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Cannoli Cheesecake Recipe

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4 from 5 reviews

This delightful Cannoli Cheesecake combines the classic flavors of traditional Italian cannoli with the creamy richness of cheesecake. Featuring a crunchy crust made from crushed cannoli shells and graham cracker crumbs, it is filled with a luscious blend of cream cheese, ricotta, and hints of orange zest and cinnamon. Miniature chocolate chips add a sweet bite, while optional chopped pistachios provide a colorful and nutty garnish. Perfect for an elegant dessert or a festive gathering, this no-bake cheesecake requires refrigeration to set and offers a refreshing twist on two beloved desserts.

Ingredients

Crust Ingredients

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

Filling Ingredients

  • 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 all ingredients together until combined into a crumbly mixture. Scoop this into a greased 9-inch pie plate and press the crust evenly onto the bottom and up the sides using the bottom of a heavy glass for even layering. Refrigerate for about an hour to allow the crust to firm up.
  2. Beat the filling: In a large bowl, beat the softened cream cheese with confectioners' sugar, grated orange zest, and ground cinnamon until smooth and combined. Beat in the ricotta cheese, vanilla extract, and rum extract until the mixture is creamy. Gently fold in the miniature semisweet chocolate chips without overbeating to maintain their texture. Spread the filling evenly onto the chilled crust, making sure to reach all edges.
  3. Chill: Cover the assembled cheesecake and refrigerate for approximately four hours or until the filling is fully set. Once set, optionally top the cheesecake with chopped pistachios for a nutty crunch and vibrant color before serving.

Notes

  • Use part-skim ricotta cheese to reduce fat content while maintaining a creamy texture.
  • Ensure the cream cheese is softened to room temperature for easier mixing and a smooth filling.
  • Pressing the crust firmly into the pie plate helps it hold together better after chilling.
  • The cheesecake requires at least four hours of refrigeration to set properly; plan ahead.
  • Chopped pistachios add a nice contrast in both taste and presentation but can be omitted for nut-free preferences.
  • This dessert is best served chilled and within 2 days for optimal freshness.

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