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No-Bake Cannoli Cheesecake

A decadent no-bake cheesecake that combines the flavors of classic cannoli with creamy cheesecake, featuring a crispy cookie crust and chocolate chips.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 2 cups finely crushed vanilla wafers Forms the base of the cheesecake crust, delivering sweetness and crunch.
  • 1/2 cup unsalted butter, melted Binds the crust together while adding richness.
  • 2 tablespoons granulated sugar Enhances sweetness in the crust (optional).
Filling Ingredients
  • 1 cup heavy cream Creates an ultra-creamy filling.
  • 15 ounces whole-milk ricotta, well drained Provides traditional cannoli flavor.
  • 8 ounces cream cheese, softened Adds tanginess and creaminess.
  • 8 ounces mascarpone Infuses the filling with a luxurious texture.
  • 1/2 cup confectioners’ sugar Offers a fine sweetness that blends seamlessly.
  • 1 tablespoon zest of 1 medium orange Adds a fresh flavor.
  • 1 teaspoon vanilla extract Provides depth of flavor.
  • 1/2 teaspoon almond extract Optional, complements flavors beautifully.
  • 1/2 cup mini chocolate chips Adds sweetness and texture.
Topping Ingredients
  • 1 cup sweetened whipped cream Used for topping.
  • 1/4 cup chopped pistachios Offers a delightful crunch.
  • 1/4 cup more mini chocolate chips A decorative finishing touch.

Method
 

Prepare the Crust
  1. In a bowl, mix the finely crushed vanilla wafers with melted butter and optional sugar until well combined.
  2. Firmly press the mixture into the bottom of a springform pan to create a uniform crust.
  3. Refrigerate the crust while preparing the filling to allow it to set.
Prepare the Filling
  1. In a separate bowl, whip the heavy cream until stiff peaks form, then set aside.
  2. In another bowl, combine the well-drained ricotta, softened cream cheese, and mascarpone until smooth and creamy.
  3. Gradually mix in the confectioners’ sugar, vanilla extract, orange zest, and almond extract until fully combined.
  4. Gently fold the whipped cream into the cheese mixture to maintain its light and airy texture.
  5. Stir in the mini chocolate chips until evenly distributed throughout the filling.
Assemble and Chill
  1. Spread the filling over the chilled crust, smoothing the top with a spatula.
  2. Cover and refrigerate for at least 4 hours or overnight for best results.
Garnish and Serve
  1. Before serving, top with sweetened whipped cream, chopped pistachios, and additional mini chocolate chips as desired.

Notes

For the best flavor and texture, always use full-fat ingredients. Properly drain the ricotta and chill the cheesecake for at least four hours for optimal firmness.