No Bake Cannoli Cheesecake

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Try this simple No Bake Cannoli Cheesecake recipe for a deliciously easy dessert that features rich ricotta, cream cheese & chocolate chips.

Prep Time20

chill in fridge6

Course: Dessert

Keyword: cannoli, cheesecake, chocolate chips, no bake, pistachios, ricotta, whipped cream

Servings: Servings

Calories: 520kcal

Author: Kim Lange

Line bottom of an 8-inch or 9-in springform pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.

Pulse graham crackers in food process until you have graham cracker crumbs. Add the melted butter and sugar to the crumbs and pulse to get the ingredients combined so you get a wet sandy mixture.
Pour the graham cracker crumbs into the springform pan and press down evenly in pan. Place in fridge while you make the cannoli cheesecake filling.

Place cream cheese in a large mixing bowl. Using a mixer, beat cream cheese until smooth creamy. Add vanilla, orange zest, cinnamon and salt and beat until mixture is combined. Add ricotta and powdered sugar and beat together until mixture is combined, thick and uniform. Fold in the chocolate chips.
Transfer cream cheese cheesecake filling to the prepared crust, smoothing the top with an offset spatula.
Place cheesecake in the fridge for 6 hours or overnight covered with plastic wrap.

Once the cheesecake has set up, if desired, top with whipped cream swirls with sprinkling of pistachio nuts, chocolate chips sprinkled with powdered sugar. Enjoy!

Notes: You can also make this 12 servings if you want smaller cuts of cheesecake!