cannoli cheesecake

This Cannoli Cheesecake is made with a mix of ricotta and mascarpone cheese for a cheesecake that tastes like the classic Italian dessert. It has a touch of cinnamon and mini chocolate chips for a truly delicious treat!

Cannoli Cheesecake

¼ cups (302 grams) graham cracker crumbs

(112 grams) salted butter, melted

tbsp (39 grams) sugar

(566 grams) Galbani Ricotta Cheese

oz (339 grams) mascarpone cheese

(207 grams) sugar

tbsp (24 grams) all purpose flour

cinnamon

tbsp vanilla extract

eggs, room temperature

(120 milliliters) heavy whipping cream, cold

tbsp (36 grams) powdered sugar

tbsp (50 grams) Galbani Ricotta Cheese

tsp vanilla extract

Mini chocolate chips

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

. Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Here is a tutorial on how I set up a pan for a waterbath. Set prepared pan aside.
FILLING

p id=&#8221;instruction-step-6&#8243;>1. Reduce oven temperature to 300°F (148°C).
2.

In a large bowl, mix the ricotta cheese, mascarpone cheese, sugar and flour on low speed until combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks, and to make sure you don’t over mix. Scrape down the sides of the bowl.
3. A

d the cinnamon and vanilla extract and mix on low speed until well combined.
4. A

d the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. P

ur the cheesecake batter into the crust and spread evenly.
6. P

ace the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. B

ke the cheesecake for 1 hour and 45 minutes, or until the edges are set and the center is still jiggly when moved (but not liquidy).
8. T

rn off the oven and leave the cheesecake in oven with the door closed for 30 minutes. Do not open the door.
9. C

ack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
10.

emove the cheesecake from the oven, then remove the pan from the water bath and remove the aluminum foil. Refrigerate the cheesecake until completely cooled and firm, 6-7 hours or overnight.
11.

hen the cheesecake is cooled and firm, remove it from the springform pan.
12.

o make the whipped cream, add the heavy whipping cream, powdered sugar, ricotta cheese and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
13.

pread the whipped cream on top of the cheesecake, then sprinkle with mini chocolate chips and a little additional powdered sugar, if desired.
14.

efrigerate until ready to serve. Cheesecake is best for 3-4 days.

Love this recipe- thank you! Do you have any advice for the cooking time if I were to bake 2 of them at the same time? Thanks

Made this for my son's birthday.  Although a bit timeconsuming, it was such fun to make and the finished product is fabulous!  Looks and tastes so amazing.  The only modification I would make would be to cut the cinnamon in half, just a little too much in this recipe for my taste.  I can't wait to make this again!

Made this cheesecake for Christmas and it was AMAZING I ended up using empty cannoli shells that I put in the food processor until they resembled graham cracker crumbs in place of the graham cracker crumbs but did everything else as written and it was a huge hit. Great texture, lighter than the average cheesecake. I will definitely be making this one again! Thank you for the great recipe! 

I made this this weekend and and it was off the chain amazing!   High praise from everyone!  I did half the cinnamon, but other than that, followed each step strictly...IT WAS AWESOME!  thank you!

I have to say, I’ve never made a real cheesecake in my life and I made this one last Friday and your lemon one for my birthday at the end of April. I was so nervous. I didn’t want it coming out too dry but your instructions are so perfect! I love cooking and experimenting with food but honestly anyone can make these with your directions. I had non-cheesecake fans LOVE the lemon cheesecake and my hubs said the cannoli cheesecake tasted just like his favorite cannoli from Little Italy in NYC. Thank you for for the detail to make even a novice cheesecake baker taste like a pro! 

Lindsay,

This was amazing!!  I really enjoyed making this cheesecake.  This was my first time making a cheesecake and I LOVE cannolis so I wanted to give it a try!   My partner doesn’t like cheesecake but he took a slice to work the next day!  I bookmarked and saved this recipe for next time.  

(I used waffle cones crumble for around the top.  I’m such a texture person.)

I have been looking through your website for other tasty treats!  I can’t wait to make another one. 

This easy cannoli pie is a no bake dessert that&#39;s perfect for a celebration! An incredible cannoli pie with ricotta and cream cheese, and a spiced cannoli pie crust.

Cannoli Pie - No Bake Recipe with Creamy Ricotta Filling

graham cracker crumbs

cocoa powder

sugar

tbsp salted butter (melted)

oz whole milk ricotta (strained*)

oz full-fat cream cheese (room temperature)

oz finely chopped dark chocolate (semisweet or bittersweet)

tsp orange zest

pistachios and powdered sugar (for topping)

Strain

Strain ricotta by wrapping in paper towels in a bowl for 30-40 minutes, changing paper towels every ten minutes.

Crust

Combine graham cracker crumbs, cinnamon, cocoa powder, and sugar in a bowl.  Add melted butter and mix well until everything is well saturated with butter and holds together when pressed.

Press

Press crumb mixture into bottom and sides of tart pan, being sure to press into the grooves. Place pan in freezer to chill crust while you make filling.

Beat

In a large bowl, beat softened cream cheese until smooth.  Add ricotta and mix until smooth and creamy. Mix in powdered sugar.

Fold

Gently fold in chocolate and orange zest until well combined.

Spread

Spread filling into chilled crust and smooth top.

Chill

Wrap with plastic wrap and chill for at least 3 hours or overnight.

Decorate

Just before serving, sprinkle with chopped pistachios and dust lightly with powdered sugar.

https://www.youtube.com/watch?v=Nde9acrpaR8

GET THE RECIPE: https://cheneetoday.com/no-bake-cannoli-tart/

This cannoli pie tart is the perfect no-bake cannoli dessert! Graham cracker crust with a hint of cocoa, and a creamy cannoli filling topped with roasted pistachios! 

Ingredients: 

1 ½ cup graham cracker crumbs
½ tsp ground cinnamon
1 tbsp cocoa powder
¼ cup granulated sugar
8 tbsp salted butter – melted
15 oz whole milk ricotta – strained*
4 oz full-fat cream cheese – room temperature
1 cup sifted powdered sugar – 115g
4 oz finely chopped dark chocolate – semisweet or bittersweet
2 tsp orange zest
Chopped roasted pistachios and powdered sugar – for topping

FULL INSTRUCTIONS AND TIPS: https://cheneetoday.com/no-bake-cannoli-tart/

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