Go Back
To make a great cannoli cheesecake, you need simple yet tasty ingredients. The base starts with graham cracker crumbs, melted butter, and a bit of cinnamon. This mix gives a nice crunch and flavor. You’ll want about 1 ½ cups of crumbs and ½ cup of butter.

Cannoli Cheesecake

Indulge in a delicious blend of flavors with this cannoli cheesecake recipe, an easy dessert that combines classic Italian cannoli with creamy cheesecake goodness. Discover the essential ingredients, step-by-step preparation, and creative variations to impress your guests. Perfect for any skill level, this delightful treat is sure to be a crowd-pleaser. Ready to create dessert magic? Click through to explore the full recipe and elevate your baking skills!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 teaspoon cinnamon

2 (8 oz) packages cream cheese, softened

1 cup ricotta cheese

1 cup powdered sugar

1 teaspoon vanilla extract

2 eggs

1 cup mini chocolate chips

Zest of 1 orange

Pinch of salt

Instructions
 

Preheat your oven to 325°F (160°C).

    In a medium bowl, combine the graham cracker crumbs, melted butter, cinnamon, and a pinch of salt. Mix until the crumbs are fully coated with butter.

      Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for 10 minutes. Remove and let cool.

        In a large mixing bowl, beat together the softened cream cheese and ricotta cheese until smooth and creamy.

          Gradually add the powdered sugar and vanilla extract, mixing until well blended.

            Add the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix.

              Fold in the mini chocolate chips and orange zest gently into the cheesecake batter.

                Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

                  Bake in the oven for 55-60 minutes or until the center is set and the edges are lightly golden.

                    Turn the oven off and crack the door ajar, allowing the cheesecake to cool in the oven for about 1 hour.

                      Once cool, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for the best texture.

                        Before serving, whip some heavy cream with a little powdered sugar and vanilla until it forms soft peaks. Spread or pipe this whipped cream on top of the cheesecake for an extra touch!

                          Prep Time: 20 mins | Total Time: 5 hours | Servings: 10

                            - Presentation Tips: Serve slices of the cheesecake on individual plates and garnish with additional mini chocolate chips and a sprinkle of cinnamon. Consider adding a drizzle of chocolate sauce on the plate for an elegant touch.