There’s something undeniably special about the flavors of a classic cannoli—the creamy ricotta, the hint of citrus, the crunch of chocolate and pistachios. This no-bake cannoli cheesecake brings all of that beloved tradition into one effortless, shareable dessert. A buttery crust made from crisp cannoli shells sets the stage for a luxuriously smooth filling, where cream cheese and ricotta blend into a rich, velvety base layered with warm cinnamon, bright orange zest, and sweet vanilla.
Each slice delivers that familiar cannoli charm in a new, indulgent form—cool, creamy, and dotted with chocolate chips for just the right touch of sweetness. Finished with a sprinkle of pistachios, and it’s a dessert that feels both nostalgic and fresh, perfect for gathering around the table and savoring every bite together.
It's a make-ahead dessert that works well for a holiday table, a summer gathering, or a potluck where you want something that feels a little more special than the usual. Just plan for at least four hours of chilling time, and it's ready to slice and serve.
Place cannoli shells in food processor and pulse into a fine crumb. Add butter and sugar and pulse until mixture resembles wet sand. Transfer mixture to a 9-inch springform pan and press into even layer on bottom and up sides of pan. Refrigerate until firm, about 1 hour.
Beat cream cheese, ricotta, powdered sugar, orange zest, cinnamon, vanilla and rum extract together using an electric handheld mixer, until combined. Add 1/2 cup chocolate chips and beat until just combined.
