Cannoli Cheesecake
I’ve always loved the flavor of cannoli filling — that lightly sweet ricotta cream with hints of vanilla and chocolate. This Cannoli Cheesecake captures that flavor in a baked cheesecake that’s creamy, smooth, and just a bit lighter than the traditional version. The filling is made with both ricotta and cream cheese, which gives the cheesecake that classic cannoli taste while keeping the texture delicate and fluffy.
What I like about this recipe is that it truly captures the flavor of classic cannoli filling, not just cheesecake with ricotta added. The ricotta softens the richness of the cream cheese and creates a texture that’s smooth but not overly dense. I also like to decorate the finished cheesecake with mini cannoli, which makes it especially fun to serve. If you want to make your own, you can follow my Cannoli Recipe. And if baking a this cheesecake feels a bit daunting, my Ricotta Cheesecake is a simpler option with a similar flavor profile.
Why You’ll Love This Cheesecake
If you enjoy cannoli, this cheesecake brings those flavors into a sliceable dessert.
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- A beautiful dessert for holidays or gatherings
- Tastes just like classic cannoli filling
- Ricotta creates a lighter cheesecake texture
- Smooth, creamy filling that’s not overly sweet
- Simple graham cracker crust with warm cinnamon flavor
Key Ingredients & Why I Use Them
Cream cheese: I use full-fat cream cheese to give the cheesecake structure and richness.
Ricotta: Ricotta is the ingredient that brings the cannoli flavor. It lightens the filling and adds that slightly airy texture.
Sweetened condensed milk: I like using this because it creates an especially smooth filling and balances the tanginess of the ricotta and cream cheese.
Graham crackers: A graham cracker crust works really well here. I like adding a bit of brown sugar and cinnamon to give it extra flavor.
Mini chocolate chips or pistachios: Both are classic cannoli toppings and add texture to each slice.
How to Make Cannoli Cheesecake
The full recipe card is below, but here’s how I make it step by step.
Step 1: Prepare the Crust
I have a full post dedicated to this graham cracker crust, but here is the information so you have it all in one spot!
Start by mixing crushed graham crackers with brown sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of a springform pan.
For this recipe, I usually don’t pre-bake the crust. I simply press it into the pan and pour the cheesecake filling on top before baking.
Step 2: Make the cheesecake batter
This filling is super simple! Make sure the cream cheese is completely at room temperature. I beat it for a few minutes until it becomes smooth and fluffy. Starting with a well-whipped base helps prevent lumps in the finished cheesecake.
Then I add the ricotta and sweetened condensed milk and mix until fully incorporated. I scrape the bowl a few times while mixing to make sure everything blends evenly.
Add the eggs one at a time. Then add the vanilla and cinnamon. Remember not to overmix. If you overbeat the cheesecake once the eggs have been added, you can risk cracking the cake when it bakes in the oven.
Step 3: Bake the cheesecake & chill
Pour the batter over the crust. Before baking, wrap the outside of the springform pan tightly with three wide strips of aluminum foil, crossing them underneath the pan to prevent water from seeping in. Place the pan in a large roasting pan, then pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath helps the cheesecake bake gently and evenly, giving it a smooth, creamy texture.
Bake at 300°F for about 1 hour and 20 minutes, until the edges are set, but the center still has a slight wobble.
As soon as the cheesecake finishes baking, I run a knife around the edges of the pan to loosen the cake. Then I turn the oven off, crack the door open, and let the cheesecake cool inside the oven for about 1 hour. This gradual temperature change helps prevent cracks.
After that, the cheesecake goes into the refrigerator to chill completely — usually at least 6 hours or overnight.
While the cheesecake is chilling, you can prepare your cannolis for decoration according to this recipe!
Step 4: Decorate & serve
Decorate your beautiful cheesecake with whipped cream, mini cannolis, chocolate chips, pistachios, and powdered sugar!
Expert Tips
Cheesecake is one of those desserts where a few small details make a big difference.
- Start with room-temperature cream cheese: Cold cream cheese is the most common reason cheesecakes end up with lumps.
- Scrape the bowl several times while mixing: Cream cheese tends to stick to the bottom and sides of the bowl.
- Don’t over-mix after adding the eggs: Over-mixing incorporates air, which can cause cracks as the cheesecake bakes.
- Bake at a lower temperature: I prefer baking this cheesecake at 300°F, which helps it cook more evenly.
- Let the cheesecake cool slowly: I always turn the oven off and leave the cheesecake inside with the door slightly open for about an hour.
📌 Most important tip: If you want a deeper dive into baking smooth, crack-free cheesecakes, I share all of my techniques in my Best Cheesecake Tips guide.
Variations I Sometimes Make
This cheesecake is easy to customize depending on what you like.
- Fold mini chocolate chips into the batter before baking.
- Add orange zest to the filling for a subtle citrus note.
- Almond Cannoli Cheesecake – Add ¼ teaspoon almond extract to the batter and sprinkle sliced almonds on top after baking.
