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.
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.
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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.