Easy No-Bake Cannoli Delight - Best Italian Dessert Square For A Crowd
Some desserts don’t just sit on the table—they steal the spotlight. This no-bake cannoli delight is one of those show-offs, and honestly, I’m not mad about it. One look at those creamy layers and suddenly your kitchen feels a little more Italian café and a lot less weekday chaos. Italy may not be on the travel calendar right now, but this dessert gets you pretty close without touching your savings account.
Cannoli have always been a top-tier choice IMO. Crispy shell, sweet ricotta filling, and chocolate chips because obviously. The only downside? Frying, piping, and all the bakery-level effort. That’s where this dessert steps in and says, relax, I’ve got this. Instead of a fried shell, there’s a buttery graham cracker crust doing the heavy lifting. On top? A dreamy stack of sweetened ricotta and cream cheese, rich chocolate pudding, fluffy whipped cream, and a generous sprinkle of mini chocolate chips. Five layers. Zero baking. Who says Very Good Desserts have to be complicated?
This is one of those Easy International Desserts that works for almost any occasion. Hosting Italian night at home? Boom—Dessert For Italian Dinner, solved. Need something fun but low-stress for holidays? It even fits right in with Italian Thanksgiving Desserts. And because it’s made as bars, it slides perfectly into the world of Squares Recipes, which means clean cuts and easy serving. No fighting over the last cannoli here.
What really makes this one shine is how shareable it is. Cannoli are usually a solo act, but this version was clearly made for a crowd. That’s why it earns a spot among Easy Italian Desserts For A Crowd and Easy Desserts Chocolate lovers can’t stop talking about. Whether you’re planning Italian Night Desserts or just want one of the Best Italian Desserts without the fuss, this no-bake beauty delivers. FYI, making it ahead is not just allowed—it’s encouraged.
Easy No-Bake Cannoli Delight - Best Italian Dessert Square For A Crowd
Ingredients
- 8 oz cream cheese, softened
- 1 box (3.9 oz) instant chocolate pudding mix
- 1 1/2 cups cold whole milk or 2% milk
- 12 full graham cracker sheets (about 6 1/2 oz) or 1 1/2 cups graham cracker crumbs
- 2 tablespoons white sugar
- 1/2 teaspoon kosher salt, divided
- 8 tablespoons unsalted butter, melted
- 1 1/2 cups cold heavy whipping cream
- 1/2 cup powdered sugar, divided
- 1 cup whole-milk ricotta cheese
- 1 tablespoon finely grated orange zest (optional)
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips, divided
Instructions
Prepare an 8x8-inch baking dish by lining it with parchment paper. Place two sheets crosswise so the paper extends over all sides, creating handles for easy removal later.
In a large bowl, combine the chocolate pudding mix with the cold milk. Whisk until smooth and slightly thickened, about 2 minutes. Set aside so it can continue to firm up.
Place the graham cracker sheets into a food processor along with the granulated sugar and 1/4 teaspoon of the salt. Pulse until fine and sandy. Pour in the melted butter and pulse a few more times until the crumbs are evenly moistened. If using pre-made crumbs, simply mix them with the butter in a bowl.
Press the crumb mixture firmly into the prepared pan, making sure the surface is flat and the corners are filled. Chill the crust in the refrigerator while you work on the layers.
In a stand mixer fitted with the whisk attachment, whip the cold heavy cream with 1/4 cup of the powdered sugar on high speed until stiff peaks form. Transfer the whipped cream to a separate bowl and set aside.
Using the same mixer bowl, beat the cream cheese, ricotta, remaining powdered sugar, orange zest (if using), vanilla extract, and remaining salt on medium speed until smooth, airy, and well blended, about 3 minutes. Scrape down the sides halfway through.
Carefully fold 1 cup of the whipped cream and 1/2 cup of the mini chocolate chips into the ricotta mixture until just combined.
Spread the ricotta layer evenly over the chilled crust. Next, add the chocolate pudding and smooth it into an even layer. Finish by spreading the remaining whipped cream over the top. Cover and refrigerate for at least 4 hours, or overnight for best results.
Before serving, sprinkle the remaining mini chocolate chips over the surface. Lift the dessert out using the parchment paper, place on a cutting board, and slice into 12 bars, cleaning the knife between cuts for neat edges.
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