Name: No-Bake Cannoli Cheesecake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 2 8-oz. bars cream cheese, softened at room temperature -; 1 1/2 c. heavy cream -; 1 c. ricotta -; 2/3 c. powdered sugar -; 1 tbsp. lemon zest -; 2 tsp. pure vanilla extract -; 2 tsp. ground or freshly grated nutmeg -; 2 tsp. ground cinnamon -; 1 store-bought graham cracker crust -; 1 1/2 c. mini chocolate chips, divided -; 1 c. crushed cannoli shells, for garnish (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - No-Bake Cannoli Cheesecake

1. 2 8-oz. bars cream cheese, softened at room temperature -

2. 1 1/2 c. heavy cream -

3. 1 c. ricotta -

4. 2/3 c. powdered sugar -

5. 1 tbsp. lemon zest -

6. 2 tsp. pure vanilla extract -

7. 2 tsp. ground or freshly grated nutmeg -

8. 2 tsp. ground cinnamon -

9. 1 store-bought graham cracker crust -

10. 1 1/2 c. mini chocolate chips, divided -

11. 1 c. crushed cannoli shells, for garnish (optional) -

How to cook deliciously - No-Bake Cannoli Cheesecake

1. Stage

In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese until fluffy. Add heavy cream and beat until fluffy, then add ricotta and powdered sugar and beat until fluffy. Stir in lemon zest, vanilla, nutmeg and cinnamon, then fold in 1 cup mini chocolate chips.

2. Stage

Transfer to graham cracker crust.

3. Stage

Top with remaining mini chocolate chips and crushed cannoli shells. Freeze until firm, at least 3 hours.

4. Stage

Let soften 15 minutes before serving, then slice. Keep in the freezer or fridge.