Past Recipes
Cannoli Cheesecake

Cannoli Cheesecake with Pistachios

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Cannolis are a major favorite in the Plated test kitchen and serve as the inspiration for this decadent sweet treat. We turned the classic Italian dish on its head, deconstructing it into one of our other go-to desserts: cheesecake. Cream cheese and ricotta are whipped to cloud-like perfection, then mixed with chocolate chips and baked over a cannoli crumb crust. Topped with crunchy pistachios, this unique treat is individually portioned for maximum happiness.
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Michelle

    By Chef Michelle

    Ingredients & Equipment

    What we send

    • packets butters
      • 2
      • packets butters
    • cannoli shells
      • 2 ounces
      • cannoli shells
    • sugar
      • 3 tablespoons
      • sugar
    • vanilla extract
      • 1/2 teaspoon
      • vanilla extract
    • packets cream cheeses
      • 2
      • packets cream cheeses
    • ricotta cheese
      • 2 ounces
      • ricotta cheese
    • mini semisweet chocolate chips
      • 3 tablespoons
      • mini semisweet chocolate chips
    • pistachios
      • 1 tablespoon
      • pistachios
    • aluminum tins
      • 2
      • aluminum tins

    What You’ll Need

    • eggs
    • kosher salt
    • large resealable plastic bag
    • small pot or rolling pin (optional)
    • food processor (optional)
    • baking sheet

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 350°F. Place butter in a medium microwave-safe bowl and microwave in 30-second intervals until completely melted. Separate 1 egg, reserving yolk. Place cannoli shells in a large resealable plastic bag. Using a small pot or rolling pin, crush into fine crumbs. Alternatively, pulse in a food processor until crushed. Discard remaining egg white.
    2. Make Cannoli Crust

      Make Cannoli Crust

      Stir cannoli crumbs and a pinch salt into bowl with melted butter until fully combined and crumbs are coated. Divide cannoli crust between tins, reshaping if bent, and use your fingers to pack tightly into the bottom of the tins. Place crusts in refrigerator to chill until ready to use.
    3. Make Cheesecake Filling

      Make Cheesecake Filling

      Wipe bowl from cannoli crust clean and add sugar, vanilla extract, cream cheese, egg yolk, and a pinch salt. Whisk to combine. Whisk in ricotta cheese until fully incorporated and no lumps remain. Stir in chocolate chips. Spoon filling into cannoli crusts, dividing evenly.
    4. Bake Cheesecakes

      Bake Cheesecakes

      Place cheesecakes on a baking sheet, transfer to oven, and bake until set, 25-30 minutes. Remove and immediately place in refrigerator to chill for at least 10 minutes.
    5. Plate Cheesecakes

      Plate Cheesecakes

      While cheesecakes chill, roughly chop pistachios. Top chilled cheesecakes with a sprinkling of chopped pistachios and achieve cheesecake nirvana!
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