A no-bake dessert that captures all the flavors of a classic cannoli in a cool, creamy pie. With a crunchy graham cracker crust and a smooth ricotta-mascarpone filling, it’s the perfect treat for warm days or holiday tables.

Why You’ll Love This Recipe

• No baking required — simple and oven-free

• Rich and creamy cannoli filling with just the right sweetness

• Quick to assemble, perfect for make-ahead desserts

• Classic Italian flavors in pie form

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs

• ¼ cup granulated sugar

• 6 tablespoons unsalted butter, melted

For the Filling:

• 1½ cups whole milk ricotta cheese

• 1½ cups mascarpone cheese (or cream cheese)

• ¾ cup powdered sugar

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• ¾ cup mini chocolate chips (plus extra for topping)

Directions

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8 slices
Calories: 410 kcal per slice

1. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened.

2. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator for at least 30 minutes.

3. In a large bowl, beat together ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon until light and smooth.

4. Gently fold in mini chocolate chips until well distributed.

5. Spread the filling evenly into the chilled crust, smoothing the top.

6. Sprinkle extra mini chocolate chips on top for garnish.

7. Cover and refrigerate for at least 4 hours or overnight to allow the pie to set completely.

8. Slice and serve cold. Optional: Dust with powdered sugar or drizzle with chocolate syrup before serving.

Serving Ideas

• Serve with a dollop of whipped cream or a cherry on top

• Pair with espresso or a shot of amaretto for a classic Italian touch

• Add chopped pistachios or candied orange peel for texture and color

Tips & Variations

• Be sure to drain the ricotta cheese well if it’s watery to avoid a runny filling

• Use cream cheese if mascarpone isn’t available, though the flavor will be slightly tangier

• Try a chocolate cookie crust for a fun twist

• Mini cannoli shells can be crumbled on top as a garnish

Frequently Asked Questions

Can I use store-bought ricotta and mascarpone?
Yes, but make sure the ricotta is well-drained and not too watery for best texture.

What if I don’t have mascarpone?
Cream cheese can be used as a substitute, though it will give the filling a slightly tangier taste.

How long does Cannoli Cream Pie last in the fridge?
It stays fresh for up to 4 days when covered and stored in the refrigerator.

Can I freeze this pie?
Freezing is not recommended, as the texture may become grainy when thawed. It’s best enjoyed fresh and chilled.

Final Thoughts

Cannoli Cream Pie brings all the flavor of a traditional Italian cannoli to your dessert table with none of the fuss. Creamy, rich, and refreshingly cool, it’s ideal for no-bake lovers, holiday dinners, and summertime celebrations. Keep this recipe handy for when you need a stunning dessert that’s as simple as it is delicious.