No bake cannoli cream pie captures the flavors of the Italian pastry in a creamy ricotta filling studded with mini chocolate chips.
The filling comes together in one bowl, and the graham cracker crust is store bought, so the only real work is waiting while the pie chills in the refrigerator.
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Why This No Bake Cannoli Cream Pie Recipe Works
Ricotta gives the filling a light, milky body, while mascarpone or cream cheese adds richness so the texture sets up creamy and sliceable instead of loose.
Powdered sugar dissolves without graininess, and a touch of vanilla and optional cinnamon give a warm bakery flavor that echoes the classic fried pastry.
Mini chocolate chips spread evenly through every slice and add a gentle snap, and the remaining chips on top make the pie look finished with no extra work.
Ingredients for No Bake Cannoli Cream Pie
- 1 store bought graham cracker pie crust, 9 inch
- 1 cup whole milk ricotta cheese
- 8 ounces mascarpone or cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon, optional
- 1 1/4 cups mini chocolate chips, divided, 1 cup for the filling and 1/4 cup for the top
- Whipped topping for garnish, optional
Graham cracker crust. A ready made crust keeps this dessert truly no bake and gives a sweet, crunchy base for the creamy filling.
Ricotta cheese. Whole milk ricotta brings the signature cannoli flavor, and a full fat version keeps the filling creamy rather than dry.
Mascarpone or cream cheese. Mascarpone adds a richer, silkier taste, while cream cheese gives a slightly tangy filling that holds its shape.
Powdered sugar. Powdered sugar blends smoothly into the cheeses, sweetening the filling without leaving grains behind.
Mini chocolate chips. Mini chips distribute evenly and stay small enough to slice cleanly, and semi sweet chips balance the sweet filling.
How to Make No Bake Cannoli Cream Pie
1. Beat the cheeses Beat the ricotta and mascarpone in a large bowl until smooth and well blended, with no visible lumps.
2. Add the flavor Mix in the powdered sugar, vanilla, and cinnamon if using, and keep beating until the filling is creamy and fully combined.
3. Fold in the chips Fold in 1 cup of the mini chocolate chips by hand, saving the remaining 1/4 cup for the top.
4. Fill the crust Spoon the filling into the graham cracker crust and smooth the top with a spatula for a neat surface.
5. Top the pie Sprinkle the reserved mini chips over the filling so they sit evenly on the surface.
6. Chill until set Refrigerate the pie for at least 4 hours or overnight until the filling is fully set.
7. Slice and serve Slice the pie cold and top each piece with whipped topping, added just before serving, if you like.
How to Serve No Bake Cannoli Cream Pie
Slice the pie cold and serve it after an Italian dinner with dark chocolate mousse in small cups for a chocolate lovers table. Fresh fruit pavlova and strawberries and cream cupcakes add lighter flavors, and mango panna cotta rounds out the dessert board.
How to Store and Reheat No Bake Cannoli Cream Pie
Cover the pie loosely with plastic wrap or keep it in an airtight container in the refrigerator for up to 5 days. Add whipped topping only to the slices you are about to serve so it stays fluffy and fresh.
Tips and Variations for No Bake Cannoli Cream Pie
Chill fully. Give the pie the full 4 hours, since cutting too early leaves a soft center that slumps instead of holding a clean slice.
Flag the allergens. The pie contains milk, wheat in the crust, and often soy in the chocolate chips, so check labels for guests with allergies.
Soften the cream cheese. If you use cream cheese, let it come to room temperature so it blends without lumps into the ricotta.
Drain wet ricotta. If the ricotta looks watery, spoon it into a fine strainer for a few minutes so the filling does not turn loose.
Use a warm knife. Dip the knife in hot water and wipe it between cuts so the filling slices cleanly and the crust stays neat.
Try other crusts. A chocolate cookie crust fits well and gives the pie a deeper look, with no change to the filling.
Keep it cold. Return the pie to the refrigerator within 2 hours of serving so the dairy filling stays safe.
Check trusted guidance. For general advice on keeping dairy desserts and leftovers safe, read the University of Wisconsin Extension leftovers guidance before you slice.
Frequently Asked Questions About No Bake Cannoli Cream Pie
How long does no bake cannoli cream pie need to chill?
Chill it for at least 4 hours, and overnight works even better because the filling firms up and the flavors settle.
Can I make no bake cannoli cream pie ahead of time?
Yes, assemble it a day ahead, keep it covered in the refrigerator, and add the whipped topping just before serving.
What can I use in place of mascarpone in no bake cannoli cream pie?
Softened cream cheese works as a direct swap in the same amount and gives a slightly tangier and firmer filling.
Can I use a homemade crust?
Yes, a baked and fully cooled graham or cookie crust works in place of a store bought crust.
Do I need to drain the ricotta?
Only if it looks watery, in which case a few minutes in a fine strainer removes extra liquid and keeps the filling thick.
No Bake Cannoli Cream Pie
Equipment
- Large mixing bowl
- Electric mixer
- Rubber spatula
Ingredients
Main Ingredients
- 1 graham cracker pie crust 9 inch, store bought
- 1 cup whole milk ricotta cheese
- 8 oz mascarpone or cream cheese softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon optional
- 1 cup mini chocolate chips for the filling
- ¼ cup mini chocolate chips for the top
- 1 cup whipped topping optional, added before serving
Instructions
Cooking
- Beat. Beat the ricotta and mascarpone until smooth.
- Flavor. Mix in the powdered sugar, vanilla, and cinnamon until creamy.
- Fold. Fold in 1 cup mini chocolate chips.
- Fill. Spoon the filling into the crust and smooth the top.
- Top. Sprinkle on the last 1/4 cup chips.
- Chill. Refrigerate at least 4 hours, then slice and add whipped topping.
