Cannoli Cheesecake: A Deliciously Creamy Treat with Italian Flair

Alright, let’s dive into the world of Cannoli Cheesecake! This dessert is honestly a dream come true, merging two beloved treats into one irresistible creation. On one hand, you’ve got the rich, creamy texture of a classic New York cheesecake. On the other, there’s the sweet, ricotta-filled charm of a traditional Sicilian cannoli. Put them together, and what do you get? A match made in dessert heaven.

Now here’s something fun—did you know cheesecake’s origins go all the way back to ancient Greece? That’s right, it’s been delighting people for centuries. Meanwhile, cannoli made their debut in Sicily during the Arab rule in the 9th century. But the real twist? Cannoli Cheesecake is actually a much more recent invention, likely born in the cozy, nostalgic kitchens of Italian-American bakeries across the U.S.

As Italian immigrants settled in America, they brought with them not just treasured recipes but also a spirit of culinary innovation. Over time, that spirit sparked delicious fusions like this one—blending traditional flavors in new and exciting ways. And just like that, Cannoli Cheesecake was born: a scrumptious mix of creamy, crunchy, and sweet.

Crusts, Fillings, and Toppings

When it comes to the crust, there are a few tasty directions you can go. Most commonly, it’s made with a graham cracker base—but for a more authentic twist, many bakers use crushed cannoli shells instead. As for the filling, some stick with just ricotta, while others opt for a luscious blend of ricotta and cream cheese (or even mascarpone for extra richness). And don’t even get me started on the toppings—mini chocolate chips, crushed pistachios, and a dusting of powdered sugar take it to the next level.

This Dessert Deserves a Spot on Your Table

In short, if you’re craving something a little different—but absolutely unforgettable—this Cannoli Cheesecake deserves a spot on your dessert table. Whether you’re celebrating a special occasion or just treating yourself, it’s more than a dessert. It’s a delicious nod to heritage, history, and a little culinary creativity. So go ahead—indulge a little!

Creating this no-bake cannoli chocolate chip cheesecake is quick, easy, and packed with all the classic Italian dessert flavors you love. With creamy ricotta, mini chocolate chips, and a hint of cinnamon, this no-bake cheesecake captures the essence of a traditional cannoli—without the need for an oven. The entire process takes less than 30 minutes, making it the perfect make-ahead dessert for holidays, dinner parties, or anytime you’re craving a sweet Italian-inspired treat.
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Prep Time 15 minutes
Chill Time 4 hours
Servings: 16
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 7-ounce container waffle cones
  • ½ cup unsalted butter (melted)
  • ½ cup granulated sugar
  • ¼ tsp cinnamon
Filling
  • 16 ounces 2 packages cream cheese, softened.
  • 1½ cups powdered sugar
  • 1¾ cups ricotta cheese
  • ¼ tsp ground cinnamon
  • ½ tsp orange zest
  • 1½ tsp vanilla extract
  • ½ cup mini semisweet chocolate chips (optional)
  • ¼ cup shelled pistachios, chopped (optional)

Equipment

  • 9-inch springform pan

Method
 

Crust
  1. Pulse the waffle cones in a food processor until they form coarse crumbs. Add sugar, melted butter, and cinnamon, and blend until well combined.
    Press this mixture onto the bottom and along the sides of a greased 9-inch springform pan. Allow it to refrigerate until it becomes firm. Set it aside for later use.
Filling
  1. In a spacious bowl, employ a handheld mixer to blend the cream cheese and powdered sugar until the mixture turns smooth. Incorporate the ricotta cheese, vanilla extract, orange zest, and cinnamon, mixing until just combined. Gently fold in the mini chocolate chips. Pour this filling into the prepared crust and spread it out until it's smooth.
    Allow the cheesecake to refrigerate for a minimum of 4 hours. Optionally, top it with chopped pistachios for an extra touch.

Notes

Cheese Matters: Use high-quality ricotta: For best texture, choose whole milk ricotta and drain it well to avoid a watery batter.
Mascarpone vs. Cream Cheese: Mascarpone gives it that authentic Italian richness. If you can’t find it, you can substitute with more cream cheese, but the flavor will change slightly.
Drain the Ricotta: Place ricotta in a cheesecloth-lined sieve over a bowl and refrigerate for a few hours (or overnight). This step is crucial to avoid a runny or overly soft cheesecake.
Don’t Skip the Water Bath: Baking the cheesecake in a water bath (bain-marie) helps it bake evenly and prevents cracking.
Wrap your springform pan in foil to prevent water from leaking in

For a truly authentic flavor twist, try swapping out the usual graham crackers or waffle cones for crushed cannoli shells in your crust. It’s a simple upgrade that brings that unmistakable classic cannoli taste right into the base of your cheesecake.

Storage

Refrigerator:
Store your cannoli cheesecake covered in the fridge for up to 5 days. For best results, keep it in an airtight container or cover it tightly with plastic wrap to prevent it from drying out or absorbing fridge odors.

Freezer:
Want to make it ahead? Cannoli cheesecake freezes beautifully!

Slice the cheesecake and wrap individual pieces in plastic wrap, then place them in a freezer-safe container or zip-top bag. Freeze for up to 2 months.

To serve, thaw slices in the refrigerator overnight.

Tip: Wait to add toppings like powdered sugar, whipped cream, or chocolate chips until right before serving to keep the texture and presentation fresh.