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.

Nutriscore Rating: 52/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

Gently fold in the 3/4 cup of mini chocolate chips using a spatula. Set this mixture aside.

Step 3

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.

Step 4

Gently fold the whipped cream into the ricotta mixture until well combined. Be careful not to deflate the whipped cream.

Step 5

In an 8-inch springform pan, spread a thin layer of the ricotta filling at the bottom to create a base.

Step 6

Layer with broken cannoli shell pieces, covering the filling layer as evenly as possible.

Step 7

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.

Step 8

Cover the springform pan with plastic wrap and refrigerate the cake for at least 4 hours, preferably overnight, to allow it to set.

Step 9

Before serving, garnish the top of the cake with chopped pistachios and additional mini chocolate chips for a decorative touch.

Step 10

Carefully release the cake from the springform pan and slice into wedges. Serve chilled and enjoy!

Nutrition Facts

Serving size	1089.3 grams (1089.3g)

Amount per serving	% Daily Value*
Calories	3290

Total Fat 269.40g	345%
Saturated Fat 162.30g	812%
Polyunsaturated Fat NaNg
Cholesterol 787mg	262%
Sodium 792mg	34%
Total Carbohydrate 126.00g	46%
Dietary Fiber 9.90g	35%
Total Sugars 85.50g
Protein 59.60g	119%

Vitamin D 0IU	0%
Calcium 1894mg	146%
Iron 5mg	27%
Potassium 535mg	11%

*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.

Source of Calories

Fat: 76.6%

Protein: 7.5%

Carbs: 15.9%