Love cannoli but not the effort? This no-bake cannoli icebox cake has all the flavor you crave in the easiest form possible. Just layer, chill, and serve!
Creamy ricotta, sweet chocolate chips, and graham crackers come together to create a dessert that’s rich in flavor but refreshingly simple to make. This no-bake cannoli icebox cake channels the classic Italian treat in a cool, crowd-pleasing format that’s especially welcome in warmer months or anytime you want an effortless dessert with big payoff.
If you love making icebox cakes, be sure to check out my strawberry icebox cake and chocolate eclair cake, too!
Why You’ll Love This Cannoli Icebox Cake Recipe
- No oven required. Perfect for warm weather or when you just don’t feel like baking.
- Cannoli-inspired flavor. Ricotta, vanilla, and chocolate chips bring all the charm of the classic Italian treat.
- Make-ahead friendly. It needs chill time, which means it’s ready to go when you are.
- Light, creamy texture. A refreshing twist on a traditional dessert.
What You’ll Need
Here are a few notes about the ingredients. Full amounts are listed in the recipe card below.
- Ricotta cheese – For that signature cannoli flavor. Whole milk ricotta gives the best texture.
- Confectioners’ sugar – Sweetens the filling without making it grainy.
- Vanilla or almond extract – Either one works beautifully here, so use your favorite.
- Unflavored gelatin – This helps the ricotta filling set so it holds its shape when sliced. You’ll bloom it in cold water, then gently warm it until fully dissolved before adding to the filling.
- Vanilla yogurt – Adds creaminess and a slight tang that complements the ricotta.
- Mini semisweet chocolate chips – The classic cannoli touch. Save a handful for topping.
- Graham crackers – Create the layers of the cake and soften beautifully as it chills.
- Heavy cream & granulated sugar – Whipped cream topping brings everything together.
How to Make Cannoli Icebox Cake
- Make the ricotta filling. Beat the ricotta, confectioners’ sugar, and extract until smooth.
- Add the gelatin. Bloom and dissolve the gelatin in cold water, then mix it into the ricotta. Stir in yogurt and chocolate chips, then refrigerate the mixture for 30 minutes.
- Layer the cake. Start with graham crackers, then alternate layers of filling and crackers in a square pan.
- Whip the cream. Beat the cream with sugar until soft peaks form.
- Top it off. Spread whipped cream over the cake and sprinkle with extra chocolate chips.
- Chill. Refrigerate for at least 4 hours before serving.
Tips for Success
- Use whole milk ricotta for the best texture. If it looks watery, drain it in a mesh strainer or cheesecloth for 15–30 minutes.
- Bloom the gelatin properly. Let it sit in cold water for a couple of minutes before heating so it dissolves evenly.
- Chill the filling before assembling. That short 30-minute chill gives it a thicker, more spreadable consistency for neater layers.
- Line up the crackers for clean slices. If you want tidy squares, arrange the graham crackers in even rows. Each sheet can act like a guide when it’s time to cut.
- Go for soft peaks for whipped cream. Over-beaten cream can turn stiff and lose its silky texture. Stop when the cream gently curls at the tip of your whisk.
- Chill the assembled cake overnight for best results. Four hours is the minimum, but overnight gives the layers time to meld and soften perfectly.
How to Store
Cover and keep your cannoli icebox cake refrigerated. It will keep well for up to 3 days. For the best texture, wait to add the whipped cream topping until just before serving if making ahead.
A Sweet Twist on a Classic Treat
If you’re craving the flavor of a classic cannoli without the work, this cannoli icebox cake delivers. It’s simple, satisfying, and just indulgent enough to feel special. For a little extra flair, try sprinkling chopped pistachios on top before serving to add a nice crunch and a nod to traditional cannoli.
Want cannoli flavor in even more forms? You’ll also enjoy my easy cannoli dip! It’s a quick, crowd-pleasing treat for any occasion.
More No-Bake Desserts
Get the Recipe:
Cannoli Icebox Cake
All the flavor of a classic cannoli in an easy, no-bake dessert! This Cannoli Icebox Cake is made with layers of graham crackers, a lightly sweet ricotta filling, and plenty of mini chocolate chips. It’s creamy, cool, and perfect for summer.
