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Easy Cannoli Cheesecake

Easy Cannoli Cheesecake

  • Author: admin
  • Total Time: 5 hours 10 minutes
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free (with gluten-free crust swap)

Description

Easy Cannoli Cheesecake is a rich and creamy dessert blending Italian ricotta and American cream cheese flavors with crunchy cannoli shell pieces and mini chocolate chips. This no-fuss cheesecake is quick to prepare, offering a decadent and versatile treat ideal for holidays, celebrations, or casual gatherings.

Ingredients

Scale

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 15 oz ricotta cheese, room temperature
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup mini chocolate chips
  • 1 cup crumbled cannoli shells

Crust

  • 1 1/2 cups graham cracker crumbs or pre-made pie crust
  • Optional: 1/4 cup melted butter (if using graham cracker crumbs)

Garnishes (Optional)

  • Whipped cream
  • Extra chopped cannoli shells
  • Powdered sugar or cocoa powder
  • Chopped pistachios or cinnamon (optional)

Instructions

  1. Prepare the crust: Press your chosen crust—whether graham cracker crumbs mixed with melted butter or a pre-made pie crust—firmly into the base of a springform pan, ensuring an even and compact layer for a stable foundation.
  2. Mix the filling: In a large bowl, beat softened cream cheese, ricotta, and sugar together until the mixture is smooth and creamy. Add vanilla extract and then the eggs one at a time, mixing well after each addition to create a silky batter.
  3. Fold in cannoli shells and chocolate chips: Gently fold the crumbled cannoli shells and mini chocolate chips into the filling, distributing them evenly to add texture and flavor bursts.
  4. Bake the cheesecake: Pour the filling over the prepared crust, smoothing the top. Bake in a preheated oven at 325°F (163°C) for 45-50 minutes or until the edges are set and the center slightly jiggles.
  5. Chill and garnish: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Before serving, garnish with whipped cream, extra chopped cannoli shells, and a dusting of powdered sugar or cocoa powder.

Notes

  • Ensure cream cheese and ricotta are at room temperature to avoid lumps and achieve smooth batter.
  • Mix ingredients just until combined to prevent cracking during baking.
  • For a moist and creamy texture, consider baking in a water bath.
  • Cool the cheesecake gradually at room temperature before refrigerating to minimize cracks.
  • Use high-quality mini chocolate chips for the best flavor and melt.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 slice (1/10th of cheesecake)
  • Calories: 350 kcal
  • Sugar: 20 g
  • Sodium: 250 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 7 g
  • Cholesterol: 95 mg

Keywords: cannoli cheesecake, ricotta cheesecake, Italian dessert, easy cheesecake, no-bake crust, gluten free dessert, chocolate chip cheesecake

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Find it online: https://dishesbyme.com/easy-cannoli-cheesecake/