No bake cannoli cheesecake, made for one! This mini cannoli cheesecakes recipe is simple to make, and because this is a no bake dessert recipe, you won’t heat up your kitchen.
Holy, moly, it’s a cannoli (pie)! You’re in luck today with our #12 blogger group and some wonderful no bake desserts! I’m sharing this no bake cannoli cheesecake recipe! I am so excited with the pick this month. Aren’t we all looking for some desserts that are easy to make and don’t require heating up the kitchen? YES we are! You’ll see that the gals have really outdone themselves this month – be prepared to drool!
I can’t remember the first time I had a cannoli, but I think it might have been in Little Italy in New York City. I loved the crunchy shell, the creamy filling with chocolate chips and the texture combination. They aren’t too sweet, but really satisfy the sweet tooth. They are a great way to end a dinner or enjoy as a snack.
And the other person in the house – the DIY Guy – loves cannolis as well. If we are out at an Italian restaurant, he will 9 times out of 10 order one (or two) for dessert along with an espresso coffee. But I have to admit, I’ve never attempted to make them. Maybe it’s the shells that intimidate me, because it’s not the filling – that is super easy to make.
When I decided to make these mini cannoli cheesecakes, I knew for sure I wasn’t going to make shells to just crush them up, so I went to our local supermarket that normally has e-v-e-r-y-t-h-i-n-g. I started to panic when I couldn’t find cannoli shells, so on a whim, I went to bakery counter to ask where they were. I was expecting, “no we don’t carry them”, but lo and behold, he asked how many I wanted and I walked away with my shells. I guess the saying is true “there is a helpful smile in every aisle!” (this probably won’t make sense to non-midwesterners)
I also ended up with a bit of cannoli cheesecake filling leftover, and you know what? It goes perfectly with chocolate graham crackers! Keep that in mind when you just want a super easy treat.
Enjoy this cannoli cheesecake recipe!
No Bake Cannoli Cheesecake
Ingredients
- 8 cannoli shells, ground fine
- 4 tablespoons butter
- 15 oz. whole milk ricotta
- 8 oz. mascarpone cheese
- 1 teaspoon vanilla extract
- 2/3 cup powdered sugar
- 1/2 cup mini chocolate chips
- 1/8 cup pistachios
- 1/2 cup whipped topping
Instructions
- In a small bowl combine the ground shells and the melted butter; mix well and then divide between (4) 4" mini tart pans with removable bottoms, pressing firm in bottom and on sides - freeze about 30 minutes
- In a medium bowl cream the mascarpone with the ricotta cheese then add in the vanilla and powdered sugar mixing well
- Stir in by hand the chocolate chips.
- Carefully fill the tart pans to top with a spoon and spatula
- Decorate edges with whipped cream or cool whip and sprinkle with nuts
- Refrigerate at least 3 hours before serving.
- Remove from pans
- NOTE: if you use whipped cream in a can, place on tarts just before eating.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1272 Total Fat: 92g Saturated Fat: 47g Trans Fat: 1g Unsaturated Fat: 39g Cholesterol: 225mg Sodium: 522mg Carbohydrates: 85g Fiber: 4g Sugar: 47g Protein: 30g
Catherine says
May 12, 2016 at 3:13 pmTHese little cannoli cheesecakes look delicious. They are the perfect size to serve after dinner with coffee.
[email protected] says
May 16, 2016 at 12:41 amThank you Catherine!
Carole @ From My Carolina Home says
May 12, 2016 at 10:00 pmYour direction step 2 says powdered cheese, I think you meant sugar? LOL!! Looks yummy and I will definitely try this recipe.
[email protected] says
May 16, 2016 at 12:40 amLol…. Typed too fast… Updated it!
Abigail Gillespie says
May 15, 2016 at 3:38 pmNever heard of a cannoli cheesecake, but it sounds yummy. And I'm always a fan of no bake!
[email protected] says
May 16, 2016 at 12:39 amThanks Abigail! Me too!
