This No-Bake Cannoli Cheesecake is a show-stopping Italian-inspired dessert that combines the rich, creamy flavors of a classic cannoli with the smooth texture of a cheesecake. Set on a buttery cannoli shell crust and finished with pistachios, cherries, and mini cannoli, it’s the perfect dessert for special occasions, holidays, or when you want something impressive with minimal effort. Light, creamy, and beautifully aromatic with orange zest and cinnamon—this dessert is pure indulgence without turning on the oven.
Ingredients
Base
300 g (10.6 oz) cannoli shells, crushed
125 g (4.4 oz) butter, melted
Filling
700 g (24.7 oz) ricotta cheese
200 ml fresh cream, whipped
200 g (7 oz) icing sugar, sifted
75 g (2.6 oz) mini chocolate chips
1 tsp vanilla essence
½ tsp orange zest
¼ tsp ground cinnamon
1 tbsp (9 g) gelatin powder
¼ cup milk
Decoration (optional but recommended)
Mini cannoli filled with sweet ricotta
Crushed pistachios
Glazed cherries
Piped fresh whipped cream
Grated dark chocolate
Method
- Prepare the Base
Line the bottom of a 23 cm (9-inch) springform pan, allowing the baking paper to extend slightly up the sides.
In a bowl, mix the crushed cannoli shells with the melted butter until well combined.
Press the mixture firmly into the base of the pan.
Refrigerate for 30 minutes to set. - Make the Cheesecake Filling
In a large bowl, beat the ricotta, icing sugar, and vanilla essence until smooth and creamy.
Add the orange zest and ground cinnamon, mixing just until combined.
In a small bowl, pour the milk and sprinkle the gelatin evenly over the top. Let it bloom for a few minutes.
Microwave the gelatin mixture briefly (a few seconds) until fully dissolved. Allow it to cool slightly.
Gently fold the whipped cream into the ricotta mixture.
Fold in the mini chocolate chips.
Finally, mix in the cooled gelatin mixture until fully incorporated. - Assemble & Chill
Pour the filling over the chilled base and smooth the top.
Refrigerate for at least 5 hours, or until completely set (overnight is best for perfect slices). - Decorate & Serve
Decorate the cheesecake with piped whipped cream, mini cannoli, crushed pistachios, glazed cherries, and a sprinkle of dark chocolate. Slice and serve chilled with a cup of espresso or coffee .
Tip: For extra authenticity, drain the ricotta well before using to achieve a thicker, creamier texture.