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Creamy No-Bake Cannoli Cheesecake

This delightful dessert combines classic Italian flavors with ease of preparation, featuring a creamy filling and a crunchy vanilla wafer crust.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups finely crushed vanilla wafers Provides a crunchy, sweet base
  • 1/2 cup unsalted butter, melted Binds the crust together
  • 2 tablespoons granulated sugar Optional, enhances sweetness
For the filling
  • 1 cup heavy cream Imparts creaminess to the filling
  • 1 cup whole-milk ricotta Forms the base of the filling
  • 8 oz cream cheese, softened Adds tanginess to the cheesecake
  • 8 oz mascarpone Contributes to a rich filling
  • 1/2 cup confectioners’ sugar Provides sweetness and smooth texture
  • 1 tablespoon zest of medium orange For flavor enhancement
  • 1 teaspoon vanilla extract Enhances overall flavor
  • 1/4 teaspoon almond extract Optional, adds nuttiness
  • 1/2 cup mini chocolate chips Adds chocolate flavor
For garnishing
  • 1 cup sweetened whipped cream For topping
  • 1/4 cup chopped pistachios For garnish
  • 1/4 cup more mini chocolate chips For visual appeal

Method
 

Preparation
  1. Combine the crushed vanilla wafers, melted butter, and optional sugar until well mixed.
  2. Firmly press the mixture into the bottom of a 9-inch springform pan to form an even layer.
Filling Assembly
  1. In a mixing bowl, beat the heavy cream until stiff peaks form.
  2. In another bowl, combine ricotta, cream cheese, mascarpone, confectioners’ sugar, orange zest, vanilla, and optional almond extract until smooth.
  3. Gently fold the whipped cream into the cheese mixture until fully incorporated.
  4. Stir in mini chocolate chips into the filling before pouring it over the crust.
Chilling and Serving
  1. Cover and refrigerate for at least 4 hours or until set.
  2. Once set, top with sweetened whipped cream, chopped pistachios, and additional mini chocolate chips before serving.

Notes

This cheesecake can be made a day in advance for optimal flavor development. Store any leftovers covered in the refrigerator for up to four days.