A few years ago, my husband and I took a short trip to a small coastal town known for its Italian bakeries. On our last afternoon, we stumbled into a quiet little café with hand-painted tiles and the scent of espresso lingering in the air. I ordered a slice of cannoli cream pie, not something I’d ever seen on a menu before, and it was love at first bite.
Light, creamy, just sweet enough, and laced with hints of cinnamon and vanilla. That night, back in our hotel room, I jotted down the idea in my notebook and promised myself I’d try to recreate something similar, but simpler.
After a few experiments in my kitchen, I landed on this version: a no-bake beauty that comes together with ease, using ricotta, mascarpone, and mini chocolate chips.
It’s become a summertime favorite for our family, often requested for birthdays and Sunday dinners. My grandchildren call it “the chocolate chip pie,” and there’s rarely a crumb left by the end of the evening. It’s light yet satisfying, with all the cozy nostalgia of a classic cannoli, but no frying or pastry shells required.
Short Description
This no-bake cannoli cream pie is a creamy, dreamy dessert with a graham cracker crust, velvety ricotta-mascarpone filling, and chocolate chips in every bite—perfect for easy entertaining or weeknight treats.
Key Ingredients
- 1 (9-inch) graham cracker or chocolate cookie pie crust
(store-bought or homemade) - 1½ cups whole milk ricotta cheese
(drained if watery for a smoother texture) - 1 cup mascarpone cheese
(or substitute with cream cheese for a slightly tangier flavor) - ¾ cup powdered sugar
(sifted for a smooth filling) - 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
(optional but adds classic cannoli flavor) - 1 cup mini semi-sweet chocolate chips, divided
(¾ cup for folding in, ¼ cup for topping)
Optional for serving:
- Whipped topping or homemade whipped cream
- Extra chocolate chips or chopped pistachios for garnish
Tools Needed
- Mixing bowls
- Electric mixer or sturdy whisk
- Rubber spatula
- Fine mesh strainer or cheesecloth (for draining ricotta)
- Spoon or offset spatula for spreading
Cooking Instructions
Step 1: Prepare the Ricotta
If your ricotta is watery, drain it through a fine mesh strainer or cheesecloth for 30 minutes. This ensures your filling stays creamy and thick, not runny.
Step 2: Make the Filling
In a large bowl, beat ricotta and mascarpone (or cream cheese) until smooth and fluffy. Add powdered sugar, vanilla, and cinnamon. Mix until fully combined and creamy.
Step 3: Fold in Chocolate Chips
Gently fold in ¾ cup of mini chocolate chips using a spatula. Mix just until evenly distributed—don’t overwork the filling.
Step 4: Assemble the Pie
Spoon the filling into the prepared crust. Smooth the top with a spatula.
Step 5: Garnish and Chill
Sprinkle remaining chocolate chips over the top. Cover loosely and refrigerate for at least 4 hours, or overnight for best texture.
Step 6: Serve
Serve chilled. Top with a dollop of whipped cream and extra chocolate chips or pistachios, if desired.
Why You’ll Love This Recipe
Creamy Cannoli Flavor: All the rich, sweet, slightly tangy flavor of classic cannoli filling—without the fuss of frying shells.
Quick and Easy: Just mix, fill, and chill—no baking required.
Elegant Yet Casual: Fancy enough for guests, simple enough for Sunday dinner.
Make Ahead Friendly: Can be prepared the night before for stress-free entertaining.
Flexible Base: Works beautifully with a chocolate cookie crust for a twist.
Mistakes to Avoid & Solutions
Too Wet Ricotta? Always drain it first if it seems watery. Too much moisture leads to a soupy pie.
Grainy Filling? Use room-temperature cheeses and beat until fully smooth before folding in chocolate chips.
Crust Falling Apart? If using homemade crust, press it firmly into the pan and chill before filling.
Too Sweet? Reduce sugar slightly or use dark chocolate chips for a more balanced taste.
Cracked Top After Chilling? Smooth the surface well and avoid over-mixing once chocolate chips are added.
Serving and Pairing Suggestions
Serve chilled with whipped cream and chopped pistachios for a pretty presentation.
Pairs beautifully with espresso or strong coffee.
Serve as part of a dessert platter alongside biscotti or fruit.
Works well for holidays, brunch, or weeknight dinners.
