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–+ servings

Cannoli Cheesecake Pie

A delightful dessert that combines creamy cheesecake with the flavors of cannoli, featuring a buttery Biscoff cookie crust and a rich filling.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 4 hours 5 minutes
Course Dessert
Cuisine Italian
Servings 8 servings
Calories 420 kcal

Ingredients
  

Crust

  • 1 package Biscoff cookies Can substitute with Oreos or graham crackers.
  • 1/2 cup unsalted butter, melted

Filling

  • 2 cups ricotta cheese Can substitute with mascarpone cheese.
  • 1 cup cream cheese, softened Light cream cheese can be used for a lower-fat version.
  • 1 cup powdered sugar Blending granulated sugar can substitute if needed.
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips Reserve some for topping.
  • Whipped cream for topping Use for finishing touch.

Instructions
 

Preparation

  • Crush the Biscoff cookies into fine crumbs and mix with melted butter.
  • Press the mixture firmly into the bottom of a pie pan to form a crust.
  • Optionally, bake the crust at 350°F for 5 minutes to set.

Prepare the Cheesecake Filling

  • In a bowl, combine ricotta cheese, cream cheese, powdered sugar, and vanilla extract.
  • Blend until smooth and creamy, ensuring the cream cheese is softened.

Incorporate Chocolate Chips

  • Gently fold in the mini chocolate chips into the cheesecake mixture.

Fill the Crust

  • Pour the filling into the prepared crust and smooth the top with a spatula.

Chill the Pie

  • Refrigerate for at least 4 hours or overnight to set.

Top and Serve

  • Top with whipped cream and additional chocolate chips before serving.

Notes

Store in the refrigerator for up to 5 days or freeze for up to 2 months. Be careful not to overmix the filling to ensure a smooth texture.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 36gProtein: 7gFat: 28gSaturated Fat: 17gSodium: 300mgFiber: 1gSugar: 24g
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