Decadent Cannoli Cheesecake with Mascarpone (Instant Pot Recipe)

Experience the luxurious blend of Italian flavors in our Cannoli Cheesecake with Mascarpone, crafted effortlessly in your Instant Pot. This recipe combines the creamy richness of mascarpone and cream cheese with the delightful crunch of a shortbread crust, all topped with a luscious chocolate drizzle. Perfect for impressing guests or indulging in a gourmet dessert at home, this cheesecake is a must-try for any dessert lover.

Our Cannoli Cheesecake with Mascarpone has quickly become a beloved treat in our family. The first time I made it, my husband couldn’t believe it was homemade and not from a fancy bakery. Now, it’s the star of our family dinners and special celebrations. It’s incredibly easy to make in the Instant Pot, and the results are always spectacular. This cheesecake is more than just a dessert; it’s a delightful tradition that brings joy to our home.

Why This Cannoli Cheesecake?

Unique Features:

Authentic Italian Flavors: Combines the rich, creamy taste of mascarpone with the sweetness of chocolate chips.
Effortless Cooking: Made in the Instant Pot for a hassle-free, perfectly cooked cheesecake every time.
Delicious Contrast: The crunchy shortbread crust pairs perfectly with the smooth, creamy cheesecake filling.

Ingredients

Crust

10 shortbread cookies (or biscotti), crushed to fine crumbs
56g (4 Tbsp) unsalted butter, melted
1/8 tsp salt

Cheesecake Filling

450g (2 packages) cream cheese, room temperature
225g (1 container) mascarpone cheese, room temperature
150g (3/4 cup) sugar
1 1/2 tsp vanilla extract
1 tsp lemon zest
3 large eggs, room temperature
135g (3/4 cup) semisweet mini chocolate chips

Topping

90g (1/2 cup) milk chocolate or semisweet chocolate chips
15ml (1 Tbsp) whipping cream

Directions

Step 1: Prepare the Crust

Crush Cookies: Pulse the shortbread cookies in a food processor to fine crumbs. Alternatively, place them in a plastic bag and crush with a rolling pin.
Mix Crust Ingredients: Combine the crumbs with melted butter and salt, mixing until the texture resembles wet sand. Press the mixture into the bottom of a 6-7 inch springform pan.

Step 2: Make the Cheesecake Filling

Beat Cheeses and Sugar: In a stand mixer with a paddle attachment, beat the cream cheese, mascarpone, and sugar on medium-high speed until light and fluffy (about 3 minutes). Scrape down the sides as needed.
Add Flavors: Add vanilla extract and lemon zest, beating until combined.
Incorporate Eggs: Add eggs one at a time, mixing until just combined after each addition. Scrape down the sides and mix again.
Fold in Chocolate Chips: Gently fold in the semisweet mini chocolate chips.

Step 3: Cook the Cheesecake

Prepare for Pressure Cooking: Pour the batter into the prepared springform pan. Cover with a paper towel and then a piece of foil.
Set Up Instant Pot: Add one cup of water to the Instant Pot. Place the trivet over the water and gently lower the covered springform pan onto the trivet.
Pressure Cook: Secure the lid and set to “sealing”. Select Manual (High) and cook for 36 minutes for a 6-inch pan or 40 minutes for a 7-inch pan.
Natural Release: Allow a natural release for 10 minutes, then carefully vent to release any remaining pressure.

Step 4: Cool and Chill

Cool Cheesecake: Remove the cheesecake from the Instant Pot. Discard the foil and paper towel and let the cheesecake cool for 30 minutes.
Chill: Replace the paper towel and foil, then refrigerate for at least 6-8 hours, or overnight.

Step 5: Add the Topping

Make Chocolate Drizzle: Microwave chocolate chips and whipping cream together for 30 seconds to 1 minute. Stir until smooth.
Garnish: Drizzle the melted chocolate over the top of the chilled cheesecake. Garnish with additional chocolate shavings if desired.

Notes

Substitutions: You can use graham crackers or digestive biscuits for the crust instead of shortbread cookies.
Cooking Tips: Ensure all dairy ingredients are at room temperature to avoid lumps in the batter.
Storage: Store leftovers in the refrigerator for up to 5 days.