No-Bake Cannoli Cake – Easy & Stress-Free Italian Dessert
This No-Bake Cannoli Cake is a simple yet elegant dessert that captures the rich flavors of traditional cannoli—without the hassle of baking! With layers of creamy ricotta filling, crunchy chocolate chips, and a soft cookie base, this no-fuss recipe is perfect for any occasion. Whether you’re hosting a party or craving a quick homemade treat, this cake is a guaranteed crowd-pleaser.
Equipment :
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- 9x9-inch baking dish
- Offset spatula (for spreading layers)
- Plastic wrap (for chilling)
Ingredients :
- 2 cups whole milk ricotta cheese strained if needed
- 1 cup mascarpone cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup mini chocolate chips
- For the Cake Layers:
- 1 ½ cups graham crackers or ladyfingers
- ¼ cup espresso or milk to soften layers, optional
- Powdered sugar for dusting
- Chopped pistachios
- Chocolate shavings
Instructions :
- Prepare the Filling: In a large mixing bowl, whisk together ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth. Fold in mini chocolate chips.
- Layer the Cake: Place a single layer of graham crackers or ladyfingers in the bottom of a baking dish. If using ladyfingers, lightly dip them in espresso or milk before layering.
- Assemble: Spread half of the ricotta filling over the cookie layer. Add another layer of cookies, followed by the remaining filling. Smooth the top with a spatula.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow flavors to meld and layers to soften.
- Garnish & Serve: Before serving, dust with powdered sugar, sprinkle with chopped pistachios, and add chocolate shavings if desired. Slice and enjoy!