No-Bake Chocolate Chip Cannoli Cheesecake
Description
There is no need to go to a fancy restaurant or even to make a mess and fill cannolis. You can get the same amazing dessert with this easy, no-bake cheesecake.
Ingredients
4 oz. package cannoli shells
1/2 c. sugar
1/2 c. graham cracker crumbs
1/3 c. butter, melted
Filling:
2 - 8 oz. packages cream cheese, softened
1 c. powdered sugar
1/2 t. grated orange zest
1/4 t. ground cinnamon
3/4 c. part-skim ricotta cheese
1 t. vanilla extract
1/2 t. rum extract
1/2 c. mini semi-sweet chocolate chips
chopped pistachios, optional*
Directions
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Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and sides of a greased 9 inch. pie plate. Refrigerate until firm, about 1 hour.
Filling:
Beat first four filling ingredients until blended; beat in ricotta cheese and both extracts; stir in chocolate chips. Spread onto crust. Refrigerate, covered, until set, about 4 hours.
If desired, top with pistachios.
8 servings.
*Pistachios are classic in cannoli. But if desired, you can substitute and add crunch by topping the pie with crumbled cannoli shells or a sprinkle of chocolate shavings or mini-chocolate chips.