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! 

slice of vegan cannoli cheesecake on a plate

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.

sliced cannoli cheesecake

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!
sliced vegan cannoli cheesecake

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!

sliced cannoli cheesecake

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:

vegan cannoli cheesecake slice on a plate

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!

Ultra Creamy Easy Cannoli Cheesecake (No Eggs, Dairy Free, Gluten Free!) pinterest pin

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!

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sliced cannoli cheesecake

Ultra Creamy Easy Cannoli Cheesecake (No Eggs, Dairy Free, Gluten Free!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 17 reviews
  • Author: BRITT BERLIN
  • 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


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! 



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


  1. Prep: Measure out all ingredients. Preheat the oven to 375F, and line an 8″ or 9″ springform pan with parchment paper. 
  2. 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.
  3. 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.
  4. 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. 
  5. 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.
  6. Fill the cheesecake: Pour the cheesecake filling into the baked oat crust, and top with more chocolate chips on top if desired.
  7. 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. 
  8. 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. 
  9. 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!


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.