No-Bake Cannoli Cheesecake is the perfect choice if you also love Sicilian cannoli and I’m sure you’ll appreciate this cheesecake twist I’m proposing!
Very easy to make, like almost all cheesecakes, it contains no eggs or mascarpone, but creamy ricotta flavored with cinnamon, cream, and chocolate chips.
It is prepared in less than half an hour, considering the chilling time of the base, and after another chill, we can decorate and serve it to our guests.
Get the cannoli shells and follow me … let’s prepare the no-bake cannoli cheesecake together.
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 1 Hour 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 357.13 (Kcal)
- Carbohydrates 25.37 (g) of which sugars 15.64 (g)
- Proteins 6.16 (g)
- Fat 25.92 (g) of which saturated 8.58 (g)of which unsaturated 5.17 (g)
- Fibers 0.49 (g)
- Sodium 116.12 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
No-Bake Cannoli Cheesecake
- 4.2 oz cannoli shells
- 5.6 tbsp butter
- 1 cup ricotta
- 0.35 cup dark chocolate chips
- 1 cup heavy cream
- 0.62 cup powdered sugar
- 1 pinch ground cinnamon
- 1 tsp gelatin powder (or sheets)
Steps
– Melt the butter and let it cool slightly; meanwhile, crush the cannoli shells.
– Mix the two ingredients and pour the mixture, compacting it with the back of a spoon or a meat pounder, into the ring lined with acetate and plastic wrap (if you don’t have the ring, use an 18/20 cm springform pan lined with parchment paper).
– Place in the fridge for about 30 minutes.
– Hydrate the gelatin in 2 tbsp of cold water, then dissolve it in 1/2 cup of cream (taken from the total) previously heated over medium/low heat, stirring to distribute it perfectly.
– Mix ricotta, powdered sugar, and a pinch of cinnamon; add the semi-whipped cream and blend.
– Add the cream mixed with gelatin to the mixture.
– Finally, add the chocolate chips.
– Pour the cream over the base, level, and refrigerate for at least one hour.
– Coarsely crumble some shells and decorate the cheesecake along with chocolate chips and pistachio crumbs.
Storage
– The no-bake cannoli cheesecake can be stored in the fridge for up to 4 days.