Emily @ The Benson Street says
May 16, 2016 at 4:16 amOh my I love this idea!!! Thanks for sharing at the Monday Funday Party!!
sarah smith says
May 16, 2016 at 8:22 amwow its amazing, i love it so much(cannoli cheesecake) i should try it to my family he will love it, thank you for wonderful recipe
Justine Sulia says
May 16, 2016 at 3:46 pmSuch a creative idea! Looks delicious!
Meaghan at Cook. Craft. Love. says
May 16, 2016 at 3:56 pmThree years ago I lived in this little house in the middle of nowhere and about 10 minutes away was a restaurant with the best cannolis I have ever tasted. Can't wait to try this recipe to take me back there!
Betsy Eves @JavaCupcake says
May 16, 2016 at 4:04 pmI love that this is no-bake!! DELISH!
Kimberly Killebrew says
May 17, 2016 at 5:41 amThis sounds awesome! And I love the addition of the pistachios!
Leigh @ Don't Sweat The Recipe says
May 17, 2016 at 3:54 pmNice twist on the cannoli! 🙂
Jessica - The Novice Chef says
May 18, 2016 at 3:45 amI love everything cannoli flavored and have a couple of recipes on my blog, but have never tried it as a no-bake cheesecake! This is going on my must try list!
Ginger Wroot says
May 18, 2016 at 3:20 pmWell, holy moly, this looks oh, so lish! Pinned, and looking forward to making this cheesecake pastry soon!
Jenny Bullistron says
May 18, 2016 at 5:52 pmI ate a cannoli every day I was in Italy last month, and now I'm dreaming about this cheesecake!!
Victoria @DazzleWhileFrazzled says
May 19, 2016 at 1:40 amWow, these look good! I've never cooked with mascarpone but I'll have to try. Visiting from Creative Ways party.
Bev Carter says
May 19, 2016 at 1:54 pmWow, these look so yummy. Can't wait to try these. I love cannoli.
Pinning,
Bev
Amy at Ms. Toody Goo Shoes says
May 20, 2016 at 2:12 amI love cannoli, I love cheesecake, and I love anything that doesn't have to be baked! Looks yummy! Pinned!
Culinary Envy says
May 20, 2016 at 11:31 amThis looks absolutely scrumptious and is the perfect ending to my Italian feast this weekend! Pinned.
Jamie Sherman says
May 21, 2016 at 6:51 pmThese sound sooooo amazing!!
Megan Kohrs says
May 25, 2016 at 1:19 pmNo bake cheesecakes are my saver! As not much of a baker…I am all about no bake desserts 😉
Kat Aldrich says
June 8, 2016 at 6:40 pmI have made cannoli dip before, substituting cream cheese for the ricotta cheese because I am not fond of the gritty texture, and it was a huge hit at gatherings. I will have to try this as well, but again with the substitution. I find that the ricotta tends to stay gritty, no matter how much I try to cream it and it ruins the texture for me. I love this idea though, because the dip was already reminiscent of cheesecake. It tasted so good! I will try this with the cream cheese and see how it turns out. 😀
Anonymous says
June 10, 2016 at 11:14 pmThis recipe sounds great – I'd really like to try it. Can it be made in a different type of a pan?
[email protected] says
June 11, 2016 at 2:33 amYes…. I bet you could make it in a pie plate. Press the crumbs in the pie plate and then put the filling in.
Noble Tandem says
March 29, 2017 at 11:00 amWow this is interesting and look soooo delicious ! I'm putting this recipe on my to do list for the weekend.
JanVinyard says
March 29, 2017 at 3:28 pmI love the combination of flavors you've put together (who doesn't like cannolis?) and I love the fact that these are individual servings – great idea! Pinning! Thanks for sharing! Blessings, Janet
Theresa says
March 30, 2017 at 5:38 pmOh Yummy! Thanks for sharing at the Inspiration Spotlight party. Pinned & shared.
Laurie says
March 30, 2017 at 5:55 pmI never met a cheesecake I didn't love! Thanks so much for sharing your recipe! Will add to my collection and it will be made 🙂 Thanks for sharing with us at Brag About It! Pinned!
Colleen says
March 30, 2017 at 10:13 pmNow I just need an excuse to make this wonderful concoction!
A Narrow-Minded Woman says
March 31, 2017 at 2:05 pmOh my! Yes, please!