Ingredients
- 16 ounces (454 g) ricotta cheese
- 1/2 cup (55 g) confectioners' sugar, sifted
- 1 teaspoon vanilla extract or almond extract
- 1/4 cup (60 ml) cold water
- 1 packet unflavored gelatin, about 2 teaspoons
- 1 cup (227 g) vanilla yogurt
- 3/4 cup (135 g) mini semisweet chocolate chips, plus more for garnish
- about 14 honey graham cracker sheets
- 1 cup (240 ml) heavy cream
- 2 to 3 tablespoons granulated sugar
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Instructions
- Using an electric mixer on high speed, beat the ricotta, confectioners' sugar, and vanilla until smooth.
- Place the cold water in a small saucepan. Sprinkle the gelatin over the water and let sit for 2 minutes. Then, cook over low heat, stirring constantly, until the gelatin is completely dissolved.
- Resume mixing the ricotta mixture, and gradually add the gelatin mixture. Mix well. Stir in the yogurt and chocolate chips. Refrigerate for 30 minutes.
- Arrange a layer of graham crackers in the bottom of a 9-inch square pan, breaking the crackers as needed to fit and cover the bottom. Carefully spread about a third of the ricotta filling over the crackers. Top with another layer of crackers and half of the remaining filling. Repeat with another layer of crackers and the remaining filling. Place the pan in the refrigerator.
- Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
- Sprinkle the desired amount of sugar over the cream. Whisk until combined.
- Continue beating to soft peaks. (When you lift the whisk out of the whipped cream, a peak that curves downward forms in the cream.) This should take 4 to 5 minutes.
- Spread the whipped cream over the top of the icebox cake. Sprinkle with more chocolate chips.
- Refrigerate at least 4 hours before serving. Keep refrigerated.
Video
Notes
- You can use vanilla or almond extract. Both complement the ricotta filling.
- If your ricotta is very wet, drain it in a fine mesh strainer or cheesecloth-lined colander before using.
- Don’t skip chilling the filling before layering. It helps it thicken slightly for easier assembly.
- The finished cake needs at least 4 hours in the refrigerator to set, but overnight is even better.
- You'll get 9 generous servings, but you can easily get 12 servings if feeding a crowd.
- This recipe was slilghtly adapted from Kraft.
- Store tightly covered in the refrigerator up to 3 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
15 Comments on “Cannoli Icebox Cake”
Do you think this would work with cottage cheese instead of ricotta? Or would it be too runny?
Hi, Kendra. I personally don’t like cottage cheese, so I don’t have a lot of experience using it in place of ricotta. I know that it’s commonly substituted in things like lasagna. The texture is definitely different, though, and may not mix as smoothly or set up as well. I wish I could offer a better answer, but I’d use ricotta if at all possible. If you should try it with cottage cheese, though, please let me know how it works.
Jennifer,
I love cannoli. This is a great variation. Can’t wait to try it.
Annamaria
Looks amazing! I am definitely going to make this soon.
Think it would work with some crisp Italian ladyfingers instead of the grahams? Really looks great. I just have a lot of those. HAHA
I think that would work, Linda. Their thickness may require a bit more chill time to soften.
I’ll take cannoli cream however I can get it. And since I don’t plan on learning how to make cannoli shells any time soon…this is perfect!
I’ve made cannoli shells and they just weren’t the same as what you get in a restaurant! This sounds much better and definitely easier!
I LOVE cannoli and the fact that this icebox cake is a million times easier to make is just awesome!
Looks delicious! Think I will make it for 4th of July weekend. I wonder what would happen if you used crushed up cannoli shells instead of graham crackers? Our grocery sells them in the Italian aisle.
Hi, Carolyn. I think that would work, but will likely be a little less sturdy. You might have to spoon it up more than slice it.
do not like the yogurt. do u have another suggestion?
Maybe whipped cream?
Would this work without the gelatin?
The filling won’t set nearly as well, but the flavor won’t be affected.