Did you know that over 60% of home bakers avoid making traditional cheesecakes due to the complexity of baking and fear of cracks? Enter the No-Bake Cannoli Cheesecake, a delightful twist on the classic Italian dessert that eliminates the need for an oven. Combining the rich flavors of cannoli with the creamy texture of cheesecake, this no-bake version is both simple and indulgent.
Why You’ll Love This Recipe
- No Oven Required: Perfect for warm days or when you want a hassle-free dessert.
- Authentic Flavors: Incorporates traditional cannoli ingredients like ricotta, orange zest, and mini chocolate chips.
- Quick Preparation: Takes only 15 minutes to assemble.
- Make-Ahead Friendly: Ideal for entertaining, as it needs to chill before serving.
- Versatile: Easily adaptable with various crusts and toppings.
Ingredients
For the Crust:
- 2 cups crushed waffle cones (approximately a 7-ounce package)
- ½ cup unsalted butter, melted
- 3 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
For the Filling:
- 16 ounces cream cheese, softened
- 1½ cups powdered sugar
- 15 ounces ricotta cheese
- 1 teaspoon vanilla extract
- ½ teaspoon orange zest (optional)
- ¼ teaspoon ground cinnamon
- ½ cup mini chocolate chips
- ¼ cup shelled pistachios, lightly chopped
- Additional mini chocolate chips for garnish (optional)
How to Make No-Bake Cannoli Cheesecake
Prepare the Crust:
- Place the crushed waffle cones in a mixing bowl.
- Add melted butter, sugar, and cinnamon to the bowl. Mix until well combined.
- Firmly press the mixture into the base and slightly up the sides of a 9-inch springform pan. Use the flat bottom of a glass or measuring cup to create a smooth, even layer. Set aside.
Prepare the Filling:
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add the ricotta cheese, vanilla extract, orange zest (if using), and cinnamon. Mix until just combined.
- Fold in the mini chocolate chips and chopped pistachios.
Assemble the Cheesecake:
- Pour the filling into the prepared crust.
- Smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until set.
- Before serving, garnish with additional mini chocolate chips if desired.
Helpful Tips
- Room Temperature Ingredients: Ensure cream cheese is softened to avoid lumps in the filling.
- Crust Alternatives: If waffle cones are unavailable, graham cracker crumbs, crushed Biscoff cookies, or even crushed cannoli shells make excellent substitutes.
- Chilling Time: Allowing the cheesecake to chill for the full 4 hours ensures it sets properly and slices cleanly.
- Serving: For neat, clean slices, use a sharp knife warmed in hot water and dried thoroughly between each cut.
Substitutions and Variations
- Mascarpone Cheese: For a richer flavor, substitute half of the cream cheese with mascarpone.
- Flavor Twists:
- Tropical: Add lime zest and swap pistachios for toasted coconut.
- Chocolate Lovers: Incorporate cocoa powder into the filling and use an Oreo cookie crust.
- Nut-Free: Omit pistachios and increase chocolate chips or add dried fruit.
- Mini Cheesecakes: Prepare in muffin tins lined with cupcake liners for individual servings.
Frequently Asked Questions
Can I use low-fat cream cheese or ricotta? Yes, but note that the texture may be slightly less rich and creamy.
Do I need to drain the ricotta cheese? If your ricotta is very watery, draining it using a cheesecloth can help achieve a firmer filling.
How long can I store the cheesecake? Store in the refrigerator, covered, for up to 5 days.
Can I freeze the cheesecake? Yes, wrap it tightly and freeze for up to 1 month. Thaw in the refrigerator before serving.
Storage Instructions
- Refrigeration: Keep the cheesecake covered in the refrigerator for up to 5 days.
- Freezing: Wrap the cheesecake (whole or sliced) in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
Conclusion
The No-Bake Cannoli Cheesecake offers all the delightful flavors of a traditional cannoli in a simple, oven-free dessert. Its creamy filling, combined with a crunchy crust, makes it a perfect treat for any occasion. Whether you’re entertaining guests or indulging in a personal craving, this cheesecake is sure to impress.
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No-Bake Cannoli Cheesecake: The Easiest Italian Dessert
- Total Time: 4 hours 15 minutes
- Yield: 16 servings 1x
Description
No-Bake Cannoli Cheesecake is a creamy, no-fuss dessert loaded with traditional Italian flavor. Made with ricotta, mini chocolate chips, and a waffle cone crust, it’s the perfect make-ahead treat for any occasion. Chill, slice, and serve!
Ingredients
For the Crust:
2 cups crushed waffle cones (approx. one 7-ounce package)
½ cup unsalted butter, melted
3 tablespoons granulated sugar
¼ teaspoon ground cinnamon
For the Filling:
16 ounces cream cheese, softened
1½ cups powdered sugar
15 ounces ricotta cheese
1 teaspoon vanilla extract
½ teaspoon orange zest (optional)
¼ teaspoon ground cinnamon
½ cup mini chocolate chips
¼ cup shelled pistachios, lightly chopped
Mini chocolate chips for garnish (optional)
Instructions
Prepare the Crust:
- Place the crushed waffle cones in a mixing bowl.
- Add melted butter, sugar, and cinnamon to the bowl. Mix until well combined.
- Firmly press the mixture into the base and slightly up the sides of a 9-inch springform pan. Use the flat bottom of a glass or measuring cup to create a smooth, even layer. Set aside.
Prepare the Filling:
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add the ricotta cheese, vanilla extract, orange zest (if using), and cinnamon. Mix until just combined.
- Fold in the mini chocolate chips and chopped pistachios.
Assemble the Cheesecake:
- Pour the filling into the prepared crust.
- Smooth the top with a spatula.
- Refrigerate for at least 4 hours, or until set.
- Before serving, garnish with additional mini chocolate chips if desired.
Notes
You can substitute graham cracker crumbs or crushed cookies for the waffle cone crust.
If ricotta is watery, strain through cheesecloth before using.
For clean slices, use a sharp knife dipped in hot water and wiped between cuts.
- Prep Time: 15 minutes + Time: 4 hours (chill time)