No-Bake Chocolate Chip Cannoli Cheesecake

By sassy47

Ingredients

• FILLING:
• 1 package (4 ounces) cannoli shells
• 1/2 cup sugar
• 1/2 cup graham cracker crumbs
• 1/3 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon ground cinnamon
• 3/4 cup part-skim ricotta cheese
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• 1/2 cup miniature semisweet chocolate chips

Preparation

Step 1

Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour.
Beat first four filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust.
Refrigerate, covered, until set, about 4 hours.
If you don't have mini chocolate chips, you can coarsely chop regular chocolate chips.