Cannoli Cheesecake Low Carb No-Bake Sugar-Free Keto

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.  

Cannoli Cheesecake – 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 cannoli cheesecake will be similar to mousse and should be soft. 

Optional Cannoli Cheesecake Ideas

You’ll be delighted with the flavors in this cannoli 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 Cannoli 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 Cannoli 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:

• Chocolate Chip Cannoli Mug Cake
• Whipped Cannoli Mousse 
• Cheesecake Brownies

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Cannoli Cheesecake – No Bake, Sugar Free, Low Carb

Prep Time

15 mins

Total Time

15 mins

 

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. 

Course: Dessert

Cuisine: American, Italian

Keyword: cannoli cheesecake

Servings: 12 slices

Calories: 376 kcal

Author: Taryn

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

US Customary - Metric

Instructions

1. 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.

2. 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. 

3. 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

4. In another bowl, with the electric mixer, beat the cream until stiff peaks form.

5. 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.

6. Refrigerate for at least 4-6 hours until it had firmed up a little more. It stays soft like a mousse.

Recipe Notes

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.

 

 

Nutrition Facts

Cannoli Cheesecake – No Bake, Sugar Free, Low Carb

Amount Per Serving

Calories 376 Calories from Fat 315

% Daily Value*

Total Fat 35g 54%

Saturated Fat 17g 85%

Cholesterol 70mg 23%

Sodium 121mg 5%

Potassium 191mg 5%

Total Carbohydrates 9g 3%

Dietary Fiber 3g 12%

Sugars 1g

Protein 11g 22%

Vitamin A 14.9%

Vitamin C 0.1%

Calcium 16.7%

Iron 15.6%

* Percent Daily Values are based on a 2000 calorie diet.

Originally Published July 24, 2016. Revised and Republished November 11, 2019.