If you love the sweet taste of cannoli and cheesecake but hate the process of baking, this no-bake cannoli cheesecake is the recipe for you! Using only one mixing bowl and your refrigerator rather than the oven, the following recipe by Delish combines two indulgent desserts into one heavenly, chocolate-filled bite. With the addition of cinnamon, nutmeg, vanilla and cannoli shells, this cheesecake recipe is the easiest one yet!
2 8-Ounce bars cream cheese, softened at room temperature
1 1/2 Cup heavy cream
1 Cup ricotta
2/3 Cup powdered sugar
1 Tbsp. lemon zest
2 Tsp. vanilla extract
2 Tsp. ground or freshly grated nutmeg
2 Tsp. ground cinnamon
1 Store-bought graham cracker crust
1 1/2 Cup mini chocolate chips
1 Cup crushed cannoli shells, for garnish (optional)
1. In a stand mixer or large bowl with hand mixer, beat cream cheese until fluffy. Add heavy cream and beat until fluffy, then add ricotta and powdered sugar and beat until fluffy. Stir in lemon zest, vanilla extract, nutmeg, and cinnamon, then fold in 1 cup mini chocolate chips.
2. Transfer to graham cracker crust.
3. Top with remaining mini chocolate chips and crushed cannoli shells. Freeze until firm, 3 hours.
4. Let soften 10 minutes before serving, then slice.