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No-Bake Chocolate Chip Cannoli Cheesecake
Ingredients
- 1 package (4 ounces) cannoli shells
- 1/2 cup sugar
- 1/2 cup graham cracker crumbs
- 1/3 cup butter, melted
- 2 packages (8 ounces each) cream cheese,
softened
- 1 cup confectioners' sugar
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon ground cinnamon
- 3/4 cup part-skim ricotta cheese
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 1/2 cup miniature semisweet chocolate
chips
- Chopped pistachios, optional
Directions
- 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 first four filling ingredients
until blended. Beat in ricotta cheese and extracts. Stir in chocolate
chips. Spread into crust.
- Refrigerate, covered, until set, about 4
hours. If desired, top with pistachios.
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