Cannoli Cheesecake


Try this cannoli cheesecake recipe for a delightful combination of two favorite desserts. A cannoli is a tube-shaped shell of fried pastry dough that's filled with a sweet, creamy blend of ricotta and mascarpone. This cheesecake is inspired by the flavors of this Italian pastry. Cover any leftovers and refrigerate for up to three days.

Prep Time:
35 mins
Cook Time:
1 hrs 55 mins
Additional Time:
4 hrs 30 mins
Total Time:
7 hrs
1 9-inch cheesecake



  • cooking spray

  • 2 ¼ cups graham cracker crumbs

  • ½ cup unsalted butter, melted

  • 3 tablespoons white sugar

  • ¼ teaspoon ground cinnamon


  • 2 cups whole-milk ricotta cheese

  • 1 ½ cups mascarpone cheese

  • 1 cup white sugar

  • 3 tablespoons all-purpose flour

  • 1 tablespoon vanilla extract

  • 1 teaspoon ground cinnamon

  • ½ teaspoon lemon zest

  • 4 large eggs, at room temperature


  • ½ cup cold heavy whipping cream

  • ¼ cup powdered sugar

  • ½ teaspoon vanilla extract

  • ¼ cup miniature chocolate chips


  1. Make the crust: Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly spray paper and sides of the pan with cooking spray.

  2. Stir graham cracker crumbs, melted butter, sugar, and cinnamon together in a medium bowl until well combined. Press mixture firmly into the bottom and sides of the prepared pan.

  3. Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).

  4. Let crust cool to room temperature, about 30 minutes, then wrap the outsides of the pan tightly with aluminum foil.

  5. Make the filling: Beat ricotta, mascarpone, sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Mix in vanilla, cinnamon, and lemon zest on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.

  6. Pour batter into the prepared crust. Place the springform pan in a large baking dish, then carefully fill the baking dish halfway with water.

  7. Bake in the preheated oven until the edges are set and the center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off, crack the door open slightly, and let cheesecake cool slowly, about 1 hour. Remove from the oven; transfer the springform pan to a wire rack and remove the foil.

  8. Chill cheesecake, uncovered, in the refrigerator until completely firm, at least 4 hours, then carefully remove the springform pan.

  9. Make the topping: Beat cream, powdered sugar, and vanilla together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Continue beating on high speed until stiff peaks develop, about 1 minute.

  10. Spread topping over cheesecake, then sprinkle with chocolate chips.


Turning the oven off and cracking the door open while the cheesecake is still in the oven helps prevent the top from cracking. Even the top will be covered with the whipped topping, it's a great technique that can be applied to other cheesecakes as well.

Nutrition Facts (per serving)

480 Calories
32g Fat
41g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 480
% Daily Value *
Total Fat 32g 41%
Saturated Fat 17g 87%
Cholesterol 143mg 48%
Sodium 240mg 10%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 3%
Protein 10g
Vitamin C 0mg 1%
Calcium 169mg 13%
Iron 1mg 7%
Potassium 120mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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