Cannoli Cheesecake

This cannoli cheesecake features a rich base made with ricotta and mascarpone. Then it is topped off with plenty of chocolate chips. It tastes like your favorite Italian bakery treat in cheesecake form!

We love cannoli around here. I’ve also shared a cannoli poke cake, a dip , and cannoli cupcakes. But this cannoli cheesecake might be my favorite yet.

It takes everything you love about the two desserts and combines them. I used a classic graham cracker crust filled with a creamy ricotta/mascarpone filling. Then it’s topped with sweetened whipped cream and chocolate chips!

What Is Cannoli?

Cannoli are Italian pastries. They feature a hollow tube-shaped piece of fried dough filled with sweet cream. They are usually garnished with chocolate chips or nuts. 

Why I Love This Recipe

• Unique Cheesecake: The ricotta and mascarpone provide a unique sweet and tangy filling. It also makes it tastes just like cannoli filling!
• Decadent Topping: Top off with whipped cream and chocolate chips: The mouthfeel of this combination is incredible.
• Foolproof: Follow my tips to prevent cracks and ensure your cheesecake comes out perfect every time.

Perfect For

• Birthdays
• Dessert after an Italian meal like spaghetti
• Potlucks

Ingredient Notes and Shopping Tips

• Graham Crackers: I crushed mine in a plastic baggie with a rolling pin. Avoid premade crusts. All of our filling will not fit inside one.
• Ricotta: Ricotta means re-cooked in Italian. It is typically made by heating whey with an acid like lemon juice and then straining the curds. For this recipe, I suggest using Whole Milk Ricotta. Look for it in the dairy section near the sour cream. If it seems particularly watery you can drain it before adding it to the recipe.
• Mascarpone: Mascarpone is an Italian cream cheese. It is made from cow’s milk, heavy cream, and gelatin. It contains more fat than typical American cream cheese. If you can’t find it you can use cream cheese but the flavor and texture will not be the same. 
• Chocolate Chips: You could also use other garnished like crushed pistachios, crushed waffle cones, or even crushed cannoli shells.

How To Make Cannoli Cheesecake

1. For the crust: Combine butter and graham crackers. Bake for 10 minutes.
2. For the filling: Combine sugars, flour, and cheeses. Stir in eggs and vanilla. Bake for around 105-115 minutes.
3. For the whipped cream: Combine all ingredients.
4. Garnish Top cheesecake with whipped cream and chocolate chips.

Leftovers

• Storage: Store leftovers in the fridge for up to 4 days.
• Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before enjoying.

Tips

1. Do not overbake: Cheesecake is done when the edges are set, but the center is still a little jiggly. It will continue to firm up as it cools.
2. Don’t skip the water bath: It will create steam to help your cheesecake cook evenly and stay moist. It also prevents cracks. Always use hot not cold water to avoid accidentally lowering your oven temperature.
3. Avoid sudden temperature changes: Leave cheesecake in the oven for 30 minutes with the door closed, and then 30 more minutes with the door open. Gradually cooling helps prevent cracks. Cool completely before refrigerating.   Keeping it away from drafts is also always a good idea.
4. No peeking: Avoid opening the oven door while baking for the same reasons mentioned above.

More Cheesecakes To Try

Pecan Pie Cheesecake

Baileys Cheesecake

Apple Crisp Cheesecake

Nutella Cheesecake

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Cannoli Cheesecake

Rich and creamy Italian cheesecake topped with plenty of chocolate chips. Your favorite Italian dessert in cheesecake

5 from 12 votes

Print Pin Rate

Course: Dessert

Cuisine: Italian

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour 45 minutes minutes

Total Time: 2 hours hours 10 minutes minutes

Servings: 10 Slices

Calories: 614kcal

Author: Krystle Smith

Ingredients

For the Crust

• ▢ 2 ¼ Cups About 16 Graham Crackers
• ▢ ½ Cup Butter Melted
• ▢ 3 Tablespoons White Sugar

