Description
A no-bake dessert that captures all the classic flavors of cannoli in an easy layered icebox cake. Creamy mascarpone and ricotta filling is layered with graham crackers and chocolate chips, then chilled to perfection for a decadent treat.
Ingredients
Scale
- 1 cup mascarpone cheese
- 1 cup ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup heavy whipping cream
- 1 package graham crackers (14–16 sheets)
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios (optional)
- Extra powdered sugar for dusting
Instructions
- In a mixing bowl, combine mascarpone, ricotta, powdered sugar, vanilla, and cinnamon until smooth and creamy.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into cheese mixture until fully combined.
- In a 9×13-inch baking dish, create a layer of graham crackers covering the bottom.
- Spread a layer of cheese mixture over crackers, then sprinkle with chocolate chips.
- Repeat layers, ending with a final layer of cheese mixture.
- Sprinkle with pistachios if using.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Dust with powdered sugar before serving.
Notes
- Use room temperature cheeses for easier mixing.
- Do not overmix after adding whipped cream to maintain airy texture.
- Cake can be made up to 2 days in advance.
- Store covered in refrigerator for up to 1 week.
- For gluten-free version, use gluten-free graham crackers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg