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Recipes » Desserts » Cheesecake » Cannoli Cheesecake

Published: Apr 10, 2017 · Modified: Mar 24, 2022 by Krystle Smith · This post may contain affiliate links

Cannoli Cheesecake

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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!

 

a closeup of a slice of cannoli cheesecake with chocolate chips and whipped cream.

 

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!

Table Of Contents hide
1 What Is Cannoli?
2 Why I Love This Recipe
3 Perfect For
4 Ingredient Notes and Shopping Tips
5 How To Make Cannoli Cheesecake
6 Leftovers
7 Tips
8 More Cheesecakes To Try
9 Cannoli Cheesecake
10 Leftovers
11 Tips

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

 

a slice of cannoli cheesecake topped with chocolate chips and powdered sugar on a black plate.

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.

a whole cannoli cheesecake in a graham cracker crust with one slice missing.

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.

a slice of cannoli cheesecake topped with whipped cream, mini chocolate chips, and powdered sugar.

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.

 

a graham cracker crust filled with cannoli cheesecake filling and topped with whipped cream and chocolate chips.

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 11 votes
Print Pin Rate
Course: Dessert
Cuisine: Italian
Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 10 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
Don't lose this recipe. Pin for later!

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
Tried this recipe? I want to see!Mention @BakingBeautyBlog or tag #BakingBeauty!

 

Cannoli Cheese Adapted via Life Love Sugar

 

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Comments

  1. Aaron Sarnosky says

    July 26, 2020 at 2:45 am

    Do you drain your ricotta for any period of time before making this cheesecake or do you just use it our of the container? Are you using whole milk or skim ricotta?

    Reply
    • Krystle Smith says

      August 06, 2020 at 12:02 pm

      Hi Aaron!

      I used whole milk, and since mine didn’t have excess water I did not drain. If yours sees more on the liquid side, I would probably drain in a strainer with cheesecloth.

      Reply
  2. 2pots2cook says

    June 21, 2019 at 11:59 am

    5 stars
    What a wonderful twist ! Perfetto !

    Reply
  3. Camille says

    June 29, 2018 at 11:01 am

    I am not able to get mascarpone cheese ,what can I replace it with?

    Reply
    • Krystle Smith says

      July 06, 2020 at 8:49 pm

      Hi Camille!
      You could use all cream cheese instead.

      Reply
  4. 2pots2cook says

    June 17, 2018 at 4:01 am

    5 stars
    Canoli Cheesecake ?!? My oh my ! Tell me you deliver, PLEASE ! 🙂

    Reply
    • Krystle Smith says

      July 06, 2020 at 8:44 pm

      I wish <3

      Reply
  5. Lisa Barringer says

    November 08, 2017 at 4:08 pm

    How far in advance can this be made? Is it possible to freeze the cheesecake and defrost a few weeks later and add the topping? I would love to make this for a friend’s retirement party, but I will be out of town for several days prior to the event.

    Reply
    • Krystle says

      April 13, 2018 at 10:44 pm

      I would say no more than 2 days in advance. You can certainly freeze cheesecake!

      Reply
  6. 2pots2cook says

    May 27, 2017 at 11:29 am

    5 stars
    Oh dear! Thank you!

    Reply

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