Easy homemade cheesecake, this Italian inspired Cannoli Cheesecake has a quick crust and cannoli cream like filling with mascarpone, ricotta, and mini chocolate chips. It’s the perfect fluffy cheesecake!
This homemade Cannoli Cheesecake, inspired by the popular Italian pastry, is a real show stopper! It’s light and fluffy and full of flavor. If cheesecake bars are more your thing, you may prefer by Cannoli Cheesecake Bars or Mini Frozen Cannoli Cheesecake Bites.
My son told me this Cannoli Cheesecake was the best cheesecake he ever had and even better than any cheesecake from the Cheesecake Factory. Whether that’s true or not, I don’t know, but I’ll take it. It may not be the most authentic Italian cheesecake but it’s still delicious.
This cheesecake really did turn out way better than I thought it would and I was pleasantly surprised how tasty it was. So tasty in fact we had to give away to all our neighbors before we ate the whole thing in one night.
What is Cheesecake?
I’m guessing most people know what cheesecake is BUT just in case you haven’t, let’s discuss.
Cheesecake is a popular dessert generally made in a springform pan and consists of a crust and cheese filling. The crust is typically made up of graham cracker crumbs but could be other things such as cookies, nuts, etc. The cheese generally has cream cheese, sugar, and eggs but may have other cheese and flavors.
For best results, most people bake cheesecakes in a water bath for even baking. Cheesecakes also need to be refrigerated for at least a few hours or overnight to set and better consistency.
This Cannoli Cheesecake does not have cream cheese but has Italian ricotta cheese and mascarpone cheese along with cannoli flavors (orange, chocolate, and cinnamon) and a homemade crust made out of waffle cone crumbs (or you could try cannoli shells).
Making cheesecake from scratch is definitely a labor of love. Nothing really snappy about it, so be sure you have some time to invest. The results are totally worth it though! I definitely don’t suggest making shortcuts on this recipe, and don’t really recommend making ingredient substitutes unless you have to.
You should be able to find all the ingredients in your local grocery store. For the crust, I crushed up waffle ice cream cones in my food processor. You could try graham crackers or cannoli shells if you’d prefer. Cannoli shells can be hard to find and expensive which is why I decided to go for the ice cream cones.
Mascarpone cheese is also widely available, but if you can’t find it, you can try substituting cream cheese.
Cannoli Cheesecake Ingredients
CRUST:
- Waffle ice cream cone crumbs (or graham cracker crumbs or cannoli shell crumbs)
- Granulated sugar
- Salt
- Butter, melted
CHEESECAKE FILLING:
- Mascarpone cheese (or cream cheese), might need to be drained overnight if runny
- Ricotta cheese, drained overnight for best results (see my post how to strain ricotta cheese)
- Granulated Sugar
- All-purpose flour
- Vanilla
- Orange zest
- Cinnamon
- Salt
- Eggs
- Mini chocolate chips
- Boiling water
- TOPPINGS (optional): mini chocolate chips, whipped cream, chopped nuts (pistachios), and/or maraschino cherries
How to Make Cannoli Cheesecake
- MAKE CRUST. Preheat oven to 350 degrees F. Lightly butter, or spray with nonstick cooking spray, a 9-inch round springform pan. Wrap the bottom and sides of the pan in a double layer of aluminum foil.
- In a medium mixing bowl mix together waffle cone crumbs, sugar, and salt. Then mix in melted butter.
- Press crumb mixture into the bottom and up about 2 inches on sides of prepared springform pan. Use the back of a fork or measuring cup to firmly press the crumbs into an even layer around the pan.
- Place springform pan with crust on a large baking sheet. Bake crust at 350 degrees for about 10 minutes or until golden brown.
- Remove crust from oven and set aside to cool leaving aluminum foil around pan. Reduce oven temperature to 325 degrees F.
- MAKE CHEESECAKE FILLING. In a large mixing bowl, beat together the mascarpone cheese and ricotta cheese, with an electric mixer on medium speed, until well combined and smooth. Add sugar, flour, vanilla, orange zest, cinnamon, and salt and beat until well combined. Beat in eggs one at a time. Scrape down sides of bowl as necessary.
- Pour about half of batter over crust in springform pan. Spread batter to form even layer, then sprinkle about half of mini chocolate chips on top of cheesecake batter. Repeat with rest of cheesecake filling then remaining mini chocolate chips.
