Print

Cannoli Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

This delightful Cannoli Cheesecake combines the crispness of cannoli shells and graham cracker crust with a creamy ricotta and cream cheese filling, accented by chocolate chips, orange zest, and cinnamon. Chilled to perfection, it’s an indulgent no-bake dessert that captures the flavors of classic Italian desserts in a cheesecake form, perfect for parties or special occasions.

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 for topping

Instructions

  1. Create the crust: Pulse the cannoli shells in a food processor until you get coarse crumbs. Add the sugar and graham cracker crumbs to the mixture, then drizzle in the melted butter. Pulse again until everything combines evenly. Press the crust mixture firmly into the bottom and up the sides of a greased 9-inch pie plate to create an even layer. For easier pressing, use the bottom of a heavy glass. Refrigerate the crust for about one hour to let it set and firm up.
  2. Beat the filling: In a large mixing 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 over-beating to maintain their shape. Spread this luscious filling evenly over the chilled crust, making sure to reach all the edges.
  3. Chill the cheesecake: Cover the assembled cheesecake and refrigerate it for at least four hours or until set firmly. Allowing sufficient chilling time is crucial for the texture. Once set, optionally sprinkle chopped pistachios on top as a delicious and colorful garnish. Serve chilled and enjoy this creamy, flavorful dessert.

Notes

  • For best results, ensure cream cheese and ricotta are softened to room temperature to allow for smooth blending.
  • The crust can be prepared a day ahead and refrigerated until ready to add the filling.
  • Miniature semisweet chocolate chips can be substituted with mini white chocolate chips for a different flavor profile.
  • Chilling time is important; do not rush as it affects the dessert’s texture and flavor melding.
  • Optional pistachios add a nice crunch and visual appeal but can be omitted for nut allergies.

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