No-Bake Chocolate Chip Cannoli Cheesecake Recipe

4 1
No-Bake Chocolate Chip Cannoli Cheesecake Recipe
No-Bake Chocolate Chip Cannoli Cheesecake Recipe photo by Taste of Home
Publisher Photo

No-Bake Chocolate Chip Cannoli Cheesecake Recipe

Be the first to add a review
4 1
Publisher Photo
I like to make this cheesecake in the summer since it's flavorful and refreshing! And not needing to turn on the oven and heat the house up is an added bonus. —Kristen Heigl, Staten Island, New York
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 package (4 ounces) cannoli shells
  • 1/2 cup sugar
  • 1/2 cup graham cracker crumbs
  • 1/3 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/2 teaspoon grated orange zest
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup part-skim ricotta cheese
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • 1/2 cup miniature semisweet chocolate chips
  • Chopped pistachios, optional

Directions

Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour.
Beat first four filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust.
Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios. Yield: 8 servings.

Test Kitchen tips
  • Pistachios are classic in cannoli. But if you don't have them, you can still add crunch by topping the pie with additional crumbled cannoli shells. Or add a sprinkle of chocolate shavings.
  • If you don't have mini chocolate chips, you can coarsely chop regular chocolate chips.
  • Originally published as No-Bake Chocolate Chip Cannoli Cheesecake in Simple & Delicious April/May 2018

    Nutritional Facts

    1 piece: 548 calories, 36g fat (20g saturated fat), 88mg cholesterol, 292mg sodium, 51g carbohydrate (38g sugars, 1g fiber), 8g protein.

    Popular Videos

    • 1 package (4 ounces) cannoli shells
    • 1/2 cup sugar
    • 1/2 cup graham cracker crumbs
    • 1/3 cup butter, melted
    • FILLING:
    • 2 packages (8 ounces each) cream cheese, softened
    • 1 cup confectioners' sugar
    • 1/2 teaspoon grated orange zest
    • 1/4 teaspoon ground cinnamon
    • 3/4 cup part-skim ricotta cheese
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon rum extract
    • 1/2 cup miniature semisweet chocolate chips
    • Chopped pistachios, optional
    1. Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour.
    2. Beat first four filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust.
    3. Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios. Yield: 8 servings.

    Test Kitchen tips
  • Pistachios are classic in cannoli. But if you don't have them, you can still add crunch by topping the pie with additional crumbled cannoli shells. Or add a sprinkle of chocolate shavings.
  • If you don't have mini chocolate chips, you can coarsely chop regular chocolate chips.
  • Originally published as No-Bake Chocolate Chip Cannoli Cheesecake in Simple & Delicious April/May 2018

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forNo-Bake Chocolate Chip Cannoli Cheesecake

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review