- Place cheesecake in a large deep roasting pan and set in the middle of your preheated oven. Slowly pour boiling water into roasting pan until water is about halfway up the sides of the springform pan.
- Bake cheesecake at 325 degrees for about 70-85 minutes or until light golden brown around edges. Turn off oven, crack oven door slightly (can place a wooden spoon in door to crack if needed), and let cheesecake cool in oven in waterbath for one hour.
- Carefully remove roasting pan and cheesecake from oven. Carefully lift springform pan out of waterbath and remove aluminum foil. Place springform pan on cooling rack and let cheesecake come to room temperature, about 30 minutes. Once at room temperature cover top of springform pan with plastic wrap and refrigerate for at least 4 hours or overnight would be better.
- Carefully remove sides of springform pan. Cut cheesecake into slices and garnish with whipped cream, mini chocolate chips, chopped nuts, and/or maraschino cherries as desired. Store cheesecake in refrigerator.
(Full printable recipe card is at bottom of post.)
Serving Suggestions
- Serve cheesecake chilled or at room temperature. Slice carefully.
- Top with whipped cream, chopped nuts (pistachios), mini chocolate chips, chopped candied citrus, and/or maraschino cherries.
- Sauce drizzles on the plate would also be great such as chocolate sauce.
Quick Cheesecake Tips for Best Results
- Refrigerate the cheesecake overnight if you can for best results or at a very minimum about 4 hours or until chilled through.
- Don’t skip the water bath or cracking the oven door and letting the cheesecake cool slowly. It helps prevent cracks on top.
- Don’t rush through all the steps. I know it’s a lot of ingredients and steps, but take your time to prevent problems. If you’re new to making cheesecakes, check out this article for more info.
- Make sure the crumbs for the crust are finely chopped (food processor works best) and evenly spread on the bottom and sides of springform pan.
- Use full-fat ingredients for best results. It is dessert after all! Also make sure the cheeses are THICK (like cream cheese). You may need to strain them overnight.
- Don’t open the oven door while the cheesecake is baking and try not to overbake. The middle of the cheesecake may not be fully set but will set as it cools.
Cannoli Cheesecake FAQ
How should I store Cannoli Cheesecake?
Store the cheesecake well covered in the refrigerator. Be sure there aren’t any “strong” flavors (like onions…) in the fridge.
Can I freeze Cannoli Cheesecake?
I haven’t tried it, but think it would be ok. Just be sure to wrap and cover tightly. It should be ok for a month or two.
How to tell if cheesecake is done?
The cheesecake should be very light golden brown around edges and the filling should be firm but soft around the edges and slightly soft and jiggly in the middle. It will continue to set when you turn the heat off and leave in oven. Be careful to not overbake.
How long will Cannoli Cheesecake last?
It should be ok in the refrigerator for 3-5 days or possibly longer depending on how well it was covered and freshness of ingredients. The chocolate chips and crust may, however, start to soften the longer the cheesecake is in the fridge.
Can I use cream cheese instead of mascarpone cheese?
Although I highly recommend using mascarpone if you can find it, you can substitute a good quality cream cheese.
Can I use low-fat ingredients?
You probably could use low-fat cheeses however I recommend full-fat cheese for best results.
What else can I add to this recipe?
You can add more/less of your favorite cannoli flavors to the batter such as vanilla, orange, and chocolate chips. Instead of ice cream cones for the crust you could try using graham crackers (original or chocolate) or cannoli shells.
How should I garnish the cheesecake?
I would suggest topping the cheesecake with whipped cream, mini chocolate chips, chopped nuts (such as pistachios), chopped candied fruit, and/or maraschino cherries. You could also drizzle chocolate sauce on top or on the plates.
The top of the cheesecake cracked, what did I do wrong?
If you didn’t use a water bath that could cause some problems or if the cheesecake was over baked or didn’t cool slow enough. Don’t worry though, it should still taste good and can be covered with whipped cream and/or chocolate sauce!
My cheesecake filling was runny/liquidy, what did I do wrong?
It might need to bake for longer, but more likely, the cheeses were too liquidy when you added to the filling. Be sure the cheeses are THICK before making the filling. For best results strain them overnight.
I don’t have a roasting pan for the water bath, what should I do?
Well, I definitely recommend a water bath for best results. You could use a large (10+ inch) deep cake pan or any pan that is larger than your springform pan.
