Okay, confession time: I will happily devour a cannoli at 9 a.m. like it’s breakfast and call it a balanced choice. I wrote this recipe after one too many late-night dessert raids when I needed all the satisfying crunch, creaminess, and chocolate without firing up an oven or fussing with frying. This no-bake version keeps the classic crunchy shell and sweet ricotta filling, but assembles in minutes and chills for a short while — perfect for last-minute company or when you want fancy without the fuss. Expect cool, fluffy filling, tiny chocolate pockets, and that first crisp bite that makes you grin like a little kid with a pastry heist. Yes, I may have stolen one straight from the tray while testing. No regrets.
Quick Facts
- Yield: Serves 6 (about 12 small cannoli)
- Prep Time: 20 minutes
- Cook Time: 0 minutes (plus 30–60 minutes chill)
- Total Time: 50–80 minutes including chill
Why This Recipe is Awesome
This recipe delivers the crunchy-sweet-pop of a classic cannoli without frying or complicated tools. The filling stays light and slightly tangy from the ricotta, the mini chocolate chips add surprise bites, and chilled shells remain crisp if you assemble just before serving. It’s so easy even your microwave won’t have to work — and who doesn’t love a dessert that feels decadent but demands almost no hands-on time?
Ingredients
For the Main Dish:
- 2 cups whole-milk ricotta, well-drained (press in a sieve 30 minutes if watery)
- 1/2 cup mascarpone or full-fat cream cheese, room temperature
- 3/4 cup sifted powdered sugar, plus extra for dusting
- 1 tsp pure vanilla extract
- 1/4 tsp ground cinnamon (optional but lovely)
- 1/2 cup mini chocolate chips or chopped bittersweet chocolate
- 12 store-bought cannoli shells (or 12 pre-baked tart shells if you prefer)
- 2 tbsp mini chocolate chips, for decorating the ends
For the Sauce / Garnish (if applicable):
- 1/4 cup semi-sweet chocolate, melted for drizzle
- Finely chopped pistachios or orange zest, for color and crunch (optional)
How I Make It
Step 1:
I start by draining the ricotta if it looks wet; otherwise the filling dilutes and shells get soggy. Into my mixing bowl go the ricotta, mascarpone, and powdered sugar. I whip them together with a handheld mixer on medium — the motion makes the mixture go from lumpy to luxuriously smooth in a couple minutes. Stop once the texture looks creamy and billowy.
Step 2:
Next I add the vanilla, a pinch of cinnamon, and the mini chocolate chips. I fold the chips in gently with a rubber spatula so they sprinkle through the filling without clumping. Tip: if your chips sink to the bottom, toss them in a teaspoon of flour first — they’ll stay suspended.
Step 3:
I spoon the filling into a pastry bag fitted with a plain round tip; if I don’t have a bag, I use a sturdy zip-top bag and snip a corner. Then I pipe into each cannoli shell until the filling peeks out the ends. You’ll hear a soft hollow sound as the shell fills, and the contrast of cold cream against the shell’s crisp feels delightful. Don’t overfill or shells might crack.
Step 4:
I press a few mini chocolate chips onto each end and drizzle with warm melted chocolate — a little snap of chocolate on top looks dramatic. Then I chill the assembled cannoli on a tray for at least 30 minutes so the filling firms and melds with the shell. If you want a softer, more melded bite, leave them for an hour. If you wait too long, shells can soften, so aim for that sweet spot.
Step 5:
Right before serving, I dust with powdered sugar, scatter chopped pistachios or orange zest for color, and arrange on a pretty platter. Listen for the first crunch when guests bite in — that crisp snap over cool, creamy filling always makes me smile.
Pro Tips
- Use whole-milk ricotta for creamier texture; light ricotta yields a grainy filling.
- Chill the filling for 15–20 minutes if it feels too loose; cold filling pipes neater into shells.
- For extra shine, warm your drizzle slightly in the microwave (10–15 seconds) and stir briskly to smooth it.
- If shells are stale, revive them briefly under a broiler for 30 seconds — watch closely! — or buy fresh from a bakery.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap mascarpone for full-fat cream cheese for a tangier filling; texture gets firmer.
- Use Greek yogurt (strained) in place of ricotta for a lighter, tangy version — expect creamier, slightly less sweet flavor.
- Make it dairy-free: use coconut cream and dairy-free cream cheese; the flavor tilts tropical but stays rich.
- Make it gluten-free by buying certified GF cannoli shells or serving the filling in GF waffle cones.
Variations & Tips
- Chocolate lovers: fold in 1/4 cup cocoa powder and extra chocolate chips for a double-chocolate filling.
- Orange-kissed: add 1 tsp orange zest and swap half the vanilla for orange liqueur.
- Nutty crunch: roll the ends in chopped pistachios or hazelnuts for texture and color.
- Mini versions: fill mini shells for parties — they disappear faster, guaranteed.
- Adult twist: stir 1–2 tbsp of Marsala or amaretto into the filling for classic Italian flair.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Prepare the filling and store it covered in the fridge up to 48 hours. Stuff shells right before serving so they stay crisp, or stuff and chill no more than 2 hours ahead if you must.
- Can I double the recipe?
- Sure thing. Double ingredients and use two bowls if needed to avoid overworking the filling. You may need an extra tray or two for chilling, but timing stays the same.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you substitute, and note the texture becomes less rich.
- How do I know it’s done?
- For no-bake cannoli, the cues focus on texture: filling should be thick, smooth, and hold shape when piped; shells should remain crisp on first bite. If filling feels runny, chill it until firmer.
- What if I don’t have ingredient X?
- No ricotta? Use strained Greek yogurt plus a tablespoon of cream cheese. No cannoli shells? Use waffle cones or tartlet shells for the same crunchy-sweet contrast.
How I Like to Serve It
I plate these on a long tray with a scattering of chopped pistachios and a small bowl of extra chocolate drizzle for dunking. Serve with strong espresso, sweet Marsala, or a sparkling Prosecco for a party. These feel right for summer garden dinners (they stay cool) and holiday gatherings when you want an elegant dessert with minimal fuss.
Notes
- Store leftover filling in an airtight container in the refrigerator up to 48 hours. Assembled cannoli keep best 2 hours in the fridge to preserve shell crispness.
- This recipe does not involve cooking meats. For reference, cook poultry to a safe internal temp of 165°F when preparing other dishes.
Final Thoughts
Closing: Now go impress someone — or just yourself — with this crunchy, creamy, delightfully no-fuss cannoli. Don’t forget to sneak a taste of the filling — I always do.