A no-bake cheesecake recipe that combines creamy cheesecake with delightful flavors of classic cannoli, featuring a graham cracker crust and a rich filling of ricotta cheese and mascarpone.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
1 cup ricotta cheese
1 cup mascarpone cheese
¾ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon orange zest
1 cup mini chocolate chips
1 cup heavy cream
Additional mini chocolate chips for garnish (optional)
Powdered sugar for dusting (optional)
Chopped pistachios or crushed cannoli shells for garnish (optional)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer that goes slightly up the sides. Refrigerate the crust.
In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and orange zest. Beat on medium speed until smooth and creamy, about 2-3 minutes.
Gently fold in the mini chocolate chips into the cheesecake mixture using a spatula.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cheesecake filling until well combined.
Pour the cheesecake filling into the prepared graham cracker crust, smoothing the top.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.
Once set, remove the cheesecake from the springform pan. Garnish with additional mini chocolate chips, powdered sugar, or chopped pistachios. Slice and serve cold.
