Name: Mascarpone Ricotta Cannoli Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 5 h
Cuisine: Italian
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; 2 cups ricotta cheese; 1 cup mascarpone cheese; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon lemon zest; ½ teaspoon cinnamon; ½ cup mini chocolate chips; Powdered sugar, for dusting (optional)

If you dream of the best parts of both worlds—a luscious, creamy cheesecake and the unmistakable charm of a classic Italian cannoli—then this Mascarpone Ricotta Cannoli Cheesecake is about to become your new obsession. With a crisp graham cracker crust and a filling that’s silky, tangy, and studded with mini chocolate chips, it’s a showstopper for holidays, Sunday dinners, or just those days when you want something truly unforgettable. The key is the marriage of mascarpone and ricotta, which creates a luxurious texture and flavor that’s utterly crave-worthy.

Mascarpone Ricotta Cannoli Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe is in its simplicity—each ingredient plays a big role in creating a Mascarpone Ricotta Cannoli Cheesecake that’s both decadent and deeply satisfying. Let’s take a peek at what you’ll need, why they matter, and how you can get the best out of each one.

Graham cracker crumbs: This classic provides a lovely crunch and a warm, almost nutty backdrop for the creamy filling.
Unsalted butter, melted: Butter holds the crust together and adds a melt-in-your-mouth richness.
Ricotta cheese: The base of our cheesecake; opt for whole milk ricotta to get that authentic Italian creaminess.
Mascarpone cheese: This is where the magic happens—the mascarpone adds a mild sweetness and an unbelievably smooth texture.
Granulated sugar: Sweetens up both the filling and brings out the flavor in the cheeses.
Large eggs: They bind the filling together, creating that signature set—and keep things light.
Vanilla extract: Adds warm undertones; real vanilla makes such a difference.
Lemon zest: Brightens up the filling with subtle citrusy notes, balancing out the richness.
Cinnamon: Just a whisper of this spice infuses the cheesecake with a cozy, cannoli-style warmth.
Mini chocolate chips: These little pops of chocolate are just enough to remind you of a classic cannoli shell.
Powdered sugar (optional): For that final flourish of sweetness and a beautiful finish.

How to Make Mascarpone Ricotta Cannoli Cheesecake

Step 1: Prepare Your Pan and Preheat

Begin by preheating your oven to 325°F (160°C) and greasing a 9-inch springform pan. This type of pan is a must for cheesecakes—it allows for easy release and picture-perfect slices. Lining the bottom with parchment can also be a handy trick for easy cleanup later. You want your pan ready to go before you start mixing so there’s no scrambling!

Step 2: Craft the Perfect Graham Cracker Crust

In a small bowl, combine the graham cracker crumbs and melted unsalted butter. Stir until the mixture resembles wet sand, ensuring every crumb is coated. Press the mixture firmly into the bottom of your prepared pan, spreading it evenly. Use the bottom of a flat glass or measuring cup to get a smooth, tight layer. This forms the foundation of your Mascarpone Ricotta Cannoli Cheesecake and delivers the perfect balance of crunch to creamy.

Step 3: Whip Up the Dreamy Filling

In a large mixing bowl, beat together the ricotta, mascarpone, and granulated sugar until everything’s luxuriously smooth and creamy. Don’t rush this part—take a few minutes and let your mixer do the heavy lifting. This ensures your filling is lump-free and has that iconic velvety texture you crave in a cheesecake.

Step 4: Incorporate Eggs and Flavorings

Add the eggs one at a time, making sure each egg is fully combined before adding the next. This prevents your batter from splitting and helps keep the filling silky. Next, stir in the vanilla extract, vibrant lemon zest, and aromatic cinnamon. Each flavor enhances the Mascarpone Ricotta Cannoli Cheesecake, making it taste just like the ultimate cannoli… only creamier!

Step 5: Chocolate Chip Magic

Gently fold in the mini chocolate chips with a spatula, distributing them evenly through the batter. Be gentle here so you don’t knock any air out—those little chips deserve to be spread throughout every beautiful bite!

