Indulge in the rich and creamy flavors of a classic Italian dessert with this Cannoli Cheesecake recipe. Combining the best of both worlds, this dessert is a delicious fusion of cannoli and cheesecake that will impress your taste buds. With a crunchy cannoli shell crust and a creamy, decadent cheesecake filling, this dessert is perfect for any occasion.

Preparation time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes | Serves: 8


  • 1 1/2 cups cannoli shell crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 24 oz cream cheese, softened
  • 1 cup ricotta cheese
  • 1 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/4 cup chopped pistachios


  1. Preheat the oven to 350°F and grease a 9-inch springform pan.
  2. In a bowl, combine cannoli shell crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the prepared pan.
  3. In a separate bowl, beat cream cheese, ricotta cheese, and 1 cup sugar until smooth.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Fold in mini chocolate chips and pour the mixture over the crust in the pan.
  6. Bake for 1 hour or until the center is almost set. Turn off the oven and let the cheesecake cool inside for 1 hour.
  7. Refrigerate for at least 4 hours or overnight. Before serving, sprinkle chopped pistachios on top.

Nutrition Information:

Calories: 480 || Carbohydrates: 37g || Protein: 10g || Fat: 33g

What I Love About This Recipe?

  1. The combination of cannoli and cheesecake flavors creates a unique and delicious dessert.
  2. The crunchy cannoli shell crust adds a textural contrast to the creamy cheesecake filling.
  3. The addition of mini chocolate chips and pistachios adds extra flavor and visual appeal to the dessert.
  4. This recipe is easy to make and is sure to impress guests at any special occasion.
  5. The cheesecake can be made ahead of time, making it a convenient dessert option for entertaining.

What To Avoid While Making this Recipe?

  1. Avoid overmixing the cheesecake batter, as this can lead to a dense and heavy texture.
  2. Make sure to not overbake the cheesecake, as it should be slightly jiggly in the center when done.
  3. Allow the cheesecake to cool completely before refrigerating to avoid condensation forming on the surface.
  4. To prevent cracks from forming on the surface of the cheesecake, bake it in a water bath or use a lower temperature.
  5. Ensure that all ingredients are at room temperature before starting to ensure a smooth and creamy cheesecake filling.

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