Ultra Creamy Easy Cannoli Cheesecake (No Eggs, Dairy Free, Gluten Free!)
This lush and creamy cannoli cheesecake tastes like cannoli- yet somehow better! With a crispy oat crust and easy creamy “mascarpone” cheesecake filling, you won’t believe that this cheesecake is vegan, dairy free, contains no eggs, and is gluten free. You’ll fall in love with this spin on a classic Italian dessert!
The Best of Cannoli and Cheesecake combined!
If you love cannoli and you love cheesecake, then let me introduce you to the perfect marriage of the two.
Yep, this cannoli cheesecake is it. It’s so creamy, lush and legit tastes like a cannoli in cheesecake form. And if you’re as obsessed with Italian desserts as I am, then you also need to try my vegan tiramisu cheesecake and vegan pistachio cheesecake!
This recipe is so delicious and easy, that went into my first cookbook. You don’t even need a water bath to keep the cheesecake moist. It’s THAT good.
We have a crispy and thick sweet crust that’s buttery and delicious, and filled with a light yet decadent and rich cheesecake filling that is reminiscent of ricotta thanks to one easy trick! And of course, it’s speckled with chocolate chips and a dusting of powdered sugar on top.
My Italian grandma, who just loves making cannoli (and tiramisù – it’s how I developed my vegan tiramisù!), was the one who actually suggested I try making our favorite dessert into cheesecake form. And she is just as OBSESSED as I am.
Oh, and not to mention, this cannoli cheesecake is entirely dairy free, no eggs, vegan, and gluten free- yet you’d absolutely never know 😉
Cannoli Cheesecake Ingredients
- Vegan cream cheese: If you’re not vegan, you might be wondering what vegan cream cheese brand to use. I recommend using Tofutti or Kite Hill. It will give you the best taste and texture!
- Vegan heavy cream: I like using Silk or Country Plant Crock. You can also sub in coconut cream!
- Dairy free sour cream: You can also use dairy free yogurt. For sour cream, try Forager Project- it’s amazing! The tanginess will be neutralized by the baking soda so that it tastes more like ricotta cheese, yet the creaminess of the yogurt will help yield that lush texture.
- Granulated sugar: Make sure your sugar is vegan!
- Cornstarch: This replaces our eggs in vegan baking, especially in cheesecakes. You can also sub in arrowroot starch.
- Baking soda: This is my secret trick to making this cheesecake taste like a cannoli! Baking soda neutralizes acidity, making it more basic and creating that super pleasant slightly sweet flavor found in both ricotta and mascarpone cheese.
- Vanilla bean paste: And vanilla extract!
- Chocolate chips: I recommend using vegan mini chocolate chips, like Enjoy Life!
- Oats: Use certified gluten free, like One Degree Organics, if you’re in need of gluten free! You can also substitute in graham crackers if you’d like more of a classic cheesecake flavor.
- Vegan butter: To help hold our cannoli cheesecake crust together.
- Cinnamon: For flavor in the crust!
Do I need a stand mixer? Not necessarily! You can make the cannoli filling simply with a large bowl and a hand mixer or electric mixer. However, I find a stand mixer with whisk attachment (instead of a paddle attachment) is really easy.
Overview: How to make Cannoli Cheesecake (vegan and gluten free!)
Can I make this a no bake vegan cheesecake?
You can definitely make this a no bake cannoli cheesecake if you’d prefer. Just omit the cornstarch. Since it’s not going into the oven, you don’t need the cornstarch there, which acts like eggs to bind the cheesecake.
However, keep the baking soda in the cheesecake batter. This is because as the cheesecake sits in the freezer to set (make sure you freeze the cheesecake for at least 2 hours), the baking soda will still neutralize the flavors in the cheesecake.
Can I use a graham cracker crust?
Yes, absolutely! If you’d prefer to use graham crackers instead of oats, you definitely can. You’ll still blitz the graham crackers in the food processor just as you would the oats. Press into your springform pan, and you’re good to go!
