No-Bake Cannoli Cheesecake

• Vegetarian

• Produce

  • 1 tbsp Lemon, zest

• Pasta & Grains

  • 1 cup Cannoli shells

• Baking & Spices

  • 1 1/2 cup Chocolate chips, mini
  • 2 tsp Cinnamon, ground
  • 2 tsp Nutmeg, ground or freshly grated
  • 2/3 cup Powdered sugar
  • 2 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Graham cracker crust, store bought

• Dairy

  • 2 8-oz bars cream cheese
  • 1 1/2 cup Heavy cream
  • 1 cup Ricotta

Found on delish.com

Description

Ingredients

• 2 8-oz. bars cream cheese, softened at room temperature
• 1 1/2 c. heavy cream
• 1 c. ricotta
• 2/3 c. powdered sugar
• 1 tbsp. lemon zest
• 2 tsp. vanilla extract
• 2 tsp. ground or freshly grated nutmeg
• 2 tsp. ground cinnamon
• 1 store-bought graham cracker crust
• 1 1/2 c. mini chocolate chips
• 1 c. crushed cannoli shells, for garnish (optional)

Directions

• In a stand mixer or large bowl with hand mixer, beat cream cheese until fluffy. Add heavy cream and beat until fluffy, then add ricotta and powdered sugar and beat until fluffy. Stir in lemon zest, vanilla extract, nutmeg, and cinnamon, then fold in 1 cup mini chocolate chips.Transfer to graham cracker crust.Top with remaining mini chocolate chips and crushed cannoli shells. Freeze until firm, at least 3 hours.Let soften 15 minutes before serving, then slice. Keep in the freezer or fridge.