Step 6: Bake to Perfection

Pour your luscious filling over the prepared crust and smooth the top. Bake for 50 to 60 minutes, until the center is mostly set but still has a slight jiggle. This little wobble ensures your Mascarpone Ricotta Cannoli Cheesecake will be creamy, not dry. Once baked, turn off the oven, crack the oven door open, and let it rest inside for one hour. This slow cooldown helps prevent cracks and keeps everything silky smooth.

Step 7: Cool and Chill

Let your cheesecake cool completely at room temperature once it’s out of the oven, then move it to the fridge for at least four hours (or, if you can wait, overnight!). This rest time makes the flavors meld and the texture just heavenly—it’s worth every second of anticipation!

Step 8: The Finishing Touch

Just before serving, dust the top with a generous shower of powdered sugar for a sweet, snow-like finish. Slice into wedges and enjoy—the ultimate celebration of cheesecake and cannoli is ready for your fork!

How to Serve Mascarpone Ricotta Cannoli Cheesecake

Garnishes

A classic dusting of powdered sugar is iconic and easy, but you can also get creative. Try adding a few extra mini chocolate chips along the edge, a light grating of chocolate, or even some candied orange peel to give your Mascarpone Ricotta Cannoli Cheesecake that authentic Italian pastry-shop look. A swirl of whipped cream or a drizzle of chocolate sauce never hurts, either!

Side Dishes

Because Mascarpone Ricotta Cannoli Cheesecake is so rich and flavorful, pair it with something light and refreshing. Think fresh raspberries, a fruit compote, or a simple espresso. These sides cleanse the palate and balance the sweetness, making dessert feel like a true experience.

Creative Ways to Present

Want to make your cheesecake a real conversation starter? Try slicing it into dainty squares and serving on a platter, or even layering the filling and crust in individual mason jars for a portable picnic treat. You could top with pistachios for color, or serve with edible flowers for a dreamy, Instagram-worthy dessert board.

Make Ahead and Storage

Storing Leftovers

Wrap any leftovers tightly with plastic wrap or transfer slices to an airtight container. Your Mascarpone Ricotta Cannoli Cheesecake will keep beautifully in the fridge for up to five days, maintaining all of that creamy, dreamy texture.

Freezing

Cheesecake is freezer-friendly! Slice your cheesecake and wrap each piece individually, or wrap the whole thing—with the pan bottom and a double layer of plastic wrap and foil. Freeze for up to two months. Thaw slices in the fridge overnight before serving for the best taste and texture.

Reheating

There’s no need to reheat, but if you like your cheesecake closer to room temperature, let slices sit out for 20 to 30 minutes before enjoying. The flavors really pop as the chill comes off—just don’t leave out for more than two hours for food safety.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

For the creamiest results, whole milk ricotta is truly best, but part-skim will work in a pinch. Just know your cheesecake might be a bit less rich and smooth.

What’s the difference between mascarpone and cream cheese in cheesecake?

Mascarpone is richer and silkier than cream cheese, with a more delicate, mildly sweet flavor. It’s the secret to making Mascarpone Ricotta Cannoli Cheesecake extra decadent!

How do I prevent cracks on top of my cheesecake?

Letting the cheesecake cool gradually in a turned-off oven and avoiding overbaking are key. Also, make sure to mix the filling gently so you don’t incorporate too much air.

Can I make this Mascarpone Ricotta Cannoli Cheesecake gluten free?

Absolutely! Just substitute your favorite gluten-free graham crackers for the crust and follow the rest of the recipe as written.

Is it possible to add other mix-ins?

Of course! Chopped pistachios, a swirl of orange zest, or even mini candied fruit pieces can bring new twists. Just keep mix-ins to about 1/2 cup total so the filling stays creamy.

Final Thoughts

If you want a dessert that feels like a celebration—one that brings together the best of Italian sweets and American comfort—look no further than Mascarpone Ricotta Cannoli Cheesecake. It’s simple to make, fun to share, and guaranteed to put big, happy smiles on everyone’s face. Bring a little extra joy to your table and give this one a try!