No Bake Cannoli Cheesecake is made with ricotta, cream cheese, mini chocolate chips, and pistachios in an waffle cone crust. This simple Italian dessert tastes just like a cannoli!
This tested and perfected recipe for no bake cannoli cheesecake is going to be your new favorite way to make cannoli. The filling for this cheesecake tastes just like cannoli cream with all of those cannoli flavors you love.
Cannoli Cheesecake is a great Italian dessert to make all year long. But it's especially great to have during those warmer months when you just don't want to turn the oven on. For another no bake favorite, don't miss my No-Bake Ricotta Cheesecake or this Strawberry Tiramisu recipe! And for another cannoli treat, these this Frozen Cannoli Bark!
This authentic cheesecake will have you rethinking how to get your cannoli fix! The flavors of the filling are spot on and the texture is creamy and smooth. Plus, it's so simple to put together.
If you love no-bake Italian cheesecakes, then you must try my No-Bake Lemon Mascarpone Cheesecake. It's another quick and easy cheesecake with no oven required. And if you love blueberries, be sure to give this Blueberry Lemon Mascarpone Tart or my Blueberry Ricotta Cake a try! For a true classic, don't miss this Torta Caprese recipe.
Love holiday cheesecakes? Then you'll love these Eggnog Cheesecake Bars. And, definitely don't for the Amaretto Mascarpone Cheesecake!
No Bake Cannoli Cheesecake
This recipe for no bake cannoli cheesecake comes together quick and is a great treat for every occasion. Follow along to see how easy it is to make this delicious Italian dessert.
Traditional Cannoli Flavors
Cannolis are traditionally flavored with chocolate chips, pistachios, orange and/or lemon zest, and a hint of cinnamon and nutmeg. These flavors are highlighted in this no bake cannoli cheesecake. If you prefer your cannoli without citrus or any other flavor, feel free to leave it out.
Another traditional and necessary cannoli flavor is the creamy ricotta filling. In this recipe, I add an entire 15 ounce container of ricotta cheese to really play up the smooth flavors of the cannoli cream.
Step 1: Prepare the Waffle Cone Crust
To mimic the flavors of traditional cannoli shell, I used crushed waffle cones as the base of this cheesecake. You can find waffle cones usually near the ice cream section of the grocery store. They can also be ordered online through Amazon.
You will need a 7 ounce package of waffle cones to give you the desired amount of crumbs for this crust. In total, you need 2 cups of crushed waffle cones.
However, if you can't find waffle cones, you can substitute graham cracker crumbs, crushed Biscoff cookies, or even crushed cannoli shells. You could even use a pre-made graham cracker crust shell if you'd like.
Firstly, break up the waffle cones and place them in a food processor.
Pulse until the mixture resembles a coarse crumble. Then, pour the crumbs into a bowl and stir in melted butter, sugar, and cinnamon, until completely combined.
Pour the mixture into a 9-inch springform pan. Then, press the crumb mixture into the pan and about an inch and half up the walls of the pan.
A good way to get the crust into the springform pan is by pressing it in using a glass or bottom of a measuring cup. This will allow an even and uniform crust, without having to use your fingers or hands. Set aside while you prepare the filling.
Step 2: Prepare the Cannoli Cheesecake Filling
Secondly, you will need to prepare the no bake cannoli cheesecake filling. This filling is also great as a cannoli dip served with cookies and strawberries.
Start by using a handheld mixer to cream together the cream cheese and powdered sugar; about 2 minutes. You will need room temperature cream cheese for this to ensure that you have a smooth filling.
Next, add in a 15 ounce container of ricotta cheese. You do not need to drain the ricotta ahead of time. Then, add in the vanilla, orange zest (if using), and cinnamon. Mix until well combined.
Lastly, fold in the mini chocolate chips and diced pistachios.
Step 3: Assemble cheesecake and refrigerate
Pour the cannoli filling into the prepared waffle cone crust. Use a spatula to spread the filling evenly in the pan.
Refrigerate the no bake cannoli cheesecake for at least 4 hours, or up to a day in advance. When ready to serve, carefully remove the collar from the cheesecake pan.
You can slice and serve as is, or sprinkle on mini chocolate chips. This delicious treat keeps well can be made up to a day or two in advance.
Italian Dessert Recipes with Ricotta Cheese
Cooking with ricotta cheese adds a delicate and tasty flavor to traditional Italian desserts. Ricotta cheese is great to bake with because it keeps baked goods moist without adding a lot of fat. So, be sure to check out some of these favorite Italian dessert recipes with ricotta cheese.
Italian Lemon Ricotta Cake is a light and moist cake made with lemon and ricotta cheese.
Cannoli Cookies are made with all of the cannoli flavors you love in a light and fluffy ricotta cookie.
Zucchini Ricotta Bundt Cake is a slightly sweet and dense cake is the perfect breakfast treat or midday snack.
Chocolate Chip Ricotta Cake is a deliciously sweet cake that's perfect with a cup of coffee or espresso.
Almond Ricotta Cookies are a light and fluffy cookie with a delicious almond flavor.
Lemon Ricotta Pound Cake is a moist and slightly dense cake with a simple lemon glaze.
