If you adore the classic Italian cannoli but are looking for a way to enjoy those iconic flavors in a whole new form, you’re going to fall in love with this Cannoli Cheesecake with Ricotta and Mascarpone Recipe. I absolutely love how creamy and luscious this cheesecake turns out — thanks to the blend of ricotta and mascarpone cheeses — plus the cinnamon and mini chocolate chips give it that authentic cannoli flair. When I first tried this dessert, it quickly became one of my go-to recipes for gatherings because it’s just the right mix of indulgent and fresh. Stick around, and I’ll share all my secrets so you can make it just right every time.
Why You’ll Love This Recipe
- Perfect Cheese Blend: The ricotta and mascarpone combo makes the cheesecake incredibly smooth and creamy without being too heavy.
- Crowd-Pleaser: Whether it’s a family dinner or a party, this cheesecake gets rave reviews every single time.
- No More Cracks: The water bath and slow cooling technique help you avoid those pesky cheesecake cracks.
- Cannoli-Inspired Flavor: The hints of cinnamon, vanilla, and chocolate chips bring the beloved cannoli taste right into the cheesecake.
Ingredients You’ll Need
Each ingredient works together to build that rich, authentic cannoli cheesecake flavor. I always recommend quality ricotta and mascarpone cheeses for the best texture and taste, and using fresh eggs at room temperature really helps with a smooth filling.
- Graham cracker crumbs: The base for a buttery, crisp crust that holds everything perfectly.
- Salted butter: Helps bind the crumbs and adds richness.
- Sugar (granulated and powdered): Sweetens both the crust and the filling just right.
- Galbani Ricotta Cheese: The star of the filling, offering that light, creamy texture.
- Mascarpone Cheese: Adds richness and a silky mouthfeel.
- All-purpose flour: Stabilizes the cheesecake so it sets beautifully.
- Ground cinnamon: Adds warm spice reminiscent of traditional cannoli.
- Vanilla extract: A must for depth of flavor.
- Large eggs (room temperature): Helps create structure without drying out the cheesecake.
- Heavy whipping cream: Essential for fluffy whipped cream topping.
- Mini chocolate chips: Classic cannoli touch that adds delightful bursts of chocolate.
Variations
I love how flexible this Cannoli Cheesecake with Ricotta and Mascarpone Recipe is. Over time, I’ve tried swapping things out based on what’s on hand or who I’m serving, and it’s always turned out well. Feel free to tweak it to your taste.
- Gluten-Free Crust: I once swapped the graham crackers for gluten-free cookies, and the crust was just as tasty — perfect if you’re avoiding gluten.
- Lemon Zest Addition: Adding a teaspoon of lemon zest to the filling brightens it up beautifully, especially during spring or summer.
- Chocolate-Dipped Edges: For a fancy touch, I dipped the cooled cheesecake edges in melted chocolate — it’s a showstopper for special occasions.
- Nut Variation: Toasted chopped pistachios on top add a lovely crunch and color contrast if you want a nutty twist.
How to Make Cannoli Cheesecake with Ricotta and Mascarpone Recipe
Step 1: Prepare the Crust
First things first — preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides; this helps the cheesecake release easily once it’s done. Mix the graham cracker crumbs, melted salted butter, and sugar together until everything is nicely combined. You’ll find it easiest to press the mixture evenly into the bottom and up the sides of the pan using the bottom of a flat glass or measuring cup. After that, bake the crust for 10 minutes and set it aside to cool while you prepare the filling.
Step 2: Mix the Filling
Turn the oven down to 300°F (148°C). In a large bowl, combine the ricotta, mascarpone, sugar, and flour using a mixer at low speed. A key tip I learned is to keep the speed low here — it helps avoid adding too much air, which can cause cracks later. Make sure the mixture is smooth and scrape the sides of the bowl as you go. Next, add cinnamon and vanilla extract and mix just until combined. Then, add the eggs one at a time, stirring slowly and scraping the bowl with each addition until everything is well blended.
