why make this recipe

No Bake Cannoli Cheesecake is a delightful treat that brings the classic flavors of cannoli into a creamy, decadent cheesecake. It’s perfect for anyone who loves sweets but doesn’t want to spend time baking. This dessert is quick to prepare, and it’s a great option for gatherings or family dinners. The combination of cream cheese, ricotta, and mini chocolate chips creates a rich texture that will leave everyone asking for more. Plus, it can be made ahead of time, making it a convenient choice for any occasion.

how to make No Bake Cannoli Cheesecake

Ingredients

• 1 Graham Cracker Crust
• 2 (8 ounce) packages cream cheese, room temperature
• 3/4 cup part skim ricotta cheese
• 1 1/4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• 1/4 teaspoon ground cinnamon
• 1/4 cup chopped pistachios
• Optional: 1/2 teaspoon orange zest
• Optional garnish: whipped cream

Directions

1. Chill the graham cracker crust in the refrigerator for 1 hour.
2. In a bowl, beat the cream cheese and ricotta cheese until smooth.
3. Gradually add the powdered sugar and continue to beat until well combined.
4. Stir in the vanilla extract, mini chocolate chips, ground cinnamon, chopped pistachios, and orange zest (if using).
5. Pour the cheesecake mixture into the chilled graham cracker crust and spread it evenly.
6. Refrigerate the cheesecake for at least 4 hours or until set.
7. Before serving, whip cream and garnish the top of the cheesecake as desired.

how to serve No Bake Cannoli Cheesecake

Serve No Bake Cannoli Cheesecake chilled, and cut it into slices for easy serving. You can top it with more mini chocolate chips or pistachios for an added crunch. It pairs wonderfully with a cup of coffee or tea, making it a perfect dessert after dinner.

how to store No Bake Cannoli Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for about 3 to 5 days. If you want to enjoy it later, you can also freeze it. Just make sure to wrap it tightly to prevent freezer burn. When ready to enjoy, let it thaw in the refrigerator overnight.

tips to make No Bake Cannoli Cheesecake

• Make sure your cream cheese is at room temperature for easier mixing.
• You can experiment with different toppings, such as toasted coconut or fresh fruit, to switch up the flavors.
• For extra flavor, consider adding a splash of almond extract to the filling.

variation

You can make this cheesecake gluten-free by using a gluten-free graham cracker crust. For a lighter version, try using low-fat cream cheese and ricotta cheese. Adding different nuts or swapping chocolate chips for dried fruits can also create a unique twist.

FAQs

Can I use store-bought crust instead of making my own?
Yes, a store-bought graham cracker crust works perfectly for this recipe and saves you time.

How long does it take for the cheesecake to set?
The cheesecake needs to be refrigerated for at least 4 hours, but overnight is best for perfect texture.

Can I use full-fat ricotta cheese?
Yes, you can use full-fat ricotta if you prefer a richer flavor, but part-skim is lighter and still delicious.

No Bake Cannoli Cheesecake

A delightful no-bake cheesecake that combines the classic flavors of cannoli with a creamy, decadent filling, perfect for gatherings and easy preparation.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 4 hours hrs

Course Dessert, Sweets

Cuisine American, Italian

Servings 8 slices

Calories 350 kcal

Ingredients

  

Crust

• 1 Graham Cracker Crust Store-bought or homemade

Cheesecake Filling

• 2 packages cream cheese, room temperature Ensure cream cheese is at room temperature for easier mixing
• 3/4 cup part skim ricotta cheese Can substitute with full-fat ricotta for richer flavor
• 1 1/4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips Can be replaced with dried fruits for a unique twist
• 1/4 teaspoon ground cinnamon
• 1/4 cup chopped pistachios
• 1/2 teaspoon orange zest Optional for added flavor

Garnish

• to taste whipped cream Optional, for serving

Instructions

 

Preparation

• Chill the graham cracker crust in the refrigerator for 1 hour.
• In a bowl, beat the cream cheese and ricotta cheese until smooth.
• Gradually add the powdered sugar and continue to beat until well combined.
• Stir in the vanilla extract, mini chocolate chips, ground cinnamon, chopped pistachios, and orange zest (if using).
• Pour the cheesecake mixture into the chilled graham cracker crust and spread it evenly.

Setting

• Refrigerate the cheesecake for at least 4 hours or until set.

Serving

• Before serving, whip cream and garnish the top of the cheesecake as desired.
• Serve chilled and cut into slices.

Notes

Store leftovers in an airtight container in the refrigerator for about 3 to 5 days. You can freeze it tightly wrapped to prevent freezer burn. Thaw overnight in the refrigerator before serving.

Keyword Cannoli, Cheesecake Recipe, Dessert Recipe, Easy Dessert, No Bake Cheesecake