No-Bake Chocolate Chip Cannoli Cheesecake
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  • 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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