Easy Cannoli Cheesecake Pie
Indulge in the decadence of an Easy Cannoli Cheesecake Pie—a no-fuss dessert that combines the creamy charm of classic cannoli filling with the smooth richness of cheesecake, all nestled in a buttery graham cracker crust. This simple yet elegant recipe features a luscious blend of whole milk ricotta and mascarpone cheese, sweetened with powdered sugar and infused with warm hints of vanilla and cinnamon. Mini chocolate chips add bursts of texture, while an optional topping of chopped pistachios elevates its visual and flavor appeal. With just 20 minutes of prep time and minimal baking, this pie is a perfect make-ahead treat for dinner parties or holiday gatherings. Serve it chilled for a slice of Italian-inspired heaven!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 0.25 cups Granulated sugar
- 16 ounces Ricotta cheese, whole milk
- 8 ounces Mascarpone cheese
- 0.75 cups Powdered sugar
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoons Ground cinnamon
- 0.5 cups Mini chocolate chips
- 0.5 cups Heavy cream
- 0.25 cups Pistachios, chopped (optional, for topping)
- 2 tablespoons Extra mini chocolate chips (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom and sides of a 9-inch pie pan to form the crust. Use the bottom of a measuring cup to press it down firmly.
Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool completely.
In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon. Beat with an electric mixer on medium speed until smooth and creamy.
Fold in the mini chocolate chips.
In a separate bowl, beat the heavy cream with an electric mixer on high speed until stiff peaks form. Gently fold the whipped cream into the ricotta mixture until fully combined.
Spoon the filling into the cooled crust, spreading it evenly.
Sprinkle chopped pistachios and extra mini chocolate chips on top, if desired.
Refrigerate the pie for at least 4 hours, or until the filling is firm and set.
Slice and serve chilled. Enjoy your delicious Easy Cannoli Cheesecake Pie!
Nutrition Facts
Calories |
4598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.5 g | 406% | |
| Saturated Fat | 186.3 g | 932% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 1546 mg | 67% | |
| Total Carbohydrate | 350.3 g | 127% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 215.5 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1466 mg | 113% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1389 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
