No-Bake Cannoli Delight

This no-bake cannoli delight is a creamy and chocolatey treat perfect for when you want something impressive without turning on the oven. The layers of chocolate pudding, ricotta cream, and crunchy graham cracker crust come together to create a dessert that’s as satisfying as it is easy to make. It’s been a go-to recipe during busy weekends and special occasions when I want to whip up something sweet with minimal fuss.

I first made this for a family gathering, and everyone was surprised at how rich and indulgent it tasted despite the simple preparation. Now it’s my secret weapon for easy entertaining.

Ingredients

• Cream cheese: 8 ounces at room temperature for smooth blending
• Instant chocolate pudding mix: 3.9 ounces to add that luscious chocolate flavor make sure to get the instant kind for quick setting
• Whole or 2% cold milk: 1 and 1/2 cups to mix with the pudding for a silky texture
• Whole graham cracker sheets: 12 sheets or graham cracker crumbs 1 and 1/2 cups as the base providing a buttery crunchy crust choose fresh ones to avoid stale flavors
• Granulated sugar: 2 tablespoons balances the saltiness and enhances sweetness in the crust
• Kosher salt: 1/2 teaspoon total to bring out flavors divided
• Unsalted butter: 1 stick or 8 tablespoons melted to bind the crust tightly
• Cold heavy cream: 1 and 1/2 cups for homemade whipped cream to fold into the filling adding lightness
• Powdered sugar: 1/2 cup divided sweetens the whipped cream and filling gently
• Whole-milk ricotta cheese: 1 cup adds a delicate creamy texture that mimics traditional cannoli filling
• Finely grated orange zest: 1 tablespoon optional brightens the flavor with a fresh citrus note
• Vanilla extract: 1 teaspoon enhances the overall sweetness
• Miniature chocolate chips: 3/4 cup divided provide bursts of rich chocolate in every bite

Step-by-Step Instructions

Line the Pan:

Line an 8 by 8-inch baking pan with two parchment paper sheets placed perpendicular to each other so the paper overhangs all sides by about two inches. This sling makes it easy to lift out the dessert later.

Whisk Chocolate Pudding:

In a large bowl, whisk together the instant chocolate pudding mix and cold milk for about two minutes until smooth and slightly thickened. Set this aside to let it firm up as you prep the crust.

Prepare the Crust:

Break the graham cracker sheets into rough pieces and pulse in a food processor with granulated sugar and a quarter teaspoon of kosher salt until the texture resembles sand. Add melted butter and pulse again just until combined. If using crumbs, simply mix them with butter and sugar. Press this mixture evenly into the bottom of the prepared pan reaching the edges and corners tightly. Chill in the fridge.

Make Whipped Cream:

Whip the cold heavy cream with a quarter cup of powdered sugar on high speed until stiff peaks form about two to four minutes. Transfer to a separate bowl to keep air in the whipped cream.

Mix the Ricotta Filling:

In the same mixer bowl, beat the cream cheese, ricotta, remaining powdered sugar, orange zest if using, vanilla extract, and the rest of the salt together at medium speed until light and fluffy, scraping down the sides halfway through to ensure even mixing.

Fold in Whipped Cream and Chocolate Chips:

Carefully fold one cup of the whipped cream and half a cup of mini chocolate chips into the ricotta mixture using a flexible spatula, just until incorporated to keep the filling airy.

Assemble Layers:

Spread the cream cheese mixture evenly over the chilled crust. Next, dollop the thickened chocolate pudding over the cream layer and smooth it out. Finally, spread the remaining whipped cream evenly on top.

Chill and Serve:

Cover the pan and refrigerate for at least four hours or overnight to let everything set properly. Before slicing, sprinkle the remaining chocolate chips evenly over the top. Use the parchment sling to lift the dessert out onto a cutting board, then cut into 12 pieces, wiping the knife clean between cuts for neat slices.

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I love the ricotta cheese in this recipe because it captures the essence of authentic cannoli filling without the fuss of frying shells. One memorable family moment was watching everyone dig in eagerly after a long dinner party, savoring each layer with delight.

Storage Tips

Store leftovers in an airtight container in the refrigerator to keep flavors fresh and textures intact. If you want to make this in advance for a party, it holds up beautifully overnight and even the next day. Just give it a gentle stir if the top whipped cream layer looks a bit settled before serving.

Ingredient Substitutions

If you want a lighter option, you can swap whole milk for 2 percent or even skim, though it will be slightly less creamy. For the cream, if you prefer you can substitute the homemade whipped cream with a thawed frozen whipped topping; it changes the texture a bit but saves time. To keep it dairy-free, try using vegan cream cheese alternatives, though the texture might vary.

Serving Suggestions

This dessert pairs wonderfully with freshly brewed coffee or a glass of dessert wine. It also makes a lovely finish to Italian dinner nights when you want something sweet but not overly rich. Try topping slices with a dusting of cocoa powder or a sprig of fresh mint for an elegant touch.

Cultural Context

Cannoli are a beloved Sicilian pastry traditionally made with fried pastry shells stuffed with sweetened ricotta filling. This no-bake version keeps the spirit alive by celebrating the ricotta and chocolate elements while offering an easier, quicker alternative that fits our modern kitchen rhythm.

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Frequently Asked Questions

→ How do I make the crust without baking?

Mix crushed graham crackers with melted butter and sugar, then firmly press the mixture into the pan. Chill it to set before adding the layers.

→ Can I substitute heavy cream for the whipped topping?

Yes, you can use thawed frozen whipped topping in place of whipped cream to save time and effort.

→ What gives the filling its creamy texture?

A combination of cream cheese, ricotta, and whipped cream folded together provides a smooth, light texture with subtle tanginess.

→ How long should the dessert chill before serving?

Refrigerate for at least 4 hours or overnight to allow the layers to set properly and flavors to meld.

→ Can I add other toppings besides chocolate chips?

Yes, feel free to garnish with nuts, fresh fruit, or grating of citrus zest to complement the dessert's flavors.