I also love this homemade gluten free vegan graham cracker recipe from Camila of Pies & Tacos. I swap in King Arthur Measure for Measure gluten free flour!
Topping ideas:
You can go with the classic light dusting of powdered sugar, like I did (make sure it’s vegan! I love using Florida Crystals) or you can jazz it up with:
- Piped vegan whipped cream
- Crushed pistachios
- Mini vegan cannoli on top
- Vegan ganache
There ya have it!
An easy and delicious vegan and gluten free chocolate chip cannoli cheesecake 🙂 Tastes just like a cannoli and is a pie for both summer and winter, spring and fall! Whenever you’re in the mood for your favorite Italian treat 😉
You’re just going to LOVE this unbelievably vegan cannoli cheesecake as much as my family does! Let me know how it goes in the comments below, and I cannot wait to see your creations on Instagram and Pinterest!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Print
Ultra Creamy Easy Cannoli Cheesecake (No Eggs, Dairy Free, Gluten Free!)
- Prep Time: 15
- Chilling time: 240
- Cook Time: 65
- Total Time: 5 hours 20 minutes
- Yield: 12 1x
- Category: Cheesecake
- Method: baking
- Cuisine: Italian
- Diet: Vegan
Description
This lush and creamy cannoli cheesecake tastes like cannoli- yet somehow better! With a crispy oat crust and easy creamy “mascarpone” cheesecake filling, you won’t believe that this cheesecake is vegan, dairy free, contains no eggs, and is gluten free. You’ll fall in love with this spin on a classic Italian dessert!
Ingredients
Oat crust:
- 2 1/2 cups (250 g) oats*
- 1/4 cup (55 g) melted vegan butter
- 1/4 cup (50 g) granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp almond extract
Cannoli Cheesecake filling:
- 4 cups (32 ounces) vegan cream cheese, room temperature
- 1 cup (240 g) dairy free yogurt or vegan sour cream, room temperature
- 1 cup (240 g) heavy vegan cream or coconut cream
- 1 1/4 cup (250 g) granulated sugar
- 1/2 cup + 1 tbsp (70 g) cornstarch or arrowroot starch
- 1 tbsp vanilla extract
- 2 tsp vanilla bean paste
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1 1/2 cups mini vegan chocolate chips, plus more for topping
- Powdered sugar for topping
Instructions
- Prep: Measure out all ingredients. Preheat the oven to 375F, and line an 8″ or 9″ springform pan with parchment paper.
- Make the graham cracker oat crust: In a large food processor, pulse the oats, sugar, and cinnamon together until the oats are almost a fine flour. Pour in the melted vegan butter and mix together until you get a sandy clump texture.
- Bake the crust: Press the oat crust into the springform pan, working the dough partway up the sides of the springform pan (about an 1″ high) to create a rustic crust. Place the crust into the oven to bake for 10 minutes while you make the cannoli cheesecake filling. Remove from the oven and place the crust onto a baking sheet for ease in place the pan back into the oven later.
- Make the filling: In a stand mixer with whisk attachment or in a large bowl with a hand mixer, cream together the vegan cream cheese and yogurt until fluffy, about 3 minutes. Then add in the remaining ingredients, and continue mixing until light and fluffy, about 3-4 minutes.
- Fold in the chocolate chips: Remove the bowl from the stand mixer if necessary, and add in the mini chocolate chips. Fold in the chips to distribute evenly.
- Fill the cheesecake: Pour the cheesecake filling into the baked oat crust, and top with more chocolate chips on top if desired.
- Bake: Place the cheesecake on the baking pan into the oven to bake for 60-65 minutes, or until the top of the cheesecake is slightly golden brown, and the middle isn’t wiggling AS much, but it’s still a bit wiggly. It will set after chilling.
