Recipe: Irresistible Cannoli Queen Cheesecake

Your cannoli prayers have been answered.

By: Antonella Bonesse, ISDA Contributor



For the crust:

3.5 oz. unsalted butter, melted

3 cups of crushed cookie crumbs, or cannoli shells

1 cup of pistachios


For the filling:

1 1/2 cup of sugar

8 oz. whole milk ricotta cheese

3 8 oz. containers of mascarpone cheese

2 tbsp of all-purpose flour

1 teaspoon pure almond extract

3 large eggs

2 tbsp melted butter

1 cup of mini chocolate chips

1 cup of finely chopped pistachios


For the topping:

4 oz. of melted chocolate

3 tbsp chopped pistachios

Crushed cannoli shells (optional)

1 Cherry (optional)



  1. Preheat oven to 350°F. Line a 9-inch springform pan with parchment. Crush cookies or cannoli shells in a food processor, add butter and pistachios. Pulse until medium-fine crumbs. Press crumbs firmly onto bottom of pan. Bake 10 minutes. Let cool.
  2. Beat mascarpone cheese, ricotta cheese, sugar and flour in bowl with electric mixer on medium until well blended. Add butter, almond extract; mix well. Add eggs 1 at a time, mixing just until blended after each addition. Add chocolate chips and pistachios. Pour over crust.
  3. Bake for 40 minutes to an 1 hour, then let cool. Then add melted chocolate, and sprinkle the remaining pistachios on top. Also, sprinkle the remaining crushed cannoli shells (optional). Refrigerate 4 hours or more. Before serving sprinkle with confectionery sugar. Top with whipped cream, if desired. Store leftovers in refrigerator, serves 10.


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