Dessert: No-Bake Cannoli Cheesecake

Recipe by Lindsay Funston Topped with real pieces of cannoli shell, this no-bake, Italian cheesecake is the best of both dessert worlds.

This recipe includes fertility superfoods such as:

Cinnamon, Lemon

Health and fertility benefits of No-Bake Cannoli Cheesecake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

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)

Instructions

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.

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