No Bake Cannoli Cheesecake

Serves 4 Prep Time 15 min

Cannoli cheesecake is a super easy no-bake dessert. Keep the heat off!


  • 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


  1. 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
  2. In a medium bowl cream the mascarpone with the ricotta cheese then add in the vanilla and powdered sugar mixing well
  3. Stir in by hand the chocolate chips.
  4. Carefully fill the tart pans to top with a spoon and spatula
  5. Decorate edges with whipped cream or cool whip and sprinkle with nuts
  6. Refrigerate at least 3 hours before serving.
  7. Remove from pans
  8. NOTE: if you use whipped cream in a can, place on tarts just before eating.


Recipe Notes

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