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This Cannoli Cheesecake recipe is made with a mix of ricotta and mascarpone cheese for a cheesecake that tastes like the classic Italian dessert. It has a touch of cinnamon and mini chocolate chips for a truly delicious treat!
If you’re in the mood for more tasty Italian desserts, try this Italian Cream Cake or this Classic Tiramisu Recipe. They’ll definitely hit the spot!
The Best Ricotta Cheesecake Recipe
This post is sponsored by Galbani Italian Cheese, but all opinions are my own.
Sometimes I think I should’ve been born Italian, but sadly I don’t have an Italian background at all. My maiden name is actually French and so were my great-grandparents. However, if there’s a couple desserts I love, it’s cannoli and tiramisu. With cannoli, there’s just something about the combination of ricotta and mascarpone cheeses that has the best flavor and such a fun texture. Then with some vanilla, cinnamon and a few mini chocolate chips, it’s heaven! Such a subtly amazing flavor.
If you’ve been around this blog long enough, you’ve surely seen my Cannoli Poke Cake, Cannoli Layer Cake, Cannoli Icebox Cake, Tiramisu Cupcakes and Pumpkin Tiramisu Layer Cake. The Cannoli Poke Cake is where I truly fell in love and ever since then, I’ve been turning the classic Italian dessert into just about every dessert variation I can think of.
How to Make Cannoli Cheesecake
This cheesecake starts with a classic graham cracker crust. It’s got a touch of sugar added to it to sweeten it up. It’s my favorite way to make a graham cracker crust. Once you mix everything together, pre-bake it for about 10 minutes.
While the crust bakes, it’s time for the filling. To start, you’ve got Galbani Ricotta Cheese and mascarpone cheese. Both are softer cheeses, so it doesn’t take much mixing to combine them. In fact, be sure not to over mix them – mascarpone cheese can get a little thin if over mixed. And I’d definitely recommend the Galbani Ricotta – it is SO good! It’s now made in the U.S. but was originally made in Italy more than 130 years ago. Plus, the quality of the cheese is wonderful. Unlike some ricotta, where you really need to be sure to drain it first, the Galbani Ricotta is wonderfully creamy and smooth. I’d normally say to drain the ricotta before using it (and you certainly can), but I didn’t even think it necessary with this one. Love it!
To the cheeses, you’ll add some vanilla extract and ground cinnamon. It adds just the right amount of flavor and spice. The eggs are next and are added one at a time at low speed, to keep from adding too much air to the batter. Air in the batter can cause bubbles that rise to the top while baking and cause cracks. Nobody wants that.
Can You Make Cheesecake Ahead Of Time?
The cheesecake is baked, then is slowly cooled and refrigerated until firm. I usually make the cheesecake the night before so that it has time to firm overnight, then I’ll finish it the next day and serve.
To finish off the cheesecake, I’ve topped it with a ricotta whipped cream. It’s super easy to make – you just toss everything into the mixer and whip on high speed until stiff peaks firm. Spread it on top of the cheesecake, then add some mini chocolate chips. I sprinkled on some powdered sugar because I love the look, but that’s totally optional.
This cheesecake is to die for! Such a perfect cannoli flavor and texture! It’s a little softer than your average cheesecake made with cream cheese just because of the difference in the cheeses, but it’s perfect for a cannoli cheesecake. Now I’ll add it to my list of favorite cannoli desserts. 🙂
Cannoli Cheesecake
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Cannoli Cheesecake is made with a mix of ricotta and mascarpone cheese for a cheesecake that tastes like the classic Italian dessert. It has a touch of cinnamon and mini chocolate chips for a truly delicious treat!
Ingredients
CRUST
- 2 ¼ cups (302g) graham cracker crumbs
- ½ cup (112g) salted butter, melted
- 3 tbsp (39g) sugar
FILLING
- 20 ounces (566g) Galbani Ricotta Cheese
- 12 oz (339g) mascarpone cheese
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 tsp ground cinnamon
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
WHIPPED CREAM
- 1/2 cup (120ml) heavy whipping cream, cold
- 5 tbsp (36g) powdered sugar
- 3 tbsp (50g) Galbani Ricotta Cheese
- 1/2 tsp vanilla extract
- Mini chocolate chips
Instructions
1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
2. Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Here is a tutorial on how I set up a pan for a waterbath. Set prepared pan aside.
FILLING
1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, mix the ricotta cheese, mascarpone cheese, sugar and flour on low speed until combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks, and to make sure you don’t over mix. Scrape down the sides of the bowl.
3. Add the cinnamon and vanilla extract and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. Pour the cheesecake batter into the crust and spread evenly.
6. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. Bake the cheesecake for 1 hour and 45 minutes, or until the edges are set and the center is still jiggly when moved (but not liquidy).
8. Turn off the oven and leave the cheesecake in oven with the door closed for 30 minutes. Do not open the door.
9. Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
10. Remove the cheesecake from the oven, then remove the pan from the water bath and remove the aluminum foil. Refrigerate the cheesecake until completely cooled and firm, 6-7 hours or overnight.
