No Bake Cannoli Cake Recipe That’s Easy and Delicious

Imagine sinking your spoon into a slice of silky, rich No Bake Cannoli Cake where layers of creamy filling dance with chocolate goodness and a crispy graham crust. The experience is nothing short of heavenly, and the fact that you won’t need to turn on the oven makes it even sweeter.

This dessert isn’t just a treat; it’s a memory waiting to happen. Picture family gatherings, holiday celebrations, or simply unwinding after a long day, all made brighter by this delicious No Bake Cannoli Cake. Everyone will be reaching for seconds, maybe even thirds, while you bask in the glory of a dessert that practically makes itself.

Ingredients for No Bake Cannoli Cake

Here’s what you’ll need to make this delicious No Bake Cannoli Cake:

8 ounces cream cheese – Be sure to let it reach room temperature for a smooth consistency.

1 (3.9-ounce) package instant chocolate pudding mix – Choose your favorite brand for the best taste outcome.

1 1/2 cups cold whole or 2% milk – Whole milk gives a richer flavor, but 2% works just fine.

12 whole graham cracker sheets (about 6 1/2 ounces) – Break them into pieces for easier processing or use pre-made crumbs.

2 tablespoons granulated sugar – Sweetens the cracker crust; you can adjust based on your taste.

1/2 teaspoon kosher salt, divided – Enhances flavors and balances sweetness.

8 tablespoons (1 stick) unsalted butter, melted – Adds richness to the crust.

1 1/2 cups cold heavy cream – Important for achieving that pillowy whipped texture.

1/2 cup powdered sugar, divided – Sweetens the filling while keeping it light.

1 cup whole-milk ricotta cheese – For an authentic cannoli flavor; look for creamy varieties.

1 tablespoon finely grated orange zest (from 1 medium orange, optional) – Adds a bright, citrusy flavor that complements the other ingredients beautifully.

1 teaspoon vanilla extract – Enhances the overall flavor profile.

3/4 cup miniature chocolate chips, divided – Use semi-sweet for a touch of indulgence; reserve some for topping.

How to Make No Bake Cannoli Cake

Follow these simple steps to prepare this delicious No Bake Cannoli Cake:

Step 1: Prepare the Pan
Line an 8×8-inch baking pan with two sheets of parchment paper, crossing them over each other for easy lifting later. Leave about 2 inches of overhang, and set it aside while you focus on the fun parts.

Step 2: Make the Chocolate Pudding Layer
In a large bowl, whisk together the instant chocolate pudding mix and cold milk until it’s well combined and slightly thickened, about two minutes. Let it sit and thicken up a bit while you prepare the crust.

Step 3: Prepare the Crust
Break the graham cracker sheets into rough pieces and place them into your trusty food processor. Add the granulated sugar and 1/4 teaspoon of kosher salt, then pulse until it resembles sandy textures—just about 15 seconds should do it! If you’re opting for pre-made crumbs, you can simply mix them with the melted butter in a bowl.

Step 4: Assemble the Crust
Add the melted butter to the graham cracker mixture and pulse a few more times to combine. Transfer this mixture into your prepared pan, pressing it down firmly to create an even layer that fills the edges and corners, then pop it into the refrigerator while you whip up the filling.

Step 5: Prepare the Creamy Filling
Using a stand mixer with a whisk attachment (no need to cleanse it from the previous step), beat the cold heavy cream and 1/4 cup of powdered sugar on high speed until stiff peaks form. This usually takes about 2 to 4 minutes, so keep your eyes on it!

Step 6: Combine Creamy Ingredients
In the same stand mixer bowl, now cleaned and ready, whisk together the cream cheese, ricotta, remaining powdered sugar, optional orange zest, vanilla extract, and remaining kosher salt. Beat until light and fluffy—about three minutes. Then gently fold in 1 cup of the whipped cream and 1/2 cup of chocolate chips until just combined.

Step 7: Layer It Up
Dollop the cream cheese mixture over the crust and spread it evenly. Next, dollop the chocolate pudding layer on top of the cream cheese layer and spread it out. Finally, pile the remaining whipped cream over the pudding and spread it into a lovely even layer.

Cover the pan and let it chill in the refrigerator for at least 4 hours or overnight to allow all those flavors to mingle beautifully.

Step 8: Garnish and Serve
Before serving, sprinkle the remaining mini chocolate chips across the top for that extra touch of sweetness. To cut, simply grab the parchment overhang and lift the slab out onto a cutting board. Use a clean knife to slice into 12 perfect pieces, wiping it between cuts for clean edges.

This No Bake Cannoli Cake is not just a recipe; it’s a ticket to dessert heaven! Serve it to friends or family, and watch them swoon with delight. Enjoy!

Perfecting No Bake Cannoli Cake Cooking Process

Start by preparing the crust first to cool while you whip up the luscious filling. This allows the flavors to meld beautifully, ensuring every bite is an experience. Chill the assembled cake to let everything set just right.

Add Your Touch to No Bake Cannoli Cake

Feel free to swap out the chocolate pudding for vanilla or even butterscotch for a delightful twist. You can also add some chopped nuts or dried fruit to the filling for extra texture and flavor.

Storing & Reheating No Bake Cannoli Cake

Store any leftovers covered in the refrigerator for up to three days. Do not freeze, as the texture may be affected. Enjoy it chilled for the best experience!

