Cannoli Cheesecake
There’s something undeniably special about the flavors of a classic cannoli the creamy ricotta, the hint of citrus, the crunch of chocolate and pistachios. This no-bake cannoli cheesecake brings all of that beloved tradition into one effortless, shareable dessert
Prep time: 15min
Servings: 8
Ingredients:
For Crust
- 6 ounces cannoli shells, store-bought, or waffle cones
- 1/2 cup unsalted butter, melted
- 3 tablespoons sugar
For Filling
- 2 blocks cream cheese, room temperature
- 1 cup part-skim ricotta cheese
- 1 cup powdered sugar
- 1 orange, zested
- 1/4 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon rum extract
- 1 cup semi-sweet chocolate chips, mini, divided
- 1/4 cup pistachio, finely chopped, toasted, for garnish
Directions:
For Crust
- Place cannoli shells in food processor and pulse into a fine crumb. Add butter and sugar and pulse until mixture resembles wet sand. Transfer mixture to a 9-inch springform pan and press into even layer on bottom and up sides of pan. Refrigerate until firm, about 1 hour.
For Filling
- Beat cream cheese, ricotta, powdered sugar, orange zest, cinnamon, vanilla and rum extract together using an electric handheld mixer, until combined. Add 1/2 cup chocolate chips and beat until just combined.
- Spread filling evenly into prepared crust. Cover cheesecake with plastic wrap and refrigerate until firm, about 4 hours.
- Sprinkle remaining chocolate chips and pistachios evenly around the outer edge of the cheesecake. Slice and serve.
Tips for Success
- Make sure your cream cheese is at room temperature before you start. Cold cream cheese won’t blend smoothly with the ricotta and will leave lumps that are hard to fix once you’re mixing.
- Don’t overbeat the filling after adding the ricotta. Mix until just combined to keep the texture stable and ensure it sets properly in the fridge.
- Chill for at least 4 hours, or overnight if you want the cleanest slices.
- Can’t find cannoli shells? Waffle cones or graham crackers make a good crust substitute.