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Perfect Cannoli Cheesecake Recipe Easy Creamy Ricotta with Chocolate Drizzle

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A luscious, creamy cheesecake combining ricotta and cream cheese with a crunchy cannoli shell crust and a rich chocolate drizzle. This recipe is easy to make and perfect for gatherings or a comforting dessert.

Ingredients

Scale
  • 1 ½ cups (150g) crushed cannoli shells or graham cracker crumbs
  • 4 tablespoons (56g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 15 ounces (425g) whole milk ricotta cheese
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • ½ teaspoon ground cinnamon (optional)
  • 2 tablespoons all-purpose flour
  • ½ cup (90g) semi-sweet or dark chocolate chips
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Mix the crushed cannoli shells (or graham cracker crumbs), melted butter, and sugar in a bowl until evenly combined. Press the mixture firmly into the bottom of your springform pan. Use the bottom of a glass to compact it tightly. Bake for 10 minutes, then set aside to cool while you make the filling.
  2. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes). Add the ricotta cheese and continue mixing until fully incorporated and silky. Scrape down the sides as needed.
  3. Gradually mix in the sugar, then add eggs one at a time, beating gently after each addition. Avoid overmixing to prevent cracks.
  4. Stir in vanilla extract, lemon zest, and cinnamon (if using). Finally, sprinkle the flour over the mixture and fold it in gently with a spatula to avoid lumps.
  5. Pour the filling evenly over the cooled crust. Place the pan on the middle rack and bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.
  6. Turn off the oven and crack the door open, leaving the cheesecake inside for 1 hour to cool gradually and prevent cracking. Then transfer to the fridge for at least 4 hours, preferably overnight, to fully set.
  7. Melt the chocolate chips and butter together in a microwave-safe bowl in 20-second intervals, stirring between each until smooth and glossy.
  8. Remove the cheesecake from the springform pan and drizzle the melted chocolate over the top just before serving. Optionally, sprinkle chopped pistachios or mini chocolate chips on top.

Notes

Use room temperature cream cheese and ricotta to avoid lumps. Avoid overmixing eggs to prevent cracks. Cool cheesecake gradually in oven with door ajar before chilling. Press crust firmly to prevent crumbling. Melt chocolate slowly for a smooth drizzle. Cracks can be hidden with chocolate drizzle.

Nutrition

Keywords: cannoli cheesecake, ricotta cheesecake, creamy cheesecake, chocolate drizzle, easy cheesecake recipe, Italian dessert, ricotta dessert

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