Easter Cannoli Cheesecake

Cannoli is an iconic dessert loved by many all around the world.   My Cannoli Easter Cheesecake is a light airy cheesecake that will wow your guests this Easter.  It is made with a lightly sweetened ricotta and mascarpone filling.  With the subtle hints of orange and little pops of chocolate this no-bake cheesecake definitely has to be on your baking list this Easter! 

Dessert, cheesecake, ricotta, mascarpone, sweets, dessert, Easter, Easter dessert, Easter cheesecake

Dessert, sweets,

Italian

Yield: 8

Author: Ange Zahn

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Easter Cannoli Cheesecake

This light, airy cheesecake will WOW your guests this Easter. It is made with a lightly sweetened ricotta and mascarpone filling. With the subtle hints of orange and little pops of chocolate this no-bake cheesecake definitely has to be on your baking list this Easter!

Prep time: 30 MinCook time: 24 HourTotal time: 24 H & 30 M

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Ingredients

Base

• 200g digestive biscuits
• 100g unsalted butter
• Zest of 1 orange

Cheesecake Filling

• 375g smooth ricotta
• 250g mascarpone
• ½ cup dark chocolate melts (roughly chopped)
• 4 tablespoons icing sugar
• 1 teaspoon vanilla
• Zest of 1 orange

To Decorate

• ½ cup thickened cream
• 1-2 tablespoons icing sugar
• 1 teaspoon vanilla
• 1 chocolate bunny
• 2 packs speckled eggs

Instructions

Base

1. In a food processor, blitz the biscuits until they form breadcrumbs.
2. Melt the butter in the microwave and pour over the biscuits. Add the orange rind and blitz to combine.
3. Pour into a lined 19cm springform tin. Using the back of a dessert/soup spoon press to create a smooth surface. Place in the fridge whilst you prepare the filling.

Cheesecake Filling

1. In a large bowl combine ricotta, mascarpone, chocolate, icing sugar, vanilla and orange. Gently fold through until combined.
2. Pour cheesecake filling over the base. Place in the fridge to set overnight.

To Decorate

1. In a small bowl, whisk together the cream, icing sugar and vanilla until stiff peaks form. Spoon the cream over the middle of the cheesecake, leaving a 1 inch border.
2. Place the chocolate bunny in the centre of the cheesecake and carefully lay speckled eggs around the bunny.

Notes

• This recipe fits a 19cm springform tin.  
• If making a larger cheesecake, double the ingredients.
• You can also make individual cheesecakes in glasses if you wish

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