In this recipe for No-Bake Cannoli Cake, you can enjoy the flavors of a classic cannoli without the fuss. It’s a simple yet indulgent dessert featuring layers of creamy ricotta cheese mixed with chocolate chips and orange zest, all sandwiched between crunchy cannoli shells. The best part? There’s no baking required, making it a perfect dessert for any occasion. Just layer the ingredients, chill in the fridge, and enjoy!





How To Make No-Bake Cannoli Cake

This recipe for No-Bake Cannoli Cake is a simple and delicious dessert that captures the flavors of traditional cannoli without the need for baking. The cake features layers of creamy ricotta cheese mixed with chocolate chips and orange zest, sandwiched between layers of crunchy cannoli shells. The cake is topped with a dusting of powdered sugar and more chocolate chips for a beautiful presentation. It's easy to make and perfect for those who love the taste of cannoli but want a quicker and simpler version.
Servings 8


  • 1 cup of whipping cream
  • pistachio granules to taste
  • candied cherries to taste
  • 270 grams 9 oz of cannoli shells
  • 8 grams 1.35 tsp of gelatin sheets
  • 1 cup of powdered sugar
  • 1/2 cup of chocolate chips
  • 1/2 cup of butter
  • 3 cups of sheep’s ricotta cheese


  • Finely crumble the cannoli shells and add the melted butter.
  • Keep some cannoli shells aside to decorate the cake.
  • Compact the mixture on the base of a 9 inches springform pan lined with parchement paper and place in the refrigerator for 30 minutes.
  • With an electric whisk, process the ricotta and powdered sugar until smooth and homogeneous.
  • Combine the whipped cream and chocolate chips and mix gently with a spatula.
  • Soak the gelatin sheets in cold water for 10 minutes, then squeeze them out well and melt them together with two tablespoons of whipped cream in a small saucepan over low heat.
  • Once the dissolved gelatin has cooled, add it to the ricotta and cream mixture, mixing it well.
  • Pour the mixture into the springform pan, level it well and place in the refrigerator for 5 hours.
  • Decorate the cake with crumbled cannoli shells, candied cherries, and pistachio granules.
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