Cannoli Cheesecake
A delightful no-bake cheesecake made from cannoli shells, cannoli-like cheesecake filling, and classic cannoli flavors like orange and pistachio.
Equipment
- 9" Springform Cake Pan
- Parchment Paper
- Stand Mixer
- Zester
- Food Processor
- Rubber Spatula
- Mixing Bowls
Ingredients
For the Crust
- 7 Oz Cannoli Shells Or waffle cones; see post for details.
- ½ Cup Butter Melted.
- 3 Tbsp Brown Sugar
- ¼ Tsp Cinnamon
For the Filling
- 16 Oz Cream Cheese Softened.
- 15 Oz Ricotta Cheese
- 1¼ Cup Powdered Sugar
- 1 Tsp Vanilla Extract
- ½ Tsp Orange Zest About half an orange; can add more if you like a stronger orange flavor.
- ¼ Tsp Cinnamon
- ½ Cup Mini Chocolate Chips
- ¼ Cup Crushed Pistachios Unsalted are the best for this.
Instructions
- Lightly grease your springform pan. Make sure to get the sides, so the crust doesn't stick when you open the pan later. Cut a circle of parchment paper to sit on the bottom for easy removal, if you prefer.
- Break up your cannoli shells into bits and put them in the food processor. Pulse them until they're thoroughly broken apart and resemble sand.7 Oz Cannoli Shells
- Add the cannoli crumbs to a mixing bowl. Add in the melted butter, brown sugar, and cinnamon, and stir until well combined.½ Cup Butter, 3 Tbsp Brown Sugar, ¼ Tsp Cinnamon
- Pour the crumb mixture into your springform pan and press it into a crust along the bottom and sides. I found using a measuring cup was the most effective, but you can use a glass or anything that helps you get a flat, smooth surface all around.
- In your stand mixer, add the cream cheese and powdered sugar. Beat this together until it's smooth.16 Oz Cream Cheese, 1¼ Cup Powdered Sugar
- Add the ricotta, vanilla, orange zest, and cinnamon to the cream cheese and beat until well mixed.15 Oz Ricotta Cheese, ½ Tsp Orange Zest, ¼ Tsp Cinnamon, 1 Tsp Vanilla Extract
- Add the chocolate chips and pistachios, and fold to mix it in.½ Cup Mini Chocolate Chips, ¼ Cup Crushed Pistachios
- Pour your filling into the crust and smooth it out, careful not to damage the crust as you go. Garnish around the outside top edge with more pistachios and chocolate chips if you prefer.
- Put the cheesecake into your fridge to chill for at least 8 hours; I left mine overnight. You can cover it to keep out other fridge debris, but you don't have to if you have a sheltered place for it. Once it's chilled, slide and enjoy!