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Easy Cannoli Cheesecake

Homemade Cannoli Cheesecake

This Homemade Cannoli Cheesecake combines the creamy richness of classic cheesecake with the beloved flavors of Italian cannoli. With a cinnamon-kissed graham cracker crust, a smooth ricotta–cream cheese filling, and mini chocolate chips throughout, it’s an elegant yet comforting dessert.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 5 hours 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 teaspoon ground cinnamon optional
Cannoli Cheesecake Filling
  • 24 oz ricotta cheese well drained
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3 large eggs
  • 1/2 cup mini chocolate chips
Toppings
  • 1 cup whipped cream for topping
  • 1/4 cup mini chocolate chips for topping
  • chopped pistachios optional
  • powdered sugar for dusting, optional

Method
 

  1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. In a bowl, mix graham cracker crumbs, granulated sugar, melted butter, and cinnamon (if using).
  3. Press the mixture firmly into the bottom of the pan and bake for 8–10 minutes. Let cool.
  4. In a large bowl, beat the ricotta and cream cheese until smooth.
  5. Gradually add powdered sugar and mix until fully incorporated.
  6. Add vanilla extract, almond extract, and eggs one at a time, mixing on low speed.
  7. Gently fold in the mini chocolate chips.
  8. Pour the filling over the cooled crust and smooth the top.
  9. Bake for 50–60 minutes, until the center is set but slightly jiggly.
  10. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
  11. Refrigerate for at least 4 hours or overnight.
  12. Before serving, top with whipped cream, chocolate chips, pistachios, and a dusting of powdered sugar if desired.

Notes

Draining the ricotta well is key to achieving a smooth, creamy texture. Serve chilled for the best flavor and clean slices.