No Bake Cannoli Cheesecake Recipe

Easy, no-bake Cannoli Cheesecake with all your favorites. Waffle cones are unavailable? Use graham cracker crumbs. You can exclude orange zest from cannolis.

Cannoli Cheesecake Crust – 7 ounce container waffle cones* – ½ cup unsalted butter, melted – 3 tablespoons sugar – ¼ teaspoon cinnamon Cannoli Cheesecake Filling – 16 ounces cream cheese, softened – 1 ½ cups powdered sugar – 15 ounces ricotta cheese – 1 teaspoon vanilla – ½ teaspoon orange zest – ¼ teaspoon cinnamon – ½ cup mini chocolate chip – ¼ cup shelled pistachios, lightly chopped – mini chocolate chips for topping, optional

Ingredient

Direction

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1

Break waffle cones with your hands and place in a food processor bowl with the blade attachment. Pulse waffle cones till sand-like. Pour into a basin.

Waffle Cone Crust 

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2

Mix melted butter, sugar, and cinnamon into waffle cones. Press the crumb mixture into the springform pan about an inch up the sides; set aside.

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1

Whisk cream cheese and powdered sugar in a large bowl with a handheld mixer until smooth. Mix in ricotta, vanilla, orange zest, and cinnamon. Just blend.

Cannoli Cheesecake Filling 

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2

Mix in small chocolate chips and chopped pistachios. Spread filling on crust until smooth.

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3

Place in the refrigerator for four to twenty-four hours. Include some micro chocolate chips if you so choose.

Also See

Tiramisu Recipe with Kahlua Recipe