Few desserts feel as indulgent as a forkful of rich, velvety cheesecake. This Cannoli Cheesecake captures the bright, familiar flavors of cannoli—crisp crust, creamy filling, mini chocolate chips, and a hint of pistachio—in a dairy-free and gluten-free version the whole family can enjoy.
A dairy-free or gluten-free diet doesn’t mean you must miss out on classic desserts. With the right ingredients—gluten-free graham crackers, a fine pistachio flour, and a reliable dairy-free cream cheese—you can create a cannoli-inspired cheesecake that is creamy, balanced, and satisfying.
Ingredients
This dairy- and gluten-free cannoli cheesecake relies on a small set of quality ingredients. The pistachio in the crust, mini chocolate chips scattered through the filling, and a cloud of whipped topping finish it perfectly.
- Gluten-Free Graham Crackers – The base of the crust, providing a toasty, buttery flavor when combined with melted butter.
- Pistachio Flour – Adds a subtle, nutty richness and nods to the traditional cannoli flavor profile. If you can’t find it, pulse raw pistachios in a blender until very fine.
- Dairy-Free Butter – Binds the crust and adds richness.
- Dairy-Free Cream Cheese – The central ingredient for the filling. Different brands vary slightly in flavor and texture—use your favorite or try a blend for best results.
- Dairy-Free Sour Cream – Contributes tang and silkiness to the filling.
- Eggs and Egg Yolks – Provide structure, richness, and a smooth set.
- Sugar – Sweetens and helps create a tender, stable filling.
- Vanilla Extract – Use good-quality vanilla; it lifts and balances the dairy-free components.
- Mini Chocolate Chips – Classic cannoli additions: small bursts of chocolate throughout the filling and as a garnish.
- Dairy-Free Whipped Cream – A light, fluffy topping that finishes the cheesecake beautifully.
How to Make Cannoli Cheesecake
This cheesecake comes together in a few straightforward steps. The longest time is waiting for it to chill, but the process is simple and dependable.
Time needed: 6 hours and 5 minutes
Follow these steps for a smooth, creamy dairy-free cannoli cheesecake with a pistachio crust and chocolate chip studded filling.
- Prep
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with nonstick spray or a light coating of dairy-free butter.
- Make the Crust
Place gluten-free graham crackers in a blender or food processor and pulse until they form fine crumbs. Combine the crumbs with pistachio flour and melted dairy-free butter. Press the mixture evenly into the bottom of the prepared springform pan. Chill the crust in the refrigerator while you make the filling.
- Prepare the Filling
In a mixing bowl, combine eggs, sugar, and vanilla. Beat on high for about 5 minutes until the mixture is light and slightly aerated. Add the dairy-free cream cheese and beat on high for 3 minutes until smooth. Add dairy-free sour cream, egg yolks, and mini chocolate chips; mix another 2–3 minutes until the batter is silky and homogeneous.
- Bake
Pour the cheesecake batter over the chilled crust and smooth the top. Place the pan on the center rack of the oven and bake for 45 minutes. Avoid opening the oven door while it bakes to prevent sudden temperature changes that can cause cracking.
- Cool and Chill
Remove the cheesecake from the oven and let it sit at room temperature for about an hour. After it has cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to fully set and develop flavor.
- Finish and Serve
Spread dairy-free whipped cream over the chilled cheesecake. Garnish with a light dusting of pistachio flour and additional mini chocolate chips. Slice with a clean, warmed knife for neat portions and serve.
Tools
- Blender or Food Processor – For creating uniform graham cracker crumbs and making pistachio flour if needed.
- 9-inch Springform Pan – Ideal for baking and unmolding cheesecake cleanly.
- Mixer (Stand or Hand) – Ensures a smooth, lump-free filling and proper incorporation of air for texture.
Storage
Store leftovers in an airtight container or wrapped tightly in the refrigerator. Properly stored, the cheesecake will keep well for 4–5 days. For longer storage, you can freeze slices wrapped individually; thaw in the refrigerator before serving.
Top Tip for Cannoli Cheesecake
Room temperature ingredients are essential for an ultra-smooth filling. Let the dairy-free cream cheese, eggs, and sour cream come to room temperature before mixing. This prevents lumps and helps create the creamiest texture.
About the Ideal Cheesecake Jiggle
When the cheesecake is done baking, the center should still have a slight jiggle—like a gentle wobble—while the edges are set and slightly golden. This indicates the center will finish setting as it cools and chills. Dairy-free cheesecakes can appear to have a bit more jiggle immediately out of the oven than full-dairy versions; that is normal and expected. Allow the residual heat and refrigeration to finish the set.
Cannoli Cheesecake
Danielle Cochran
20
45
5
Dessert
12
Equipment
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Blender or food processor
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Mixing bowl and mixer
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9-inch springform pan
Ingredients
Pistachio Crust
- 2 cups Gluten-free graham crackers, crushed
- 1 cup Pistachio flour
- 7 tbsp Dairy-free butter, melted
Cannoli Cheesecake
- 16 ounces Dairy-free cream cheese, room temperature
- 12 ounces Dairy-free sour cream
- 1 Egg
- 2 Egg yolks
- 1 1/4 cups Sugar
- 3 tbsp Vanilla extract
- 1 cup Mini chocolate chips
Toppings
- 1/3 cup Mini chocolate chips
- 1 cup Dairy-free whipped cream
- 1/8 cup Pistachio flour, for garnish
Instructions
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Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan with nonstick spray or a light coating of dairy-free butter.
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Place gluten-free graham crackers in a blender and pulse until fine crumbs form.
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Combine graham cracker crumbs, pistachio flour, and melted dairy-free butter in a bowl. Mix until evenly moistened.
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Press the crust mixture into the bottom of the prepared springform pan, using the bottom of a measuring cup to pack it firmly and level the surface.
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Chill the crust in the refrigerator while preparing the filling.
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In a mixing bowl, beat the eggs, sugar, and vanilla on high for about 5 minutes until light and slightly aerated.
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Add dairy-free cream cheese and beat on high for 3 minutes until smooth and incorporated.
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Add sour cream, egg yolks, and mini chocolate chips. Mix another 2–3 minutes until the batter is very creamy.
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Pour the batter into the chilled crust and smooth the top.
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Place the pan on the center oven rack and bake for 45 minutes. Avoid opening the oven door during baking.
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Remove the cheesecake and let it cool at room temperature for about an hour.
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Refrigerate the cheesecake for at least 4 hours, or overnight, to fully set.
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Before serving, spread dairy-free whipped cream across the top and sprinkle with pistachio flour and extra mini chocolate chips.
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Slice with a clean, warm knife and enjoy.
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