11. When the cheesecake is cooled and firm, remove it from the springform pan.
12. To make the whipped cream, add the heavy whipping cream, powdered sugar, ricotta cheese and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
13. Spread the whipped cream on top of the cheesecake, then sprinkle with mini chocolate chips and a little additional powdered sugar, if desired.
14. Refrigerate until ready to serve. Cheesecake is best for 3-4 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 470
- Sugar: 26.4 g
- Sodium: 260.9 mg
- Fat: 29.6 g
- Carbohydrates: 41.7 g
- Protein: 10.3 g
- Cholesterol: 133.3 mg
Filed Under:
Enjoy!
Do you still bring both of the cheeses to room temp before starting?
You don’t need to soften ricotta. It’s not as firm of a cheese so it’s fine. With the mascarpone cheese, it’s actually best to use it when it’s still kind of chilled. If it gets too warm, it starts to break down and get gritty.
This recipe was incredible. Made it for Easter dinner dessert. Everyone loved it.
I want to make this recipe but I’m curious can you add group up pistachios to the crust? Would that change baking
times?
That should be fine. It shouldn’t change the baking time.
Can you use a pre-made graham cracker pie crust when making this?
The premade pie crusts that I know of would be too small.
Lindsay,
This was amazing!! I really enjoyed making this cheesecake. This was my first time making a cheesecake and I LOVE cannolis so I wanted to give it a try! My partner doesn’t like cheesecake but he took a slice to work the next day! I bookmarked and saved this recipe for next time.
(I used waffle cones crumble for around the top. I’m such a texture person.)
I have been looking through your website for other tasty treats! I can’t wait to make another one.
So glad you enjoyed it!
I made this for Christmas and it came out perfect. I did not add cinnamon, I used crushed cannoli shells for the crust, and added mini chocolate chips to the batter.
I also followed your water bath instructions to the T and zero cracks!
It was very tasty! I was expecting the consistency to be a bit thicker though, instead is was soft. Could you add some cream cheese to thicken it up if that’s the texture preference? If so how much would you recommend? And would you substitute some of the ricotta for it?
Yes, you could. The ricotta is softer, so that’s why the cheesecake is. You can swap out as much as you prefer.
I just made this recipe, the flavor was amazing, but the inside of my cheese cake was very thin and did not firm up or hold its shape when cutting. It was the same consistency as actual cannoli filling. Not sure what I could have done wrong. Made it a second time, and it did the same thing, followed the recipe exactly. Any thoughts or suggestions? Does this mean I should cook it longer? Or reduce the amount of cheese used?
It just sounds like it’s been under baked. There can definitely be variation between ovens. You want the edges to be set and the center fairly set, but jiggly before you turn off the oven.
Hi-I only have an 8 inch springform pan. Any suggestions? I also don’t have parchment paper for the bottom any alternatives?
I have to say, I’ve never made a real cheesecake in my life and I made this one last Friday and your lemon one for my birthday at the end of April. I was so nervous. I didn’t want it coming out too dry but your instructions are so perfect! I love cooking and experimenting with food but honestly anyone can make these with your directions. I had non-cheesecake fans LOVE the lemon cheesecake and my hubs said the cannoli cheesecake tasted just like his favorite cannoli from Little Italy in NYC. Thank you for for the detail to make even a novice cheesecake baker taste like a pro!
Awesome! I’m so glad to hear they were hits!
I made this this weekend and and it was off the chain amazing! High praise from everyone! I did half the cinnamon, but other than that, followed each step strictly…IT WAS AWESOME! thank you!
I’m so glad you enjoyed it!
Loved the cheesecake…the whipped topping wouldn’t come out. I used 35% whipped cream and cold…should I try something heavier?
That sounds like it should be fine. I’m not sure why it wouldn’t whip.
Delish! So creamy!!
In place of a water bath, place a glass baking dish on the lower rack, pour in hot water. Then place the springform pan on the rack directly above the water. The steam helps keep the cheesecake from cracking. I bake cheesecakes, frequently, using this method and they have not cracked. It will reduce the cooking time. I begin checking at 55 minutes…then follow the rest of the recipe.
Made this cheesecake for Christmas and it was AMAZING I ended up using empty cannoli shells that I put in the food processor until they resembled graham cracker crumbs in place of the graham cracker crumbs but did everything else as written and it was a huge hit. Great texture, lighter than the average cheesecake. I will definitely be making this one again! Thank you for the great recipe!
I’m so glad you enjoyed it!
Think i could make these in muffin tins for mini cheesecakes? .Or halve the recipe and make a small cheesecake in a 5 inch cake pan
Yes, you should be able to make mini cheesecakes. If you cut the recipe in half, it’ll give you 12 to 14 minis.
Can you use cream cheese instead of Marscapone?? If so how much…
You could. You’d use the same amount.
Had a ricotta pie in Rome, this reminds me so much of it! I made a sweet short crust instead and added shaved dark chocolate and orange zest. Delicious. Thank you!
I’m so glad you enjoyed it!