CANNOLI CHEESECAKE – NO BAKE, SUGAR FREE, LOW CARB

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Cannoli cream is one of my most favorite things. I already have a Cannoli Ice Cream that is out of this world and I’m sure this Cannoli Cheesecake won’t be my last cannoli recipe either. I’ve been wanting a cheesecake and since we are in the middle of a heat wave in NJ no bake was the way to go.

I love the no bake crust from Mrs. Criddle’s Kitchen that I used it in my Berries & Cream Ice Cream Pie and I’m using it for this cheesecake with two small tweaks. I added extra almond flour last time to thicken it so I decided to just cut back on the almond butter amount instead and I added cinnamon. Cinnamon is a key component in cannoli shells so I wanted the crust of this Cannoli Cheesecake to have that flavor.

This is creamy with all the flavors of a cannoli but lighter like a mousse. It is the perfect summer dessert.

Ingredients:

one recipe of this crust from Mrs. Criddle’s Kitchen using half the almond butter and adding 2 tsp of cinnamon

2 cups whole milk ricotta cheese

4 oz cream cheese, softened

1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

2 tsp cinnamon

1/2 tsp vanilla

2 tsp gelatin

8 oz heavy whipping cream

1 cup sugar free chocolate chips

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Directions:

Make the crust and press into the bottom of a spring form pan.

In the same bowl mix the ricotta, cream cheese, sweetener, cinnamon, and vanilla with an electric mixer until smooth. Mix in the gelatin.

In another bowl, with the electric mixer, beat the cream until stiff peaks form.

Fold 1/3 of the whipped cream into the cheesecake batter. Gently fold in the rest.

Fold in the chocolate chips. Pour on top of the prepared crust.

Refrigerate for at least 4-6 hours until it had firmed up a little more. It stays soft like a mousse but is firm enough to hold it’s shape for slices.

Yields 8 slices

CANNOLI CHEESECAKE – NO BAKE, SUGAR FREE, LOW CARB

15 min Prep Time

15 min Total Time

Ingredients

  • one recipe of this crust from Mrs. Criddle’s Kitchen using half the almond butter and adding 2 tsp of cinnamon***
  • 2 cups whole milk ricotta cheese
  • 4 oz cream cheese, softened
  • 1/2 cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)
  • 2 tsp cinnamon
  • 1/2 tsp vanilla
  • 2 tsp gelatin
  • 8 oz heavy whipping cream
  • 1 cup sugar free chocolate chips

Instructions

  1. Make the crust and press into the bottom of a spring form pan.
  2. In the same bowl mix the ricotta, cream cheese, sweetener, cinnamon, and vanilla with an electric mixer until smooth. Mix in the gelatin.
  3. In another bowl, with the electric mixer, beat the cream until stiff peaks form.
  4. Fold 1/3 of the whipped cream into the cheesecake batter. Gently fold in the rest.
  5. Fold in the chocolate chips. Pour on top of the prepared crust.
  6. Refrigerate for at least 4-6 hours until it had firmed up a little more. It stays soft like a mousse.

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