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!
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!
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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.
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!
Can cornstarch be used in place of arrowroot powder?
Or tapioca starch?
Hi Alicia! Yes, you can use cornstarch!
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!
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!!
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!
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!
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, 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
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! 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 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!
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!
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!
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 🙂
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!!