- Chill: Once baked, remove the cheesecake from the oven, and allow the cheesecake to cool at room temperature for 30 minutes. Then cover the cheesecake, and allow it to set in the fridge for 3 hours, or overnight.
- Serve and enjoy: When ready to serve, carefully run a butter knife along the edges of the springform pan to remove the cheesecake from the sides. Carefully remove the springform pan side and serve the cheesecake. Top with a dusting of powdered sugar, slice and enjoy!
Notes
Oats: If you’re not gluten free or cannot tolerate oats, you can swap in an equal amount of graham crackers or gluten free graham crackers, and omit the sugar.
WOAHHH this is absolutely genius! It really does taste just like a cannoli! I’m speechless (or maybe it’s cuz I have an entire slice of this in my mouth at all times 😂😂)
Haha that’s wonderful!! I’m so happy to hear it went over well 🙂 Enjoy!!
This looks AMAZING!! Are the oats necessary for the cannoli taste? We have an oat allergy so I’m curious if it would work substituting a traditional graham cracker crust
Hi Samantha! You could absolutely substitute for a traditional graham cracker crust! It will definitely still be delicious 🙂
I had never heard of cannoli cheesecake before this recipe, but LOVE cannolis! This cheesecake is DELICIOUS and highly recommend to all my cannoli lovers out there!
Aw this makes me so happy to hear, thank you so much for trying it!! I hope you loved!
I have made this recipe twice and the flavor is out of this world! I need your help though. Each time I have made it the batter comes out soupy, whereas in your photos, it is fluffy before you pour it into the crust. Mine is thin and when I bake it, it doesn’t stiffen and when I put it in the refrigerator if it still doesn’t stiffen any. If I freeze it for a little while I can get it more hard, but then that’s still not the consistency I’m after. I followed your recipe to a t, so I’m trying to figure out what I’m doing wrong. Thank you. This has great potential if i can get it right.
Hi Maria! Aw I’m so happy to hear you love the taste, but I’m so sorry to hear the texture has been off! My first question is, are you using coconut cream or coconut milk? Coconut cream tends to be thicker than milk, so it will result in a less watery texture! It’s a common mistake that people make! Another question is, how soft is your butter? The Miyoko’s butter can sometimes soften very quickly- it should be still solid when it goes into the bowl, like when making cookies! It should definitely be a little wobbly in the oven- that’s to activate the arrowroot powder! Sometimes fridges can vary in temperature as well, depending on how packed it is or its temperature set point. I’ve found that it’s coldest on the top shelf in my fridge, but using the freezer should work as well- how long are you keeping it in there? If you do the freezer, I would suggest letting it soften on the countertop for about 20 minutes before serving!
I hope that helps! Please let me know how it goes for you next time!
This looks like a great recipe! If I don’t have access to coconut yogurt, what would be a good substitution? Aquafaba maybe? Thanks!
Hi Katie! Aw thank you! For substituent the coconut yogurt, I would try vegan cream cheese if possible- I have not worked with acquafaba before! Another good substitution might be cashews! However, I have not tried it without the coconut yogurt! I hope that helps!
Hi! i’ve tried this recipe twice today (second attempt is in the oven though it doesn’t seem promising). the first try i used coconut cream from whole foods, so delicious coconut yogurt and earth balance butter. came out soupy. i thought maybe it was the brands so i went to trader joe’s and got the butter you recommended along with trader joe’s coconut cream (yes triple checked both times that it was cream and not milk) and trader joe’s coconut yogurt. less soupy this time however the ingredients just don’t seem to blend. there is an oily separation and it’s closer to a curdled milky liquid than what you have in the photo. could you provide more detail? did you mix the contents of the can of cream prior to use or only use the solid top portion? do you have to whip it/mix it for a while before it combines? i’m just a little stumped and so much want this to work out. thank you for the recipe! it tastes fantastic if it would just harden 🙁
Hi Logan! I am so sorry to hear this! I’ve had a few people say it works great, and then a few say that it’s too soupy, so I’m going to get to the bottom of this and do some more retesting because I’ve made this a number of times, and the only time it’s soupy is right out of the oven and then it will harden and set in the fridge! It may have to do with the coconut cream- I did scoop the solid top portion in there with just a bit of liquid, and yes, I did use a hand mixer to combine all of the ingredients, that I find is best so that everything is well combined! I whipped it basically until it was a fluff! I’m going to retest this one today and report back! I’m so sorry for the trouble this has caused you, and I want you to be able to enjoy this cheesecake 🙂
This cheesecake is amazing! My cheesecake filling was a little runny and lumpy pre-bake… not sure if it was the specific ingredients/brands, temperature, etc., but still turned out delicious in the end!
