This is a no bake cheesecake, which means you don’t have to worry about anything else other than enjoying this. Baked cheesecake sometimes make me nervous. I didn’t like them dry, but sometimes that happens. At least with this recipe, I don’t need to. All I have to do is follow the instructions and in no time at all, I will have the most scrumptious piece of cheesecake in front of me. Now that’s what you call heaven in a slice!
See what our friends over at Delish have to say about this recipe:
“Topped with real pieces of cannoli shell, this no-bake, Italian cheesecake is the best of both dessert worlds.”
It is indeed the best of both worlds. You don’t have to go to Italy to experience the flavors of that country. You just have to make this and it will all be in your mouth!
It’s going to be hard; this dessert is hard to top!
Ingredients
2 8-oz. bars Philadelphia cream cheese, softened at room temperature
1 1/2 c. Borden heavy cream
1 c. Galbani ricotta
2/3 c. Domino powdered sugar
1 tbsp. lemon zest
2 tsp. McCormick vanilla extract
2 tsp. McCormick ground or freshly grated nutmeg
2 tsp. McCormick ground cinnamon
1 store-bought Keebler graham cracker crust
1 1/2 c. Toll House mini chocolate chips
1 c. crushed Alessi cannoli shells, for garnish (optional)
Instructions
In a stand mixer or large bowl with hand mixer, beat cream cheese until fluffy. Add heavy cream and beat until fluffy, then add ricotta and powdered sugar and beat until fluffy. Stir in lemon zest, vanilla extract, nutmeg, and cinnamon, then fold in 1 cup mini chocolate chips.
Transfer to graham cracker crust.
Top with remaining mini chocolate chips and crushed cannoli shells. Freeze until firm, at least 3 hours.
Let soften 15 minutes before serving, then slice. Keep in the freezer or fridge.
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Quick Tip: Best served with a cup of coffee.
Thanks again to Delish for this amazing recipe.
