Mascarpone Ricotta Cannoli Cheesecake

If you love cannoli, you will love this mascarpone ricotta cannoli cheesecake. It takes everything people adore about the classic Sicilian pastry, the sweet, creamy ricotta filling, the hint of cinnamon, and the mini chocolate chips, and turns it into a rich, silky baked cheesecake with a buttery graham cracker crust. It is creamy, a little lighter than a New York-style cheesecake, and unmistakably Italian.

The filling combines two Italian cheeses. Ricotta brings a fresh, slightly grainy sweetness that tastes just like a cannoli, while mascarpone adds a luxurious, velvety richness. Together they bake into a cheesecake that is dense but tender, with a gentle tang and plenty of vanilla and cinnamon. Mini chocolate chips folded in and sprinkled on top give the classic cannoli flavor and a little texture in every slice.

This is a special occasion dessert for holidays, dinner parties, and Sunday suppers, but it is more straightforward than it looks. It uses a simple press-in crust, one bowl for the filling, and a low, slow bake. The main requirements are patience and time to chill, so plan to make it a day ahead.

Why You’ll Love This Recipe

• All the flavor of a cannoli in a creamy, sliceable cheesecake
• Two Italian cheeses, ricotta and mascarpone, for a rich yet silky texture
• A simple graham cracker crust with no shaping or frying of shells
• Mini chocolate chips and cinnamon in every bite
• Makes 12 generous slices, perfect for a crowd
• Best made ahead, so there is no last-minute work
• Impressive to serve with just a dusting of powdered sugar

It is also a great option when you love cannoli but do not want to fry shells at home.

What Does Mascarpone Ricotta Cannoli Cheesecake Taste Like?

This cheesecake tastes like the creamy filling of a cannoli in cheesecake form. It is sweet but balanced, with a soft vanilla and cinnamon flavor, a mild tang from the cheeses, and little bursts of chocolate. The texture is smooth and silky from the mascarpone, with a slightly lighter, more delicate crumb from the ricotta than a cream cheese cheesecake. The graham cracker crust adds a buttery, crunchy contrast, and the dusting of powdered sugar mimics the classic cannoli finish.

Recipe Overview

• Prep time: About 30 minutes, plus 30 minutes to drain the ricotta
• Bake time: About 1 hour 15 minutes to 1 hour 45 minutes
• Cooling and chilling: About 1 hour in the oven, plus at least 4 hours in the refrigerator
• Yield: 1 9-inch cheesecake, about 12 slices
• Difficulty: Moderate
• Method: Baked cheesecake with a press-in crust

Ingredients

PIN IT

For the crust:

• 2 1/4 cups (about 225 g) graham cracker crumbs
• 1/2 cup (113 g) salted butter, melted
• 3 tablespoons granulated sugar

For the filling:

• 20 ounces (565 g) whole-milk ricotta, well drained
• 12 ounces (340 g) mascarpone, at room temperature
• 1 cup (200 g) granulated sugar
• 3 tablespoons all-purpose flour
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 cup (85 g) mini chocolate chips, plus extra for the top

For the topping:

• 5 tablespoons powdered sugar, for dusting

Ingredient Notes

Ricotta: Use whole-milk ricotta for the creamiest result. Drain it in a fine-mesh strainer lined with a paper towel or cheesecloth for at least 30 minutes, or longer if it looks wet. Excess liquid is the main cause of a weepy or cracked cheesecake.

Mascarpone: This soft Italian cream cheese gives the filling its silky richness. Let it soften at room temperature, and mix it gently, because overmixing can make it thin and runny.

Graham cracker crumbs: They make a simple, buttery crust. For a more traditional cannoli flavor, you can replace some with crushed biscotti or crushed cannoli shells or waffle cone pieces.

Flour: A small amount helps the filling set and keeps it from being too loose.

Eggs: Room-temperature eggs blend more evenly and reduce lumps. Add them one at a time.

Cinnamon and vanilla: They provide the classic cannoli flavor. Fresh cinnamon makes a noticeable difference.

Mini chocolate chips: They stay evenly distributed instead of sinking, and they mimic the chocolate bits in traditional cannoli cream. Toss them in a spoonful of flour if you want to keep them suspended.

