No-Bake Chocolate Chip Cannoli Cheesecake 

Ingredients: – 1 1/2 cups graham cracker crumb – 1/4 cup granulated sugar – 1/2 cup unsalted butter, melted – 16 oz cream cheese, softened

– 1/2 cup powdered sugar – 1 tsp vanilla extract – 1 cup ricotta cheese – 1 cup mini chocolate chip – 1 cup heavy cream

Instructions: 1. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

1. Press the crumb mixture into the bottom of a 9-inch springform pan, forming an even layer. Place the pan in the refrigerator to chill while you prepare the filling. 2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

1. Add the powdered sugar and vanilla extract to the cream cheese, and beat until well combined. 2. Fold in the ricotta cheese and mini chocolate chips until evenly distributed.

1. In a separate bowl, whip the heavy cream until stiff peaks form. 2. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Remove the springform pan from the refrigerator and pour the cheesecake filling over the chilled crust, spreading it out into an even layer.

1. Cover the pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, or until set. 2. Once set, remove the cheesecake from the springform pan and slice into pieces.