Cannoli cheesecake is sinfully delicious with light, creamy filling. It’s perfect for year-round entertaining and to have as an easy dessert. This cheesecake recipe has classic flavors of cinnamon and chocolate, and you only need 9 ingredients + 15 minutes of prep.
Low Carb, Keto, Grain-Free, Gluten-Free, Sugar-Free, THM S
I can’t get enough of anything Cannoli flavored, like my Cannoli Ice Cream. There is just something about the flavors of cinnamon and chocolate that hits the spot. Plus, when you add those flavors together and turn it into a cheesecake, you have a scrumptious treat everyone will rave about.
Making this cannoli cheesecake is surprisingly easy to make, but you wouldn’t believe it if you tasted it. It’s elegant enough to serve to friends at a dinner party but down-home enough to have after a barbecue dinner. Give it a try, and you will see that it’s super versatile and bound to be a hit whenever it’s served.
How To Make Cannoli Cheesecake
Step One: Prepare the crust and add it to the bottom of a spring-form pan. This easy no-bake crust is adapted from this recipe over at Mrs. Criddle’s Kitchen.
Step Two: Mix together ricotta cheese, cream cheese, sweetener, cinnamon, and vanilla until it’s smooth and creamy. Use an electric mixer for best results.
Step Three: Add in the gelatin.
Step Four: Using a different bowl, beat the cream with an electric mixer until you begin to see stiff peaks.
Step Five: Carefully add in 1/3 of the whipped cream into the cheesecake batter. Then slowly add in the rest without overmixing.
Step Six: Add the chocolate chips, then pour all the cheesecake mixture into the crust then refrigerate.
The texture of the cheesecake will be similar to mousse and should be soft.
Optional Cannoli Cheesecake Ideas
You’ll be delighted with the flavors in this low carb cheesecake the way it’s written. But if you’re feeling a little playful, try out some additional toppings! All of these ideas are a great way to change it up every once in a while.
- Chocolate Drizzle – Melt a little bit of sugar-free chocolate and drizzle it on top of the cannoli cheesecake. It will enhance the chocolate flavor, but also make it look even more gorgeous.
- Strawberries – Thinly slice some strawberries and place them around the outer edge of the cheesecake. It’s so tasty, and you get some added nutrients from the berries.
- Pistachios – Crush some pistachios and sprinkle them on top to add a little bit of a crunch. Yum!
- Cinnamon – Sprinkle a little bit of cinnamon across the top of the cannoli cheesecake. You’ll love how lovely it looks and that it tastes even better.
Do I Have To Add Gelatin To Low Carb Cheesecake?
Yes, adding the gelatin is very important for this low carb cheesecake. It will help it set up and be a thicker and traditional texture of regular cheesecake. Gelatin doesn’t affect the flavor at all; it just makes it thicker.
Can I Make Cheesecake In Advance?
Yes, absolutely! If you want to make this cannoli cheesecake in advance, you’re in luck. It’s easy to make up as many as you want, then cover them with plastic wrap or tin foil, then refrigerate. It will last 4-5 days in the fridge. It’s perfect if you’re planning ahead for holidays, community events, or birthday parties.
How Can You Tell If Cheesecake Has Gone Bad?
It will be pretty evident if this easy cheesecake recipe has gone bad. First of all, smell the homemade cheesecake and make sure you don’t notice anything out of the ordinary. It’s it smells pungent or odd, then I would toss it. Next, look over the ricotta cheesecake and see if it seems like it should. There shouldn’t be mold, and it shouldn’t be watery or dried and cracked. If you see any of this, then it’s started to spoil and shouldn’t be eaten.
Can I Make Mini-Cannoli Cheesecakes?
Yes, absolutely, you can make this into mini-cannoli cheesecakes. Use a muffin tin or ramekin and follow the directions as instructed. Then place the mini cheesecakes in the fridge to allow them to set up and devour!
How Do I Freeze Cheesecake?
You can either freeze the cheesecake intact or cut it into slices. Whichever you prefer is going to be great. If you opt to cut them into individual pieces, wrap each one with plastic wrap, then place them in a sealed container. Or you can cover the entire cheesecake then freeze it. Either way, it will last around 5 – 6 months in the freezer.
To serve the cake, allow it to set in the fridge until it’s thawed then serve. You can eat it when it’s slightly frozen, and it will seem more like an ice cream cake.
Looking for more drool-worthy keto dessert recipes? Check out some of these:
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Ingredients
Crust:
- 1 1/2 cups almond flour
- 1/3 cup salted butter melted
- 1/4 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 3 tbsp almond butter
Filling:
- 2 cups whole milk ricotta cheese
- 4 oz cream cheese softened
- 1/2 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 2 tsp cinnamon
- 1/2 tsp vanilla
- 2 tsp gelatin
- 8 oz heavy whipping cream
- 1 cup sugar free chocolate chips
Instructions
- Stir the ingredients for the crust until smooth. Make sure to thoroughly incorporate the almond butter. Press into the bottom of a 9-inch springform pan.
- Bloom the gelatin. Sprinkle the gelatin on top of 2 tbsp cold water. Let sit for 5 minutes. Add 2 tablespoons hot water and stir until it is dissolved.
- Meanwhile, in the same bowl you made the crust in, mix the ricotta, cream cheese, sweetener, cinnamon, and vanilla with an electric mixer until smooth. Blend in the bloomed gelatin
- In another bowl, with the electric mixer, beat the cream until stiff peaks form.
- Fold 1/3 of the whipped cream into the cheesecake batter. Gently fold in the rest. Fold in the chocolate chips. Pour on top of the prepared crust.
- Refrigerate for at least 4-6 hours until it had firmed up a little more. It stays soft like a mousse.
