No Bake Cannoli Cheesecake

On October 26, 2025

There’s something magical about a dessert that doesn’t require an oven—especially when it’s a rich and creamy Cannoli Cheesecake. This No Bake Cannoli Cheesecake brings together the classic flavors of cannoli in a refreshing and sumptuous way, perfect for sharing with friends or enjoying during a peaceful evening at home. The velvety texture combined with the subtle crunch from the graham cracker crust creates a delightful contrast that will have you savoring every single bite.

No Bake Cannoli Cheesecake topped with chocolate chips and powdered sugar

Why You’ll Love This Recipe

This No Bake Cannoli Cheesecake is a showstopper that’s surprisingly easy to prepare. It’s an ideal dessert for warm days or festive gatherings, offering a taste of Italy without the fuss. Plus, you’ll love how the blend of cream cheese and ricotta creates a light yet creamy filling, punctuated by chocolate chips and a hint of citrus.

Ingredients Needed For No Bake Cannoli Cheesecake

1 1/2 cups graham cracker crumbs (12 graham cracker sheets): The base of your cheesecake, these crumbs should be finely crushed to create a smooth crust.
3 tablespoons granulated sugar: Adds sweetness to the crust; feel free to adjust according to your taste.
6 tablespoons unsalted butter, melted: Helps bind the crust together and adds richness.
3 (8 oz) cream cheese, room temperature: Ensure it’s softened for a smooth, creamy texture when mixed.
1 tablespoon vanilla extract: This enhances the flavor; opt for pure vanilla for the best taste.
1 tablespoon orange zest: Offers a refreshing citrus note that brightens the rich filling.
1/2 teaspoon ground cinnamon: Provides a warm spice element that complements the other flavors beautifully.
1/2 teaspoon salt: Balances sweetness and enhances the overall flavor profile.
15 ounces full-fat ricotta cheese, room temperature: This is key to achieving the authentic cannoli taste; make sure it’s well-blended.
1 cup powdered sugar: Sweetens the filling and helps with texture; sift for best results to avoid lumps.
1 cup mini chocolate chips: Adds delightful little pockets of chocolate, enhancing the flavor with each bite.
1 cup whipped cream (for border piping, add more if needed): Lightens the cheesecake and makes for beautiful decorations.
Mini chocolate chips (for topping): Use these to garnish; they’re a cute addition!
Roasted pistachios, chopped (for sprinkling): Bring a subtle nuttiness and crunch to the topping.
Powdered sugar (for sprinkling over chocolate chips): A final touch to make your cheesecake look irresistible.

How to Make No Bake Cannoli Cheesecake

Line the bottom of an 8-inch or 9-inch springform pan with parchment paper and spray lightly with nonstick cooking spray. Set aside.
To make the graham cracker crust, pulse graham crackers in a food processor until finely crushed. Mix with melted butter and sugar until combined. Press the mixture into the bottom of the prepared pan and refrigerate.
In a large bowl, beat cream cheese until smooth. Add vanilla, orange zest, cinnamon, and salt; mix until combined. Incorporate ricotta and powdered sugar, beating until thick and uniform. Fold in chocolate chips.
Pour the filling into the crust, smoothing the top. Cover with plastic wrap and refrigerate for 6 hours or overnight.
Once set, decorate with whipped cream, sprinkle with chopped pistachios, mini chocolate chips, and powdered sugar before serving.

How to Serve No Bake Cannoli Cheesecake

Slice your chilled cheesecake into wedges and serve each slice garnished with a dollop of whipped cream, a sprinkle of mini chocolate chips, and a few chopped pistachios for added texture and flavor. This dessert pairs wonderfully with a cup of coffee or dessert wine.

How to Store No Bake Cannoli Cheesecake

Store any leftovers in the refrigerator covered tightly with plastic wrap or in an airtight container. It will keep well for up to 3–4 days. If leaving the whipped cream topping off until serving, this cheesecake can last even longer!

Tips to Make No Bake Cannoli Cheesecake

Make sure all dairy ingredients are at room temperature for easier mixing and a smoother filling.
If you prefer a sweeter filling, you can increase the powdered sugar—just taste as you go!
For a more intense chocolate experience, you can fold in dark chocolate chips or chocolate shavings.

Variations and Substitutions

Nut-free: Omit the pistachios or substitute them with chopped almonds or hazelnuts.
Healthier option: Use reduced-fat cream cheese and ricotta to lighten things up.
Flavor twist: Add different zests like lemon or lime for an alternative twist on the traditional flavor.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes! The cheesecake can be made up to two days in advance. Just be sure to let it chill thoroughly in the fridge before serving for the best texture.

How do I know when the cheesecake is set?

The cheesecake will be firm to the touch and should hold its shape when sliced. If it’s still a bit wobbly in the center, give it additional chilling time.

What can I substitute for cream cheese if I want a dairy-free option?

You can use a dairy-free cream cheese product or a blend of silken tofu and a little lemon juice for tanginess in place of cream cheese.

How do I get a smooth filling without lumps?

Make sure both the cream cheese and ricotta cheese are at room temperature before mixing. Blend them thoroughly and sift the powdered sugar before adding.

Can I freeze No Bake Cannoli Cheesecake?

Yes! You can freeze slices of the cheesecake. Just wrap them tightly in plastic wrap and place them in an airtight container. Thaw them in the refrigerator before serving.