No Bake Chocolate Chip Cannoli Cheesecake Food

NO-BAKE CHOCOLATE CHIP CANNOLI CHEESECAKE

No-Bake Chocolate Chip Cannoli Cheesecake image

I make this cheesecake in the summer for a flavorful and refreshing treat. I love the added bonus of not having to turn on the oven in hot weather. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 package (4 ounces) cannoli shells
1/2 cup sugar
1/2 cup graham cracker crumbs
1/3 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
3/4 cup part-skim ricotta cheese
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 cup miniature semisweet chocolate chips
Chopped pistachios, optional

Steps:

Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.

Nutrition Facts : Calories 548 calories, Fat 36g fat (20g saturated fat), Cholesterol 88mg cholesterol, Sodium 292mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 1g fiber), Protein 8g protein.

NO-BAKE CHOCOLATE CHIP CANNOLI CHEESECAKE RECIPE

No-Bake Chocolate Chip Cannoli Cheesecake Recipe image

Provided by sassy47

Number Of Ingredients 13

Ingredients

FILLING:
1 package (4 ounces) cannoli shells
1/2 cup sugar
1/2 cup graham cracker crumbs
1/3 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
3/4 cup part-skim ricotta cheese
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 cup miniature semisweet chocolate chips

Steps:

Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour. Beat first four filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust. Refrigerate, covered, until set, about 4 hours. If you don't have mini chocolate chips, you can coarsely chop regular chocolate chips.

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