Can you make this cheesecake gluten-free?
The ingredients should all be gluten-free except the ice cream cones, but check all the ingredients and brands just to be sure. You could try a gluten-free cookie or nuts instead of the ice cream cones.
Other Cannoli Recipes You May Enjoy
- Cannoli Cake – Super popular cake with a delicious cannoli cream frosting.
- Cannoli Cookies – A cannoli version of chocolate chip cookies. A great Christmas cookie exchange cookie!
- Cannoli Cupcakes – Just like my super popular cannoli cake but in cupcake form.
- Best Cannoli Dip – Quick and easy dessert dip that is ready in minutes.
Hope you enjoy this tasty Cannoli Cheesecake. Tell me in the comments how you topped the cheesecake!
Cannoli Cheesecake Video
Quick tutorial to show how this cheesecake comes together…
Cannoli Cheesecake
Ingredients
CRUST:
- 2 cups waffle ice cream cone crumbs (about 12 cones) see notes below for how to make crumbs if needed
- 1 Tablespoon granulated sugar
- 1/8 teaspoon salt
- 1/2 cup unsalted butter melted
CHEESECAKE FILLING:
- 16 ounces mascarpone cheese room temperature & drained (see notes below)
- 15 ounces ricotta cheese room temperature & drained (see notes below)
- 1 1/4 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon fresh orange zest
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup mini chocolate chips
- boiling water (enough to fill a large roasting pan about halfway)
TOPPINGS (optional):
- mini chocolate chips, whipped cream, chopped nuts (pistachios), and/or maraschino cherries
Instructions
- (Before starting be sure to drain the ricotta and mascarpone overnight. They should be as dry as possible. See notes at bottom.)
CRUST:
- Preheat oven to 350 degrees F. Lightly butter, or spray with nonstick cooking spray, a 9-inch round springform pan. Wrap the bottom and sides of the pan in a double layer of aluminum foil.
- In a medium mixing bowl mix together waffle cone crumbs, sugar, and salt. Then mix in melted butter.
- Press crumb mixture into the bottom and up about 2 inches on sides of prepared springform pan. Use the back of a fork or measuring cup to firmly press the crumbs into an even layer around the pan.
- Place springform pan with crust on a large baking sheet. Bake crust at 350 degrees for about 10 minutes or until golden brown.
- Remove crust from oven and set aside to cool leaving aluminum foil around pan. Reduce oven temperature to 325 degrees F.
CHEESECAKE FILLING:
- In a large mixing bowl, beat together the drained mascarpone cheese and ricotta cheese, with an electric mixer on medium speed, until well combined and smooth. Add sugar, flour, vanilla, orange zest, cinnamon, and salt and beat until well combined. Beat in eggs one at a time. Scrape down sides of bowl as necessary.
- Pour about half of batter over crust in springform pan. Spread batter to form even layer, then sprinkle about half of mini chocolate chips on top of cheesecake batter. Repeat with rest of cheesecake filling then remaining mini chocolate chips.
- Place cheesecake in a large deep roasting pan and set in the middle of your preheated oven. Slowly pour boiling water into roasting pan until water is about halfway up the sides of the springform pan.
- Bake cheesecake at 325 degrees for about 70-85 minutes or until light golden brown around edges. Careful to not overbake. The cheesecake should still be a bit soft and jiggly in the middle at this point. Turn off oven, crack oven door slightly (can place a wooden spoon in door to crack if needed), and let cheesecake cool in oven in waterbath for one hour.
- Carefully remove roasting pan and cheesecake from oven. Carefully lift springform pan out of waterbath and remove aluminum foil. Place springform pan on cooling rack and let cheesecake come to room temperature, about 30 minutes. Once at room temperature cover top of springform pan with plastic wrap and refrigerate for at least 4 hours or overnight would be better.
- Carefully remove sides of springform pan. Cut cheesecake into slices and garnish with whipped cream, mini chocolate chips, chopped nuts, and/or maraschino cherries as desired. Store cheesecake in refrigerator.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Cc says
Hi if I am replacing the mascarpone for cream cheese how much cream cheese do I use?
Lisa Huff says
I would suggest the same amount.
Rikki Waller says
“The Best” is a serious joke. I followed the instructions to the T except I used a crock pot bag so no water would seep in. Runny as shit and won’t set up. So glad I had plans for another dessert that actually delivered as promised. At least you didn’t ruin my Thanksgiving.
