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Mascarpone Ricotta Cannoli Cheesecake

Indulge in Mascarpone Ricotta Cannoli Cheesecake Bliss

This Mascarpone Ricotta Cannoli Cheesecake combines creamy cheese, chocolate chips, and a no-bake simplicity, creating a dessert that's blissfully indulgent and nostalgic.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 15 oz Whole Milk Ricotta Make sure to drain excess liquid.
  • 8 oz Mascarpone Cheese Can substitute with cream cheese.
  • 3/4 cup Granulated Sugar Powdered sugar can be substituted.
  • 1/2 cup Mini Chocolate Chips Consider dark chocolate chips for richer flavor.
  • 1 tbsp Lemon Zest Orange zest can also be used.
  • 1 tsp Vanilla Extract Almond extract can be a variation.
  • 1/2 tsp Ground Cinnamon Nutmeg can be used for a wintery flavor.
  • 1 cup Heavy Cream Ensure it's cold before whipping.
For the Crust
  • 1.5 cups Graham Cracker Crumbs Can substitute with almond or cookie crust.
  • 1/2 cup Unsalted Butter Melted butter works best.
  • 1/4 cup Granulated Sugar You can reduce the amount for a subtle base.

Equipment

  • 9-inch Springform Pan
  • Mixing Bowl
  • Electric Mixer
  • rubber spatula

Method
 

Step‑by‑Step Instructions for Mascarpone Ricotta Cannoli Cheesecake
  1. Preheat your oven to 350°F (175°C). Combine graham cracker crumbs with melted unsalted butter and granulated sugar, then press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until golden, and let cool.
  2. In a large bowl, mix drained whole milk ricotta, mascarpone cheese, and granulated sugar until smooth using an electric mixer on medium for 2-3 minutes. Add lemon zest, vanilla extract, and ground cinnamon; mix until incorporated.
  3. Gently fold in mini chocolate chips with a rubber spatula, being careful not to overmix to maintain fluffiness.
  4. Pour the filling into the cooled crust, smooth the top, and wrap the pan tightly with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, or overnight for best flavor.
  5. Check for doneness by gently jiggling; the center should have a slight jiggle. If too loose, return to fridge for an hour. Once firm, it's ready to serve.
  6. Before serving, run a knife along the edge and release the sides of the springform pan. Garnish with additional mini chocolate chips or powdered sugar, and serve with fresh berries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 12IUVitamin C: 2mgCalcium: 8mgIron: 4mg

Notes

Ensure whole milk ricotta is well-drained to avoid a soggy cheesecake. Chill overnight for best flavor development.

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