Get the Recipe:
No-Bake Cannoli Cheesecake
This no-bake cannoli cheesecake combines creamy ricotta, mascarpone, orange zest, and mini chocolate chips in an easy make-ahead dessert inspired by classic cannoli filling. No water bath or complicated baking required!
Ingredients
For the crust:
- 2 ¼ cups (about 240 g) finely crushed vanilla wafers
- ½ cup (113 g) unsalted butter, melted
- 1 tablespoon granulated sugar, optional
For the filling:
- 1 cup (240 ml) heavy cream
- 1 cup (226 g) whole-milk ricotta, VERY well drained
- 8 ounces (226 g) cream cheese, softened
- 8 ounces (226 g) mascarpone, softened
- ¾ cup (83 g) confectioners’ sugar
- zest of 1 medium orange, or less; adjust to taste
- 1 teaspoon vanilla extract
- ⅛ teaspoon almond extract, optional
- ¾ cup mini chocolate chips, or finely chopped chocolate
- sweetened whipped cream, chopped pistachios, more mini chips, for garnish
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Instructions
To make the crust:
- Mix the crumbs, butter, and sugar (if using).
- Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake at 350°F (175°C) for 8-10 minutes or chill for 20-30 minutes.
To make the filling:
- Place the cream in a large mixing bowl. Whip to medium peaks. Place in the refrigerator while you make the rest of the filling.
- Using an electric mixer on medium speed, beat the ricotta, cream cheese, and mascarpone until completely smooth.
- Mix in the confectioners’ sugar, zest, vanilla, and almond extract (if using).
- Fold in about a quarter of the whipped cream to loosen the mixture. Then gently fold in the remaining whipped cream until light and fluffy.
- Fold in the mini chocolate chips.
- Spread the filling into the crust, smoothing the top.
- Chill for a minimum of 6 hours or overnight for the cleanest slices.
- Garnish just before serving.
Whipping the cream to medium peaks lets it fold smoothly into the filling. Over-whipped cream can make the texture heavier instead of light and creamy.
For the cleanest slices, chill the cheesecake overnight instead of the minimum 6 hours.
Notes
- Baking the crust is optional, but it gives the crust a firmer texture and a little extra flavor.
- Drain the ricotta well before mixing the filling to help the cheesecake set properly.
- If your ricotta seems grainy, blend it briefly in a food processor for a smoother texture.
- Garnish just before serving for the best texture and appearance.
- Want to make bars instead? Use an 8-inch square pan for thick bars or a 9-inch square pan for slightly thinner bars.
- Store tightly covered in the refrigerator up to 3 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
