- Mix graham crumbs, sugar, cinnamon (optional), and melted butter until evenly moistened.
- Press firmly into the bottom of the pan (and slightly up the sides if you like).
- Bake 8–10 minutes, then cool while you make the filling.
3) Make the Filling
- Beat cream cheese until smooth (no lumps).
- Add ricotta and mix until combined and creamy.
- Add sugar, cornstarch, vanilla, cinnamon, and orange zest (optional). Mix until smooth.
- Add eggs one at a time, mixing on low just until combined (don’t overmix).
- Fold in mini chocolate chips (and pistachios if using).
4) Bake
- Pour filling over the crust and smooth the top.
- Easy “no-fuss moisture trick”: place a small pan of hot water on the lower oven rack while baking
(helps reduce cracks without a full water bath). - Bake 55–70 minutes until edges are set and the center still has a slight jiggle.
- Turn off oven, crack the door, and let cheesecake rest inside for 45 minutes.
- Cool to room temperature, then refrigerate at least 6 hours (overnight is best).
5) Decorate & Serve
- Unmold the cheesecake.
- Dust with powdered sugar, drizzle chocolate, and sprinkle pistachios or mini chips if desired.
- Slice with a warm knife (dip in hot water, wipe dry) for clean cuts.
Serving and Storage
- Serve: chilled. Let sit 10 minutes for a softer, creamier bite.
- Refrigerate: cover and store up to 5 days.
- Freeze: freeze slices (wrapped well) up to 2 months. Thaw overnight in the fridge.
Tips
- Drain ricotta (recommended): place in a fine strainer lined with cheesecloth/paper towels for 30–60 minutes to prevent a watery cheesecake.
- Room-temp ingredients: helps everything blend smooth.
- Don’t overmix after eggs: reduces air bubbles and cracking.
- Mini chips work best: they distribute evenly and slice cleaner.
- Best flavor: chill overnight—cannoli notes deepen beautifully.
Variations
1) Cannoli Shell Crust
Use crushed cannoli shells (if you can find them) instead of graham crackers for extra authenticity.
2) No-Bake Cannoli Cheesecake
Skip eggs, fold whipped cream into the filling, and set with gelatin (texture is softer but super easy).
3) Chocolate Cannoli Cheesecake
Add 1/3 cup cocoa powder and increase sugar by 2–3 tbsp for a chocolate base.
4) Lemon Cannoli Twist
Swap orange zest for lemon zest and add a little lemon extract for a brighter finish.
5) “Cannoli Dip” Topping
Pipe sweetened ricotta (or whipped cream) around the edge and sprinkle with chips + pistachios.
Conclusion
This Easy Cannoli Cheesecake delivers classic cannoli flavor in a creamy, sliceable, crowd-pleasing dessert.
It’s simple enough for beginners, impressive enough for celebrations, and guaranteed to earn “recipe please!” messages.
FAQ
Do I have to drain the ricotta?
It depends on the brand. If it looks watery in the container, draining helps a lot. If it’s thick and dry, you can skip.
How do I know it’s done?
The edges should be set, and the center should jiggle slightly when you gently shake the pan. It will set fully as it cools and chills.
Can I use mascarpone?
Yes—swap up to 8 oz (225 g) of cream cheese for mascarpone for an even richer, silkier texture.
Why did my cheesecake crack?
Usually from overmixing, baking too long/hot, or cooling too fast. Bake low, cool slowly, and avoid overmixing after eggs.
Can I add candied orange peel?
Absolutely. Fold in 2–3 tbsp finely chopped candied peel for a bakery-style cannoli finish.
