use the bottom of a heavy glass. Refrigerate the crust for about an hour to allow it to firm up.
  2. Beat the filling: In a large bowl, beat together the softened cream cheese, confectioners’ sugar, grated orange zest, and ground cinnamon until smooth and well combined. Then, beat in the part-skim ricotta cheese along with the vanilla and rum extracts until fully incorporated. Gently fold in the miniature semisweet chocolate chips without further beating to retain their texture. Spread this filling evenly over the chilled crust, making sure it reaches all the edges.
  3. Chill: Cover the cheesecake and refrigerate it until set, which will take about four hours. This chilling time ensures the filling firms up nicely for a perfect slice. Once set, optionally garnish the cheesecake with chopped pistachios to add a nutty crunch and vibrant color before serving.

Notes

  • For best results, soften cream cheese and ricotta before mixing to avoid lumps.
  • The crust must chill for at least one hour to hold together when serving.
  • Chilling time can be extended overnight if preparing in advance.
  • Optional chopped pistachios add a nice color contrast and flavor but can be omitted for nut-free preferences.
  • If you don’t have cannoli shells, substitute with additional graham cracker crumbs, but the cannoli shells add unique texture and flavor.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-American

Find it online: https://quickandsweetrecipes.com/cannoli-cheesecake-recipe/