There’s something irresistible about a creamy cannoli dessert with its crunchy crust and rich filling.
This version is simple, no-fuss, and brings all the classic flavors of the Italian treat into an easy pie-style dessert.
Perfect for holidays, gatherings, or just a sweet craving at home.
Why You’ll Love This Recipe
It has all the flavors of traditional cannoli but in a no-fuss pie format.
The crust is buttery and crisp, balancing the smooth and creamy filling.
It’s easy to make ahead and tastes even better after chilling overnight.
Chocolate chips and lemon zest add depth and brightness to every bite.
What You’ll Need (Ingredient Highlights)
Vanilla wafer or graham cracker crumbs make the crust sweet and crunchy.
Mascarpone cheese gives a rich, creamy base with a hint of tang.
Ricotta cheese adds lightness and classic cannoli flavor.
Whipped cream makes the filling airy and smooth.
Mini chocolate chips give texture and sweetness throughout.
Lemon zest brightens the filling and balances the richness.
Pro Tips Before You Start
Use room-temperature mascarpone for a smoother blend.
Whip the cream until stiff peaks form for the best texture.
Fold the whipped cream gently into the ricotta mixture to keep it airy.
Chill the pie at least 4 hours, preferably overnight, before serving.
How to Make Cannoli Desserts Easy
Step 1 – Make the crust
Mix vanilla wafer crumbs, brown sugar, and melted butter.
Press firmly into a 9-inch pie dish and bake at 350°F for 10 minutes. Cool completely.
Step 2 – Prepare the filling
Whip mascarpone and confectioner’s sugar until smooth.
Add vanilla, cinnamon, lemon zest, and ricotta. Mix gently until just combined.
Step 3 – Whip the cream
In a separate bowl, beat the heavy cream until stiff peaks form.
Fold into the ricotta mixture in two additions.
Step 4 – Add chocolate chips
Stir in most of the chocolate chips, reserving some for topping.
Step 5 – Assemble and chill
Spread filling into the cooled crust, sprinkle with remaining chocolate chips, cover, and chill for at least 4 hours.
What to Serve Them With
Serve with hot espresso or cappuccino for a true Italian pairing.
Pair with fresh berries for a refreshing contrast.
Top with a drizzle of chocolate sauce for extra indulgence.
Variations / Substitutions
Use crushed Oreos for a richer, chocolatey crust.
Swap mini chocolate chips with chopped pistachios.
Add orange zest instead of lemon for a different citrus note.
Make it in individual cups instead of a pie dish for portion control.
Storage & Leftovers
Keep covered in the refrigerator for up to 4 days.
Do not freeze, as the filling will lose its creamy texture.
Always serve chilled for the best flavor and consistency.
FAQs
Can I use graham crackers instead of vanilla wafers?
Yes, graham crackers work perfectly as a crust substitute.
What if I don’t have mascarpone?
Cream cheese can be used, but the flavor will be slightly tangier.
Can I make this dessert ahead of time?
Yes, it’s best made the night before to let it set fully.
How do I know when the whipped cream is ready?
It should hold stiff peaks and not collapse when lifted.
Can I skip the lemon zest?
Yes, but it adds a refreshing brightness to the filling.
What size pan should I use?
A standard 9-inch pie dish works best for this recipe.
Can I make it without baking the crust?
Yes, but baking helps the crust hold together more firmly.
Is this dessert very sweet?
It’s moderately sweet, balanced by the tang of lemon zest.
Can I add nuts?
Yes, chopped pistachios or almonds make a great topping.
How long should it chill before serving?
At least 4 hours, though overnight gives the best results.
Final Thoughts
This easy cannoli dessert is creamy, crunchy, and full of flavor.
It’s a crowd-pleaser that delivers classic Italian sweetness in a simplified form.
Once chilled, it slices beautifully and makes any table feel special.
