This cannoli cheesecake combines a crunchy base made from crushed cannoli shells with a ricotta-based filling enriched with chocolate chips and set with gelatin. It’s a practical make-ahead dessert, ideal for dinner parties, celebrations, or whenever you want a reliable Italian-style sweet without using the oven.
What Is Cannoli Cheesecake?
Cannoli cheesecake, sometimes called torta cannolo, is a chilled dessert inspired by the classic Sicilian cannoli. Instead of fried pastry tubes filled to order, you build a cake with crushed cannoli shells mixed with butter as the base, and a ricotta-based cream becomes the filling.
Pro Tips for the Best Cannoli Cake
- A watery ricotta can make the filling loose, so let it sit in a sieve for 30-60 minutes for a firmer set.
- Press the cannoli crumbs firmly into the mold so it slices without crumbling into delicious sand.
- Gelatin loves patience, so soak the sheets fully, squeeze them well, then dissolve gently.
- Don’t boil the cream, or the gelatin can weaken.
- Decorate right before serving if you want maximum crunch from pistachios and cannoli pieces.
Frequently Asked Questions
Can I make this cannoli cheesecake without gelatin?
You can, but it won’t slice as neatly and may stay more like a soft ricotta cream. Gelatin is what gives this dessert its cut-a-slice confidence, especially with a ricotta-heavy filling.
Why is my filling runny or not setting?
The most common cause is the gelatin not dissolving fully, and those little undissolved bits can mean uneven setting. Finally, it may simply need to chill for longer in the fridge.
Can I use mascarpone or cream cheese instead of ricotta?
Yes, many cannoli-style cheesecakes use a mix for a thicker, richer texture. If you swap, keep the total weight similar and taste as you go since different cheeses vary in tang. If using cream cheese, you may need slightly more sugar to balance the tang.
What mold works best for this recipe?
A springform pan is the easiest for clean unmolding and tidy edges. If using a standard cake pan, line it with parchment overhangs so you can lift the cake out without stress. The key is firm chilling before unmolding.
Can I add cinnamon or citrus like a traditional cannoli filling?
Cannoli fillings often include a hint of cinnamon or citrus zest. Just keep it subtle so it doesn’t overpower the ricotta and chocolate.
How to Store Cannoli Cake
Keep the cake covered in the refrigerator and enjoy it within 3-4 days. If you’ve decorated with extra cannoli pieces, expect them to soften over time, but they will be tasty. You can freeze it for up to 1 month and thaw overnight in the fridge. Add pistachios, cherries, chocolate chips, and cannoli pieces after thawing so everything looks fresh and has bite.
Ingredients
How to Make Cannoli Cheesecake
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Break up the empty cannoli shells and blitz them in a mixer until you get a sandy crumb.
Break up the empty cannoli shells and blitz them in a mixer until you get a sandy crumb.
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Pour the crumbs into a bowl, add the melted butter, and mix until it looks like damp beach sand that wants to stick together.
Pour the crumbs into a bowl, add the melted butter, and mix until it looks like damp beach sand that wants to stick together.
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Tip the mixture into your mold and press it down firmly with a spoon to make an even base. Pop it in the fridge to firm up while you make the filling.
Tip the mixture into your mold and press it down firmly with a spoon to make an even base. Pop it in the fridge to firm up while you make the filling.
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Fill a bowl with cold water and add the gelatin sheets one at a time so they don’t clump. Let them soak for 10 minutes.
Fill a bowl with cold water and add the gelatin sheets one at a time so they don’t clump. Let them soak for 10 minutes.
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In a large bowl, combine ricotta and powdered sugar until smooth.
In a large bowl, combine ricotta and powdered sugar until smooth.
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Stir in the chocolate chips and keep mixing until evenly dotted.
Stir in the chocolate chips and keep mixing until evenly dotted.
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Squeeze the gelatin sheets well, then add them to a saucepan with the cream.
Squeeze the gelatin sheets well, then add them to a saucepan with the cream.
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Warm gently, stirring until the gelatin dissolves completely.
Warm gently, stirring until the gelatin dissolves completely.
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Spoon the filling over the chilled base, spread it evenly, and smooth the top. Refrigerate for at least 1 hour.
Pour the warm gelatin-cream into the ricotta mixture and mix well.
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Finish with pistachio grains, extra chocolate chips, candied cherries, and cannoli pieces, then slice and serve.
Spoon the filling over the chilled base, spread it evenly, and smooth the top. Refrigerate for at least 1 hour.
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Enjoy!
Finish with pistachio grains, extra chocolate chips, candied cherries, and cannoli pieces, then slice and serve.
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Enjoy!
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