# Cannoli Cheesecake

Recipe by [Nora Vasquez](https://fridge.menu/en/u/noravasquez)

A no-bake cheesecake built on crushed cannoli shells, with a creamy ricotta filling and chocolate chips.

Servings: 8 · Prep 30 min · Cook 40 min · Desserts

Contains: milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Cannoli Cheesecake](https://image.fridge.menu/adaptations/3obq5kix/3d73b7bdf37a490f020a641f496f76bd8b73a9b54dcf7436218ae52e0191deb3.jpg)

## Ingredients

- 280 g cannoli shells
- 150 g [Butter](https://fridge.menu/en/i/butter)
- 500 g Sheep's milk ricotta
- 350 g [Double cream](https://fridge.menu/en/i/cream) — for whipping, unsweetened
- 130 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- 12 g [Gelatine](https://fridge.menu/en/i/gelatin)
- 100 g Chocolate chips
- 1 pcs [Pistachios](https://fridge.menu/en/i/pistachio) — chopped, to taste
- 1 pcs Candied fruit — to taste
- 1 pcs Glacé cherries — to taste

## Steps

1. Crush the cannoli shells in a blender, mix with the melted butter and press into a tin.
2. Smooth the mixture in the tin and chill in the fridge for 15-20 minutes. (15 min)
3. Soak the gelatine in cold water and let it soften.
4. Beat the ricotta with the icing sugar, add the chocolate chips and mix.
5. Squeeze out the gelatine and dissolve it in 50 g of hot cream, then let it cool.
6. Separately, whip the remaining cream with an electric mixer.
7. Fold the dissolved gelatine and whipped cream into the ricotta mixture, mixing gently.
8. Spread the filling over the base and smooth it out.
9. Chill the cake in the fridge for at least 3 hours. (180 min)
10. Remove the cake from the tin, place on a serving plate and decorate with pistachios, candied fruit and glacé cherries.

Published 2026-10-14

https://fridge.menu/en/r/cannoli-cheesecake-3obq5kix

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