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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