The Best Cannoli Cheesecake Vegan Gluten Free

My Italian grandmother simply cherishes making cannoli (indeed, it’s cannoli, not cannolis haha!)- it’s a pastry I grew up with and have come to adore the flavor of powdered sugar with singed mixture and chocolate chips. That’s right, it’s acceptable!

So I chose to go with a turn on a work of art, since I love making things my own particular manner and beginning another custom 😉 which will incorporate this staggeringly veggie lover and gluten free chocolate chip cannoli cheesecake!

That’s right, I said it. It’s veggie lover, it’s without gluten, it’s sans dairy, and it’s refined sugar free, yet nobody would know! This cannoli cheesecake is that acceptable.

Cannoli Cheesecake

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Recipe by thebananadiaries Course: DessertCuisine: ItalianDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

4

hours 
Total time

4

hours 

15

minutes

This Cannoli Cheesecake is made with a mix of ricotta and mascarpone cheese for a cheesecake that tastes like the classic Italian dessert.

Ingredients

  • Vegan Pie Crust:
  • 2 cups whole oats (or 1 3/4 cup oat flour)

  • 1/3 cup coconut oil, room temperature

  • 4–6 tbsp cold water

  • 1/4 cup maple syrup

  • 1 tsp baking soda

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • Cannoli Cheesecake Filling:
  • 8 ounces coconut milk yogurt (make sure it’s thick, like coconut cream. The ingredients should be coconut cream and the bacteria)

  • 4 ounces Miyoko’s vegan butter, room temperature (if you can’t find Miyoko’s, use a coconut oil based vegan butter)

  • 2 tsps vanilla extract

  • 1/2 cup maple syrup

  • 1/2 cup coconut cream

  • 2 tbsp arrowroot powder*

  • 1/2 cup chocolate chips

Directions

  • To prepare the pie crust:
  • In a large food processor, pulse the oats until they reach a fine flour.
  • Add in coconut oil, water, maple syrup, baking soda, cinnamon, and vanilla. Blend until it becomes a sticky dough.
  • Press the dough into a 9″ pie dish greased with coconut or olive oil.
  • Chill in the fridge for 20 minutes. While the pie is chilling, preheat the oven to 375F.
  • Bake the crust for 15 minutes and then remove to let cool while preparing the filling. Keep the oven on at 375F.
  • To make the cannoli “cheesecake” filling:
  • In a large bowl, use a hand mixer to beat together the softened vegan butter, coconut yogurt, coconut cream, vanilla, arrowroot powder, and maple syrup until well combined.
  • Fold in chocolate chips using a spoon.
  • Pour batter into pie crust and bake the pie for 15-20 minutes, until it begins to set on the outside, but is a little wobbly on the inside.
  • Remove the cheesecake from the oven and let cool for 15 minutes at room temperature. Then place the cheesecake in the fridge for about 2-3 hours, or overnight.
  • Remove the cheesecake from the fridge, top with extra chocolate chips and powdered sugar, and serve with coconut whipped cream!

Notes

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