Print Options:

No-Bake Cannoli Cheesecake

[adrotate group="2"] [adrotate group="4"]

This Cannoli Cheesecake is an amazingly easy and elegant Dessert recipe. All the creamy filling of a classic cannoli on top of a cannoli crust

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 45 mins Total Time: 45 mins
Servings 7
Best Season Suitable throughout the year
Ingredients
    Biscuit Base:
  • 300g/10.5oz Cannoli Shells (Crushed)
  • 125g/4.4oz Butter, melted
    • Cheesecake Filling:
  • 700g/24.7oz Ricotta
  • 200ml Fresh Cream (whipped)
  • 200g/7oz Icing Sugar, sifted
  • 75g/2.6oz Mini Chocolate Chips
  • 1 Tsp Vanilla Essence
  • ½ Tsp Orange Zest
  • ¼ Tsp Ground Cinnamon
  • 1 Tbsp (9g/0.3oz) Gelatin Powder dissolved in a ¼ cup milk
    • Decoration
  • (Filled Mini Cannoli with ricotta, icing sugar, vanilla, orange zest, cinnamon and grated dark chocolate (mix everything together by hand according to taste))
  • Pistachios (Crushed)
  • Glazed Cherries
  • Piped Fresh Cream
Method
    Base:

  1. Line the base of a 23cm/9inch springform pan bringing the paper outside of the tin.

  2. Mix the melted butter with the crushed shells and press down onto the base of the tin. 

  3. Refrigerate for 30 minutes before adding the filling.

    4. Filling:

  4. In a large bowl beat the ricotta, icing sugar and vanilla essence until smooth.

  5. Add the orange zest and cinnamon and beat until just combined.

  6. Fold in the whipped cream, then the chocolate chips and prepared gelatin.

  7. In a small bowl add the ¼ cup milk and sprinkle over the gelatin powder.

  8. Leave to absorb then microwave a few seconds until melted.

  9. Leave to cool before adding to the filling.

  10. Pour the mixture into the pan, level well and refrigerate for 5 hours.

  11. Enjoy!

Read it online: https://lollyskitchen.com.mt/recipe/no-bake-cannoli-cheesecake/