Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and press the mixture evenly onto the bottom of a 9-inch springform pan.
Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue to beat
Add Ricotta and Chocolate Chips: Gently fold in the ricotta cheese until evenly incorporated into the cream cheese mixture. Then, fold in the mini chocolate chips until they are evenly distributed throughout the filling.
Fill the Pan: Remove the prepared crust from the refrigerator and spread the cheesecake filling evenly over the crust.
Chill: Cover the pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, or until set.
Garnish: Once the cheesecake is set, you can garnish it with whipped cream and additional chocolate chips if desired.
Serve: Carefully remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy your delicious No-Bake Chocolate Chip Cannoli Cheesecake!
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