No-Bake Cannoli Cheesecake
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
Topped with real pieces of cannoli shell, this no-bake, Italian cheesecake is the best of both dessert worlds.
Ingredients
2 8-oz. bars cream cheese, softened at room temperature
1 1/2 c. heavy cream
1 c. ricotta
2/3 c. powdered sugar
1 tbsp. lemon zest
2 tsp. vanilla extract
2 tsp. ground or freshly grated nutmeg
2 tsp. ground cinnamon
1 store-bought graham cracker crust
1 1/2 c. mini chocolate chips
1 c. crushed cannoli shells, for garnish (optional)
Instructions
In a stand mixer or large bowl with hand mixer, beat cream cheese until fluffy. Add heavy cream and beat until fluffy, then add ricotta and powdered sugar and beat until fluffy. Stir in lemon zest, vanilla extract, nutmeg, and cinnamon, then fold in 1 cup mini chocolate chips.
Transfer to graham cracker crust.
Top with remaining mini chocolate chips and crushed cannoli shells. Freeze until firm, at least 3 hours.
Let soften 15 minutes before serving, then slice. Keep in the freezer or fridge.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment