No-Bake Chocolate Chip Cannoli Cheesecake

So, you want something sweet, but, you don’t feel like turning on your oven in the dead of summer to bake something. I hear ya’. On those hot days when I must bake or cook something I usually try to make a couple of things at once so that turning on my oven isn’t too futile. Every year I hope it’s the year I can get central air conditioning but, it hasn’t been yet. I finally did get an air conditioning unit to put in my living room window and that does help, but, on a recent day when the feel like temps were over 100 degrees and I waited until the early afternoon to turn it on it really didn’t do much in cooling down the house. My dog positioned himself perfectly on the floor though and enjoyed it. Maybe I should have curled up next to him. The solution to those sweet tooth cravings in the summer are no bake desserts. Now, I have made a few ice box cakes during the summer months to avoid the oven – S’mores, Mocha Chocolate & Chocolate Hazelnut – but, I have never made a no-bake cheesecake. Not really sure why. Maybe I had my doubts that it would be as good as a baked one or hold together as well. Well, I finally decided to try making one after coming across a recipe for a No-Bake Chocolate-Chip Cannoli Cheesecake. Cannoli are one of my favorite desserts so if I can have anything reminiscent of the filling I am trying it.

I made some tweaks to the original recipe I found. Instead of using a combination of crushed cannoli shells and graham cracker crumbs for the crust I decided to go an easier (and less driving around route) and use a store bought graham cracker crust. And since I didn’t have rum extract at home but did have rum, I opted to use the pure rum instead. I’ll admit the cheesecake did have more of an alcohol taste due to this, but, no one was complaining. It was delicious nonetheless and perfectly chilled for a refreshing dessert after hot summer day’s dinner.

 

No-Bake Chocolate Chip Cheesecake

Ingredients:

1 9-inch graham cracker pie crust

2 8 oz. packages of cream cheese, at room temperature

1 cup confectioners’ sugar

1/2 teaspoon grated orange zest

1/4 teaspoon cinnamon

3/4 cup part-skim ricotta cheese

1 teaspoon vanilla extract

1 tablespoon light rum*

1/2 cup miniature chocolate chips

Chopped pistachios for topping, optional

 

*The original recipe called for a 1/2 teaspoon rum extract

 

Directions:

Using a stand or hand mixer, beat the cream cheese, sugar, orange zest and cinnamon on medium speed until well combined. Add in the ricotta cheese, vanilla and rum and continue beating until incorporated. Fold in the chocolate chips and then transfer the mixture to the graham cracker crust.

Cover with a piece of plastic wrap and refrigerate for at least 4 hours until the filling is set. Top with chopped pistachios before serving.

Recipe modified from Taste of Home

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