Irresistible Cannoli Cheesecake You'll Adore Making at Home

This Cannoli Cheesecake combines creamy ricotta and a crunchy cannoli shell crust, creating an enchanting dessert perfect for celebrations.

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Prep Time 30

Cook Time 1 15

Chilling Time 4

Total Time 5 45

Servings: 12 slices

Course: Desserts

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

7 oz cannoli shells Provides a crunchy crust for the cheesecake; substitute with graham crackers or waffle cones if unavailable.
3 tablespoons unsalted butter Binds the crushed cannoli shells for the crust.
2 tablespoons sugar Adds sweetness to the crust.

For the Cheesecake Filling

4 cups whole milk ricotta cheese Creates the creamy filling, integral for a true cannoli experience; do not substitute.
1.5 cups sugar Sweetens the filling mixture.
0.25 cups flour Helps stabilize the filling and gives it structure.
0.5 cups whipping cream Enhances creaminess; use heavy cream for a richer flavor.
2 teaspoons pure vanilla extract Adds depth of flavor.
1 teaspoon orange zest Gives a fresh, citrusy note reminiscent of classic cannoli.
5 large eggs Provides structure and helps set the cheesecake.

Optional Garnishes

0.33 cups mini chocolate chips Adds sweetness and richness; a delightful optional garnish.
confectionery sugar For sprinkling.
almonds Can be ground and added for texture or as a topping.

Equipment

9-inch springform pan
food processor
electric mixer

Method

Step-by-Step Instructions for Cannoli Cheesecake

Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper.
Crush the cannoli shells in a food processor until fine crumbs. Mix with melted butter and sugar, then press firmly into the bottom of the pan.
Bake the crust for 10 minutes until lightly golden and set. Allow to cool.
In a large mixer, combine ricotta cheese, sugar, and flour. Mix until smooth.
Add whipping cream, vanilla extract, and orange zest. Mix on low until combined.
Add the eggs one at a time, mixing on low speed until each is incorporated.
Pour the ricotta filling into the cooled crust and spread evenly.
Bake for approximately 1 hour and 15 minutes. The center should jiggle slightly when done.
Sprinkle mini chocolate chips on top and bake for an additional 10 minutes.
Cool in the pan for 30 minutes, then refrigerate for at least 4 hours or overnight.
Dust with confectionery sugar before serving and garnish as desired.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 8gFat: 30gSaturated Fat: 18gCholesterol: 150mgSodium: 210mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 800IUCalcium: 200mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature for the best texture. Refrigerate for at least 4 hours before serving to enhance flavor.

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