No Bake Cannoli Cheesecake Recipe

I reimagined two classics as Cannoli Cheesecake Bars that tuck a simple pantry secret into the filling for an intriguing twist.

I love how this No Bake Cannoli Cheesecake somehow mashes two classics into one, and it’s way easier than you’d expect. The filling gets that silky lift from cream cheese while tiny pops of mini semisweet chocolate chips make every forkful interesting.

It gave me flashbacks to a Graham Cracker Tart I botched but still ate, and sometimes I cut it up like Cannoli Cheesecake Bars when friends pop in. It looks so fancy people assume I slaved all day, but really it’s a clever trick dessert that makes you look like a hero, even if you kinda cheated.

Ingredients

• Graham cracker crumbs: Mostly carbs and a bit of fiber, gives crunchy sweet base.
• Cream cheese: Rich in fat and protein, makes filling silky and tangy.
• Ricotta: Adds light protein and a clean milky flavor, less dense than cream cheese.
• Powdered sugar: Pure carbs, sweetens instantly, no fiber or nutritional punch.
• Heavy whipping cream: High fat, whips airy for topping, makes it richer and smooth.
• Mini chocolate chips: Add sweet chocolatey bites, mostly sugar and fat, kids love em.
• Pistachios: Offer healthy fats and fiber, add crunch and a salty nutty contrast.
• Orange zest: Bright citrus oils lift flavor, not sour but fragrant and fresh.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs (about 150 g)
• 6 tablespoons unsalted butter melted
• 2 tablespoons granulated sugar
• 16 ounces cream cheese softened to room temperature
• 1 cup whole milk ricotta well drained
• 1 cup powdered sugar sifted
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated orange zest optional but it adds flavor
• 1/4 teaspoon ground cinnamon optional
• 1 cup heavy whipping cream cold
• 2 tablespoons powdered sugar for the whipped cream
• 3/4 cup mini semisweet chocolate chips plus extra for garnish
• 1/4 cup chopped toasted pistachios optional for rim or topping
• 4 to 6 mini cannoli shells or cookie shards for serving optional

How to Make this

Equipment Needed

1. Large mixing bowl and a medium bowl, for the cream cheese mix and the whipped cream
2. Electric hand mixer or stand mixer, though you can whisk by hand if you gotta
3. Measuring cups and spoons
4. Rubber spatula and a whisk
5. Fine mesh sieve or sifter for the powdered sugar and to drain ricotta slightly better
6. Microwave safe bowl or small saucepan to melt butter or warm shells
7. Piping bag or a zip top bag (cut a corner) or just a spoon to fill shells
8. Cutting board and a sharp knife for chopping pistachios and shaving chocolate
9. Small baking sheet or skillet to toast pistachios or warm shells if you want them crisp

FAQ

No Bake Cannoli Cheesecake Recipe Substitutions and Variations

• Graham cracker crumbs: use crushed digestive biscuits, crushed vanilla wafers, or finely ground shortbread cookies instead, same volume, add a tablespoon more melted butter if the crumb mix seems dry.
• Whole milk ricotta: swap with mascarpone for a silkier, richer filling, or use well blended cottage cheese to cut cost, or thick Greek yogurt thats been strained overnight for a tangier, lighter option.
• Heavy whipping cream: replace with chilled full fat coconut cream (same amount, will add a slight coconut note) or use a whipped stabilized topping for make ahead cakes; if you pick coconut cream chill it overnight and scoop the solid part.
• Mini semisweet chocolate chips: swap for chopped bittersweet or dark chocolate, chocolate shavings, or mini white chocolate chips for contrast; if chopping real chocolate, do it carefully so it doesnt seize if it touches moisture.

Pro Tips

1) Drain the ricotta like you mean it, otherwise the filling will be watery and go runny, you can line a fine mesh strainer with cheesecloth and let it sit in the fridge for at least 30 minutes, if you’re rushed spread it on paper towels and press gently.

2) Get the cream cheese really soft before beating, cut it into cubes and let it sit at room temp so you don’t end up with lumps, and when you fold in the whipped cream stop as soon as it’s combined or it’ll go flat and grainy.

3) Keep the chocolate chips from sinking by tossing them in a little powdered sugar or cornstarch, or pop them in the freezer for 5 minutes before folding in, also add them last so they don’t melt into the mix.

4) Make ahead smart: chill the filling covered to let flavors meld and it will firm up, but fill the shells at the last minute so they stay crunchy, and if you need extra stability for serving later a teaspoon of bloomed gelatin will help without changing taste.

No Bake Cannoli Cheesecake Recipe

Recipe by Tina Braven

0.0 from 0 votes

I reimagined two classics as Cannoli Cheesecake Bars that tuck a simple pantry secret into the filling for an intriguing twist.

Pin

Servings

6

servings

Calories

915

kcal

Equipment: 1. Large mixing bowl and a medium bowl, for the cream cheese mix and the whipped cream
2. Electric hand mixer or stand mixer, though you can whisk by hand if you gotta
3. Measuring cups and spoons
4. Rubber spatula and a whisk
5. Fine mesh sieve or sifter for the powdered sugar and to drain ricotta slightly better
6. Microwave safe bowl or small saucepan to melt butter or warm shells
7. Piping bag or a zip top bag (cut a corner) or just a spoon to fill shells
8. Cutting board and a sharp knife for chopping pistachios and shaving chocolate
9. Small baking sheet or skillet to toast pistachios or warm shells if you want them crisp

Ingredients

• 1 1/2 cups graham cracker crumbs (about 150 g)

• 6 tablespoons unsalted butter melted

• 2 tablespoons granulated sugar

• 16 ounces cream cheese softened to room temperature

• 1 cup whole milk ricotta well drained

• 1 cup powdered sugar sifted

• 1 teaspoon vanilla extract

• 1 teaspoon finely grated orange zest optional but it adds flavor

• 1/4 teaspoon ground cinnamon optional

• 1 cup heavy whipping cream cold

• 2 tablespoons powdered sugar for the whipped cream

• 3/4 cup mini semisweet chocolate chips plus extra for garnish

• 1/4 cup chopped toasted pistachios optional for rim or topping

• 4 to 6 mini cannoli shells or cookie shards for serving optional

Directions

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 248g
• Total number of serves: 6
• Calories: 915kcal
• Fat: 70g
• Saturated Fat: 41g
• Trans Fat: 0.35g
• Polyunsaturated: 5g
• Monounsaturated: 24g
• Cholesterol: 171mg
• Sodium: 405mg
• Potassium: 245mg
• Carbohydrates: 61.4g
• Fiber: 2.3g
• Sugar: 45.3g
• Protein: 13.8g
• Vitamin A: 556IU
• Vitamin C: 0.3mg
• Calcium: 214mg
• Iron: 1.3mg