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Creating this no-bake cannoli chocolate chip cheesecake is a breeze, encompassing all the beloved flavors of cannoli. You'll have it ready in under 30 minutes, and the process is delightfully straightforward.
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Prep Time 15 minutes
Chill Time 4 hours
Servings: 16
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

For an even more authentic touch, consider using cannoli shell crumbs instead of waffle cones or graham cracker crumbs for the crust. This will truly capture the essence of a classic cannoli flavor in the cheesecake.