Step 3: Bake in a Water Bath
Pour your beautiful filling into the cooled crust, smoothing it out evenly. Now, this is what really makes a difference in the final texture: place the springform pan inside a larger baking pan and fill that pan with warm water coming about halfway up the sides of the springform pan. Just be sure the water doesn’t spill over the top edge — since you’ve wrapped the springform pan in aluminum foil, it stays nice and watertight. Bake for 1 hour and 45 minutes. The trick is to look for set edges and a center that still wobbles gently but isn’t liquidy. Once done, turn off the oven but leave the cheesecake in with the door closed for 30 minutes, then crack the door open slightly and leave it for another 30 minutes. This slow cooling prevents cracks and helps the cheesecake firm up perfectly.
Step 4: Chill and Add Whipped Cream Topping
Once cooled, remove the cheesecake from the oven and take it out of the water bath and foil. Transfer to the fridge to chill for at least 6 hours, or ideally overnight — this is key for the best texture and flavor. When you’re ready to serve, whip together the cold heavy cream, powdered sugar, extra ricotta, and vanilla extract until you get stiff peaks. Spread this lovely whipped cream over the cheesecake and sprinkle mini chocolate chips on top for that classic cannoli flair. I like to add just a little extra powdered sugar for some snowy sweetness.
Pro Tips for Making Cannoli Cheesecake with Ricotta and Mascarpone Recipe
- Cream Cheese Alternative: If you can’t find mascarpone, cream cheese works as a substitute but mascarpone gives that rich, authentic cannoli creaminess.
- Low-Speed Mixing: Mixing on low keeps the batter dense and prevents cracks on the cheesecake’s surface – I learned that the hard way with a cracked cheesecake first try!
- Water Bath Setup: Wrapping your springform pan with foil really prevents leaks and keeps moisture in, which is crucial for that smooth texture.
- Slow Cooling Is Key: Leaving the cheesecake inside the cooling oven slowly reduces temperature shock, which helped me completely avoid cracks and a dry texture.
How to Serve Cannoli Cheesecake with Ricotta and Mascarpone Recipe
Garnishes
I usually keep it simple with a generous layer of whipped cream topped with mini chocolate chips — it’s exactly what you’d want in a cannoli-inspired dessert. Sometimes I sprinkle a pinch of cinnamon or chopped pistachios for a little color and crunch. If you’re feeling fancy, a drizzle of chocolate sauce or even some candied orange peel really brings out that Italian vibe.
Side Dishes
This cheesecake pairs wonderfully with a cup of espresso or a glass of sweet dessert wine like Vin Santo. If you’re serving a full meal, a fresh berry salad or a light fruit compote balances the richness perfectly and adds a pop of freshness.
Creative Ways to Present
For holidays or celebrations, I like to pipe little rosettes of whipped cream around the edges and nestle some chocolate-dipped cannoli shells on top as decoration — your guests will think you went all out! Another fun way is to cut individual mini cheesecakes in small mason jars topped with toppings for a portable, fancy treat.
Make Ahead and Storage
Storing Leftovers
I keep leftover cheesecake covered tightly in the fridge, either in the springform pan wrapped with plastic or on a cake stand with a cover. It stays fresh and creamy for about 3-4 days — after that, it’s still good, but the texture does start to change a bit.
Freezing
I’ve frozen this cheesecake a few times wrapped tightly in plastic wrap and then in foil, and it freezes well for up to a month. When you’re ready to serve, just move it to the fridge overnight to thaw gently and bring back that creamy goodness.
Reheating
Since cheesecake is best served chilled, I don’t recommend reheating it. If you want to take the chill off a bit, just let slices sit at room temperature for 10-15 minutes before serving to soften up and bring out the flavors.
FAQs
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Can I use just ricotta cheese instead of mascarpone in this Cannoli Cheesecake with Ricotta and Mascarpone Recipe?
Yes, you can use all ricotta in a pinch, but mascarpone adds a richer, creamier texture and more authentic cannoli flavor. To avoid a grainy texture when using ricotta alone, I recommend straining it well to remove excess moisture before mixing.
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Why is the water bath important when baking cheesecake?
The water bath helps create a moist, gentle heat environment that prevents the cheesecake from cracking and drying out. It promotes even cooking, resulting in an ultra-smooth texture, which I’ve found makes a noticeable difference in every cheesecake I bake.
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How can I prevent cracks on my cannoli cheesecake?
Mix your filling on low speed to reduce excess air, bake in a water bath, and let it cool slowly in the oven with the door closed, then cracked open. These steps worked wonders for me after struggling with cracks in earlier attempts.
