Introduction:
The cannoli, a cherished Sicilian dessert, meets classic American cheesecake in this no-bake fusion recipe that’s sure to dazzle. With the creamy filling of a cannoli and the rich, velvety texture of a cheesecake, this dessert is both familiar and novel. Perfect for those who can’t decide between two beloved treats, our No-Bake Cannoli Cheesecake offers the best of both worlds.
Prep Time: 30 minutes
Chill Time: 4 hours or overnight
Total Time: 4 hours 30 minutes (or longer if chilled overnight)
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 2 cups ricotta cheese, drained and at room temperature
- 1 cup mascarpone cheese, at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- Zest of 1 orange
For the Topping:
- Whipped cream (store-bought or homemade)
- Additional mini chocolate chips for garnish
- Optional: powdered sugar for dusting
Directions:
- Crust Preparation: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan or a pie dish to form the crust. Place in the refrigerator to set while you prepare the filling.
- In a large mixing bowl, combine the drained ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Using an electric mixer, beat until smooth and well combined.
- Fold in the mini chocolate chips and orange zest, ensuring they’re evenly distributed throughout the mixture.
- Pour the filling over the prepared crust, spreading it out smoothly with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set and firm up.
- Once set, remove the cheesecake from the fridge. If using a springform pan, carefully release and remove the sides.
- Garnish the top with whipped cream, extra mini chocolate chips, and a dusting of powdered sugar if desired.
- Slice, serve, and enjoy!
Notes:
- Ensure the ricotta is well-drained to prevent a runny filling. Placing the ricotta in a sieve over a bowl in the refrigerator for a couple of hours can help drain excess liquid.
- For an added twist, consider folding in chopped candied fruits or nuts of your choice to the filling.
FAQ:
- Can I use a different crust for this cheesecake?
- Certainly! An almond or pistachio crust could complement the cannoli flavor wonderfully. Just replace graham crackers with your choice of finely ground nuts.
- How should I store leftovers?
- Keep the cheesecake in the refrigerator, covered, for up to 3 days. Avoid freezing as the texture of the ricotta and mascarpone may change.
- Can I use regular-sized chocolate chips?
- Yes, but mini chips distribute more evenly, ensuring every bite has chocolate. If using regular-sized, consider chopping them a bit first.