Cannoli Cheesecake
This no bake cannoli cheesecake layers a vanilla wafer pistachio crust with a light ricotta and cream cheese filling full of mini chocolate chips to bring serious Italian bakery energy to your dessert table.
Servings: 8 slices
Equipment
- Springform Pan 9-Inch
- Microplane or Zester
- Offset Spatula Optional
Ingredients
For the Crust
- 40 vanilla wafers about 3 Cups
- ⅓ Cup pistachios shelled, roasted and salted - remove shells before measuring
- 2 Tablespoons brown sugar
- 5 Tablespoons unsalted butter melted, plus more for greasing
For the Filling
- 16 Ounces cream cheese softened
- 8 Ounces whole milk ricotta drained
- 1 Cup granulated sugar
- 1 Teaspoon vanilla extract
- ½ Teaspoon orange zest from ⅔ to 1 medium naval orange
- 8 Ounces whipped topping thawed
- 1 Cup mini chocolate chips
Instructions
Make the Crust
- Grease a 9-inch springform pan with butter or shortening and set aside.
- Place the vanilla wafers, pistachios, and brown sugar in a food processor, and pulse until the wafers have become fine crumbs and the pistachios are finely chopped.
- Slowly pour in the melted butter while the processor runs at low speed until the crumbs are well coated.
- Firmly press the mixture into the greased pan, and place in the freezer for 15 to 20 minutes or until the crust has hardened.
Prepare the Filling
- While the crust is in the freezer, add the cream cheese, ricotta, granulated sugar, vanilla extract, and orange extract to a large mixing bowl.
- Use an electric mixer to mix everything until smooth.
- Fold in the whipped topping, then fold in the mini chocolate chips.
Assemble the Cheesecake
- Spoon the filling over the hardened crust, and spread it out evenly.
- Chill in the refrigerator for at least 5 hours or until the cheesecake is set.
- Run a thin knife around the edge of the cheesecake, and carefully release it from the springform pan before transferring it to a large cake stand or platter.
- Top with whipped cream and extra mini chocolate chips or chopped pistachios, if liked.
Notes
Drain the ricotta well: Spread the ricotta on paper towels or in a fine mesh strainer so extra moisture does not water down the ricotta whipped cream filling.
Pack the crust firmly: Take time pressing the crumb mixture into the prepared pan so the crust holds together when you cut neat slices. I press it in with a flat-bottomed measuring cup.
Beat until smooth: Mix the cream cheese and ricotta until there are no lumps before folding in whipped topping and chocolate chips.
Chill long enough: Let the cheesecake sit in the fridge until the center feels fully set so the slices keep their shape.
Warm the knife: Dip a sharp knife in hot water, wipe it dry, then cut slices for clean edges that show off the layers.
Pack the crust firmly: Take time pressing the crumb mixture into the prepared pan so the crust holds together when you cut neat slices. I press it in with a flat-bottomed measuring cup.
Beat until smooth: Mix the cream cheese and ricotta until there are no lumps before folding in whipped topping and chocolate chips.
Chill long enough: Let the cheesecake sit in the fridge until the center feels fully set so the slices keep their shape.
Warm the knife: Dip a sharp knife in hot water, wipe it dry, then cut slices for clean edges that show off the layers.
Nutrition
Calories: 764kcal | Carbohydrates: 77g | Protein: 11g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 360mg | Potassium: 219mg | Fiber: 2g | Sugar: 61g | Vitamin A: 1199IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