Aw I am so beyond happy to hear that!! Yes, totally normal for it to be runny pre baking and even while it’s baking!! I’m so happy you enjoyed it!!
Hi, Like a few comments here, I have made this to the letter (using Nuttlex for butter). When in the oven, it is bubbling so I cooked for at least 30 mins. Still soft. I used arrowroot first time but don’t like the jelly texture but the taste was incredible! I have remade with cornstarch/cornflour so see how this sets.. would love your thoughts on cornstarch as well as if yours bubbles in the oven and if you need to cook for way longer than 15-20 mins. Thank you!! Rachelle from Australia 🙂 x
Hi Rachelle!
I’m so sorry to hear about the texture! So it definitely needs time to freeze or cool in the fridge, and then the jelly texture will settle! Some bubbles are okay, it has happened to me a few times, but the end result is always good! Are you allowing it to rest and set in the fridge afterwards?
Also, hello from the US! That is so cool!! 🙂 Xx
Hi there! Have you ever premade this? I’m hoping to make it a few days early and freeze it… What are your thoughts? Thanks!
Hi Jennifer! Yes, I have and you can absolutely do that! It will need to unthaw for about 30 minutes, but it will still be wonderful!
Hi! From an italian family, I’m in LOVE with this idea. I’ve been plant-based for about three years, despite the judgment of my European roots lol and one of the only things I’ve missed so much is CANNOLIS. So excited to try this for New Years, as authentic Cannolis used to be our tradition for dessert on NYE! One question: did you use unsweetened plain coconut yogurt?
Thanks for the recipe!!
Aw my goodness, this is wonderful!! You know, it was my grandma (she’s from Sicily!) who gave me this idea!! 🙂 She always made us cannoli as kids, and it’s one of my faves!! I used unsweetened plain coconut yogurt, but that’s because I think it’s sweet enough as it is! However, some have used sweetened coconut yogurt and had great results!
I was so excited for this recipe! It looked amazing! The crust turned out alright. It was pretty sticky and hard to work with, but after some time, I was able to get it to cover my pie dish. The problem really began when I was making my batter. It was very clumpy and wasn’t combining nicely. I continued to mix it for quite a while and eventually decided to just bake it and hope for the best. I ended up having it in the oven for about 40 minutes because it would not solidify even a little. There was a lot of separation and it was so liquidy. So I eventually took it out of the oven and hoped it would firm up in the fridge. Luckily, it did end up becoming a little more set by the next morning, but it was still runny inside. It tasted alright…. good enough to still serve to guests, but I wouldn’t make it again. So bummed as some of the ingredients were pricey!
Hi Stephanie!
I’m so sorry it didn’t turn out for you! My only guess is that either the arrowroot powder wasn’t thoroughly mixed or the fridge wasn’t cold enough- I’ve had some very mixed reviews, it either works perfectly or it doesn’t work at all for some people, but I think I’ll have to go back to the drawing board because each time I make it, it turns out! I’m so sorry it didn’t for you!
Ummm this actually tastes like a cannoli! Not quite sure how that magic happened but sono molto contento 🙂
Aw I’m SO happy to hear that!! Thank you so so much for sharing!!
