5 from 4 votes
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
  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


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%
Sugars 0g
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.