DATE NIGHT | The Adventure Challenge
Matthew and I both work full-time jobs and have side hustles. It’s very rare that you find us NOT WORKING. So, we’ve made it our goal in 2021 to make time for each other. My mom got us the adventure challenge: couple edition for christmas this year and we scratched off our first “date card” this past weekend!
Our first date card read:
“Made a homemade pie together! Easier said than done! One of you must mix all the ingredients by yourself… BLINDFOLDED, while the other person gives instructions by leading with their hands.
The leader can only use three directive sentences the whole time. (The person with the least amount of cooking experience has to be the blindfolded mixer!)
We decided on a no-bake chocolate chip cannoli cheesecake. It was actually SUPER light and refreshing and so easy to make! See the recipe below.
NO-BAKE Chocolate Chip Cannoli Cheesecake (recipe below)
INGREDIENTS:
1 package (4 ounces) connoli shells
1/2 cup sugar
1/2 cup graham cracker crumbs
1/3 cup butter, melted
FOR FILLING:
2 packages (8 ounces each) cream cheese, softened
1 cup confectioners’ sugar
1/2 teaspoon grated orange zest
1/4 teaspoon ground cinnamon
3/4 cup part-skim ricotta cheese
1 teaspoon vanilla extract
1/2 teaspoon rum extract
1/2 cup miniature semisweet chocolate chips
Chopped pistachios, optional
DIRECTIONS:
Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour.
Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust.
Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.
NUTRITION FACTS:
1 piece: 548 calories, 36g fat (20g saturated fat), 88mg cholesterol, 292mg sodium, 51g carbohydrate (38g sugars, 1g fiber), 8g protein.