Real Recipes From Real Home Cooks ®

cannoli cheesecake

★★★★★ 1
a recipe by
Helen Booth
Buena Park, CA

This cheesecake is really creamy and full of flavor. It is a great composition of America and Italy. My mother-in-law really enjoys this when I make it for her. It is one of her favorites.

Blue Ribbon Recipe

If you love the flavors in a cannoli, you're going to really enjoy this cheesecake recipe. It's creamy and sweet with a soft texture. The cherry and vanilla flavors permeate the cheesecake and you taste them in every bite. Then, there is a pop of chocolate from the mini chocolate chips. This cheesecake is crustless and we really enjoyed it. But, if you like a crust a simple graham cracker one would be delicious. There really are bits of Italian and American flavors in this divine cannoli cheesecake.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 12
prep time 35 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For cannoli cheesecake

  • 3 pkg
    cream cheese, 8 oz each
  • 1 pkg
    ricotta cheese, 8 oz.
  • 1 1/4 c
  • 2 Tbsp
    all-purpose flour
  • 1 Tbsp
    vanilla extract
  • 4
  • 1/2 c
    mini chocolate chips
  • 1/2 c
    diced maraschino cherries
  • 1 pinch
  • 2 1/2 c
    butter cookies
  • 1/2 c
    melted unsalted butter

How To Make cannoli cheesecake

  • Cream cheese in a bowl.
    Mix cream cheese until smooth and creamy.
  • Mixing in ricotta cheese.
    Add ricotta cheese and mix until creamy.
  • Slowly adding sugar, salt, and flour.
    Slowly add your flour, sugar, and salt.
  • Vanilla and eggs added to the batter.
    Add vanilla extract and the eggs, one at a time, until combined.
  • Folding in cherries and chocolate chips.
    Fold in chocolate chips and diced cherries.
  • Batter poured into a springform pan.
    Cut a parchment paper round and place in the bottom of a springform pan. Spray the sides with cooking spray. Pour cheesecake batter into the parchment paper lined pan. Bake at 325 degrees for 60 minutes. Turn off the oven and let the cheesecake sit in the oven for 20 more minutes.
  • Cannoli cheesecake cooling on a wire rack.
    Remove from the oven and place on a cooling rack. Run a knife around the edges to loosen the cheesecake and cool completely. Cover with plastic wrap and place in the refrigerator until ready to serve.
  • 8
    For the optional crust, the cookies need to be made into crumbs. Melt the butter and mix the crumbs together. Press into pan and place into the freezer for about 1 hour.