Easy Cannoli Cheesecake: Rich Creamy Dessert with Chocolate Cookie Crust

By Noah BennettAug 18, 2026

Easy Cannoli Cheesecake offers a delightful combination of traditional cannoli flavors and smooth cheesecake texture. Ideal for any occasion, this dessert features a crunchy chocolate cookie crust, creamy ricotta and cream cheese filling, and a luscious whipped cream topping. Perfect for holiday gatherings or a comforting treat at home, this easy-to-make cheesecake will impress your guests and satisfy your sweet cravings. Chill overnight for the best flavor and texture before serving.

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Prep 20 minCook 65 minTotal 85 minMedium4 servings

Instructions

Preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan.

Combine crushed chocolate cookies with melted butter until evenly mixed.

Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.

Bake in the preheated oven for 8 to 10 minutes and allow it to cool completely.

In a large bowl, beat together softened cream cheese and granulated sugar until smooth.

Add in ricotta cheese, vanilla extract, and ground cinnamon, mixing until well combined.

Add eggs one at a time, mixing on low speed just until each egg is incorporated.

Gently fold in mini chocolate chips using a spatula.

Pour the filling over the cooled crust and smooth the top with a spatula.

Bake in oven for about 55 to 65 minutes until the edges are set but center jiggles slightly.

Turn off the oven, crack open the door slightly, and let the cheesecake rest inside for 30 minutes.

After resting, remove from oven and allow to cool completely at room temperature.

Refrigerate your cheesecake for at least 6 hours or overnight until fully chilled.

When ready to serve, whip heavy cream with powdered sugar until soft peaks form.

Pipe or spoon the whipped cream around the top of your cheesecake.

Sprinkle chopped chocolate or extra mini chocolate chips on top before serving.

Easy Cannoli Cheesecake: Rich Creamy Dessert with Chocolate Cookie Crust

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Desserts Italian Baking

Easy Cannoli Cheesecake: Rich Creamy Dessert with Chocolate Cookie Crust

Name: Easy Cannoli Cheesecake: Rich Creamy Dessert with Chocolate Cookie Crust
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4 servings
Ingredients: 24 pieces chocolate sandwich cookies (finely crushed); 5 tablespoons unsalted butter (melted); 24 ounces cream cheese (softened); 15 ounces whole milk ricotta cheese; 1 cup granulated sugar; 3 large eggs; 1 tablespoon vanilla extract; 1 teaspoon ground cinnamon; 1 cup mini chocolate chips; 1 cup heavy whipping cream; 3 tablespoons powdered sugar; 1 3rd cup chopped chocolate (or extra mini chocolate chips)

By Noah BennettAug 18, 2026

0(0)

Prep 20 minCook 65 minTotal 85 minMedium4 servings

Ingredients

Servings4

•24 pieces chocolate sandwich cookies (finely crushed)
•5 tablespoons unsalted butter (melted)
•24 ounces cream cheese (softened)
•15 ounces whole milk ricotta cheese
•1 cup granulated sugar
•3 large eggs
•1 tablespoon vanilla extract
•1 teaspoon ground cinnamon
•1 cup mini chocolate chips
•1 cup heavy whipping cream
•3 tablespoons powdered sugar
•1 3rd cup chopped chocolate (or extra mini chocolate chips)

Instructions

1
Preheat the oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
2
Combine crushed chocolate cookies with melted butter until evenly mixed.
3
Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.
4
Bake in the preheated oven for 8 to 10 minutes and allow it to cool completely.
5
In a large bowl, beat together softened cream cheese and granulated sugar until smooth.
6
Add in ricotta cheese, vanilla extract, and ground cinnamon, mixing until well combined.
7
Add eggs one at a time, mixing on low speed just until each egg is incorporated.
8
Gently fold in mini chocolate chips using a spatula.
9
Pour the filling over the cooled crust and smooth the top with a spatula.
10
Bake in oven for about 55 to 65 minutes until the edges are set but center jiggles slightly.
11
Turn off the oven, crack open the door slightly, and let the cheesecake rest inside for 30 minutes.
12
After resting, remove from oven and allow to cool completely at room temperature.
13
Refrigerate your cheesecake for at least 6 hours or overnight until fully chilled.
14
When ready to serve, whip heavy cream with powdered sugar until soft peaks form.
15
Pipe or spoon the whipped cream around the top of your cheesecake.
16
Sprinkle chopped chocolate or extra mini chocolate chips on top before serving.