Cannolo cheesecake: Sicily in one dessert.

Cannoli cheesecake is a dessert that has recently become popular on Italian tables.

Its preparation is almost similar to that of a common pistachio or nutella cheesecake, although here the real protagonist is ricotta. In addition to the classic filling, the cannoli peel, chopped or in coarser pieces, is also its real strength.

The cannoli, among those in which we identify and recognize ourselves, is one of the most representative symbols for Sicily and its islanders. It makes no difference to ricotta, cream, chocolate or pistachio. The important thing is to share it - at the end of a meal or at breakfast - with friends and relatives, who, sometimes, if from other regions, want to try it even just to attest to its goodness.

Sicilian cannoli cheesecake cake ingredients:

  • - 250 g of cannolo peels
  • - 125 g of butter;
  • - 500 g of cottage cheese;
  • - 250 g of pre-sweetened cream;
  • - 80 g of chocolate chips (of your choice);
  • - 8 g of gelatin (or isinglass);
  • - sugar to taste;
  • - cinnamon to taste

For coverage:

  • - cannolo peels to taste
  • - chopped pistachio to taste
  • - red and green candied fruit (to taste)


First, while melting the butter, you need to finely chop the cannoli peels. After making the butter and peels adhere together, it is advisable to place the mixture in a pan already lined with parchment paper. The base, while preparing the rest, can already go into the freezer for 10 minutes, so as to compact.

Let's move on to the filling: first of all, after having whipped the already sweetened cream, you can further sweeten the ricotta or add only the chocolate chips and a nice sprinkling of cinnamon. Both preparations are ready, you can also add the melted gelatin, arrange everything in a single bowl and continue blending.

Leaving the base from the freezer, we place the mixture in the pan and level until you have a uniform surface. Let's place the pan in the fridge this time and wait 3 to 5 hours for the cheesecake to thicken.

After the necessary time, we can finally garnish the surface of the cheesecake with coarser cannoli peels, a generous sprinkling of chopped pistachios and some candied fruit.

The surprise effect is guaranteed, but also his gluttony: it will seem to eat Sicily with every bite. Seeing is believing!


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