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If you’re the type who loves cheesecake but also swoons over the flavors of an authentic Italian cannoli, you’re in for a treat. This Mascarpone Ricotta Cannoli Cheesecake is basically both desserts rolled into one—creamy, dreamy, and dotted with mini chocolate chips that make every bite irresistible. It’s the kind of dessert that instantly steals the spotlight at family dinners, potlucks, or holiday gatherings.
Why You’ll Love This Cheesecake
- Two desserts in one – cannoli + cheesecake = pure genius.
- Simple ingredients – pantry-friendly and approachable for home bakers.
- Crowd-pleaser – this cake gets devoured every single time.
- Make-ahead friendly – sets beautifully overnight, so you can prep stress-free.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups ricotta cheese
- 1 cup mascarpone cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ teaspoon cinnamon
- ½ cup mini chocolate chips
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make the crust: Mix graham cracker crumbs with melted butter. Press firmly into the pan’s bottom.
- Prepare filling: In a large bowl, beat ricotta, mascarpone, and sugar until smooth.
- Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and cinnamon.
- Fold in chocolate chips gently so they’re evenly distributed.
- Pour the batter over the crust. Smooth the top.
- Bake for 50–60 minutes, until the center is mostly set but slightly jiggly.
- Turn off the oven and let the cheesecake rest inside for 1 hour. Remove and cool completely at room temperature.
- Refrigerate at least 4 hours or overnight.
- Before serving, dust with powdered sugar, slice, and enjoy!
Pro Tips for the Perfect Cannoli Cheesecake
Use Whole Milk Ricotta
It gives the filling a luscious creaminess, just like a proper Italian cannoli. Drain excess liquid if your ricotta seems watery.
Avoid Overbaking
A little jiggle in the center is your friend—it’ll firm up in the fridge without cracking.
Play With Flavors
- Add a splash of almond extract for a nutty twist.
- Swap graham cracker crust for crushed biscotti or even Oreos for fun variations.
Decorating Ideas
- Sprinkle extra mini chocolate chips on top.
- Add a drizzle of chocolate ganache.
- Pipe whipped cream around the edges and sprinkle chopped pistachios for a bakery-style look.
Conclusion
This Mascarpone Ricotta Cannoli Cheesecake really is the best of both worlds: smooth cheesecake with the nostalgic sweetness of cannoli filling. It’s creamy, chocolatey, and lightly kissed with citrus and spice. Perfect for any occasion where dessert is the main event.
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Mascarpone Ricotta Cannoli Cheesecake
Description
If you’re the type who loves cheesecake but also swoons over the flavors of an authentic Italian cannoli, you’re in for a treat. This Mascarpone Ricotta Cannoli Cheesecake is creamy, dreamy, and dotted with mini chocolate chips that make every bite irresistible.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups ricotta cheese
- 1 cup mascarpone cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ teaspoon cinnamon
- ½ cup mini chocolate chips
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make the crust: Mix graham cracker crumbs with melted butter. Press firmly into the pan’s bottom.
- Prepare filling: In a large bowl, beat ricotta, mascarpone, and sugar until smooth.
- Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and cinnamon.
- Fold in chocolate chips gently so they’re evenly distributed.
- Pour the batter over the crust. Smooth the top.
- Bake for 50–60 minutes, until the center is mostly set but slightly jiggly.
- Turn off the oven and let the cheesecake rest inside for 1 hour. Remove and cool completely at room temperature.
- Refrigerate at least 4 hours or overnight.
- Before serving, dust with powdered sugar, slice, and enjoy!
Notes
Use whole milk ricotta for a creamier texture. Avoid overbaking to prevent cracks. Best when chilled overnight.
Cake taste just like canoli!! Made it as written accept I added a little sugar to graham cracker crust. I would use a little less butter in crust next time. Yes, I will be making it again!! I drained the ricotta a little….used room temperature ingredients. Didn’t state to, but usually do when I bake. Coworkers loved it. Oh and I will pull it from the oven at 45 mins instead of an hour. Was a bit brown on top. Loved this!!