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No Bake Cannoli Cheesecake

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!

No Bake Cannoli Cheesecake.

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.

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.

No Bake Cannoli Cheesecake.

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 for another fun take on Italian desserts, be sure to give this Blueberry Lemon Mascarpone Tart a try.

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.

slice of No Bake Cannoli Cheesecake on a white plate.

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.

overhead photo of broken waffle cones in a food processor.

Firstly, break up the waffle cones and place them in a food processor.

overhead photo of crushed waffle cones 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.

crushed waffle cone, butter, cinnamon, and sugar in a bowl with a wooden spoon.

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.

overhead photo of waffle cone crust pressed into springform 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.

cream cheese and powdered sugar beaten together in a glass bowl.

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.

ricotta cheese, orange zest, and vanilla blended into cream cheese mixture in a glass bowl.

Lastly, fold in the mini chocolate chips and diced pistachios.

mini chocolate chips and diced pistachios added to the cream cheese ricotta mixture in a glass bowl.

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.

No Bake Cannoli Cheesecake filling spread into the waffle cone crust in a springform 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.

No Bake Cannoli Cheesecake on a plate.

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.

No Bake Cannoli Cheesecake.

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.
Print Recipe
5 from 5 votes

No Bake Cannoli Cheesecake

All the cannoli flavors you love in this simple no-bake Cannoli Cheesecake. If you can't find waffle cones, graham cracker crumbs are a good subsitute. The orange zest is a traditional flavor often found in cannolis, but feel free to leave out if desired.
Prep Time15 mins
Chill Time4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: Italian
Keyword: cannoli, no bake cheesecake
Servings: 16 servings
Calories: 339kcal
Author: angelakallison
Cost: 8-9

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.
    overhead photo of crushed waffle cones in a food processor.
  • To the waffle cones, stir in melted butter, sugar, and cinnamon until combined.
    crushed waffle cone, butter, cinnamon, and sugar in a bowl with a wooden spoon.
  • Pour the crumb mixture into the springform pan and press into pan, going about an inch up the sides; set aside.
    overhead photo of waffle cone crust pressed into springform pan.

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.
    ricotta cheese, orange zest, and vanilla blended into cream cheese mixture in a glass bowl.
  • Fold in the mini chocolate chips and chopped pistachios. Pour the filling into the crust and spread until smooth.
    mini chocolate chips and diced pistachios added to the cream cheese ricotta mixture in a glass bowl.
  • Refrigerate for at least 4 hours or up to 24 hours. Garnish with mini chocolate chips if desired.
    No Bake Cannoli Cheesecake filling spread into the waffle cone crust in a springform pan.

Video

Notes

*If you can’t find waffle cones, graham crackers, Biscoff cookies, or cannoli shells are a good substitute. You will need 2 cups of crumb mixture for this recipe. 
 
No Bake Cannoli Cheesecake.
Recipe Rating




Celina Anderson

Tuesday 3rd of August 2021

While I love pistachios, my husband & son don’t. Should I just double the chocolate chips?

angelakallison

Thursday 5th of August 2021

I would just omit the pistachios.

Beth

Friday 25th of June 2021

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!

Chantal Salpetrier

Friday 25th of June 2021

what a treat love cannoli but this version is great don't have fry the shell thank you for sharing

angelakallison

Friday 2nd of July 2021

Thanks for the comment. I hope you love it!

Anjali

Friday 25th of June 2021

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!

Jacqueline Meldrum

Friday 25th of June 2021

I have a bit of a thing for cheesecake and this one looks and sounds delicious!