Great as individual mini pies for parties or potlucks.
Storage and Reheating Tips
Store pie covered in the refrigerator for up to 4 days.
Do not freeze, as the creamy filling may separate when thawed.
For best texture, chill overnight before serving.
Serve slices cold, straight from the fridge.
If crust softens, pop into freezer for 10–15 minutes before slicing.
FAQs
1. Can I use cream cheese instead of mascarpone?
Yes. Cream cheese works well and adds a bit more tang. Just be sure it’s softened first.
2. How do I know if my ricotta needs draining?
If it looks watery or has liquid pooling at the bottom, drain it. A thicker ricotta makes a smoother filling.
3. Can I make this ahead of time?
Absolutely. In fact, the flavor improves as it chills. Make it a day in advance and keep it covered in the fridge.
4. Is it possible to use regular-sized chocolate chips?
You can, but mini chips distribute more evenly and keep the texture light.
5. What’s the best way to slice the pie neatly?
Use a sharp knife dipped in hot water, then wiped dry between slices for clean cuts.
Tips & Tricks
For a bakery-style finish, pipe whipped cream rosettes along the edges.
Mix in chopped candied orange peel or maraschino cherries for a Sicilian touch.
Chill your mixing bowl and beaters before whipping the filling to keep it light and airy.
Use a chocolate cookie crust for an extra-rich variation.
Fold in ½ teaspoon of orange zest for a citrusy twist.
Recipe Variations
Nutty Cannoli Pie
Swap ½ cup of chocolate chips with chopped pistachios or almonds. Add a sprinkle of nutmeg to the filling for warmth.
Chocolate Cannoli Cream Pie
Add 2 tablespoons unsweetened cocoa powder to the filling. Use a chocolate cookie crust and top with chocolate shavings.
Mini Cannoli Tarts
Spoon the filling into mini tart shells instead of a large pie crust. Top each with a swirl of whipped cream and one chocolate chip.
Fruit-Topped Cannoli Pie
Add a layer of sliced strawberries or raspberries on top before serving. The tart fruit balances the rich filling beautifully.
Spiced Honey Cannoli Pie
Drizzle a touch of warm honey over the filling before chilling. Add a pinch of nutmeg or allspice for a spiced note.
Final Thoughts
This No-Bake Cannoli Cream Pie holds a special place in my heart because it brings together the simplicity of a family treat with the elegance of a cherished dessert. Every time I serve it, I watch faces light up with that first creamy bite, and it fills the room with the kind of warmth I remember from that little deli.
I’ve made this pie more times than I can count—each time with slight tweaks and new garnishes—and it never disappoints. It’s forgiving, flexible, and as joyful to make as it is to share. I love that it’s rich without being heavy, festive without being fussy.
Whether it’s your first time making cannoli cream or your hundredth, this pie makes it accessible and delightful. From my kitchen to yours, I hope it becomes one of your favorites too.
Cannoli Cream Pie (No-Bake)
Print ThisIngredients
- 1 (9-inch) graham cracker or chocolate cookie pie crust
- (store-bought or homemade)
- 1½ cups whole milk ricotta cheese
- (drained if watery for a smoother texture)
- 1 cup mascarpone cheese
- (or substitute with cream cheese for a slightly tangier flavor)
- ¾ cup powdered sugar
- (sifted for a smooth filling)
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- (optional but adds classic cannoli flavor)
- 1 cup mini semi-sweet chocolate chips, divided
- (¾ cup for folding in, ¼ cup for topping)
- Optional for serving:
- Whipped topping or homemade whipped cream
- Extra chocolate chips or chopped pistachios for garnish
Instructions
Step 1: Drain Ricotta
If watery, strain ricotta for 30 minutes to keep the filling thick and creamy.
Step 2: Make Filling
Beat ricotta and mascarpone (or cream cheese) until smooth. Add powdered sugar, vanilla, and cinnamon; mix until creamy.
Step 3: Add Chocolate Chips
Fold in ¾ cup mini chocolate chips until just combined.
Step 4: Fill Crust
Spread the filling evenly into the prepared pie crust.
Step 5: Garnish & Chill
Top with remaining chocolate chips. Cover and refrigerate for at least 4 hours or overnight.
Step 6: Serve
Serve cold with whipped cream and optional chocolate chips or pistachios.
