No-Bake Cannoli Cream Pie
- Yield: 8 servings
Ingredients
- 8 oz cream cheese (softened)
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1 cup whole milk ricotta
- 3/4 cup confectioners sugar
- dash of cinnamon
- 1/2 teaspoon orange zest (optional)
- 3/4 cup mini chocolate chips
- 1 9-inch store bought graham cracker pie crust
Topping
- 1/2 cup heavy whipping cream
- 2 tablespoons confectioners sugar
Instructions
- Using an electric mixer beat cream cheese until smooth and creamy.
- Add in heavy cream and beat on high until it thickens and stiff peaks form.
- Reduce speed and mix in ricotta, confectioners sugar, cinnamon and orange zest until blended.
- Fold in 1/2 cup chocolate chips.
- Spread mixture into crust.
- Chill for 3-4 hours or preferably overnight until set.
- Before serving prepare whipped cream topping.
- Pour heavy cream in a medium bowl and mix on high using a whisk attachment until stiff peaks form then fold in confectioners sugar. Spread on top of set cheesecake.
- Sprinkle with remaining chocolate chips.
Notes
Homemade Graham Cracker Crust
1 1/2 cup graham cracker crumbs, 5 tablespoons butter, 4 tablespoons sugar
Mix ingredients together.
Spray a 9-inch springform pan with cooking spray
Press mixture on the bottom and sides of pan.
Bake at 350 for about 8 minutes.
Cool completely before filling.
For best results it is recommended to use regular cream cheese and whole milk ricotta only. Don’t use part skim!