Sicilian Cannolo Cheesecake (Cheesecake al Cannolo Siciliano)

Sicilian cannoli cheesecake is a mouthwatering no-bake dessert that is very easy to make.

This dessert combines two desserts the cheesecake and the Sicilian cannoli melting into a delicious and fresh cake.

Sicilian Cannolo Cheesecake

Cheesecake al Cannolo Siciliano

Sicilian Cannolo Cheesecake
Course Italian Cakes
Cuisine Italian
Servings 6


  • 10 inch Springform Pan


  • 6 Cannoli Shells
  • 10 tbsp Butter
  • 2 Cups Sheep's Ricotta Cheese
  • 1 Cup Icing Sugar
  • 3/4 Cup Chocolate Chips
  • 1 2/3 Cup Heavy Cream
  • 4 tsp Gelatin Sheets


  • Chop the cannoli shells.
  • Add the melted butter to the chopped wafers and mix well.
  • Line a 10 inches springform pan with baking paper and pour the chopped mixture spreading it well on the bottom and leave in the refrigerator for 20 minutes.
  • Soak the gelatin in a bowl.
  • With the help of a whisk, mix the sugar well with the ricotta cheese.
  • Add the chocolate chips and mix well.
  • Squeeze the gelatin and dissolve it in 4 tbsp of hot cream.
  • Whip the remaining cream.
  • Add the melted gelatin into the cream and slowly add the whipped cream into the mixture as well.
  • Take the base out of the refrigerator and add all the mixture into the cake pan, flatten well and refrigerate again for at least 3 hours.
    Sicilian Cannolo Cheesecake


Keyword Cheesecake al Cannolo Siciliano, italian cannola cake, italian cheesecake, Sicilian Cannolo Cheesecake
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