No-Bake Chocolate Chip Cannoli Cheesecake
Eric Hicks
·
25
More Info
Serves 8
4 oz cannoli shells
1⁄2 cup sugar
1⁄2 cup graham cracker crumbs
1⁄3 cup melted butter
8 oz softened cream cheese
1 cup confectioners sugar
1⁄2 tsp grated orange zest
1⁄4 tsp cinnamon
3⁄4 cup part skim ricotta cheese
1 tsp vanilla extract
1⁄2 tsp rum extract
1⁄2 cup miniature semisweet chocolate chips
Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour.
Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust.
Refrigerate, covered, until set, about 4 hours.