Powdered sugar: A light dusting at the end gives the cheesecake its classic cannoli look.

Kitchen Tools You’ll Need

• 9-inch springform pan
• Fine-mesh strainer for draining the ricotta
• Large mixing bowl and electric hand mixer or stand mixer
• Rubber spatula
• Small bowl for the crust
• Flat-bottomed measuring cup for pressing the crust
• Wire cooling rack
• Fine sieve for the powdered sugar

Substitutions and Variations

• Biscotti or cannoli shell crust: Use crushed almond biscotti or crushed cannoli shells in place of some of the graham crackers.
• Orange zest: Add 1 to 2 teaspoons of orange zest to the filling for a classic Sicilian note.
• Pistachios: Sprinkle chopped pistachios around the edge for a traditional cannoli garnish.
• Candied orange: Top with a few pieces of candied orange peel.
• Cream cheese swap: Replace the mascarpone with cream cheese for a firmer, tangier texture.
• Chocolate drizzle: Drizzle with melted chocolate before serving.
• Smaller cheesecake: This recipe is sized for a 9-inch springform pan. Halving it has not been tested.

How to Make Mascarpone Ricotta Cannoli Cheesecake

The process has three parts: bake the crust, mix and bake the filling, and then cool and chill slowly. Drain the ricotta first, mix everything on low speed, and let the cheesecake cool gradually to avoid cracks. Once it is chilled, it slices cleanly and holds its shape.

Step-by-Step Instructions

PIN IT

1. Prepare the ingredients. Drain the ricotta in a fine-mesh strainer for at least 30 minutes. Let the mascarpone and eggs come to room temperature.
2. Make the crust. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan. Mix the graham cracker crumbs, melted butter, and 3 tablespoons sugar, press firmly into the bottom and slightly up the sides of the pan, and bake for 10 minutes. Cool slightly and lower the oven temperature to 300°F (150°C).
3. Mix the cheeses. In a large bowl, mix the drained ricotta, mascarpone, 1 cup sugar, and flour on low speed until just smooth. Do not overmix the mascarpone.
4. Add the eggs and flavorings. Mix in the eggs one at a time on low speed, then the vanilla and cinnamon, until smooth and combined.
5. Add the chocolate. Fold in the 1/2 cup mini chocolate chips.
6. Fill the crust. Pour the filling over the crust and smooth the top. Sprinkle with a few extra mini chocolate chips.
7. Bake. Bake at 300°F (150°C) until the edges are set and the center still jiggles slightly, starting to check at about 1 hour 15 minutes and up to about 1 hour 45 minutes.
8. Cool slowly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then cool completely on a wire rack and refrigerate for at least 4 hours or overnight.
9. Serve. Run a knife around the edge, release the springform, dust with powdered sugar, and slice into 12 pieces.

Tips for Success

• Drain the ricotta thoroughly. This is the most important step for a smooth, firm cheesecake.
• Mix on low speed to avoid whipping in air, which can cause cracks and make mascarpone thin.
• Use room-temperature cheeses and eggs so the filling blends smoothly.
• Press the crust firmly with a flat-bottomed cup so it holds together when sliced.
• The center should still jiggle slightly when you take it out, since it will set as it cools.
• Cool gradually in the turned-off oven to reduce cracking.
• Chill for at least 4 hours, and ideally overnight, for the best texture and clean slices.
• Wipe your knife between slices for neat edges.

How to Know It’s Done

The cheesecake is done when the edges are set and slightly puffed, the top looks matte rather than glossy, and the center still wobbles gently like set gelatin when you nudge the pan. It will firm up completely as it cools and chills. A light golden color on the surface is normal, and a few small cracks can be hidden under powdered sugar.

What to Serve With Mascarpone Ricotta Cannoli Cheesecake

This cheesecake is lovely on its own and also pairs well with:

• Espresso or cappuccino
• A glass of sweet dessert wine such as Vin Santo or Marsala
• Fresh berries or orange segments
• A drizzle of chocolate sauce
• Chopped pistachios and candied orange peel

For an Italian dessert table, add a slice of Almond Mascarpone Torte or Velvety Limoncello Ricotta Cloud Cake.

