Description

Creamy, decadent, and bursting with authentic Italian flavor, this Easy Cannoli Cheesecake blends the best of both dessert worlds. With a chocolate cookie crust, luscious ricotta-mascarpone filling, and whipped cream topping, this show-stopping treat is ideal for parties, holidays, or when you’re craving something truly special. Whether you’re looking for easy dessert ideas, holiday food ideas, or a quick make-ahead recipe for gatherings, this cannoli cheesecake ticks all the boxes. The balance of texture and flavor makes it a crowd favorite for anyone who loves breakfast ideas, easy dinner party desserts, or classic Italian sweets.

Ingredients

1 1/2 cups chocolate cookie crumbs

5 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

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)

3 large eggs

1 cup mini semi-sweet chocolate chips

1 cup heavy whipping cream

3 tablespoons powdered sugar

Crushed cannoli shells or waffle cones

Mini chocolate chips or chocolate shavings

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Instructions

1. Preheat oven to 325°F (163°C). Mix cookie crumbs, melted butter, and sugar. Press into a 9-inch springform pan. Bake for 8–10 minutes, then cool.

2. Beat ricotta, mascarpone, and cream cheese until smooth.

3. Add granulated sugar, powdered sugar, vanilla, cinnamon, and salt. Beat until creamy.

4. Add eggs one at a time, mixing on low until just combined. Do not overmix.

5. Gently fold in mini chocolate chips.

6. Pour filling into crust. Smooth the top. Tap to release air bubbles.

7. Bake 55–65 minutes. Center should jiggle slightly. Turn off oven, crack the door, and let it cool 1 hour.

8. Remove and cool at room temp for 1 hour. Refrigerate at least 4 hours or overnight.

9. Whip heavy cream with powdered sugar to stiff peaks. Pipe on top.

10. Garnish with crushed cannoli shells, chocolate chips, and shavings. Serve cold.

Notes

Always drain ricotta well to avoid a soggy filling.

Let all cheeses come to room temperature for a smooth blend.

For the cleanest slices, use a hot knife and wipe it between cuts.

Prep Time: 30 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 21g
Sodium: 240mg
Fat: 34g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 8g
Cholesterol: 135mg