Cannoli Cheesecake

5 from 2 votes

Our Cannoli Cheesecake is a delicious dessert that combines the creaminess of traditional cheesecake with the irresistible cannoli flavors. The perfect dessert for special occasions.

If you like gluten-free dessert recipes, you'll love these gluten free brownies, gluten free cinnamon rolls, easy crock pot candy, gluten free Oreo balls, and these gluten free chocolate chip cookies.

Prep Time20

Cook Time1 20

Total Time1 40

Course: Dessert

Cuisine: Italian/American

Keyword: cannoli, cheese cake

Servings: slices

Calories: 622kcal

Cost: $15

Ingredients

The Crust

7 oz gluten-free graham cracker crumbs
2.5 oz sugar
3.5 oz butter melted

Filling

14 oz ricotta
10.5 oz cream cheese
5 oz mascarpone cheese
1 cup sugar
1 tbsp vanilla extract
½ tsp cinnamon
4 eggs

Decoration

½ cup heavy cream
¼ cup ricotta cheese
½ cup confectioners sugar
⅓ cup chocolate chips
1 Gluten-free cannoli

Instructions

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside of the pan with aluminum foil to prevent water from seeping in.
In a mixing bowl, combine the gluten-free graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon or a flat-bottomed glass to press it down firmly on the bottom of the pan.
In a large mixing bowl, beat together the ricotta cheese, cream cheese, mascarpone cheese, sugar, vanilla extract and cinnamon until smooth and creamy.
Add the eggs, one at a time, beating well after each addition, until fully incorporated.
Pour the filling over the crust in the springform pan and smooth out the top with a spatula.
Boil water and pour it into the larger roasting pan or baking dish, surrounding the springform pan, until it reaches about halfway up the sides of the springform pan, creating a water bath.
Carefully transfer the setup into the preheated oven and bake for 70-80 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly.
Once cooled, carefully remove the springform pan from the water bath and refrigerate the cheesecake for at least 4 hours or overnight to chill and set completely.
Before serving, prepare the decorating topping. In a mixing bowl, beat the heavy cream until stiff peaks form. In another bowl, mix the ricotta cheese and confectioners sugar until smooth.
Gently fold the whipped cream into the ricotta mixture until well combined.
Pipe the ricotta whipped cream over the top of the chilled cheesecake.
Decorate the top with chocolate chips and gluten-free cannoli shells.
Slice and serve!

Notes

Pro tip: Make graham cracker crumbs in a food processor until fine crumbs form for best results.

Expert tip: Bake the cheesecake in a water bath to prevent cracking and ensure even baking. This gentle heat helps the cheesecake bake evenly without burning.

Recipe variations

Chocolate lovers: If you like a little chocolate, add 1/2 cup of cocoa powder to the filling mixture for a decadent chocolate cannoli cheesecake. You can also add cocoa powder to the whipped cream frosting if you want chocolate frosting.
Berry fun: Fold in 1 cup of fresh berries (such as strawberries, raspberries, or blueberries) into the cheesecake filling before baking for a burst of fruity flavor. Feel free to top with more fresh fruit, strawberry simple syrup, or strawberry glaze.
Citrus kick: Throw in the lemon zest or orange zest into the filling mixture for a refreshing citrus spin. Top the cheesecake with candied citrus slices for a elevated presentation.

Make ahead, storage, and freezing instructions

How to make ahead: You can make this cheesecake a few days ahead of time or weeks ahead of time and freeze until you're ready to serve. Follow the storing instructions below to save yourself some time in the kitchen.

Storage: Place cheesecake in an airtight container or wrapped in plastic wrap and refrigerate for up to 3 days. If you're prepping the cheesecake in advance, I recommend making the ricotta frosting fresh.

Freezing: To freeze the cheesecake, place in a freezer safe container and/or wrap in tight plastic wrap. Frozen cannoli cheesecake can be stored in the freezer for up to 1-2 months for optimal freshness. Let thaw in the fridge overnight before serving.

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