For the Filling

• ▢ 20 Ounces Ricotta Cheese
• ▢ 12 Ounces Mascarpone Cheese
• ▢ 1 Cup White Sugar
• ▢ 3 Tablespoons All Purpose Flour
• ▢ 1 Teaspoon Cinnamon Ground
• ▢ 1 Tablespoon Vanilla Extract
• ▢ 4 Eggs

For The Whipped Cream

• ▢ ½ Cup Heavy Cream
• ▢ 5 Tablespoons Powdered Sugar
• ▢ 3 Tablespoons Ricotta Cheese
• ▢ 1 Teaspoon Vanilla Extract
• ▢ Mini Chocolate Chips/Powdered Sugar for Garnish If Desired

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Instructions

For the Crust

• Preheat oven to 325 degrees F. Line a 9 inch spring form pan with parchment paper. Spray sides with non stick cooking spray.
• In a medium bowl, mix graham crumbs, melted butter, and sugar until well combined. Press into the bottom of prepared pan.
• Bake for 10 minutes. Wrap pan in aluminum foil (we used a double layer).

For the Filling

• Reduce oven temperature to 300 degrees F.
• In a large bowl, combine ricotta cheese, mascarpone cheese, sugar, and flour until smooth and creamy. Stir in cinnamon, and vanilla extract.
• Add in eggs one at a time, until just combined. Do not over mix.
• Evenly spread batter into crust.
• Place spring form pan inside a large roaster filled with warm water. Water should only go about halfway up the pan.
• Bake for 105-115 minutes or until the edges are set. Turn off the oven, and leave cheesecake sit in oven for 30 minutes.
• Crack open over door, and leave cheesecake sit for another 30 minutes.
• Cool completely.

For the Whipped Cream

• In a large chilled bowl, use a chilled whisk to whip heavy cream, powdered sugar, ricotta cheese, and vanilla until stiff peaks form.
• Evenly spread whipped cream over cheesecake. Top with mini chocolate chips and powdered sugar if desired.
• Store in the refrigerator.

Notes

Ingredient Notes and Shopping Tips

• Graham Crackers: I crushed mine in a plastic baggie with a rolling pin. Avoid premade crusts. All of our filling will not fit inside one.
• Ricotta: Ricotta means re-cooked in Italian. It is typically made by heating whey with an acid like lemon juice and then straining the curds. For this recipe, I suggest using Whole Milk Ricotta. Look for it in the dairy section near the sour cream. If it seems particularly watery you can drain it before adding it to the recipe. 
• Mascarpone: Mascarpone is an Italian cream cheese. It is made from cow's milk, heavy cream, and gelatin. It contains more fat than typical American cream cheese. If you can't find it you can use cream cheese but the flavor and texture will not be the same. 
• Chocolate Chips: You could also use other garnished like crushed pistachios, crushed waffle cones, or even crushed cannoli shells. 

 

Leftovers

• Storage: Store leftovers in the fridge for up to 4 days.
• Freezing: Freeze for up to 2 months. Thaw in the fridge overnight before enjoying. 

Tips

1. Do not overbake: Cheesecake is done when the edges are set, but the center is still a little jiggly. It will continue to firm up as it cools.  
2. Don't skip the water bath: It will create steam to help your cheesecake cook evenly and stay moist. It also prevents cracks. Always use hot not cold water to avoid accidentally lowering your oven temperature. 
3. Avoid sudden temperature changes: Leave cheesecake in the oven for 30 minutes with the door closed, and then 30 more minutes with the door open. Gradually cooling helps prevent cracks. Cool completely before refrigerating.   Keeping it away from drafts is also always a good idea.
4. No peeking: Avoid opening the oven door while baking for the same reasons mentioned above. 

Nutrition

Calories: 614kcal | Carbohydrates: 48g | Protein: 13g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 171mg | Sodium: 315mg | Potassium: 133mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1302IU | Calcium: 213mg | Iron: 1mg

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Cannoli Cheese Adapted via Life Love Sugar