Hi! I was wondering if you could sub vegan ricotta and vegan cream cheese for the coconut yogurt and cream. I don’t like the taste of coconut and find that every time I use it in a baked good, it ends up tasting like coconut.
Hi Darby!! So I completely understand that- I haven’t tried these with vegan ricotta or vegan cream cheese- I’m sure the would work because they’re very similar in texture, BUT I can’t guarantee anything! If you try it, please let me know!
Can cornstarch be used in place of arrowroot powder?
Or tapioca starch?
Hi Alicia! Yes, you can use cornstarch!
Can you please let me know what brand of coconut yogurt you use?
Yes! I use Coyo but any coconut yogurt that’s just coconut cream and the probiotic will work!
I rarely ever comment on recipes, but with the mixed reviews on success with getting this to set, I wanted to post my positive experience! I was very skeptical given what I read, but I spent a bit of time gathering tips from the author through these comments. I used Miyoko’s butter, the brand Kefierkult coconut kefir yogurt (remember it’s important to ensure you use yoghurt that is strictly coconut and cultures) and I subbed corn starch for arrowroot powder ( I made sure it wasn’t expired and had been stored in an airtight container). Mine was really soupy when I took it out of the oven and it wasn’t even slightly set on the edges, but I took it out anyway and made sure to let it sit to cool for 15 minutes after (this is also really important). I placed it on the top shelf of my fridge (another good tip) and set the fridge temp to 2 degrees. I let it sit in there overnight and it set perfectly. I really believe that all these little details are important and making sure that your ingredients follow what is recommended to a T is also extremely crucial. It was absolutely incredible and my partner said it was the best vegan/gf dessert I have ever made (and that’s saying something because I bake a lot!) Thanks so much for this recipe!
Oh my goodness!! THANK YOU so so much for this comment! Truly so glad it turned out so well for you! Thank you for all of the tips and tricks you listed- this is so helpful for everyone else!! Enjoy and thank you again!
I was worried that this wouldn’t work out for me because of the mixed reviews I had seen. But for me, it really worked- I was so elated when it worked.
I thought the flavor of the cheesecake was nice, not quite as similar to cannoli- I added some lemon zest to lift the flavor a little more, which seemed to work. Overall really lovely and my partner really enjoys it.
So so glad to hear it!! Love the addition of the lemon zest 🙂 Thank you for the review and enjoy!
What brand of coconut yogurt do you recommend using?
I recommend Culina!
When you are mixing it, I’m using my kitchenmaid, is it supposed to look almost curdled? I’m worry I’m doing something wrong.
Hi Pal! I’m so sorry to hear that! Sometimes this can happen depending on the yogurt you’re using- which yogurt specifically did you use? It should still bake fine however!
Are you able to use a non cane sugar substitute? I can’t have any forms of cane sugar.
Yes absolutely! Sub in granulated maple sugar or coconut sugar 🙂 It will have a slightly different flavor if that’s okay! Or you can potentially use a zero-calorie granulated sweetener, but I can’t guarantee results!
This looks amazing. I want to make this for my daughter and her college roommates for Easter. Can I put into 3 mini springform pans and freeze if I make now?
Hi Lisa! Oh yes that could definitely work!! Three 6″ mini springform pans? That would definitely work! Just place the cheesecake into the fridge the night before serving 🙂 Enjoy!
I just made this last night and it was amazing! I used monk fruit sweetener and Kite Hill yogurt and we are obsessed. I only had a pie tin and I had enough batter to make four pies so I had to use a bunch of loaf pans and now I have two cheesecake loafs and a pie sized cheesecake! lol. Thank you!!
How much cinnamon do you use in the crust? I see it mentioned in the instructions but not the ingredient list. Thanks!!
Oh so sorry for that confusion, yes! 1 tsp cinnamon for the crust 🙂 Enjoy!
Thanks! This was so delicious, probably the best cheesecake I have ever made! I let it sit 2 nights in the fridge. The texture was perfect. Everyone loved it, and it looked awesome!
