Rich and Creamy Cannoli Cheesecake Recipe Is a No-Bake Dream
Studded with chocolate chips, this rich and creamy cheesecake is like having two desserts in one.
Making a cheesecake can seem like a daunting task reserved for professional pastry chefs and experienced home bakers. The classic variety starts with whipped custard poured over a crust. The cake is baked in a water bath at just the right temperature. Then it’s left to cool slowly in the oven to avoid the dreaded crack But whipping up a cheesecake doesn’t have to be intimidating. That’s why we came up with this fail-proof Cannoli Cheesecake Recipe — no oven or water bath required!
To make the fudgy crust, we combine chocolate graham cracker crumbs, melted butter and sugar. The key to making it crisp but not crumbly? Firmly press the mixture into the bottom of the pan using a round-sided measuring cup — that way, you can evenly distribute the mixture right up to the edge of your pan. And for our filling, we whipped together cream cheese and sugar, then folded in gelatin and whipped cream. The gelatin helps hold the mixture together, while the whipped cream ensures it turns out light and fluffy.
When ready to serve simply drizzle with fudge sauce and top with whipped cream and berries. The chocolate chips and toppings give the cheesecake the appearance of the iconic Italian dessert. How fun is that? Give this this easy Cannoli Cheesecake recipe a try, then send us your thoughts in the comment section below.
Ready for more cheesecake recipes? Try these easy variations. And check out our divine desserts that prep in just 5 minutes.
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Ingredients
- 9 sheets chocolate graham crackers, finely ground
- 4 Tbs. + 1 cup sugar
- 6 Tbs. butter, melted
- 1 cup heavy cream
- 2½ (8 oz.) pkgs. cream cheese, at room temp.
- 2 tsp. vanilla extract
- 1 (¼ oz.) env. unflavored gelatin
- ½ cup mini chocolate chips
- ½ cup hot fudge topping, at room temp.
- Whipped cream and strawberries (optional)
Instructions
Coat 8"x3" springform pan with cooking spray. Combine ground graham crackers and 2 Tbs. sugar; stir in butter. Evenly press over bottom of pan. Chill until set, 20 min.
On medium-high speed, beat heavy cream and 2 Tbs. sugar until stiff peaks form; reserve. In separate bowl, on medium, beat cream cheese and remaining sugar until smooth; beat in vanilla. In 1-qt. microwave-safe bowl, stir 2 Tbs. water into gelatin; let stand until water is absorbed, about 5 min. Microwave until melted, 10-15 sec. Stir in 1 cup cream cheese mixture (if lumps form, microwave mixture in 15-sec. intervals until smooth). Stir gelatin mixture back into remaining cream cheese mixture. Fold in reserved whipped cream, then chocolate chips. Transfer to pan. Cover; chill 6 hrs. or overnight.
Run knife around edge of cake to loosen; remove side of pan. Transfer cake to serving plate. In bowl, whisk together fudge topping and 2 Tbs. water. Spoon along edge of cake allowing some to drip down side. If desired, garnish with whipped cream and strawberries.
