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No-Bake Chocolate Chip Cannoli Cheesecake

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Test Kitchen Approved
Total Time

Prep: 25 min. + chilling

Makes

8 servings

I make this cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. —Kristen Heigl, Staten Island, New York
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Ingredients

  • 1 package (4 ounces) cannoli shells
  • 1/2 cup sugar
  • 1/2 cup graham cracker crumbs
  • 1/3 cup butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/2 teaspoon grated orange zest
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup part-skim ricotta cheese
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract
  • 1/2 cup miniature semisweet chocolate chips
  • Chopped pistachios, optional

Directions

  1. Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour.
  2. Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust.
  3. Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.

Test Kitchen tips
  • Pistachios are classic in cannoli. If you don't have them, you can still add crunch by topping the pie with additional crumbled cannoli shells. Or add a sprinkle of chocolate shavings.
  • If you don't have mini chocolate chips, you can coarsely chop regular chocolate chips.
  • Here are 40 desserts to make with chocolate chips.

    • Nutrition Facts

    1 piece: 548 calories, 36g fat (20g saturated fat), 88mg cholesterol, 292mg sodium, 51g carbohydrate (38g sugars, 1g fiber), 8g protein.

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