Chocolate Ricotta Bundt Cake is a moist and delicious cake that’s super easy to make for any occasion.
Blueberry Ricotta Coffee Cake has a delicious oatmeal brown sugar streusel topping.
I hope you love this recipe for No Bake Cannoli Cheesecake. Be sure to comment below if you try it. Enjoy!
No Bake Cannoli Cheesecake
Equipment
- 9 inch springform pan
Ingredients
Cannoli Cheesecake Crust
- 7 ounce container waffle cones*
- ½ cup unsalted butter, melted
- 3 tablespoons sugar
- ¼ teaspoon cinnamon
Cannoli Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 ½ cups powdered sugar
- 15 ounces ricotta cheese
- 1 teaspoon vanilla
- ½ teaspoon orange zest
- ¼ teaspoon cinnamon
- ½ cup mini chocolate chips
- ¼ cup shelled pistachios, lightly chopped
- mini chocolate chips for topping, optional
Instructions
Waffle Cone Crust
- Break up the waffle cones with your hands and place in the bowl of a food processor fitted with the blade attachment. Pulse the waffle cones until they resemble a sand-like texture. Pour into a mixing bowl.
- To the waffle cones, stir in melted butter, sugar, and cinnamon until combined.
- Pour the crumb mixture into the springform pan and press into pan, going about an inch up the sides; set aside.
Cannoli Cheesecake Filling
- In a large bowl, use a handheld mixer to beat the cream cheese and powdered sugar until smooth. Add in the ricotta cheese, vanilla, orange zest, and cinnamon. Mix until just combined.
- Fold in the mini chocolate chips and chopped pistachios. Pour the filling into the crust and spread until smooth.
- Refrigerate for at least 4 hours or up to 24 hours. Garnish with mini chocolate chips if desired.
Video
Notes
Nutrition
Amy Desrosiers
Cannoli are one of my favorite desserts! Now this creation is just down right dangerously good!
Lisa
Can you freeze this pie
angelakallison
Yes! Just be sure to let it sit in the fridge to thaw before eating.
Suzy
We live for no bake treats in the summer! This was so tasty and genius to use the waffles cones!
Ed Porreca
I made this for Easter, easiest no bake desert ever and the best tasting. I frosted it with a pink cream cheese frosting, amazing. Thank you I’ll be making more of your desserts.
angelakallison
Yay! I love the pink frosting idea. So happy you enjoyed it 🙂
Jacqueline Meldrum
I have a bit of a thing for cheesecake and this one looks and sounds delicious!
Anjali
Omg this no bake cheesecake turned out to be absolutely delicious!! I love cannolis, and this cheesecake really did taste just like my favorite Italian dessert! Yum!
Chantal Salpetrier
what a treat love cannoli but this version is great don't have fry the shell thank you for sharing
angelakallison
Thanks for the comment. I hope you love it!
Tamie
Can you use a different nut??
angelakallison
Diced almonds would be a good nut substitute here.
Beth
I love making no bake recipes in the summer! Such a huge hit here and unbelievably addicting! The kids and hubby were all over this cheesecake. One of our favorites to make and perfect for our bbq weekends!
Celina Anderson
While I love pistachios, my husband & son don’t. Should I just double the chocolate chips?
angelakallison
I would just omit the pistachios.
BigRed
Making this for the second time! A few months ago I put a big piece on a plate I returned to a neighbor. She said she had finished it before I made it down her driveway to the sidewalk . I absolutely loved the crust . Today I’m making this for my Italian mother , and it’s sure to be a hit .
Teri liupinacci
Great‼️ My family loved it and so easy to make
Maryann
This is absolutely delicious and easy!
I made it previously and it went very quickly.
But help!
I need to know if I can freeze the 2nd one I am about to make.
angelakallison
You can freeze for up to a month in an airtight container. So happy you love it!
April Luedecke
I would like to add that I subsequently froze the remaining cheesecake to see if it improved as a frozen dessert. It did, and the flavor and texture improved immensely. Perhaps the brand of ricotta I used had too much moisture?
Kelly
Should I use salted or unsalted pistachios?
angelakallison
I used unsalted but either would work.
Donna
Can the cream cheese be substituted with mascarpone?
angelakallison
Sure! That would be delicious!
Sheila
Can this be made in a 9x13 pan instead for cheesecake squares?
angelakallison
I recommend making it in a 9 x 9 pan instead. Hope this helps!
Savannah
Can this be made directly in a disposable foil pie tin instead of a springform pan?
angelakallison
yes! that works.
BigRed
Italian woman here.. LOVE cannoli . Every Italian auntie I have ( birth side) made cannoli when she hosted Christmas. There was always the debate.. citron, or not, too much, too little chocolate..
but the real rub was the shell! Some were delicate and delish..some were rocks! Then there were the store bought. BLASPHEMY!
I have made this recipe TWICE. Each time it has been a huge hit!
The crust is easy and delicious.. the filling just perfect. I especially love the orange zest, and the creaminess of the filling.
Just made it again today w my 101 yr old Italian mother.. she mixed the filling, and took a taste. We put it in the fridge an hour ago, and she just asked “ has it been four hours yet?!”
No more cannoli debates- this is IT for us!