If you’re a fan of creamy cheesecakes and the classic flavors of a traditional Italian cannoli, this Easy Cannoli Cheesecake is going to blow you away. It has all the richness of a New York-style cheesecake, but with a cannoli twist—think sweet ricotta, mini chocolate chips, and hints of orange zest and cinnamon all nestled in a crisp graham cracker crust.

What makes this recipe especially delightful is how it combines elegance and simplicity. There’s no need for complicated water baths or fancy techniques. Just mix, pour, bake, and chill. The result? A velvety cheesecake that’s both comforting and special enough for any celebration.

What Kind of Crust Should I Use for Cannoli Cheesecake?

Traditional cannoli shells are crisp and lightly sweet, so to mimic that texture and flavor, a graham cracker crust or even a vanilla wafer crust works beautifully. If you’re feeling adventurous, crushed cannoli shells make a unique and authentic base.

Ingredients for the Easy Cannoli Cheesecake

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
3 (8 oz) packages cream cheese, softened
1 (15 oz) container ricotta cheese
1 cup powdered sugar
1/2 cup mini chocolate chips
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1 tablespoon orange zest
3 large eggs

How To Make the Easy Cannoli Cheesecake

Step 1: Prep the Crust

Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

Step 2: Blend the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth. Add ricotta cheese, powdered sugar, vanilla extract, cinnamon, and orange zest. Beat until fully combined and creamy.

Step 3: Fold in Chocolate Chips and Eggs

Gently fold in the mini chocolate chips. Add eggs one at a time, mixing just until incorporated to avoid overbeating.

Step 4: Bake

Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes, or until the center is just set and slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Step 5: Chill

Refrigerate the cheesecake for at least 4 hours, preferably overnight. Before serving, sprinkle with extra mini chocolate chips or dust with powdered sugar for a beautiful finish.

How to Serve and Store Easy Cannoli Cheesecake

This cheesecake is delicious served cold straight from the fridge. Garnish with a dollop of whipped cream or a drizzle of chocolate sauce if you want to dress it up. Fresh berries on top also add a refreshing contrast.

Store leftovers in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.

Frequently Asked Questions

Can I use mascarpone instead of cream cheese?

Yes, mascarpone can be used for a richer flavor, but keep at least half cream cheese for stability.

What if I don’t have ricotta cheese?

Cottage cheese (blended until smooth) can work in a pinch, though ricotta gives a more authentic cannoli flavor.

How do I prevent cracks in my cheesecake?

Avoid overbeating the batter and allow the cheesecake to cool gradually in the oven after baking.

Can I make this ahead of time?

Absolutely! This dessert tastes even better the next day after chilling overnight.

Is a water bath necessary?

No water bath is required for this recipe, making it super simple.

Want More Cheesecake Ideas?

If you love this Easy Cannoli Cheesecake, you’ll probably enjoy these other creamy delights:

Cherry Chocolate Cheesecake for a fruity twist on chocolate.
Nutella French Toast Casserole if you’re craving brunch dessert vibes.
Sopapilla Cheesecake Bars for a cinnamon-sugar layered treat.
Pistachio Cheesecake Brownies that balance nutty, chocolatey goodness.
Chocolate Peanut Butter Dream Bars for a no-bake option.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add a graham cracker twist? Swap in mascarpone? Try chocolate ganache on top?

I love hearing how others make these desserts their own. Questions are welcome too—let’s help each other bake smarter.

Explore even more desserts over on Pinterest at Nina Dishes

Easy Cannoli Cheesecake

Author: Nina Klatten
Total Time: 1 hour 20 minutes
Yield: 12 slices
Diet: Vegetarian

Print Recipe

Description

This Easy Cannoli Cheesecake combines the creamy richness of a traditional cheesecake with the irresistible flavors of a classic cannoli. Packed with ricotta, mini chocolate chips, and a hint of citrus and spice, it’s a crowd-pleasing dessert that’s surprisingly simple to make.

Instructions

1. Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and granulated sugar. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.

2. In a large bowl, beat cream cheese until smooth. Add ricotta, powdered sugar, vanilla, cinnamon, and orange zest. Mix until creamy.

3. Fold in mini chocolate chips. Add eggs one at a time, mixing gently until just combined.

4. Pour mixture over crust. Bake 50–60 minutes, until center is just set. Turn off oven, crack door, and cool for 1 hour.

5. Chill in fridge for at least 4 hours or overnight. Garnish with chocolate chips or powdered sugar before serving.