Pecan Cheesecake Cannolis are the ultimate dessert mash-up that combines a crispy shell with creamy cheesecake filling and sweet maple and brown sugar flavors.

This quick and irresistible dessert feels fancy but comes together easily, making it perfect for holidays, parties or anytime you want a treat that looks impressive with minimal effort. The pecan cream pie filling is adapted from Together as a Family and it’s absolutely dreamy.

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Table of Contents

Why You’ll Love This Recipe

Creamy cheesecake filling with just the right touch of sweetness.
Crunchy toasted pecans add the perfect nutty texture to every bite.
Easy to make ahead and assemble right before serving.

Ingredients for pecan, cream cheese filled cannolis.

Ingredients for Cheesecake Cannolis

Heavy whipping cream
Powdered sugar
Cream cheese
Brown sugar
Kosher Salt
Pure maple syrup
Toasted pecans
Cannoli shells

How to Make Pecan Cheesecake Cannolis

Bowl of whipped cream with silicone spatula.

Whip the Cream: In a mixing bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. Place in another bowl and set aside.

Mixer bowl with brown sugar, pecans, cream cheese.

Pecan cheesecake filling in a mixer bowl.

Make the Cheesecake Filling: Add softened cream cheese, brown sugar, maple syrup and chopped pecans to the mixer bowl. Beat until smooth and creamy.
Fold Together: Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
Chill the Filling: Cover and refrigerate for at least 2 hours or overnight for best texture.

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Bowl of cannoli filling, bowl of pecans, cannoli shells.

Filling cannoli shells with cheesecake filling in a piping bag.

Fill the Cannoli Shells: Spoon or pipe the chilled cheesecake filling into cannoli shells just before serving.

Cannoli shells on a platter filled with pecan cream pie.

Garnish: Sprinkle the ends with reserved pecans or a light dusting of powdered sugar.

If you are looking for something new and different to make this holiday season, try these pecan cream pie cannolis or this Pumpkin Cannoli recipe for a fun twist.

Hand holding cannoli with cream filling.

These Pecan Cheesecake Cannolis are a decadent yet simple dessert everyone will love. They’re perfect for holiday gatherings, dinner parties or just a sweet treat to enjoy at home.

If you try this Pecan Cheesecake Cannolis recipe, let me know how it turns out and leave a star rating and comment below!

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Pecan Cheesecake Cannolis

Pecan Cheesecake Cannolis are a decadent dessert with crispy shells and creamy maple cheesecake filling mixed with toasted pecans. Easy to make ahead and perfect for holidays or parties!

Prep Time10

Chill Time2

Course: Desserts

Keyword: no bake desserts

Servings:

Calories: 236kcal

Author: Milisa

Ingredients

1 cup heavy whipping cream
⅓ cup powdered sugar
2 8 ounces cream cheese softened
¼ cup maple syrup pure – not pancake syrup
½ cup brown sugar
¼ teaspoons kosher salt
1 ½ cups pecans toasted and chopped fine (1/2 cup for garnish)
18 cannoli shells

Instructions

Beat the heavy whipping cream with powdered sugar in a mixer bowl until stiff peaks form. Set aside in another bowl.
Add softened cream cheese, brown sugar, salt, maple syrup and 1 cup of chopped pecans. Beat until smooth and creamy.
Fold the whipped cream into the cream cheese mixture until well combined and fluffy.
Cover and refrigerate for at least 2 hours or overnight for best texture.
Spoon filling into a piping bag. Pipe the chilled cheesecake filling into cannoli shells just before serving.
Garnish: Sprinkle the ends with reserved pecans.

Video

Notes

Filling can be made up to 3 days in advance. Keep in an airtight container in the refrigerator until ready to serve.

Filled cannolis can be refrigerated for 1-2 days but will not stay crisp.

If you can’t find cannoli shells the filling can be piped into small glasses and layered with crushed graham crackers or ice cream sugar cones. Serve in pie form in a premade graham cracker crust.