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Cannoli Cheesecake Recipe
Creating this no-bake cannoli 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 30 minutes
Chill Time 6 hours
Servings: 12
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1¾ cups Graham cracker crumbs, (crushed cannoli shells or 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
  • 1½ cups ricotta cheese
  • 1 ½ cups heavy cream
  • ¼ tsp ground cinnamon
  • 1½ tsp vanilla extract
  • 1 tsp lemon zest (optional)
  • ½ cup mini semisweet chocolate chips (optional)
  • ¼ cup shelled pistachios, chopped (optional)
  • Whipped cream (optional)

Equipment

  • Electric mixer or stand mixer
  • 9-inch springform pan

Instructions
 

Crust
  1. Prepare the Crust
    In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
    Press mixture evenly into the bottom of a 9-inch springform pan.
    Chill in the refrigerator while preparing the filling.
    (If Using) Pulse the waffle cones or cannoli shells in a food processor until they form coarse crumbs.
  2. Cheesecake Filling
    In a large mixing bowl, beat cream cheese and ricotta until smooth.
    Add powdered sugar, vanilla extract, and lemon zest. Mix until fully combined.
    In a separate bowl, whip heavy cream until stiff peaks form.
    Gently fold whipped cream into the cream cheese mixture.
    Fold in mini chocolate chips.
  3. Assemble
    Pour cheesecake filling over the prepared crust and smooth the top.
    Cover with plastic wrap or foil.
    Refrigerate for at least 4–6 hours, preferably overnight, to set.
  4. Serve
    Remove from springform pan carefully.
    Sprinkle with extra chocolate chips, chopped pistachios, powdered sugar, or whipped cream if desired.

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

Nutrition Facts (Estimated)   

Cannoli Cheesecake (1 slice)

Nutrient Amount %DV*
Calories 390 —
Total Fat 27g 35%
  Saturated Fat 16g 80%
  Trans Fat 0g —
Cholesterol 110mg 37%
Sodium 200mg 9%
Total Carbohydrate 33g 12%
  Dietary Fiber 1g 4%
  Total Sugars 22g —
    Includes Added Sugars 18g 36%
Protein 6g 12%
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.

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