Ingredients:
- For the Crust
- 2¼ cups vanilla wafer crumbs (about 60 wafers; graham cracker crumbs also work)
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
- For the Filling
- 1 cup mascarpone cheese (8 oz)
- ½ cup confectioner’s sugar
- 1½ tsp vanilla extract
- ¼ tsp ground cinnamon
- 2–3 tsp lemon zest (zest of 1 lemon)
- 1 cup whole milk ricotta cheese
- ¾ cup heavy whipping cream
- 1⅓ cups mini chocolate chips, divided
Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
- In a bowl, mix vanilla wafer crumbs, brown sugar, and melted butter until fully combined.
- Press mixture firmly into the bottom and sides of the pie dish. Bake for 10 minutes. Cool completely.
- In a large bowl, beat mascarpone and confectioner’s sugar until smooth and creamy.
- Add vanilla, cinnamon, lemon zest, and ricotta. Mix just until combined.
- In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the ricotta mixture in two additions.
- Fold in ⅔ cup mini chocolate chips.
- Spread filling evenly into cooled crust. Sprinkle remaining chocolate chips on top.
- Cover and refrigerate at least 4 hours, preferably overnight, until fully set. Slice and serve chilled.