The Best Homemade Cannoli Cheesecake Recipe to Wow Your Guests

Sweet cannoli magic blends creamy Italian traditions into an irresistible cheesecake adventure that promises pure indulgence.

Sicilian pastry chefs would nod with approval at this delightful dessert fusion.

Crisp cannoli shells crumble perfectly throughout a silky cream cheese landscape.

Rich ricotta adds authentic depth to each decadent slice.

Mascarpone whispers elegance into every sumptuous bite.

Delicate pistachios and chocolate chips provide surprising textural contrast.

You’ll want to slice this masterpiece and savor each incredible moment of deliciousness.

Cannoli Cheesecake: Italian-Inspired Indulgence

• Craft a Fusion Dessert: Blend the classic Italian cannoli with creamy cheesecake for a mouthwatering twist that surprises and delights taste buds.
• Conquer Complex Flavors: Combine rich ricotta, cream cheese, vanilla, and almond extracts with mini chocolate chips to create a sophisticated dessert experience.
• Impress Guests Easily: Prepare a stunning dessert that looks professionally made but requires minimal baking skills and common kitchen ingredients.
• Customize with Flair: Top with whipped cream, chocolate chips, pistachios, and powdered sugar to personalize this show-stopping treat for any celebration.

Ingredients for Homemade Cannoli Cheesecake

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Granulated Sugar: Adds sweetness to the crust mixture.
• Butter: Helps bind the crust ingredients and creates a rich flavor.
• Ground Cinnamon: Offers a warm, aromatic touch to the crust.

• Ricotta Cheese: Provides a classic Italian cannoli-inspired texture and flavor to the cheesecake.
• Cream Cheese: Creates a smooth and creamy base for the cheesecake.
• Powdered Sugar: Sweetens the filling and helps achieve a silky consistency.
• Vanilla Extract: Adds a classic, warm flavor to the cheesecake.
• Almond Extract: Introduces a subtle nutty essence reminiscent of traditional cannoli.
• Eggs: Act as a binding agent and help the cheesecake set properly.
• Mini Chocolate Chips: Adds a delightful chocolatey crunch throughout the cheesecake.

• Whipped Cream, Mini Chocolate Chips, Chopped Pistachios, Powdered Sugar: Provide a beautiful and delicious finishing touch to the cheesecake.

Cannoli Cheesecake Directions, Step-by-Step

Step 1: Warm Up The Oven

Prep your oven to a cozy 325F (163C) and generously grease a 9-inch springform pan to create the perfect baking environment.

Step 2: Create Crunchy Crust Base

• Graham cracker crumbs
• Granulated sugar
• Melted butter
• Ground cinnamon (optional)

Step 3: Press And Bake Crust

Firmly press the crumb mixture into the bottom of the springform pan.

Slide into the oven and bake for 8-10 minutes until lightly golden.

Allow to cool completely.

Step 4: Whip Creamy Cheese Mixture

Using a large bowl, blend ricotta and cream cheese until silky smooth.

Gradually incorporate powdered sugar, mixing until perfectly combined.

Step 5: Introduce Flavor Enhancers

• Vanilla extract
• Almond extract
• Eggs (one at a time)

Beat on low speed until ingredients are harmoniously blended.

Step 6: Sprinkle Chocolate Magic

Tenderly fold mini chocolate chips into the creamy mixture, creating delightful surprise bites.

Step 7: Fill The Crust

Pour the cheesecake filling over the cooled crust, smoothing the top to create a perfectly even surface.

Step 8: Bake To Perfection

Bake for 50-60 minutes until the center sets but maintains a gentle jiggle.

Step 9: Gentle Cooling Process

Turn off the oven, crack the door open, and let the cheesecake rest for 1 hour, allowing it to settle gracefully.

Step 10: Chill And Set

Refrigerate the cheesecake for a minimum of 4 hours or overnight to achieve the ultimate texture.

Step 11: Dress And Serve

• Fluffy whipped cream
• Extra mini chocolate chips
• Chopped pistachios

Finish with a delicate dusting of powdered sugar for a stunning presentation.

Cannoli Cheesecake: Pro Baker Tricks

• Gently tap the pan on the counter to release air bubbles before baking, reducing the chance of surface cracks.
• Drain ricotta cheese thoroughly using a cheesecloth to prevent excess liquid and ensure a creamy texture.
• Toast pistachios briefly before chopping to intensify their nutty flavor and add depth to the topping.
• Dip your knife in hot water and wipe clean between each slice for perfectly clean cheesecake cuts.
• Let the cheesecake cool completely at room temperature before refrigerating to prevent condensation and maintain a smooth surface.

Try Cannoli Cheesecake Your Way

• Gluten-Free Cannoli Cheesecake: Replace graham cracker crumbs with gluten-free almond flour or crushed gluten-free cookies for a celiac-friendly version.
• Vegan Cannoli Cheesecake: Swap ricotta and cream cheese with cashew-based alternatives, use coconut cream, and replace eggs with flax eggs or silken tofu for a plant-based adaptation.
• Low-Sugar Cannoli Cheesecake: Substitute granulated and powdered sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining a sweet flavor profile.
• Citrus-Infused Cannoli Cheesecake: Add orange or lemon zest to the filling for a bright, refreshing take on the classic recipe, complementing the traditional cannoli flavors.