Lisa Huff says
Sorry to hear it didn’t work out for you. Unfortunately, working with ricotta can be tricky. It needs to be THICK and drained really well and all liquid pressed out. If you’d like to troubleshoot feel free to email me. Happy Thanksgiving!
Janet says
I want to make this for a get together, I’m confused about whether I should use cream cheese or ricotta, I’m hearing a lot of failures with the ricotta, if I replace it with cream cheese what amount should I use?
Lisa Huff says
Unfortunately, there are lots of different brands of ricotta. Make sure you drain it VERY well, even for a few days if you’re unsure. Or can use half ricotta and half cream cheese.
Meg says
I don’t have a big enough pan for the water bath, I did put a pan on the rack below with water, any idea if that will be good enough?
Diane says
Ok. Mine is perfect.
These comments are harsh! Clearly many of you haven’t worked with ricotta.
CHEESECLOTH! You should be doing this every time you use ricotta, including for lasagna. You want a drier ricotta. Also, for those questions about cream cheese vs ricotta. Cream cheese is not a cheese, it’s a saturated fat. Ricotta is a cheese. They aren’t interchangeable.
Also, try using whole milk ricotta, maybe less runny.
I use a large cake pan of water placed on the lower shelf below the springform and it seems to work for the water bath.
Bravo on this recipe. It’s challenging, I think that’s why people had mixed results.
Lisa Huff says
Thank you very much Diane! Perfect answer!
Barb says
My crust doesn’t appear hard enough!? Didn’t do the filling yet. Not sure if I should proceed Thank.
Lisa Huff says
Hi, sorry just seeing this. The crust shouldn’t be super hard but should be firm. Might need to bake a few more minutes. Hope it turned out ok for you!
Joan Carew says
Oh so delicious! Easy to follow recipe. I used cream cheese.
Debra says
Do you think I could cut the recipe in half for a 6 inch spring pan?
Lisa Huff says
Yes you probably could. Probably will take less time to bake too.
Joe says
tasty
Diane G says
I made this cheesecake fr my husband’s birthday. It is the best I have ever had. It came out perfect. The tips are good read them and, definitely strain the ricotta and mascarpone.
Lisa Huff says
Aww thank you!! It’s my son’s favorite! :) Happy birthday to your husband too!
Mary Uhls says
I have this in the oven now and followed the recipe to a T but it seemed very runny. Is this normal?
Lisa Huff says
No, it shouldn’t be that runny. Could be various reasons like if cheese wasn’t drained well before (it should be thick like cream cheese). Cheesecakes can be a little tricky. Feel free to email me to troubleshoot.
Shannon rushing says
Hey! :) I am making this right now and I was wondering how smooth should the ricotta be? Will it still have the rough texture? Sorry if you have already answered
Lisa Huff says
Hi, the ricotta doesn’t have to be completely smooth.
Beverly says
The cinnamon was left out in the method.
Lisa Huff says
Yikes, yes I did! Thank you! Will update right now. :)
Gina says
I have been wanting to make a cannoli cheesecake for a long time and very happy I found your recipe! The flavor is amazing right out of the bowl! It is baking right now but I have a feeling we will be scooping it instead of slicing because I did strain the ricotta but not the mascarpone and even though the ricotta was very thick I probably should have strained longer. I tried adding an extra table spoon of thickener but not sure if it helped. I will definitely make this again and will probably use my homemade ricotta since it is way thicker than store bought even though I use a great brand.
Lisa Huff says
Hi Gina! Hope it turned out ok! Unfortunately, ricotta can be a little tricky. So many different brands and makes it tough. You can also try ricotta impastata but can be very difficult to find.
Santiago says
Would the ricotta impastata replace both the ricotta and the marscapone?
Lisa Huff says
I haven’t tried it but you could probably do either way, replace just the ricotta or all cheese.
Beth says
Hi there!
I notice an instruction to “remove aluminum foil” but I can’t find an instruction that says where to put the foil
Lisa Huff says
Hi! Step one under crust you want to wrap the bottom of the pan in aluminum foil so that water doesn’t leak in.
jacque hastert says
This cannoli cheesecake looks so light and fluffy! I can’t wait to make this as everyone in my house loves cannolis and cheesecake!