A few summers ago, after a long day of gardening with the kids and wrangling dinner on the grill, I realized I hadn’t planned dessert. It was too hot to turn on the oven, and frankly, I was too tired to fuss with anything fancy.
But I had ricotta, mascarpone, and a pre-made graham cracker crust staring at me from the pantry. So, with a quick scan of the fridge and a little improvising, I whipped together what would become one of the most requested desserts in our house: No-Bake Cannoli Cream Pie.
The first bite was a surprise. The smooth, creamy filling reminded us of classic cannoli from the Italian bakery downtown, while the mini chocolate chips gave that nostalgic crunch. It wasn’t just easy — it was indulgent, refreshing, and made with simple ingredients we always seem to have on hand.
Now, anytime I need a dessert that’s a crowd-pleaser and stress-free, I come back to this pie. I’ve brought it to potlucks, slid it into the fridge for holidays, and even prepped it as a midnight treat just for me (with zero shame). It’s the kind of recipe that makes you feel like a magician in the kitchen, even when you’re out of energy and time.
Short Description
This no-bake cannoli cream pie features a rich, creamy ricotta-mascarpone filling, sweet mini chocolate chips, and a buttery graham cracker crust. It’s simple, satisfying, and perfect for any occasion — no oven required.
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
- Hand or stand mixer
- Rubber spatula
- Fine mesh strainer or cheesecloth (for draining ricotta)
- Spoon or offset spatula for spreading
- Pie plate (if making homemade crust)
Cooking Instructions
Step 1: Drain the Ricotta
If your ricotta is watery, place it in a strainer or cheesecloth and let it drain over a bowl for 20–30 minutes. This helps avoid a soggy pie.
Step 2: Make the Cannoli Cream
In a large bowl, beat together the ricotta, mascarpone (or cream cheese), powdered sugar, vanilla, and cinnamon until smooth and creamy. Use medium speed and scrape down the bowl as needed.
Step 3: Fold in Chocolate Chips
Gently fold in ¾ cup of the mini chocolate chips using a spatula. Reserve the rest for topping.
Step 4: Fill the Crust
Spoon the mixture into the prepared pie crust and smooth the top evenly with a spatula.
Step 5: Garnish and Chill
Sprinkle the remaining mini chips over the top. Chill the pie in the refrigerator for at least 4 hours, or overnight, until set.
Step 6: Serve
Slice and serve cold, topped with whipped cream or chopped pistachios if desired.
Why You’ll Love This Recipe
Creamy & Dreamy: The combo of ricotta and mascarpone makes this pie irresistibly smooth and rich.
Zero Oven Time: Perfect for summer or whenever you just don’t feel like baking.
Fast & Fuss-Free: Comes together in one bowl and uses pantry staples.
Make-Ahead Friendly: Chill it in advance — it actually tastes better the next day.
Versatile for All Occasions: Great for holidays, potlucks, or no-reason-at-all treats.
Mistakes to Avoid & Solutions
Using watery ricotta
Problem: It’ll make the filling runny.
Solution: Drain ricotta well using a cheesecloth or fine mesh strainer before mixing.
Overbeating the mixture
Problem: This can cause a grainy or broken texture.
Solution: Beat just until smooth and creamy, not too long.
Filling an unchilled crust
Problem: If the crust is warm or soft, it may collapse or absorb moisture.
Solution: Chill or freeze the crust beforehand, especially if homemade.
Skipping chill time
Problem: The pie won’t slice cleanly or hold its shape.
Solution: Chill for at least 4 hours or overnight for best results.
Using large chocolate chips
Problem: They can make slicing difficult and uneven.
Solution: Stick with mini chips or chop regular ones finely.
Serving and Pairing Suggestions
Serve chilled with a dollop of whipped cream
Garnish with chopped pistachios or a light dusting of cocoa powder
Pair with espresso, cappuccino, or a sweet dessert wine like Moscato
Serve as part of a dessert table or plated individually for dinner guests
Add a drizzle of melted chocolate or warm ganache for extra decadence
Storage and Reheating Tips
Refrigerate: Store leftover pie covered in the fridge for up to 4 days.
Freezing: You can freeze individual slices. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.
Avoid microwaving: This dessert is best served cold; reheating will melt the filling.
FAQs
1. Can I make this pie ahead of time?
Absolutely. It actually tastes better after sitting overnight in the fridge.
2. Can I use cream cheese instead of mascarpone?
Yes. Cream cheese adds a slight tang and works beautifully if mascarpone isn’t available.
3. My ricotta is watery — what should I do?
Drain it using a mesh strainer or cheesecloth for about 30 minutes before using.
4. Can I use a homemade crust?
Of course! A graham cracker or chocolate cookie crust made from scratch adds a personal touch.
5. Is this safe for kids to eat?
Definitely! There’s no raw egg or alcohol involved, making it family-friendly.
Tips & Tricks
Let your cheeses come to room temperature for smoother mixing.
Sift powdered sugar for a lump-free filling.
Chill the pie overnight for the cleanest slices.
Use a serrated knife dipped in hot water for slicing.
Toasted pistachios on top add crunch and beautiful color.
Recipe Variations
Chocolate Swirl Cannoli Pie
Fold ¼ cup of melted and cooled chocolate into the filling for a marbled effect.
Lemon Zest Twist
Add 1 teaspoon of lemon zest for a fresh citrus note.
Nutty Cannoli Crunch
Stir in chopped pistachios or hazelnuts with the chocolate chips.
Oreo Crust Base
Swap the graham crust for crushed Oreo cookies for an extra chocolatey foundation.
Holiday Style
Add a touch of nutmeg and a spoonful of orange zest for a festive flavor.
Final Thoughts
There’s a reason this pie has become a permanent fixture in my fridge. It’s the kind of dessert you can whip up in minutes but still feel proud to serve. I love that it reminds people of traditional cannoli, yet it’s completely approachable for any skill level.
It’s rich without being heavy, sweet without being overpowering, and every bite brings a little joy — especially when shared with friends or family.
The layers of flavor and creamy texture are so satisfying, and honestly, no one ever guesses how easy it is to make. When dessert looks this good and takes this little effort, it’s a win-win in any kitchen. I hope it becomes a new favorite in yours too.
No-Bake Cannoli Cream Pie
Ingredients
- 1 9-inch graham cracker or chocolate cookie pie crust
- 1½ cups whole milk ricotta cheese
- 1 cup mascarpone cheese
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 1 cup mini semi-sweet chocolate chips divided
- ¾ cup for folding in, ¼ cup for topping
Instructions
- If ricotta is watery, drain it in a strainer or cheesecloth for 20–30 minutes.
- In a large bowl, beat ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth.
- Fold in ¾ cup mini chocolate chips. Save the rest for topping.
- Spread the filling evenly into the pie crust.
- Top with the remaining chips. Chill for at least 4 hours or overnight.
- Slice and serve cold. Add whipped cream or chopped pistachios if you like.
