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No-Bake Cannoli Cheesecake

This delightful no-bake cheesecake blends the rich flavors of traditional Italian cannoli into a creamy dessert that is easy to prepare and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine Italian
Servings 8 servings
Calories 420 kcal

Ingredients
  

For the crust

  • 2 cups finely crushed vanilla wafers Forms a sweet and buttery crust.
  • 1/2 cup unsalted butter, melted Binds the crust and adds richness.
  • 1/4 cup granulated sugar Optional based on preference.

For the filling

  • 1 cup heavy cream Provides a rich and creamy texture.
  • 1 cup whole-milk ricotta, well-drained Essential for that classic cannoli flavor.
  • 1 cup cream cheese, softened Adds a smooth, tangy taste.
  • 1 cup mascarpone Contributes luxury and richness.
  • 1/2 cup confectioners’ sugar Sweetens the filling.
  • 1 medium orange, zested Offers brightness.
  • 1 teaspoon vanilla extract Enhances the flavor profile.
  • 1/2 teaspoon almond extract Optional, adds a nutty depth.
  • 1/2 cup mini chocolate chips Adds delightful chocolate bites.

For serving

  • 1 cup sweetened whipped cream For an extra layer of creaminess.
  • 1/4 cup chopped pistachios Provides a nutty crunch.
  • 1/4 cup more mini chocolate chips Optional garnish.

Instructions
 

Preparation

  • In a mixing bowl, combine finely crushed vanilla wafers, melted butter, and optional sugar.
  • Firmly press the mixture into the bottom of a springform pan to form an even crust.
  • Place the crust in the refrigerator to set while preparing the filling, about 30 minutes.

Filling

  • In a separate bowl, beat heavy cream until soft peaks form and set aside.
  • In another bowl, combine drained ricotta, cream cheese, and mascarpone; beat until smooth and creamy.
  • Gradually incorporate confectioners’ sugar, orange zest, vanilla extract, and almond extract until well combined.
  • Gently fold the whipped cream into the cheese mixture until fully incorporated.
  • Fold in mini chocolate chips gently, distributing them evenly throughout the mixture.
  • Pour the filling into the prepared crust and smooth the top with a spatula.

Chill and Serve

  • Refrigerate the cheesecake for at least 4 hours, or overnight, until set.
  • Before serving, top with sweetened whipped cream, a sprinkle of chopped pistachios, and additional chocolate chips.

Notes

Ensure to select high-quality cheese for the best flavor and drain the ricotta properly.
Keyword Cannoli Cheesecake, Easy Dessert, Italian dessert, No-Bake Cheesecake, Summer Dessert