Storage Instructions

Cover the cheesecake loosely and store it in the refrigerator for up to 4 days. Dust with powdered sugar just before serving, since the sugar can dissolve into the surface. Serve it cold or let slices sit at room temperature for 10 to 15 minutes for a softer texture.

Freezing Instructions

Freeze the chilled, undecorated cheesecake whole or in slices, wrapped tightly in plastic wrap and foil, for up to 1 month. Thaw overnight in the refrigerator. Ricotta-based cheesecakes can be slightly softer after freezing, and this has not been tested for this exact recipe.

Common Mistakes

• Not draining the ricotta. It makes the filling watery and the cheesecake weepy.
• Overmixing the mascarpone. It can turn thin and runny.
• Using cold ingredients. They leave lumps and bake unevenly.
• Overbaking. It dries out the filling and causes cracks. Pull it out when the center still jiggles.
• Cooling too quickly. A sudden temperature drop can crack the top.
• Cutting too soon. The cheesecake needs at least 4 hours in the refrigerator to set.
• Using a loose crust. Press it firmly, or it will crumble when sliced.

Frequently Asked Questions

Do I need a water bath?

This recipe uses a low oven temperature and slow cooling instead of a water bath, which helps keep the cheesecake from cracking.

Why is my cheesecake watery?

The ricotta probably was not drained enough. Drain it for at least 30 minutes, and longer if it looks wet.

Can I use part-skim ricotta?

Whole-milk ricotta gives a creamier, richer result. Part-skim ricotta can be grainier and may release more liquid.

Can I use cream cheese instead of mascarpone?

Yes, though the texture will be firmer and tangier, and the flavor less rich.

Can I make it ahead?

Yes. It is best made a day ahead, since the flavor and texture improve with chilling.

Why did my cheesecake crack?

Overbaking, overmixing, or cooling too quickly can cause cracks. A dusting of powdered sugar hides small ones.

Can I use a different crust?

Yes. Crushed biscotti, shortbread cookies, or cannoli shells all work well.

What size pan do I need?

A 9-inch springform pan works for this recipe. A deeper pan may need a longer bake.

Recipe Background

Cannoli are a signature dessert of Sicily, made of crisp fried pastry shells filled with sweetened ricotta, often with chocolate chips, candied fruit, or pistachios. Ricotta has been a staple of Sicilian pastry for centuries. Cannoli cheesecake is a modern Italian-American adaptation that brings the flavors of the pastry into a baked cheesecake, often with a graham or biscotti crust. Adding mascarpone, a rich Italian cream cheese from Lombardy, gives the filling extra silkiness. This recipe is adapted from several published cannoli cheesecake recipes, including Life Love and Sugar’s Easy Cannoli Cheesecake.

Conclusion

This mascarpone ricotta cannoli cheesecake delivers all the charm of a classic Sicilian cannoli in a creamy, make-ahead cheesecake. The ricotta and mascarpone bake into a silky filling, the cinnamon and chocolate chips give it that unmistakable cannoli flavor, and the buttery crust holds it all together. Bake it a day ahead, dust it with powdered sugar, and serve it with a good espresso. If you try it, leave a comment and tell me how it turned out.

More Delicious Recipes You’ll Love

• Cannoli Pound Cake
• Classic Italian Almond-Mascarpone Cheesecake
• Classic Sicilian Cassata Cake
• San Sebastian Cheesecake
• Ricotta & Orange Blossom Cake

Follow Poulef on Pinterest

Loved this recipe? Save it for later and follow @PoulefRecipe on Pinterest for more cozy, comforting bakes: https://www.pinterest.com/poulefrecipe/

Nutritional Information

Nutrition is an approximate estimate per slice (12 slices), calculated from standard ingredient values. Actual numbers will vary with the brands you use.

Nutrient	Amount per Serving
Calories	504
Carbohydrates	44g
Protein	10g
Fat	31g
Saturated Fat	19g
Cholesterol	141mg
Sodium	228mg
Fiber	1g
Sugar	32g

Print