Venango County Recipe of the Day: No-Bake Chocolate Chip Cannoli Cheesecake

| August 19, 2019

Serve this flavorful summertime recipe with a glass of Moscato!

No-Bake Chocolate Chip Cannoli Cheesecake

Ingredients

1 – 4 oz. package cannoli shells
1/2 cup sugar
1/2 cup graham cracker crumbs
1/3 cup butter, melted

Filling:

2 – 8 oz. packages cream cheese, softened
1 cup confectioners’ sugar
1/2 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
3/4 cup part-skim ricotta cheese
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 cup miniature semisweet chocolate chips
Chopped pistachios

Directions

~Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs, and melted butter; pulse just until combined. Press onto bottom and sides of a greased 9-in. pie plate. Refrigerate until firm, about one hour.

~Beat first four filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust.

~Refrigerate, covered, until set, about four hours. Top with chopped pistachios.


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Category: Dessert, Local News, News, Recipes