No-Bake Biscoff Cheesecake Cannoli

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✨ No-Bake Biscoff Cheesecake Cannoli ✨

A heavenly fusion of Italian tradition and modern indulgence! These crispy cannoli shells are filled with a velvety Biscoff cheesecake mousse, offering the perfect balance of spice and sweetness. No oven needed—just pure, effortless decadence!

Why You’ll Love This Recipe

✅ No-bake & beginner-friendly – Perfect for hot days or last-minute desserts
✅ Textural paradise – Crispy shell + creamy filling + crunchy cookie coating
✅ Make-ahead magic – Chills beautifully for stress-free entertaining
✅ Customizable – Swap fillings or drizzle with melted chocolate

Ingredients

For 12 cannoli:

  • 12 ready-made cannoli shells (or homemade)

  • 1½ cups (180g) Biscoff cookie crumbs, divided

  • 3 tbsp (45g) melted butter

  • 8 oz (225g) cream cheese, softened

  • ½ cup (60g) powdered sugar

  • 1 tsp vanilla extract

  • 1 cup (240ml) heavy cream, whipped to stiff peaks

  • Extra Biscoff crumbs for coating ends

Optional upgrades:

  • Chocolate chips or drizzle

  • Crushed pistachios for contrast

  • Dusting of cocoa powder

Step-by-Step Instructions

1. Prep the Crumb Base

  • Mix 1 cup Biscoff crumbs with melted butter until sandy.

  • Press into cannoli shells (about 1 tsp per shell) using a spoon handle. Chill.

2. Make the Filling

  • Beat cream cheese, powdered sugar, and vanilla until smooth.

  • Gently fold in whipped cream until no streaks remain.

  • Stir in remaining ½ cup Biscoff crumbs (leave some texture).

3. Fill the Cannoli

  • Transfer filling to a piping bag (or zip-top bag with corner snipped).

  • Pipe into shells from both ends, overfilling slightly.

4. Add the Finishing Touches

  • Roll ends in extra Biscoff crumbs (or dip in melted chocolate).

  • Chill 2+ hours (or freeze 30 mins for faster setting).

5. Serve & Enjoy!

  • Dust with powdered sugar or extra crumbs.

  • Pro tip: Add filling just before serving for ultra-crisp shells.

Expert Tips

🔹 Room-temp cream cheese prevents lumps.
🔹 Stabilized whipped cream (add 1 tbsp powdered sugar while whipping) holds shape better.
🔹 No piping bag? Use a plastic bag with the corner cut off.
🔹 For homemade shells: Brush wonton wrappers with egg wash, wrap around cannoli tubes, and fry until golden.

Variations

 

 Chocolate-Biscoff: Add cocoa powder to filling or drizzle with chocolate.
Espresso Kick: Mix 1 tsp instant coffee into the filling.

Berry Swirl: Fold in raspberry jam for a fruity twist.

Storage

  • Fridge: Up to 3 days (store unfilled shells separately for maximum crispness).

  • Freeze: Filled cannoli freeze well for 1 month (thaw 10 mins before serving).

Serving Suggestions

  • Pair with espresso or vanilla gelato.

  • Arrange on a platter with fresh berries for color.

  • Gift in a pretty box lined with parchment!

Final Thought

These Biscoff cheesecake cannoli are a guaranteed crowd-pleaser—each bite delivers crunch, cream, and caramelized spice. Perfect for dinner parties, holidays, or treating yourself!

More No-Bake Desserts to Try:
Tiramisu Pots
Mango Coconut Bars
Oreo Truffles

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