Cooking this No Bake Cannoli Cake brings back fond memories of family gatherings, where everyone devours it in seconds, leaving no crumbs behind. It’s a crowd favorite that always sparks joy.

FAQs About No Bake Cannoli Cake

What is No Bake Cannoli Cake?

No Bake Cannoli Cake is a delightful dessert that combines the rich flavors and textures of traditional cannoli into an easy-to-make, no-bake cake. This recipe features layers of creamy ricotta and chocolate pudding filling, with a crunchy graham cracker crust that adds a satisfying texture. The use of ingredients like cream cheese and heavy cream results in a luscious filling, while a hint of orange zest brightens the flavors. Perfect for gatherings or as a sweet treat for any occasion, this cake is sure to impress.

How do you make the crust for No Bake Cannoli Cake?

The crust for No Bake Cannoli Cake is made by processing graham crackers or graham cracker crumbs with granulated sugar and a pinch of salt until the mixture resembles sand. Melted butter is then mixed in to give it a rich flavor and help it hold together. Press the crumb mixture into the bottom of an 8×8-inch baking pan, ensuring it is evenly distributed and firmly packed. This step is crucial for a crust that provides a great crunch and holds the layers above it.

Can I customize my No Bake Cannoli Cake?

Absolutely! One of the great aspects of No Bake Cannoli Cake is its versatility. You can swap out the chocolate pudding for different flavors, such as vanilla or butterscotch, to create unique versions of the cake. If you want to add a little crunch, consider mixing in some chopped nuts or dried fruit into the filling. Chocolate lovers may also enjoy adding more miniature chocolate chips or even drizzling melted chocolate on top for an extra indulgent touch.

How should I store leftovers of No Bake Cannoli Cake?

To keep your No Bake Cannoli Cake fresh, cover it tightly and store it in the refrigerator. This dessert should remain chilled and can be enjoyed for up to three days. Keep in mind that freezing is not recommended, as it may alter the texture of the creamy filling. For the best experience, serve it cold straight from the refrigerator, allowing the flavors to remain vibrant and the texture to stay smooth.

Conclusion for No Bake Cannoli Cake

In summary, the No Bake Cannoli Cake is an irresistible dessert that combines ease and elegance, perfect for impressing family and friends. With its crunchy graham cracker crust and creamy, flavorful filling, this cake offers a delightful treat without requiring an oven. Whether for a special occasion or a casual get-together, this no-bake delight is guaranteed to impress. Don’t hesitate to showcase your culinary skills with this delicious No Bake Cannoli Cake recipe!

No-Bake Cannoli Delight

Indulge in this easy No Bake Cannoli Cake, a delightful dessert bursting with creamy flavors and textures.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 35 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Crust

• 12 sheets whole graham crackers or 1 1/2 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/2 teaspoon kosher salt divided
• 8 tablespoons unsalted butter melted

Filling

• 8 ounces cream cheese at room temperature
• 3.9 ounces instant chocolate pudding mix
• 1 1/2 cups cold whole or 2% milk
• 1 1/2 cups cold heavy cream
• 1/2 cup powdered sugar divided
• 1 cup whole-milk ricotta cheese
• 1 tablespoon finely grated orange zest from 1 medium orange, optional
• 1 teaspoon vanilla extract
• 3/4 cup miniature chocolate chips divided

Equipment

• 8x8-inch baking pan
• food processor
• Stand Mixer
• Whisk attachment

Method

 

Preparation

1. Line an 8x8-inch baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other, leaving about 2 inches of overhang.
2. Whisk together the instant chocolate pudding mix and cold milk in a large bowl until dissolved and slightly thickened, about 2 minutes. Let sit to thicken.
3. Break the graham cracker sheets into rough pieces and place in a food processor. Add 2 tablespoons granulated sugar and 1/4 teaspoon kosher salt, processing until the texture resembles sand, about 15 seconds.
4. Add the melted unsalted butter to the cracker mixture and pulse to combine, 6 to 8 times for 1 second each. If using graham cracker crumbs, stir the crumbs and butter together in a medium bowl.
5. Transfer the mixture to the pan and press it into an even layer, reaching the edges and filling the corners. Refrigerate while preparing the filling.
6. Beat the cold heavy cream and 1/4 cup powdered sugar in a stand mixer with the whisk attachment on high speed until stiff peaks form, about 2 to 4 minutes. Transfer to another bowl.
7. In the stand mixer (no need to clean), beat the cream cheese, ricotta cheese, remaining powdered sugar, orange zest (if using), vanilla extract, and remaining kosher salt with the whisk attachment on medium speed, scraping the bowl halfway through, until light and fluffy, about 3 minutes.
8. Gently fold 1 cup of the whipped cream and 1/2 cup of miniature chocolate chips into the cream cheese mixture until combined.
9. Dollop the cream cheese mixture over the crust and spread into an even layer. Dollop the chocolate pudding over this layer and spread evenly. Finally, dollop the remaining whipped cream over the pudding and spread into an even layer.
10. Cover and refrigerate for at least 4 hours or up to overnight. Before serving, sprinkle the remaining 1/4 cup miniature chocolate chips evenly over the top.
11. Grasp the parchment overhang to transfer the slab to a cutting board. Cut into 12 pieces, wiping the knife between cuts for cleaner slices.

Nutrition

Serving: 1slice

Notes

For a twist, try using different pudding flavors such as vanilla or butterscotch. You can also add chopped nuts or dried fruit for extra texture and flavor.

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