I love any dessert that I can “chef bake”. We use this term in the industry when we are stating that we are a savory chef, but can still bake a little. Yet are by no means a pastry chef. This is the exact recipe that I would say is a “chef bake” kind of dessert.
This is a dessert that looks and tastes amazing. Everyone will be wow’d and think it took you hours. Yet, it comes together so quickly and easily. It is simple and simply delicious.
Do you need to use gelatin in a no bake cheesecake?
A lot of times a no bake cheesecake will call for gelatin. This is what helps it set up and not have to bake it to get it to set up. This no bake cheesecake is slightly different. The addition of the ricotta cheese with the cream cheese will help this cake set up just fine. So, for this particular recipe, you do not need gelatin. Other no bake cheesecake recipes, you may.
What is a cannoli nut?
Traditionally cannoli is made with pistachio nuts. Pistachio nuts can be very expensive. So, for this reason a lot of local and commercial bakeries that make a lot of cannoli will use what they call cannoli nuts. These are essentially chopped peanuts died green to look like a pistachio.
When I made this cake I was originally at work and could cover it with pistachios because my daughter, who is allergic to tree nuts, was not there. However, when I make this cake at home I use cannoli nuts(peanut version) or just straight mini chocolate chips and no nuts at all. It is perfect either way.
What do you need to make this no bake cannoli cheesecake?
Graham crackers-You can also buy graham cracker crumbs. I used one sleeve or 7oz of crumbs
Granulated Sugar- Any time you are making a graham cracker crust you need a little sugar and some butter. Which brings us to the next ingredient…
Butter- Always unsalted for baking. You will need about 3/4 of a stick or 6 tbsp, melted
Cream Cheese-Â Cheesecake always calls for that tanginess that you get from cream cheese. It is the signature flavor profile. It also adds a beautiful consistency
Ricotta Cheese- The ricotta in here is what gives you that cannoli filling reference. This cheesecake will taste like eating just the filling part of the cannoli and then you get that crunch from the crust. It is perfect and so satisfying
Vanilla Extract-Â I love a hint of vanilla in almost any cheesecake filling. It helps balance that tanginess from the cream cheese and gives a really nice finish
Orange Zest-Â Orange is a very traditional flavor in cannoli. Especially Sicilian style cannoli. I like how the citrus helps cut through some of the richness of this filling
Cinnamon-I use a little cinnamon in the crust and a little cinnamon in the filling for this recipe. It tastes slightly different in each application and it adds that hint of yes… this is a cannoli
Kosher Salt- Always a little hint of salt when baking to offset the sweetness. Always kosher salt in the kitchen
Powdered sugar- This will melt into the cream cheese and the ricotta cheese nicer than granulated sugar. A little goes a long way with powdered sugar. It can easily over sweeten, so I go a little lighter on the sugar here
Can I sub anything out here?
Yes! You can use vanilla or chocolate wafer cookies instead of graham crackers for the crust. You can even use crusted up waffle cones if you wanted to for the crust. You can also swap lemon zest for the orange and you can swap the garnishes. Chopped pistachios salted or unsalted, cannoli nuts, no nuts? Totally up to you.
Chef’s Tips-
Always when you are whipping cream cheese or making cheesecake of any kind, make sure your cream cheese is room temp. Otherwise you will never get all of the lumps out. You want to make sure you don’t over beat the mixture. If you do the cake will lose structure and not set up properly. So, just mix it on medium to medium-low and don’t over mix it. Also, make sure that your ricotta is at room temp as well. This way it will easily incorporate with your cream cheese.
When you are releasing the cake from the spring form pan, parchment paper on the bottom is very helpful. If you line the bottom of the pan with a parchment circle before adding the crust this will help you a lot. You can get a knife hot in some hot water, run it around the edges of the cake. Then release the side. To release the bottom easily, carefully slide a serrated knife underneath in between the parchment and the cake. This will help the cake release easily and will also, be able to just come off. ENJOY!
No Bake Cannoli Cheesecake
Ingredients
- Ingredients
- Graham Cracker Crust
- 1 sleeve or 7oz graham crackers crushed
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter melted
- 1/8 tsp cinnamon
- Filling
- 24 oz cream cheese room temp
- 2 tsp vanilla bean paste or vanilla extract
- 1 orange zested
- 1/4 tsp cinnamon
- 1/2 tsp Kosher salt
- 16 oz ricotta cheese drained of any excess liquid, room temp
- 3/4-1 cup powdered sugar start with less and you can always add more
- 1 cup mini chocolate chips plus more for garnish
- roasted salted pistachios, chopped or chopped cannoli nuts for garnish
Instructions
- Spray the sides of a spring form pan. Place a circle of parchment on the bottom and spray that on top. Set aside
- In a a bowl, combine the crusted graham crackers with the sugar, cinnamon and melted butter. Mix until you have a wet sand consistency. Press into the bottom of the spring form pan and place in the freezer while you make the filling.
- In the bowl of a stand mixer or a large bowl with a hand mixer, add the cream cheese and whip until smooth. Add in the vanilla, orange zest, cinnamon, salt and ricotta cheese. Whip until just combined.
- Add in the 3/4 cup of powdered sugar and beat just until smooth. Taste and see if you want to add the last 1/4 cup or if it is to your liking. Fold in the mini chocolate chips. Transfer the filling into the prepared crust, smooth the top with an offset spatula or butter knife.
- Garnish with the remaining chocolate chips and nuts,(if using). Cover with plastic wrap and refrigerate for 6 hours or overnight. When the cheesecake has set up, run a hot knife around the sides of the cake between the cake and the pan. Then you will be able to remove a clean side. Then run a serrated knife under the cake between the cake and the pan to remove the whole cake from the bottom. Use a spatula to place on your serving dish
- I like to put a couple of cannoli shells on the top for garnish, but that is optional. Cut the desired pieces and enjoy!
