Ingredients 1 package (4 ounces) cannoli shells1/2 cup sugar1/2 cup graham cracker crumbs1/3 cup butter, meltedFILLING:2 packages (8 ounces each) cream cheese, softened1 cup confectioners' sugar1/2 teaspoon grated orange zest1/4 teaspoon ground cinnamon3/4 cup part-skim ricotta cheese1 teaspoon vanilla extract1/2 teaspoon rum extract1/2 cup miniature semisweet chocolate chipsChopped pistachios, optional View Recipe Directions Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour. Beat first four filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust. Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.
Test Kitchen tips Pistachios are classic in cannoli. But if you don't have them, you can still add crunch by topping the pie with additional crumbled cannoli shells. Or add a sprinkle of chocolate shavings. If you don't have mini chocolate chips, you can coarsely chop regular chocolate chips. Nutrition Facts 1 piece: 548 calories, 36g fat (20g saturated fat), 88mg cholesterol, 292mg sodium, 51g carbohydrate (38g sugars, 1g fiber), 8g protein. Originally published as No Bake Chocolate Chip Cannoli Cheesecake in Simple & Delicious April/May 2018 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
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