I used an 8″ springform pan and ended up with too much batter. So I just poured this into a small casserole dish and baked it along with the cheesecake. Bonus dessert!
Baking for Easter~followed recipe to a “t” ~~absolute soup! After 65 mins~put back in the oven for a few more minutes!!! Still soupy~can’t imagine it’s going to settle & chill!! I’ll report back, but right now I’m very disappointed~~expensive experiment! 😡
Hi Kym- that’s totally normal!! The middle will be really wiggly because of the cornstarch- chilling in the fridge, it will completely set and be perfect in texture 🙂 Happens every time to me, it’ll wiggle a lot out of the oven, then set completely in the fridge. Hope that helps!
I made this today for my sister and It’s birthday, and it came out AMAZING! I used the Kites Hill cream cheese, Forager sour cream, Silk heavy cream, cornstarch, and Earth balance butter, and it set up beautifully. Light and fluffy and delicious!
Thank you thank you thank you for this recipe! As a vegan with a nut allergy it’s harder to find cheesecake recipes without cashews and that’s why I’m so happy my sister introduced me to your website. The cheesecake was a little runnier than the recipe said when I took it out of the oven which had me worried it wouldn’t set. However, the feeling of opening the fridge in the morning and seeing it had set fully was almost as amazing as the taste of the cheesecake itself! 😂 Thank you so much, and I’m so excited to try out the other flavours this summer! 🙂
Can maple syrup replace the granulated sugar in the filling?
Not for this recipe, unfortunately!
Hi! I made this earlier today! So yummy! Question though, I feel like the consistency is a little off? I followed all the steps.. I used coconut sugar so the color is a little darker. Sat for 5hrs in fridge. The texture is very gelatinous.
Hi Michelle! Hmm which vegan cream cheese did you use?
Violife, I have a cashew allergy. Do you have any brands that you like that are cashew free?
Oh if it’s just a cashew allergy, Kite Hill or Oatly are both great!
I used violife. I have a cashew allergy so options are limited. Do you have a cream cheese that would work that’s cashew free?
Any advice if I were to make it in a muffin tin instead? How long would you recommend I try baking?
I decided to try & make this cheesecake for Thanksgiving, even though some of the comments almost deterred me. I used the recommended yogurt but I bought vanilla , I think I probably should have gotten plain. I did not have a runny mixture, It was perfect. I cooked it for 60 minutes.
The outcome: The cake consistency was good however mine was maybe to jello ish? Im not sure if it cooked to long, I have a large commercial over.
I did not taste cannoli at all. Growing up in an Italian family & now vegan, it’s hard to find anything that really resembles cannoli. I would attempt this again with plain yogurt & see if that makes a difference
I really want to make this for Christmas again! I have a cashew allergy. Is there a cream cheese you recommend? I tried violife but it came out a bit too gelatinous
Oh I’m so happy to hear it! Have you tried Tofutti? They’re really good!
Maybe too late, but I just read on another baking site that corn starch measurements (t, T, etc) can vary greatly when weighed. Wondering if that could be causing runniness issue that some are having? Measured by volume vs weight?
Off to give it a try!
Great recipe! I made this cheesecake for my wife’s birthday party and everyone loved it. The cheesecake was delicious, had a really nice creamy texture, and wasn’t too sweet. Instead of an oat crust, I used Partake’s gluten free graham crackers from Target and it turned out really well. So happy I found this! Highly recommend!
This is STUNNING oh my goodness!! And happy birthday to your wife, that is so sweet that you made it!! Thank you for the kind review, and enjoy 🙂
Amazing results with this recipe!! I used your homemade vegan cream cheese recipe and love that on its own and in this too. I only had vanilla paste and not extract but did put a half teaspoon of Almond Extract in the filling as well which I think really made this taste like a cannoli. Texture is perfect, filling is tangy and delicious. I shared with a few non-vegan friends and they loved it too!