Sunday, June 23 2024

This extraordinary dessert combines the velvety creaminess of cheesecake with the crunchiness and unmistakable taste of Sicilian cannoli.

The base is made of finely crumbled cannolo wafers blended with melted butter, creating a crunchy, rich bottom.

The filling is an explosion of flavor, thanks to fresh ricotta and cream cheese, sweetened with powdered sugar and dotted with chocolate chips.

But that’s not all: the cheesecake is completed with a generous topping of pistachio granules and a delicious pistachio glaze, adding a touch of elegance and irresistible flavor.







For the crust:

  • 2 cups cannoli shells, finely crushed (about 200 grams)
  • 7 tablespoons melted butter (about 100 grams)

For the filling:

  • 2 cups ricotta cheese (about 500 grams)
  • 1 cup cream cheese (in Italy i use Philadelphia) (about 250 grams)
  • 1 3/4 cups powdered sugar (about 200 grams)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips (about 100 grams)

For the topping:

  • 1/4 cup chocolate chips (about 50 grams)
  • 1/4 cup chopped pistachios (about 50 grams)

For the pistachio glaze:

  • 3/4 cup pistachios, shelled (about 100 grams)
  • 1/2 cup powdered sugar (about 50 grams)
  • 2-3 tablespoons milk (as needed for desired consistency)



Prepare the crust:

  • Crush cannoli: Finely crush cannoli until 2 cups of crumbs are obtained.
  • Mix with butter: In a bowl, combine the crushed cannoli with the melted butter and mix well.
  • Form crust: Press mixture firmly into the bottom of a springform pan (9-10 inches in diameter).
  • Chill: Place in refrigerator to chill while preparing the filling.

Preparing the filling:

  • Mix the cheeses: In a large bowl, beat together the ricotta, cream cheese, and powdered sugar until smooth and creamy.
  • Add the eggs: Add the eggs one at a time, beating well after each addition.
  • Flavoring: Add the vanilla extract.
  • Add the chocolate chips: Add the chocolate chips.
  • Pour into the pan: Pour the filling over the cooled crust.


  • Preheat oven: Preheat oven to 325°F (160°C).
  • Bake: Bake the cheesecake in the preheated oven for about 50 to 60 minutes, or until the top is lightly browned and the center is slightly bulging.
  • Cool: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.

Prepare the pistachio glaze:

  • Grind the pistachios: Finely chop the pistachios until they are reduced to a paste.
  • Mix with sugar and milk: In a bowl, combine pistachio paste with powdered sugar and gradually add milk until smooth and frosting-like consistency.


  • Add the toppings: Before serving, sprinkle the cheesecake with the remaining chocolate chips and chopped pistachios.
  • Pour the frosting: Pour the pistachio frosting evenly over the cheesecake.


Serve the cannoli cheesecake well chilled.

For an added touch, garnish with cannoli pieces.

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