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*

Steps

1. 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.
2. Filling:
3. 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.