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Can this cheesecake be made ahead of time?
Absolutely! This cheesecake actually tastes better after resting overnight. I always make it a day ahead for parties to give it plenty of time to set and for the flavors to meld beautifully.
Final Thoughts
I really can’t recommend this Cannoli Cheesecake with Ricotta and Mascarpone Recipe enough — it has become a staple in my kitchen, especially when I want to impress guests without fussing over complicated techniques. The creamy texture, subtle spices, and chocolate chips come together in a way that feels decadent but not too heavy. If you’re a fan of cannoli or just love rich but refreshing cheesecake, give this recipe a try and watch your friends and family go crazy for it. Trust me, you’ll be making it again and again!
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Cannoli Cheesecake with Ricotta and Mascarpone Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12–14 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
This luscious Cannoli Cheesecake recipe combines the creamy richness of ricotta and mascarpone cheeses with the crisp, cinnamon-kissed crust inspired by traditional cannoli shells. Baked in a water bath for a silky texture and topped with a light ricotta whipped cream and mini chocolate chips, this cheesecake offers all the classic cannoli flavors in a deliciously smooth dessert perfect for celebrations or a decadent treat.
Ingredients
Crust
- 2 ¼ cups (302g) graham cracker crumbs
- ½ cup (112g) salted butter, melted
- 3 tbsp (39g) sugar
Filling
- 20 ounces (566g) Galbani Ricotta Cheese
- 12 oz (339g) mascarpone cheese
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 tsp ground cinnamon
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
Whipped Cream Topping
- ½ cup (120ml) heavy whipping cream, cold
- 5 tbsp (36g) powdered sugar
- 3 tbsp (50g) Galbani Ricotta Cheese
- ½ tsp vanilla extract
- Mini chocolate chips for garnish
Instructions
- Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking. In a bowl, combine the graham cracker crumbs, melted butter, and sugar thoroughly. Press this mixture evenly into the bottom and up the sides of the springform pan to form the crust. Bake the crust for 10 minutes, then remove and let it cool. Wrap the outside of the pan with aluminum foil tightly to prepare for water bath baking.
- Prepare the Filling: Lower the oven temperature to 300°F (148°C). In a large mixing bowl, combine ricotta, mascarpone, sugar, and flour. Mix on low speed until the mixture is smooth and well combined to avoid incorporating too much air. Scrape the bowl sides to ensure even mixing. Add cinnamon and vanilla extract, mixing again on low speed until combined. Add eggs one at a time, mixing slowly and scraping the bowl as needed to maintain an even batter.
- Assemble and Bake: Pour the cheesecake filling into the cooled crust, spreading evenly. Place the springform pan inside a larger roasting pan. Carefully pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, ensuring water does not go above the foil edge. Bake in the oven for 1 hour and 45 minutes, until the edges are set but the center still jiggles slightly when nudged.
- Cool Slowly: Turn off the oven but leave the cheesecake inside with the oven door closed for 30 minutes. Then crack the oven door open slightly and allow the cheesecake to cool for another 30 minutes. This gradual cooling helps prevent cracking.
- Chill: Remove the cheesecake from the water bath and unwrap the foil. Refrigerate for at least 6-7 hours or overnight until thoroughly chilled and firm.
- Prepare Whipped Cream Topping: In a clean mixing bowl, whip cold heavy cream, powdered sugar, ricotta cheese, and vanilla extract on high speed until stiff peaks form.
- Decorate and Serve: Remove the cheesecake from the springform pan and spread the whipped cream topping evenly over the top. Sprinkle mini chocolate chips and additional powdered sugar if desired. Refrigerate until ready to serve. Best enjoyed within 3-4 days.
Notes
- Use room temperature eggs for a smoother filling texture and better incorporation.
- Covering the springform pan with foil before the water bath prevents water from seeping into the cheesecake.
- Slow cooling inside the oven is crucial to prevent cracks on the cheesecake surface.
- The water bath creates a moist environment for gentle baking, resulting in a creamy, custard-like cheesecake.
- Refrigerate the cheesecake overnight for best flavor and texture.
- Mini chocolate chips add an authentic cannoli touch but can be omitted or replaced with chopped pistachios or candied orange peel.
- Allow the crust to cool before pouring the filling to avoid sogginess.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 420 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 135 mg
