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Decadent Cannoli Cheesecake with Crispy Cone Crust Recipe

Creamy ricotta-mascarpone cheesecake with crunchy cannoli cone crust, perfect for celebrations or indulgent dessert lovers.
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Prep Time 30 minutes
Cook Time 2 hours
Chilling Time 4 hours
Total Time 6 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

For the Crust

  • 1 cup graham cracker crumbs
  • 1 cup crushed cannoli shells (or crushed waffle cones)
  • 5 tbsp melted butter
  • 2 tbsp granulated sugar

For the Filling

  • 15 ounces whole milk ricotta cheese
  • 8 ounces mascarpone cheese (cream cheese as substitute)
  • 1/4 cup all-purpose flour (optional for gluten-free version)
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup heavy cream (or whipped coconut cream for dairy-free)
  • 1/4 cup powdered sugar
  • Mini chocolate chips or chopped pistachios for garnish (optional)

Instructions
 

  • Prepare the Oven & Pan
    Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and spray with non-stick cooking spray.
  • Make the Crust
    Mix graham cracker crumbs, crushed cannoli shells, melted butter, and sugar until the mixture resembles damp sand. Press evenly into the bottom of the springform pan.
  • Bake the Crust
    Bake for 10 minutes. Let it cool slightly. Wrap the pan with aluminum foil to prevent water from seeping in during the water bath.
  • Reduce Oven Temperature
    Lower the oven to 300°F (150°C) to gently bake the cheesecake without cracking.
  • Prepare the Filling
    Beat ricotta, mascarpone, sugar, and flour until smooth. Add cinnamon and vanilla extract. Mix until fully combined.
  • Add Eggs
    Add eggs one at a time, gently mixing after each. Pour the mixture over the cooled crust.
  • Set Up Water Bath
    Place the springform pan into a larger roasting pan. Pour warm water halfway up the pan sides to ensure even baking.
  • Bake Cheesecake
    Bake 105–115 minutes. The edges should be set, and the center slightly jiggly. Do not open the oven during baking.
  • ool Gradually
    Cool in the oven for 30 minutes with the door closed, then open slightly for another 30 minutes.
  • Chill
    Remove from the water bath, wrap, and refrigerate at least 4 hours or overnight for best texture.
  • Make Topping
    Whip heavy cream with powdered sugar and ricotta until stiff peaks form. Spread over chilled cheesecake.
  • Garnish & Serve
    Top with mini chocolate chips, chopped pistachios, or a dusting of powdered sugar. Slice and serve chilled.

Notes

  • Chill overnight for best flavor.
  • Use a water bath to prevent cracks.
  • Fresh ingredients make all the difference.