No-Bake Cannoli Cheesecake: A Creamy Italian Dessert

🇮🇹 Taste Sicily in Every Bite​

Experience the rich flavors of Sicily with this No-Bake Cannoli Cheesecake, a delightful fusion of traditional cannoli and creamy cheesecake.

Perfect for warm days or when you crave a sweet treat without turning on the oven, this dessert combines the classic taste of cannoli with the ease of a no-bake cheesecake.​

👵 Why Nonna Loves This Recipe

• No Oven Needed: Ideal for hot days or busy schedules.

• Classic Flavors: Combines ricotta, cinnamon, and chocolate chips reminiscent of traditional cannoli.

• Make-Ahead Dessert: Perfect for preparing in advance for gatherings.

• Versatile Presentation: Can be made in a springform pan or as individual servings.

Cooking Time

• Preparation Time: 20 minutes

• Chilling Time: 1 hour 30 minutes

• Total Time: 1 hour 50 minutes

Ingredients (Serves 8)

For the Base:

• 1 cup (120g) crushed cannoli shells or waffle cones

• ⅓ cup (80g) unsalted butter, melted​

For the Filling:

• 1 cup (250g) ricotta cheese

• ½ cup (60g) powdered sugar

• 1 cup (240ml) heavy whipping cream

• ½ cup (90g) mini dark chocolate chips

• 1 tsp ground cinnamon

• 1 tsp vanilla extract

• 1 tbsp (15ml) orange zest

• 1 tbsp (15ml) lemon zest

• 1 tbsp (15ml) gelatin powder

• 2 tbsp (30ml) cold water​

For Decoration:

• Crushed pistachios

• Additional mini chocolate chips

• Powdered sugar​

👩‍🍳 Method

• Prepare the Base:

  • Combine crushed cannoli shells or waffle cones with melted butter.

  • Press the mixture into the bottom of an 8-inch (20cm) springform pan lined with parchment paper.

  • Refrigerate for 30 minutes to set.​

• Prepare the Filling:

  • In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.

  • In a saucepan, heat the bloomed gelatin until dissolved.

  • In a mixing bowl, beat ricotta cheese and powdered sugar until smooth.

  • Add cinnamon, vanilla extract, orange zest, and lemon zest; mix well.

  • In a separate bowl, whip the heavy cream to soft peaks.

  • Fold the whipped cream into the ricotta mixture gently.

  • Stir in the dissolved gelatin and mini chocolate chips until evenly distributed.​

• Assemble the Cheesecake:

  • Pour the filling over the prepared crust, smoothing the top with a spatula.

  • Refrigerate for at least 1 hour and 30 minutes, or until set.​

• Decorate and Serve:

  • Before serving, garnish with crushed pistachios, additional mini chocolate chips, and a dusting of powdered sugar.

  • Slice and enjoy!​

🍽️ Nutritional Facts (Per Serving)

💡 Tips and Tricks

• Ricotta Texture: For a smoother filling, strain the ricotta cheese through a fine mesh sieve to remove excess moisture.

• Flavor Variations: Add a splash of amaretto or espresso for a unique twist.

• Individual Servings: Prepare in mini dessert cups for personalized portions.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

NO-BAKE CANNOLI CHEESECAKE

Perfect for warm days or when you crave a sweet treat without turning on the oven, this dessert combines the classic taste of cannoli with the ease of a no-bake cheesecake

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 8

Notes

Ingredients (Serves 8)

For the Base:

• 1 cup (120g) crushed cannoli shells or waffle cones
• ⅓ cup (80g) unsalted butter, melted​

For the Filling:

• 1 cup (250g) ricotta cheese
• ½ cup (60g) powdered sugar
• 1 cup (240ml) heavy whipping cream
• ½ cup (90g) mini dark chocolate chips
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 tbsp (15ml) orange zest
• 1 tbsp (15ml) lemon zest
• 1 tbsp (15ml) gelatin powder
• 2 tbsp (30ml) cold water

For Decoration:

• Crushed pistachios
• Additional mini chocolate chips
• Powdered sugar​

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👩‍🍳 Method

1. Prepare the Base:
   • Combine crushed cannoli shells or waffle cones with melted butter.
   • Press the mixture into the bottom of an 8-inch (20cm) springform pan lined with parchment paper.
   • Refrigerate for 30 minutes to set.​
2. Prepare the Filling:
   • In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
   • In a saucepan, heat the bloomed gelatin until dissolved.
   • In a mixing bowl, beat ricotta cheese and powdered sugar until smooth.
   • Add cinnamon, vanilla extract, orange zest, and lemon zest; mix well.
   • In a separate bowl, whip the heavy cream to soft peaks.
   • Fold the whipped cream into the ricotta mixture gently.
   • Stir in the dissolved gelatin and mini chocolate chips until evenly distributed.​
3. Assemble the Cheesecake:
   • Pour the filling over the prepared crust, smoothing the top with a spatula.
   • Refrigerate for at least 1 hour and 30 minutes, or until set.​
4. Decorate and Serve:
   • Before serving, garnish with crushed pistachios, additional mini chocolate chips, and a dusting of powdered sugar.
   • Slice and enjoy!

Keyword cheesecake, cannoli cheesecake, no bake cannoli cheesecake,

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