Easy Cannoli Cheesecake

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If you’re craving a dessert that merges the creamy richness of cheesecake with the nostalgic charm of a classic Italian cannoli, this Easy Cannoli Cheesecake is going to blow your mind. The smooth, velvety texture of the cheesecake filling is studded with mini chocolate chips and nestled on a chocolate cookie crust, all topped with whipped cream and crunchy cannoli shell bits. It’s like the best of both worlds: elegant enough for a celebration, yet easy enough to whip up for a weeknight treat.

What sets this cheesecake apart is its indulgent flavor profile and its simple preparation method. There’s no need for water baths or fancy baking techniques. This dessert brings together ricotta, mascarpone, and cream cheese in a flawless harmony, achieving that authentic cannoli taste in a rich, sliceable form. Whether you’re serving a crowd or keeping it all to yourself, this recipe will become a staple in your dessert rotation.

Why You’ll Love This Easy Cannoli Cheesecake

• Combines two beloved desserts in one stunning creation.
• No water bath or complicated baking methods.
• Rich, creamy texture with hints of cinnamon, chocolate, and vanilla.
• Perfect for holidays, parties, or cozy evenings at home.
• Looks impressive but is surprisingly simple to make.

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Preparation Phase & Tools to Use

To achieve the best results with your Easy Cannoli Cheesecake, you’ll need a few essential tools. A 9-inch springform pan is key—it allows for easy removal and preserves that perfect cheesecake shape. A stand mixer or hand mixer helps create a smooth, lump-free filling. A rubber spatula ensures every bit of batter is incorporated, and a food processor can be helpful for crushing your crust ingredients.

Other useful tools include a mixing bowl for combining the crust, measuring cups and spoons for accuracy, and a cooling rack to help the cheesecake set evenly. Lastly, an offset spatula makes spreading and smoothing the top effortless before chilling.

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Preparation Tips

Bring all dairy ingredients—ricotta, cream cheese, and mascarpone—to room temperature before mixing to ensure a smoother batter. Avoid overmixing the filling once the eggs are added, as that can cause the cheesecake to crack. Gently fold in the mini chocolate chips to prevent them from sinking. Always pre-bake the crust for a few minutes to give it structure before pouring in the filling. And once the cheesecake is baked, let it cool gradually in the oven with the door slightly ajar to avoid sudden temperature changes that can cause cracking.

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Ingredients for Easy Cannoli Cheesecake

Crust:

• 1 and 1/2 cups chocolate cookie crumbs (like Oreos, without the filling)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

Cheesecake Filling:

• 16 oz full-fat ricotta cheese, well-drained
• 8 oz mascarpone cheese, softened
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional, but adds authentic cannoli flavor)
• 3 large eggs
• 1 cup mini semi-sweet chocolate chips

Topping:

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• Crushed cannoli shells or waffle cones (for garnish)
• Additional mini chocolate chips or chocolate shavings (optional)

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Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Combine the chocolate cookie crumbs, melted butter, and sugar in a mixing bowl until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove and let cool while preparing the filling.

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Step 2: Blend the Cheeses

In a large mixing bowl, use a stand mixer or hand mixer to beat the ricotta, mascarpone, and cream cheese until smooth and creamy. This step is essential for removing any graininess and achieving a luscious texture.

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Step 3: Add Sugars, Vanilla, and Cinnamon

Beat in the granulated sugar, powdered sugar, vanilla extract, ground cinnamon (if using), and salt until everything is fully combined and the mixture is silky.

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Step 4: Incorporate the Eggs

Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing to prevent introducing excess air which can cause cracks.

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Step 5: Fold in the Chocolate Chips

Gently fold in the mini chocolate chips using a spatula to ensure even distribution throughout the filling.

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Step 6: Pour and Smooth

Pour the cheesecake filling into the cooled crust. Smooth the top with a spatula. Tap the pan on the counter a few times to release any air bubbles.

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Step 7: Bake

Bake the cheesecake at 325°F (163°C) for 55-65 minutes. The center should still have a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.

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Step 8: Chill Completely

Remove the cheesecake from the oven and let it cool at room temperature for another hour. Then refrigerate for at least 4 hours, preferably overnight, to fully set.

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Step 9: Whip the Topping

In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form. Transfer to a piping bag fitted with a star tip for an elegant look.

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Step 10: Garnish and Serve

Pipe whipped cream on top of the chilled cheesecake. Sprinkle with crushed cannoli shells, mini chocolate chips, and chocolate shavings. Slice with a clean, sharp knife (wiping between cuts) and serve cold.

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Notes

Use full-fat ricotta, cream cheese, and mascarpone for the richest, most authentic cannoli flavor. If the ricotta is too wet, strain it using cheesecloth or a fine mesh sieve for several hours. Always allow the cheesecake to cool gradually—first in the oven with the door cracked, then on the counter, and finally in the fridge. This helps avoid cracks and gives the cheesecake time to firm up properly. When whipping the cream topping, make sure the bowl and beaters are cold for the best results. Finally, garnish just before serving to keep everything fresh and crisp.

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Watch Out for These Mistakes While Cooking

• Using cold ingredients: Cold cream cheese or ricotta can create a lumpy batter.
• Skipping the crust bake: Pre-baking the crust ensures it doesn’t become soggy.
• Overmixing after adding eggs: This can introduce air and cause the cheesecake to crack while baking.
• Opening the oven door during baking: Sudden temperature changes can collapse the cheesecake.
• Not allowing proper chill time: It needs several hours in the fridge to fully set.

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Storage Instructions

Store your Easy Cannoli Cheesecake covered in the refrigerator for up to 5 days. Use an airtight container or wrap the pan with plastic wrap and foil to keep it fresh. For longer storage, slices can be frozen—place them on a tray to freeze solid, then wrap each slice in plastic and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.

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Estimated Nutrition

Per serving (1 slice out of 12):

• Calories: 480
• Total Fat: 34g
• Saturated Fat: 20g
• Cholesterol: 135mg
• Sodium: 240mg
• Total Carbohydrates: 32g
• Sugars: 21g
• Fiber: 1g
• Protein: 8g

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Frequently Asked Questions

What kind of ricotta should I use?

Use full-fat ricotta and be sure to drain it well to prevent a watery filling.

Can I substitute mascarpone with cream cheese?

Yes, but mascarpone gives a more authentic cannoli flavor and a silkier texture.

Can I make this cheesecake in advance?

Absolutely! It actually tastes better after a day in the fridge.

What’s the best way to slice cheesecake cleanly?

Use a sharp knife dipped in hot water and wipe it between each slice.

Can I use a different crust?

Yes, graham cracker crust or even a cannoli shell crust would work great.

Is it necessary to use a springform pan?

Yes, it makes removing the cheesecake from the pan much easier and keeps the shape intact.

How long should I chill the cheesecake?

At least 4 hours, but overnight is best for the perfect set and flavor.

Can I add other flavors?

Sure! Orange zest, espresso powder, or a dash of almond extract can complement the cannoli theme.

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Conclusion

This Easy Cannoli Cheesecake is a delicious hybrid of two classic desserts—bringing together the creamy luxury of cheesecake with the nostalgic flavors of a cannoli. With its chocolate-studded filling, buttery crust, and cloud-like topping, it’s sure to be a showstopper at any gathering. Plus, it’s beginner-friendly with professional-looking results. Make it once, and you’ll find yourself making it again and again.

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