This almost no-bake dessert basically tastes like cannoli filling in pie form. I like to add mini dark chocolate chips and chopped pistachios to this tart — but grated orange zest and cinnamon are delicious as well. You can top this cheesecake with whipped cream just before serving, but it is just as delicious without it.
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 cup salted butter, melted
For the filling:
- 1 250g package of cream cheese, softened
- 1 475g container ricotta, at room temperature
- 1 cup powdered sugar, sifted
- 1/4 cup whipping cream
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- add-ins of your choice: mini chocolate chips, chopped pistachios, grated orange zest, cinnamon etc.
- Whipped cream, for garnish (optional)
- Preheat oven to 350F and grease a nine-inch tart pan with removable bottom with nonstick cooking spray.
- In a bowl, stir together the graham cracker crumbs, brown sugar and cinnamon.
- Use a fork to mix in the melted butter. Stir until fully combined — the mixture should have the consistency of wet sand.
- Press the mixture into the bottom and up the sides of the prepared pan.
- Bake for 8-10 minutes, until slightly golden. Set aside too cool while you prepare the filling.
- For the filling: using an electric mixer fitted with the whisk attachment or a handheld mixer, beat together the cream cheese and powdered sugar until smooth.
- Add the ricotta cheese and cornstarch and mix until fully incorporated.
- Next, add in the whipping cream and vanilla and beat for two minutes.
- Use a spatula or wooden spoon to fold in your add-ins.
- Pour the filling into the prepared crust and chill in the refrigerator for at least four hours or overnight. Top with whipped cream before serving, if desired.