No Bake Cannoli Cheesecake
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This No Bake Cannoli Cheesecake recipe takes everything you love about classic cannoli filling and transforms it into a creamy, sliceable dessert. With a buttery graham cracker crust, a rich ricotta and cream cheese filling, and toppings like pistachios and chocolate chips, it’s a showstopper that’s surprisingly easy to make.
More Cheesecake Love? You’ll be craving our Best No Bake Chocolate Cheesecake Recipe, this No Bake Berry Cheesecake and this Easiest No Bake Salted Caramel Cheesecake!
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Why You’ll This Luscious No Bake Cannoli Cheesecake
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No baking required, which makes it perfect for warm weather or when your oven is full.
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Creamy, smooth filling made with both ricotta and cream cheese.
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Just the right amount of sweetness with a hint of citrus and cinnamon.
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Looks impressive but comes together with minimal effort.
- PERFECT for holidays, special events and whenever you’re craving cheesecake dessert!
If you love cannoli but want something a little less labor-intensive, this dessert is a must-try.
Ingredients You Need
No Bake Cannoli Cheesecake Recipe
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs, 12 graham cracker sheets
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Cannoli Cheesecake
- 3 – 8 oz. cream cheese, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon orange zest
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 15 ounces full-fat ricotta cheese, room temperature
- 1 cup powdered sugar
- 1 cup mini chocolate chips
Toppings
- 1 cup whipped cream for border piping, add more if needed
- mini chocolate chips
- roasted pistachios, chopped for sprinkling
- powdered sugar, for sprinkling over chocolate chips
Instructions How to Make Easy No Bake Cannoli Cheesecake
- Line bottom of an 8-inch or 9-in springform pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
Graham Cracker Crust
- Pulse graham crackers in food process until you have graham cracker crumbs. Add the melted butter and sugar to the crumbs and pulse to get the ingredients combined so you get a wet sandy mixture.
- Pour the graham cracker crumbs into the springform pan and press down evenly in pan. Place in fridge while you make the cannoli cheesecake filling.
Cannoli Cheesecake
- Place cream cheese in a large mixing bowl. Using a mixer, beat cream cheese until smooth creamy. Add vanilla, orange zest, cinnamon and salt and beat until mixture is combined. Add ricotta and powdered sugar and beat together until mixture is combined, thick and uniform. Fold in the chocolate chips.
- Transfer cream cheese cheesecake filling to the prepared crust, smoothing the top with an offset spatula.
- Place cheesecake in the fridge for 6 hours or overnight covered with plastic wrap.
Toppings
- Once the cheesecake has set up, if desired, top with whipped cream swirls with sprinkling of pistachio nuts, chocolate chips sprinkled with powdered sugar. Enjoy!
This cannoli dessert cuts cleanly when fully chilled and always makes an impression on the table.
How to Store This Homemade Cannoli Cheesecake
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Keep refrigerated in a covered container or tightly wrapped in plastic wrap.
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Best enjoyed within 3 to 4 days.
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For longer storage, freeze the cheesecake (without toppings) for up to 1 month. Thaw in the refrigerator before serving.
More Variations For Your No Bake Cannoli Cheesecake
- Swap the crust – Use crushed biscotti or chocolate graham crackers for a different base flavor.
- Change up the chocolate – Try using chopped dark chocolate or white chocolate chips instead of mini chips.
- Add a swirl – Before chilling, swirl in a few spoonfuls of raspberry jam or Nutella into the top layer.
- Use lemon zest – Instead of orange zest, switch out for a brighter cheesecake flavor! But honestly, we’re partial to the orange flavor!
- Add a little cinnamon and nutmeg – Add a little spice to your cheesecake for a warm comfort, cozy cheesecake!
FAQs
Can I use part-skim ricotta?
- Yes, but full-fat ricotta gives the best creamy texture. If using part-skim, make sure to drain off excess moisture.
Is it sweet enough without extra sugar?
- The filling is lightly sweet, but you can taste it before folding in the chocolate chips and adjust the powdered sugar if needed.
Can I make this no bake cannoli chocolate chip cheesecake ahead?
- Absolutely. It’s actually better made the day before so it has plenty of time to chill and set properly.
This no bake cannoli chocolate chip cheesecake is a simple but elegant dessert that brings together creamy texture, rich flavor, and a touch of citrus. It’s perfect for holidays, birthdays, or just because you’re craving something sweet and a little bit different. Perfect for the 4th of July!
If you make the full recipe, tag me on Pinterest, Instagram and Facebook. I’d love to see your version and how you topped it!
More Cheesecake Inspired Treats!
- Cheesecake for Beginners: Simple Recipe and Tips
- Strawberry Cheesecake Cream Pie
- Ultimate No Bake White Chocolate Cheesecake
- Chocolate Peanut Butter Cheesecake Bars
- No Bake Banoffee Peanut Butter Cheesecake
- Best Lemon Cheesecake
- Easy No Bake Biscoff Cheesecake Recipe
No Bake Cannoli Cheesecake
Ingredients
No Bake Cannoli Cheesecake Recipe
GRAHAM CRACKER CRUST
- 1 ½ cups graham cracker crumbs 12 graham cracker sheets
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
CANNOLI CHEESECAKE
- 3 8 oz. cream cheese room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon orange zest
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 15 ounces full-fat ricotta cheese room temperature
- 1 cup powdered sugar
- 1 cup mini chocolate chips
TOPPINGS
- 1 cup whipped cream for border piping add more if needed
- mini chocolate chips
- salted roasted pistachios chopped for sprinkling
Instructions
How to Make Easy No Bake Cannoli Cheesecake
- Line bottom of an 8-inch or 9-in springform pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
GRAHAM CRACKER CRUST
- Pulse graham crackers in food process until you have graham cracker crumbs. Add the melted butter and sugar to the crumbs and pulse to get the ingredients combined so you get a wet sandy mixture.
- Pour the graham cracker crumbs into the springform pan and press down evenly in pan. Place in fridge while you make the cannoli cheesecake filling.
CANNOLI CHEESECAKE
- Place cream cheese in a large mixing bowl. Using a mixer, beat cream cheese until smooth creamy. Add vanilla, orange zest, cinnamon and salt and beat until mixture is combined. Add ricotta and powdered sugar and beat together until mixture is combined, thick and uniform. Fold in the chocolate chips.
- Transfer cream cheese cheesecake filling to the prepared crust, smoothing the top with an offset spatula.
- Place cheesecake in the fridge for 6 hours or overnight covered with plastic wrap.
TOPPINGS
- Once the cheesecake has set up, if desired, top with whipped cream swirls with sprinkling of pistachio nuts, chocolate chips sprinkled with powdered sugar. Enjoy!
Notes
Nutrition
