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)