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Cannoli Cheesecake Low Carb No-Bake Sugar-Free Keto

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Cannoli cream is one of my most favorite things. This Cannoli Cheesecake is creamy with all the flavors of a cannoli but lighter like a mousse. It is the perfect summer dessert.

Cannoli Cheesecake - No Bake, Gluten Free, Sugar Free, Grain Free, THM S

Cannoli Cheesecake Low Carb No-Bake Sugar-Free Keto

I already have a Cannoli Ice Cream that is out of this world and I’m sure this Cannoli Cheesecake won’t be my last cannoli recipe either. I’ve been wanting a cheesecake and since we are in the middle of a heat wave in NJ no bake was the way to go.

Cannoli Cheesecake - No Bake, Gluten Free, Sugar Free, Grain Free, THM S

I love the no bake crust from Mrs. Criddle’s Kitchen that I used it in my Berries & Cream Ice Cream Pie and I’m using it for this cheesecake with two small tweaks. I added extra almond flour last time to thicken it so I decided to just cut back on the almond butter amount instead and I added cinnamon. Cinnamon is a key component in cannoli shells so I wanted the crust of this Cannoli Cheesecake to have that flavor.

Cannoli Cheesecake - No Bake, Gluten Free, Sugar Free, Grain Free, THM S

Ingredients needed: one recipe of this crust from Mrs. Criddle’s Kitchen, whole milk ricotta cheese, cream cheese, sweetener, cinnamon, vanilla, gelatin, heavy whipping cream, sugar-free chocolate chips

Cannoli Cheesecake - No Bake, Gluten Free, Sugar Free, Grain Free, THM S

Notes on Sweeteners:

 
I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.


To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
 
Substitutions will work in most recipes. They may not work in candies, such as caramel.

Cannoli Cheesecake - No Bake, Gluten Free, Sugar Free, Grain Free, THM S

 

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5 from 4 votes
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Cannoli Cheesecake – No Bake, Sugar Free, Low Carb
Prep Time
15 mins
Total Time
15 mins
 

This Cannoli Cheesecake is creamy with all the flavors of a cannoli but lighter like a mousse. It is the perfect summer dessert.

Course: Dessert
Cuisine: American, Italian
Servings: 12 slices
Calories: 348 kcal
Author: Taryn
Ingredients
Instructions
  1. Make the crust and press into the bottom of a spring form pan.
  2. In the same bowl mix the ricotta, cream cheese, sweetener, cinnamon, and vanilla with an electric mixer until smooth. Mix in the gelatin.
  3. In another bowl, with the electric mixer, beat the cream until stiff peaks form.
  4. Fold 1/3 of the whipped cream into the cheesecake batter. Gently fold in the rest.
  5. Fold in the chocolate chips. Pour on top of the prepared crust.
  6. Refrigerate for at least 4-6 hours until it had firmed up a little more. It stays soft like a mousse.
Recipe Notes

***http://mrscriddleskitchen.com/fruity-summer-delight/

Nutrition Facts
Cannoli Cheesecake – No Bake, Sugar Free, Low Carb
Amount Per Serving
Calories 348 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 13g 65%
Cholesterol 57mg 19%
Sodium 75mg 3%
Potassium 161mg 5%
Total Carbohydrates 8g 3%
Dietary Fiber 3g 12%
Protein 10g 20%
Vitamin A 11.7%
Vitamin C 0.1%
Calcium 12.2%
Iron 11.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

Comments

  2. 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...

    Reply

    • 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.
      Reply

  6. 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!
    Reply

    • 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.
      Reply

  10. 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.

    Reply

    • 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.
      Reply

  12. 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.
    Reply

    • 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?
      Reply

      • 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.
        Reply

  14. 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!!!
    Reply

    • 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.
      Reply

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