No-Bake Chocolate Chip Cannoli Cheesecake Recipe photo by Taste of Home
No-Bake Chocolate Chip Cannoli Cheesecake
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 8 servings.
I make this cannoli cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. —Kristen Heigl, Staten Island, New York
Ingredients
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1 package (4 ounces) cannoli shells
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1/2 cup sugar
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1/2 cup graham cracker crumbs
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1/3 cup butter, melted
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FILLING:
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2 packages (8 ounces each) cream cheese, softened
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1 cup confectioners' sugar
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1/2 teaspoon grated orange zest
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1/4 teaspoon ground cinnamon
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3/4 cup part-skim ricotta cheese
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1 teaspoon vanilla extract
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1/2 teaspoon rum extract
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1/2 cup miniature semisweet chocolate chips
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Chopped pistachios, optional
Directions
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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 up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour.
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2.
Beat the next 4 ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust.
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3.
Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.
Nutrition Facts
1 piece: 548 calories, 36g fat (20g saturated fat), 88mg cholesterol, 292mg sodium, 51g carbohydrate (38g sugars, 1g fiber), 8g protein.
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