Italian Cannoli Cheesecake


Italian Cannoli Cheesecake is a combination of two true Italian classics. You get to enjoy two delicious Italian desserts and never need to choose which to have – you can have them both! If you’re a fan of Italian desserts, we have also Italian sfogliatelle pastry recipe for you and many others!


  • 6 large cannoli shells cooked
  • 3 tbsp butter melted
  • 2 tbsp white sugar
  • 4 cups ricotta cheese whole milk or, if possible, sheeps milk
  •  cups white sugar
  • ¼ cup all-purpose flour
  • ½ cup heavy cream
  • 1 tbsp vanilla extract
  • 1 tsp orange zest freshly grated
  • 5 eggs room temperature
  • ½ cup mini chocolate chips
  • ¼ cup almonds chopped, sliced


  • Heat your oven to 350 degrees F and prepare a nine-inch springform, cheesecake pan with a piece of parchment in the bottom.
  • Place the cannoli shells in a food processor and pulse until they are a fine powder. Add the melted butter and 2 Tbsp white sugar to the food processor and pulse again until a medium crumble starts to form.
  • Pour the crumble into the prepared pan and press down on the crust to pack it into the pan.
  • Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
  • In a large bowl, beat the ricotta together with the 1 ½ cups white sugar and the all-purpose flour.
  • Add in the heavy cream, vanilla and orange zest and mix well.
  • Add the eggs to the mix, incorporating them one at a time and mixing briefly after each addition so as not to whip them too much (this can cause the cheesecake to crack).
  • Pour the filling over the pre-baked crust and then bake in the oven in a water bath for one hour and 15 minutes.
  • Remove from the oven and cool in the refrigerator for at least 4 hours to set the cake.
  • Before serving, top with the mini chocolate chips and almonds. Remove from the pan, slice and enjoy!


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