If you love cannoli but don’t exactly dream of frying pastry shells or wrestling with piping bags, No-Bake Cannoli Delight is about to be your new best friend. This easy, creamy dessert gives you all the classic cannoli flavors—sweet ricotta, mini chocolate chips, a hint of citrus—all layered into a chilled, spoonable treat that comes together in minutes and disappears even faster. It’s like a cross between a trifle, a cheesecake, and your favorite Italian bakery treat.
I first made this as a last-minute dessert for a summer barbecue when it was way too hot to turn on the oven. I had ricotta, a tub of mascarpone, and a half-used box of graham crackers. I layered them up with sweet cannoli cream, let it chill, and that was it. The dish was scraped clean within minutes. It’s been in the rotation ever since—especially when I need something quick, no-fuss, and guaranteed to impress.
Why You’ll Love This Recipe
- No baking required – Perfect for warm days or when you just want dessert without the hassle.
- Classic cannoli flavor – All the creamy, sweet, citrusy notes you love, without needing shells.
- Quick to make – About 15 minutes to prep, then it just chills in the fridge.
- Make-ahead friendly – Even better after a few hours in the fridge (or overnight).
- Crowd-pleasing – Great for potlucks, holidays, or any time you want something sweet and elegant.
- Easy to customize – Add fruit, swap the crust, or turn it into parfaits or mini desserts.
Ingredients You’ll Need
- Ricotta cheese – Go for whole milk ricotta for the creamiest texture. Drain it well to avoid a watery filling.
- Mascarpone cheese – Adds rich, velvety smoothness. Cream cheese can work in a pinch, but mascarpone gives that authentic cannoli flavor.
- Powdered sugar – Sweetens the filling without making it gritty.
- Vanilla extract – A must for bringing out all the sweet and creamy flavors.
- Orange zest – Just a little brightens the whole dessert and gives that signature cannoli touch.
- Mini chocolate chips – Classic add-in! Mini size works best for smooth bites.
- Graham crackers or crushed cannoli shells – For the base layer. Use whatever you have—it’ll taste great either way.
- Whipped topping or homemade whipped cream – Optional for layering or topping. Adds a nice lightness to the dessert.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Drain your ricotta
Place your ricotta in a fine mesh strainer or cheesecloth over a bowl and let it drain for about 10–15 minutes. This step helps prevent a runny filling. If it’s already pretty thick, you can skip it.
Step 2: Make the cannoli filling
In a large mixing bowl, combine the ricotta, mascarpone, powdered sugar, vanilla extract, and orange zest. Beat with a hand mixer or whisk until smooth and creamy. Stir in the mini chocolate chips and give it a taste—you can add a little more sugar if you like it sweeter.
Step 3: Layer it up
In a square baking dish or glass trifle bowl, start with a layer of graham cracker crumbs or crushed cannoli shells. Spoon a layer of cannoli filling on top and smooth it out. Repeat layers until you’ve used everything up, finishing with a layer of cream and a sprinkle of chocolate chips on top.
Step 4: Chill
Cover and refrigerate for at least 4 hours, or overnight if you have the time. This helps the layers set and lets the flavors meld together.
Step 5: Serve and enjoy!
Scoop into bowls or slice into squares—whatever works! You can top it with a dollop of whipped cream, a cherry, or even a dusting of powdered sugar or crushed pistachios for an extra special touch.
Helpful Tips
- Drain that ricotta! Seriously—it makes all the difference in texture. A watery filling won’t set as nicely.
- Make it mini – Layer the dessert into small mason jars or parfait glasses for individual servings. Great for parties or portion control.
- Use cannoli shells if you’ve got them – Crushed cannoli shells add authentic crunch and flavor, but graham crackers, vanilla wafers, or even ladyfingers work too.
- Add fruit – A layer of sliced strawberries, raspberries, or even cherries can make it extra special (and add a tart contrast).
- Jazz it up – Add a drizzle of melted chocolate, sprinkle of cinnamon, or swirl of Nutella to take it to another level.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes, and you should! It’s even better after a few hours in the fridge when everything has set and the flavors come together.
Can I freeze No-Bake Cannoli Delight?
Freezing isn’t ideal—it may change the texture of the ricotta and mascarpone when thawed. It’s best enjoyed fresh from the fridge.
Can I use cream cheese instead of mascarpone?
Yes, though the flavor and texture will be slightly different. Soften it well and beat until smooth for the best results.
What if I don’t have mini chocolate chips?
You can chop up a chocolate bar or use regular chocolate chips—just give them a rough chop so the pieces aren’t too big.
Is this dessert gluten-free?
It can be! Just use gluten-free graham crackers or skip the base entirely and serve it as a mousse-style dessert in cups.
We make No-Bake Cannoli Delight on repeat—especially in the summer or when I need something that’s low effort but high payoff. It’s got that nostalgic, Italian dessert flavor without the fuss, and it never fails to wow a crowd. Give it a try and let me know how it turns out—bonus points if you put your own spin on it with fun toppings or flavors!
No-Bake Cannoli Delight
Ingredients
- 1 cup whole milk ricotta cheese drained well if watery
- 1 cup mascarpone cheese or cream cheese if preferred
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon optional
- ¾ cup mini chocolate chips
- 1 cup crushed cannoli shells waffle cookies, or graham crackers (for layers)
- Extra mini chocolate chips and cookie crumbs for topping
Instructions
- Make the filling:
- In a large bowl, combine ricotta, mascarpone, powdered sugar, vanilla, and cinnamon. Mix until smooth and creamy using a hand mixer or spatula.
- Fold in chocolate chips:
- Gently stir in the mini chocolate chips until evenly distributed throughout the mixture.
- Layer the dessert:
- In a serving dish or trifle bowl, spread a layer of the cheese mixture, then sprinkle a layer of crushed cookies or cannoli shells. Repeat layers until ingredients are used up, ending with the cream on top.
- Chill (optional):
- For best texture, refrigerate for 1–2 hours to allow it to firm up and the flavors to meld.
- Garnish and serve:
- Sprinkle the top with more mini chocolate chips and cookie crumbs. Serve with extra cookies for dipping or just a spoon!
Notes
- Make sure to drain ricotta if it’s watery—excess moisture can cause the filling to be runny.
- You can substitute cream cheese for mascarpone for a tangier flavor.
- Add chopped pistachios or orange zest for a more traditional cannoli twist.
- This dessert can be made a day ahead and stored in the fridge.