Notes
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Nutrition
Originally Published July 24, 2016. Revised and Republished November 11, 2019.
Cris says
Hi! Would love to attempt this today but question about the crust. I don’t have almond butter & saw that you responded to someone else’s question about subbing in for peanut butter. I’m afraid that will overpower the flavor, so I’m tempted to use your other baked crust recipe. I know nothing about cannoli so would that be okay to do without compromising an original cannoli taste? Love your recipes, btw. And congrats on newest family addition! 😊
Taryn says
You can absolutely sub in a different cheesecake crust like this one: https://joyfilledeats.com/vanilla-ricotta-cheesecake/
Cris says
I actually ended up using that exact crust recipe before you replied! Thank you so much! 🤗
Alexis says
How many carbs would this be without the crust? i’m allergic to tree nuts so i can’t have the almond flour!
thanks in advance! (:
Taryn says
I’m sorry I haven’t calculated that. You can add the ingredients you will be using into a program like https://www.myfitnesspal.com/account/login
Jennifer says
Good recipe! I used swerve for the sweetener. I added extra cinnamon because my family loves it. .The only thing I would do differently is baking the crust first and then filling.
Cassie says
I’m not keto-but grain free, and this recipe works for me, but curious if I can just use regular sugar 🙂
Taryn says
Yes, regular sugar should work for this.
Dianne says
Can I sub cottage cheese for the ricotta? I know it’s not the greatest but it’s what I have.
Taryn says
Yes, but it won’t taste like a cannoli. If you use cottage cheese I’d add more flavoring like almond extract or nutmeg. You can make a different flavor cheesecake.
Joan LeDuc says
Could I use peanut butter instead of almond butter?
Taryn says
Yes. Enjoy!
Sean says
Hello! I just made this and realized I forgot the gelatin. Is this ruined?
Taryn says
No, it’s not ruined but it might be too soft to get nice slices.
Cannoli Pie says
Love your recipes and looking forward to your book. Preordered one for sure!
DKB says
Does the nutritional information include the crust? Or is it just for the canoli filling – which is DELICIOUS!!!! I’m anxiously waiting for everything to set, but let’s just say that I sampled the canoli filling quite a bit. Oh yum…
Taryn says
Yes, it does include the crust.
Alanna Bobulinski says
Can you use maripone cheese is tread of riggatta?
Taryn says
Sure!
Johanna says
Do you strain the ricotta?
Taryn says
No. If it has a puddle of liquid on top I would drain that off though.
Rachel Newman says
I want to try this.. i just have one question. It says tonuse 1/3 of the whipped cream. What do you do with the rest of the whipped cream?
Taryn says
You use it all. “Fold 1/3 of the whipped cream into the cheesecake batter. Gently fold in the rest.” It helps not to deflate by folding in 1/3 of it and then the other 2/3.
Lilly says
This looks amazing! I have stevia, monk fruit sweetener, and erythritrol. Which would be best to use and how much would I use? I am new to using these sweeteners. Thank you!
Taryn says
I would use the monk fruit sweetener if it is a blend like Lakanto. You will need twice the amount. Alternatively, you can mix my a batch of my sweetener using the erythritol and stevia (just use all erythritol) and use as directed in the recipe.
Tara says
I can’t wait to try this! But I don’t have some of those sweetners. I do have the pyure though how much would I use?
Taryn says
I think it would be half the amount listed. I’d start with 1/4 of the amount and taste test.
Nicole says
Can you make this a day ahead ? How long does it last in the fridge ?
Taryn says
Yes. Up to a week. It freezes well too.
Jeremiah Richardson says
The box didn’t help with the serving sizes can you explain more.
Taryn says
The serving for this is 1/12th of the cheesecake. The nutrition facts are for one slice.
Danielle says
What is the carbs and serving size?
Taryn says
Hi Danielle, I just added a nutrition box into the recipe card. I hope that helps!
Brytnei says
I made this tonight and it tastes just like a cannoli! Thank you for providing the tastiest treats. Your website has inspired me in so many ways.
Ayesha says
What is ricotta cheese milk? Can I utilize normal ricotta cheese?
Taryn says
Whole milk ricotta cheese is normal ricotta. Ricotta comes in either Part-Skin or Whole Milk varieties. I recommend using Whole Milk ricotta for this recipe.
Lemon says
I attempted this and the base looked nothing like in your picture. To me it looked like uncooked cookie dough,and it tasted the same. I ended up throwing the base out and making my own, as I didn’t want to ruin the whole thing.
Taryn says
I’m sorry you didn’t like the base. I’ve had many readers make this, a few other recipes I use this for, and the original on my friend Sarah’s blog and this is the first complaint I’ve seen. I personally like raw cookie dough and have several recipes that use it. May I ask how you made your own no bake crust?
Lemon says
I used one cup of almond flour, half a cup of desiccated coconut,a few tablespoons of flaxseed meal and melted butter to bind.
Usually I make the base with LSA, desiccated coconut and butter.
Meli says
Hi! Could this be frozen?
Taryn says
Yes, it freezes well.
Meli says
great, thanks!
it tastes amazing by the way 😀
Ivy says
Is this a THM – “S”? I’m new to THM so if I make this I want to make sure I know where it lands. It looks oh so good, cannoli is my favorite!!!
Taryn says
This is an S. Let me know what you think 🙂
Jean Deschenes says
Thanks!
Jean Deschenes says
Do I need to do anything to the gelatin before adding it? Or do I just add the gelatin power as is?
Taryn says
You just add it as is.
Stacy J. says
What size spring form pan did you use?
Taryn says
A standard one. I think they are 9 inches. I won’t matter too much for this recipe. You could even make it in a 9 x 13 and just cut squares.