No Bake Cannoli Cake
Indulge in the luscious simplicity of this No Bake Cannoli Cake, a dessert that flawlessly captures the essence of classic Italian cannoli in a hassle-free, no-oven-required format. Layers of creamy ricotta and mascarpone filling are delicately folded with whipped cream, sweetened with powdered sugar, and accented by mini chocolate chips for a delightful texture in every bite. This effortlessly elegant cake features crunchy cannoli shell pieces that mimic the iconic pastry, all brought together in a convenient springform pan. Garnished with vibrant pistachios and extra chocolate chips, this dessert is as striking as it is satisfying. Perfect for entertaining, this make-ahead treat requires just 25 minutes of prep time, setting into a chilled, crowd-pleasing masterpiece that’s ideal for special occasions or a taste of la dolce vita at home.
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Recipe Information
Ingredients
- 16 ounces Whole milk ricotta cheese
- 8 ounces Mascarpone cheese
- 1 cup Powdered sugar
- 2 teaspoons Vanilla extract
- 0.75 cup Mini chocolate chips
- 6 large shells Cannoli shells (broken into small pieces)
- 1 cup Whipping cream
- 2 tablespoons Granulated sugar
- 0.5 teaspoon Ground cinnamon
- 0.25 cup Pistachios (chopped, optional for garnish)
- 2 tablespoons Mini chocolate chips (additional for garnish)
Instructions
In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy using an electric mixer or a whisk.
Gently fold in the 3/4 cup of mini chocolate chips using a spatula. Set this mixture aside.
In a separate bowl, whip the cream with the granulated sugar and ground cinnamon until soft peaks form. This can be done using a hand or stand mixer on medium speed. Be careful not to over-whip.
Gently fold the whipped cream into the ricotta mixture until well combined. Be careful not to deflate the whipped cream.
In an 8-inch springform pan, spread a thin layer of the ricotta filling at the bottom to create a base.
Layer with broken cannoli shell pieces, covering the filling layer as evenly as possible.
Spread another layer of the ricotta filling on top of the cannoli shells. Repeat the layering process until all the filling and shells are used up, ending with a layer of filling on top.
Cover the springform pan with plastic wrap and refrigerate the cake for at least 4 hours, preferably overnight, to allow it to set.
Before serving, garnish the top of the cake with chopped pistachios and additional mini chocolate chips for a decorative touch.
Carefully release the cake from the springform pan and slice into wedges. Serve chilled and enjoy!
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 30.2 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
