Gluten-Free Cannoli Cheesecake

Happy Friday y'all!! This cheesecake is a sweet start to the weekend!!

This cannoli cheesecake is out-of-this-world good!!! It's two of my favorite desserts combined; cannoli's and cheesecake!! The cheesecake is light with the perfect amount of sweetness. I made this for my mom's birthday dessert; she loved it! I topped it with my banana flour cannoli's- so yummy!
   

First, you whip the cream cheese and marscapone cheese till fluffy and light!

Now you add in raw honey, coconut sugar, then eggs, vanilla extract, and banana flour (YUM!)

 

                                                                         

Fold in chocolate chips...soooo beautiful! #chocolatelover

Another awesome plus to this cheesecake, is that it is only sweetened with raw honey and coconut sugar!! The raw honey gives the cheesecake such a beautiful flavor and texture.

Onto the recipe!!

Gluten-Free Cannoli Cheesecake 

Crust ingredients:

• 2 cups gluten-free graham cracker crumbs
• 4 tablespoons melted grass fed butter
• 1 teaspoon cinnamon

Cheesecake filling ingredients:

• 2 8-ounce packages cream cheese, softened
• 2 8-ounce packages marscapone cheese, softened 
• 4 large eggs 
• 1/2 cup raw honey
• 1/4 cup coconut sugar
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 1 cup dark chocolate chips (mixed with about one tablespoon wedo banana flour)
• 1/2 tablespoons wedo banana flour

*Optional* You can top the cheesecake with my gluten-free cannoli's- find the recipe here!! 

Preheat oven to 400 degrees. Mix together gluten-free graham cracker crumbs, melted butter, and cinnamon in a small bowl. Press into a 10 inch spring form pan, pushing slightly up the sides. Bake for about 10 minutes. Once the crust is out of the oven, change the temperature to 325 degrees. 

In a stand mixer, beat cream cheese and marscapone cheese until fluffy, about 4 minutes. Then add in raw honey and coconut sugar, beating again for another minute or so. Then add in each egg, one at a time mixing on medium speed. Then add in vanilla extract, orange zest, and banana flour. Beat for about 2 more minutes. Now fold in chocolate chips (prior to adding in chocolate chips, mix chips with about one tablespoon of banana flour; it helps make them evenly spread throughout the cheesecake, rather than sinking to the bottom.) 

Once the crust has cooled and the filling is done, pour filling into spring form pan. Bake for 1 hour. Once cheesecake is out of the oven, let cool on counter for about 4 hours, and then place in fridge overnight. 

When you are ready to serve the cheesecake, make my gluten-free cannoli's and top each slice with a full or half cannoli!! Enjoy!!! 

-Juliet