Cannoli Cheesecake Recipe

Cannoli Cheesecake masterfully blends the beloved flavors of a classic Italian cannoli with the irresistible creaminess of New York-style cheesecake.

Each slice balances a crisp, aromatic crust with a silky ricotta-mascarpone filling and subtle hints of citrus, cinnamon, and chocolate. This crowd-pleasing dessert is perfect for holidays, family gatherings, or whenever you want a memorable treat.

With proper technique and the right ingredients, Cannoli Cheesecake can offer a luxurious texture, authentic flavor, and a visually impressive centerpiece. This guide provides all the tips, troubleshooting, and presentation ideas you need for flawless results—every time.

Ingredients Checklist

Begin your Cannoli Cheesecake journey with a comprehensive ingredient and equipment checklist. Each element is essential for achieving authentic flavor and bakery-quality presentation.

• Crust:

  • 1 1/2 cups (170g) graham cracker crumbs (or crushed cannoli shells for more authenticity)

  • 2 tbsp (25g) brown sugar

  • 1/4 tsp cinnamon

  • 1/2 tsp orange zest (for true cannoli flavor, optional)

  • 6 tbsp (85g) unsalted butter, melted

  • Pinch of salt

• Cheesecake Filling:

  • 1 1/4 cups (283g) whole-milk ricotta, well-drained (see tips)

  • 1 cup (225g) mascarpone cheese, softened (for extra creaminess; can sub cream cheese)

  • 8 oz (225g) cream cheese, softened

  • 1 (14 oz/396g) can sweetened condensed milk

  • 4 large eggs, room temperature

  • 1 tbsp vanilla extract

  • 1/2 tsp cinnamon

  • 1–2 tbsp orange or lemon zest (zest is classic for cannoli; use to taste)

  • 1/4 cup (45g) mini chocolate chips

  • 1/4 cup (30g) chopped toasted pistachios (optional, for texture and flavor)

• Ricotta Whipped Cream:

  • 1/2 cup (120ml) heavy whipping cream, cold

  • 1/3 cup (75g) ricotta cheese, well-drained

  • 1/4 cup (30g) powdered sugar

  • 1/2 tsp vanilla extract

• For Decoration:

  • Extra mini chocolate chips and chopped pistachios

  • 6–8 mini cannoli (bakery-bought or homemade)

  • Chocolate curls or sauce (optional)

• Equipment Needed:

  • 9-inch springform pan

  • Roasting pan (for water bath)

  • Heavy-duty aluminum foil

  • Electric mixer (hand or stand)

  • Food processor or zip-top bag + rolling pin

  • Mixing bowls, spatula, whisk, and measuring cups/spoons

  • Fine mesh strainer/cheesecloth (for draining ricotta)

Step-by-Step Instructions

To ensure your Cannoli Cheesecake turns out smooth, creamy, and free of cracks, follow these detailed instructions. Each step addresses common pitfalls and includes pro tips for success.

Start with careful preparation and methodical steps to create an Italian-style cheesecake with unmatched texture and flavor.

1. Prep the Ricotta (if needed):

• Place ricotta in a cheesecloth-lined strainer over a bowl. Cover and refrigerate at least 2 hours or overnight. This step is crucial for a thick, non-watery filling.

2. Make the Crust:

• Preheat oven to 350°F (175°C).

• In a bowl, combine crumbs, brown sugar, cinnamon, zest, and salt.

• Mix in melted butter until evenly moistened.

• Press firmly into the bottom of a greased 9-inch springform pan.

• Bake 8–10 minutes until fragrant. Cool completely on a wire rack.

3. Prepare the Filling:

• Reduce oven to 300°F (150°C).

• In a large bowl, beat ricotta, mascarpone, and cream cheese until smooth and fluffy (about 2–3 min).

• Add sweetened condensed milk, vanilla, cinnamon, and citrus zest. Mix just until combined, scraping the bowl as needed.

• Beat in eggs one at a time on low speed, just until incorporated. Do not overmix (to avoid air bubbles).

• Fold in mini chocolate chips and pistachios.

4. Assemble and Bake:

• Pour filling onto cooled crust; smooth top.

• Wrap the springform pan base and sides in several layers of heavy-duty foil to prevent leaks.

• Set the pan in a larger roasting pan and add hot water until it comes halfway up the side.

• Bake 1 hour, or until edges are set and the center jiggles slightly.

• Turn off oven, crack the door, and let cheesecake cool in the oven for 1 hour (reduces cracking).

• Remove pan from water bath. Cool completely at room temp, then refrigerate at least 6 hours (preferably overnight).

5. Make Ricotta Whipped Cream:

• In a cold bowl, beat heavy cream and ricotta until foamy.

• Gradually add powdered sugar and vanilla, then beat until stiff peaks form.

• Transfer to a piping bag fitted with a star tip.

6. Decorate and Serve:

• Remove sides of the springform pan.

• Pipe or spread ricotta cream on top of the cheesecake.

• Sprinkle generously with chocolate chips and pistachios.

• Top with mini cannoli and a drizzle of chocolate sauce if desired.

• Slice with a hot, clean knife for neat servings.

Tips for Perfect Results

Expert handling and a few simple habits can take your cheesecake from ordinary to outstanding. Here are 25 words plus in-depth advice:

A few pro techniques guarantee a creamy, crack-free Cannoli Cheesecake with authentic Italian flavor and professional presentation.

• Drain ricotta thoroughly to avoid watery filling and grainy texture.

• Use room temperature dairy and eggs for a smooth, lump-free batter.

• Bake in a water bath for gentle, even heat and a crack-free surface.

• Don’t overmix after eggs are added—overbeating causes air bubbles and cracks.

• Let the cheesecake cool slowly in the oven, then at room temp before chilling.

• Always chill at least 6 hours—overnight is best for texture and clean slices.

• Wipe the knife clean between slices for a bakery-worthy appearance.

• Add whipped cream and toppings just before serving for maximum freshness.

Serving Suggestions

Presentation and accompaniments set this cheesecake apart. Here are 25 words plus a range of ideas to make your Cannoli Cheesecake the star of any table:

Elevate your Cannoli Cheesecake with creative garnishes, sides, and plating for an unforgettable dessert experience.

• Drizzle slices with chocolate or pistachio sauce.

• Serve with espresso, cappuccino, or dessert wine (Vin Santo, Moscato).

• Garnish plates with candied orange or lemon peel for extra Italian flair.

• Top with mini cannoli, chocolate curls, or edible gold leaf for special occasions.

• Pair with fresh berries for color and acidity.

Final Thoughts

Cannoli Cheesecake blends Italian pastry tradition with New York cheesecake richness for a dessert that’s festive, decadent, and unforgettable.

Each detail—from well-drained ricotta to thoughtful garnishes—transforms a simple recipe into a masterpiece worthy of any celebration.

With these expert instructions and flavor-forward ingredients, you’ll enjoy a showstopper dessert that’s as stunning as it is satisfying. Embrace the spirit of Italian baking and treat your guests to an authentic Cannoli Cheesecake made with confidence.