By Brayden is two hundred and thirty-five weeks old. Eden is one year and forty-one weeks. The no-bake chocolate chip cannoli cheesecake is a small Italian-leaning dessert with ricotta in the filling.
Sunday I made the cheesecake.
The Sapulpa-Elementary cooking-class continues. The small Wednesday-afternoon rhythm has settled. The small kids are progressing through the small twelve-week curriculum. Tracy Patton has been the small partnership-and-support presence the program needed.
The Pantry Rules cookbook companion has been selling at its small steady-trickle pace. The catering-cookbook continues at its small steady-pace too. The small online-store revenue is the small additional-revenue-stream the catering business has built.
The small Sunday-cooking is now the small family-of-four event. Brayden helps. Eden watches from the bouncer (later from the high-chair). Dustin handles the small dishes-and-cleanup. The small kitchen has become the small family-stage. The small role of the small Sunday-cook has shifted from the small individual-creative-act to the small family-orchestration-act.
The small recipe-archive of the blog continues to grow. The small ten-year-anniversary in March 2026 is the small approaching-milestone. The small five-hundredth-post was in October 2025. The small archive is now in its small thousand-post-trajectory.
No-Bake Chocolate Chip Cannoli Cheesecake
Prep Time: 25 minutes | Cook Time: 0 minutes | Total Time: 4 hours 25 minutes (includes chilling) | Servings: 12
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup whole-milk ricotta cheese
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups heavy whipping cream
- 1 cup mini semi-sweet chocolate chips, divided
- 1/4 cup mini chocolate chips, reserved for topping
Instructions
- Make the crust. Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl and stir until the mixture resembles wet sand. Press firmly and evenly into the bottom and partway up the sides of a 9-inch springform pan. Refrigerate while you prepare the filling.
- Beat the cream cheese base. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Add the ricotta, powdered sugar, vanilla extract, and cinnamon. Beat again until well combined and fluffy, scraping down the sides as needed.
- Whip the cream. In a separate chilled bowl, whip the heavy cream on medium-high speed until stiff peaks form, 3—4 minutes. Be careful not to over-whip.
- Fold together. Gently fold the whipped cream into the cream cheese mixture in two additions, using a rubber spatula and broad strokes to keep the filling light. Fold in 1 cup of the mini chocolate chips until evenly distributed.
- Fill and chill. Spoon the filling over the prepared crust and spread into an even layer with an offset spatula. Scatter the reserved 1/4 cup mini chocolate chips over the top. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Serve. Run a thin knife around the edge of the pan before releasing the springform. Slice with a sharp knife, wiping clean between cuts, and serve cold.
Nutrition (per serving)
Calories: 480 | Protein: 7g | Fat: 34g | Carbs: 38g | Fiber: 1g | Sodium: 210mg