Serve Cannoli Cheesecake to Impress

• Sicilian Style Serving: Slice the cheesecake into elegant wedges and plate with a drizzle of chocolate sauce for an authentic Italian dessert experience.
• Cannoli Crunch Topping: Sprinkle crushed cannoli shells around the edges of each slice to add a delightful textural contrast and nod to the dessert's inspiration.
• Coffee Pairing Perfection: Serve alongside a small shot of espresso or cappuccino to complement the rich, creamy flavors of the cheesecake and enhance the Italian dessert tradition.
• Festive Garnish Flair: Create a beautiful presentation by adding a light dusting of ground pistachios and a few whole pistachios strategically placed on top of each slice for color and nutty flavor.

Store Cannoli Cheesecake for Savoring

• Store leftovers in an airtight container or cover the springform pan with plastic wrap. Keep refrigerated for up to 5 days to maintain freshness and prevent bacterial growth.
• Slice the cheesecake into individual portions, wrap each tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Place in the refrigerator overnight to thaw gradually.
• Warm individual slices in the microwave for 15-20 seconds on low power. Avoid overheating to prevent texture changes or potential rubbery consistency.
• Let refrigerated cheesecake sit at room temperature for 15-20 minutes before serving to enhance flavor and soften the texture slightly.

FAQs

• Why use ricotta cheese in this cheesecake?

Ricotta adds a traditional Italian cannoli flavor and creates a lighter, more delicate texture compared to traditional cheesecake, giving it an authentic cannoli-inspired taste.

• Can I make this cheesecake without chocolate chips?

Yes, you can omit the chocolate chips or substitute them with chopped pistachios or candied orange peel to maintain the cannoli essence.

• How do I prevent cracks in my cheesecake?

Avoid overmixing the batter, bake at the correct temperature, and let the cheesecake cool gradually in the oven with the door cracked to prevent sudden temperature changes that cause cracking.

Homemade Cannoli Cheesecake Recipe

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4.6 from 16 reviews

• Total Time: 1 hour 35 minutes
• Yield: 12 1x

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Description

Delightful cannoli cheesecake brings Sicily’s sweet magic to your dessert table, blending creamy ricotta with crisp pastry shells. Cannoli lovers will savor each rich, indulgent slice that celebrates classic Italian flavors in a modern, irresistible treat.

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Ingredients

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Crust Ingredients:

• 1.5 cups graham cracker crumbs
• 0.25 cup granulated sugar
• 0.5 cup unsalted butter, melted
• 1 teaspoon ground cinnamon (optional)

Filling Ingredients:

• 24 ounces (680 grams) ricotta cheese, drained
• 8 ounces (227 grams) cream cheese, softened
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 3 large eggs
• 0.5 cup mini chocolate chips

Topping Ingredients:

• 1 cup whipped cream
• 0.25 cup mini chocolate chips
• Chopped pistachios (optional)
• Powdered sugar for dusting (optional)

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Instructions

1. Prepare a 9-inch springform pan by greasing and preheat the oven to 325F (163C).
2. Combine graham cracker crumbs, sugar, melted butter, and optional cinnamon in a mixing bowl.
3. Press the crumb mixture compactly into the pan’s bottom, creating a uniform base. Bake for 8-10 minutes, then allow to cool completely.
4. In a large mixing bowl, thoroughly blend ricotta and cream cheese until achieving a silky smooth consistency.
5. Gradually incorporate powdered sugar, mixing until fully integrated and creating a uniform texture.
6. Introduce vanilla and almond extracts, then add eggs individually, blending on low speed to maintain a consistent mixture.
7. Delicately fold mini chocolate chips into the cheesecake batter, distributing evenly without deflating the mixture.
8. Transfer the prepared filling into the cooled crust, using a spatula to smooth the surface and eliminate air pockets.
9. Bake for 50-60 minutes, monitoring until the center sets but retains a slight wobble when gently shaken.
10. After baking, turn off the oven, slightly open the door, and allow the cheesecake to gradually cool for one hour, preventing sudden temperature changes.
11. Refrigerate the cheesecake for a minimum of 4 hours or ideally overnight to achieve optimal texture and flavor melding.
12. Prior to serving, garnish with whipped cream, sprinkle additional mini chocolate chips, and scatter chopped pistachios. Finish by dusting with a light layer of powdered sugar for an elegant presentation.

Notes

• Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for a celiac-friendly version.
• Add extra moisture by draining ricotta cheese through cheesecloth to prevent watery texture and ensure a creamy, dense filling.
• Control cracking by avoiding overmixing eggs and baking in a water bath for more even, gentle heat distribution.
• Enhance flavor complexity by toasting pistachios before chopping and sprinkling on top for deeper, nuttier undertones.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 360 kcal
• Sugar: 25 g
• Sodium: 180 mg
• Fat: 26 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 28 g
• Fiber: 1.5 g
• Protein: 7 g
• Cholesterol: 100 mg