- Honey Pistachio Cannoli Cheesecake – Drizzle the finished cheesecake with honey and top with chopped pistachios for a slightly more Mediterranean-style twist.
Storage & Make Ahead
I usually make this cheesecake the day before serving. Store it covered in the refrigerator for up to 4 days. You can also freeze the cheesecake for up to 2 months. I like freezing individual slices so they’re easy to thaw whenever I want a piece.
FAQ
This usually happens if the batter was overmixed after adding the eggs or if the cheesecake cooled too quickly.
Yes. Cheesecake actually improves after chilling overnight.
You can, but placing a pan of hot water in the oven helps create a more stable baking environment and reduces cracking.
Yes. Wrap slices tightly and freeze them for up to two months.
More cheesecake recipes
If you liked this cheesecake, you might also enjoy Cranberry Cheesecake, Pecan Pie Cheesecake, Apple Dulce de Leche Cheesecake, or my Baklava Cheesecake, which has warm honey and nut flavors. And when I want something chocolatey but simple, No-bake Chocolate Cheesecake Pie is another favorite.
Final Thoughts
This Cannoli Cheesecake is one of those desserts that feels both familiar and a little special. The ricotta gives the filling that classic cannoli flavor, while the cheesecake base keeps everything smooth and creamy. If you make this recipe, be sure to leave a comment below or tag me on Instagram so I can see your version!
Cannoli Cheesecake
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs 170 grams
- 2 tbsp brown sugar 25 grams
- 1/4 tsp cinnamon powder
- 6 tbsp unsalted butter melted (85 grams)
Cannoli Cheesecake
- 1 1/4 cup cream cheese softened (283 grams)
- 1 14 oz. can Eagle Brand® Sweetened Condensed Milk 396 grams
- 1 1/4 cup ricotta cheese 283 grams
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1/4 tsp cinnamon powder
Ricotta Whipped Cream
- 1/2 cup heavy cream 120 ml
- 1/4 cup ricotta 56 grams
- 1/3 cup powdered sugar 41 grams
Toppings
- 1/4 cup mini chocolate chips
- 1/4 cup chopped pistachios
- 8 mini cannoli
Instructions
Graham Cracker Crust
- Place the graham cracker crumbs, brown sugar, and cinnamon powder in a bowl and mix. Add the melted butter and mix to combine.
- Press the crust on the bottom of a 9” spring form pan. Grease the sides of the pan with oil spray or butter. Set aside.
Cannoli Cheesecake
- Pre-heat the oven to 300ºF.
- Beat the cream cheese for about 2 minutes with a mixer at medium speed, until creamy and fluffy. Scrape the bottom of the bowl.
- Add the Eagle Brand® Sweetened Condensed Milk, ricotta, and mix. Scrape the bottom of the bowl again.
- Add the eggs, one at a time, mixing one egg completely before adding the next one, scraping the bottom of the bowl in between additions.
- Add the cinnamon and vanilla and mix to combine.
- Pour the cheesecake batter in the prepared pan.
- Cover the bottom of the pan with foil and place the spring form pan inside a larger pan with tall sides, such as a large roasting pan.
- Pour water in the large pan to form a water bath for the cheesecake. This will prevent the cheesecake from cracking.
- Bake the cheesecake in the oven for approximately one hour, until the center is slightly jiggly, but the edges of the cheesecake look set.
- Turn the oven off, open the door, and leave the cheesecake in there for 1 hour.
- Remove the cheesecake from the oven and let it cool down. Place it in the fridge overnight, or for at least 6 hours.
Ricotta Whipped Cream
- Add the whipping cream, ricotta, and sugar to the bowl of an electric mixer. Beat over medium high speed for a couple of minutes to stiff peaks.
- Place the cream in a piping bag.
Decorate
- Pipe the cream on top of the cheesecake, I used a tip 6B.
- Sprinkle chopped pistachios and mini chocolate chips on top of the cheesecake.
I made this for this for the second time. The first time I remember it risen more when baked but this time it came out more condensed and was not lofty. The first one was delicious, haven’t tried this one yet but I am wondering if you have any tips for having it bake up with a more fluffy type texture.
I followed the instructions, baked it for an hour at 300 degrees and it was still liquid 😞
Do you strain the ricotta before using?
if it’s watery yes. depends on the brand or if I make it homemade.
Can mini-chocolate chips be added into the cheesecake? Or would it be better to just drizzle chocolate over top? I’m going to try the recipe this weekend, but wanted to avoid doing something that would change the taste too much.
yes you can add some mini chocolate chips to the batter, from 1/4 cup to 1/2 cup
I always love your recipes. This was so incredibly good! Way better than normal cheesecake and I’m not even a huge cannoli lover. It gave it a delicious cannoli flavor without the grittiness they usually have. I wouldn’t change a thing about this recipe.
That’s so lovely to hear! Thank you!!!
Adoro!! Ideia genial juntar cannoli e cheesecake. Delícia 👏 😋 😋😋😋😋