Cannoli Delight
This Cannoli Delight is a no-bake dessert that combines everything we love about classic cannoli with rich chocolate layers and a dreamy espresso whipped cream topping. It’s indulgent, eye-catching, and absolutely perfect for any special occasion or a weekend treat.
We originally whipped this up for a cozy family dinner and it instantly became a crowd favorite. That combo of ricotta and cream cheese with chocolate and espresso? Heaven. It’s got just enough crunch from the cookie crust, silky pudding, and that light, airy topping to make every bite irresistible.
If you love desserts like this, you might want to check out our Cannoli Cookie Cups, Easy Cannoli Dip, or this super simple No-Bake Strawberry Delight recipe.
Table of contents
Why You’ll Love This Recipe
- No baking required: Perfect for warm days or when you need something quick and easy.
- Layers of flavor: From the cookie crust to the whipped cream, every bite offers something different.
- Espresso twist: The espresso whipped cream takes this dessert from good to unforgettable.
- Make-ahead friendly: Prepare it the night before and let it chill until ready to serve.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This dessert starts with a chocolate cookie crust that adds the perfect amount of crunch. Then we build layers of rich chocolate pudding, silky ganache, and a luscious cannoli-inspired filling made with cream cheese and ricotta. Espresso whipped cream brings a slight coffee kick that balances all the sweetness beautifully. Mini chocolate chips give each bite a little surprise crunch.
Variations
- Swap the crust: Use graham crackers or Biscoff cookies for a different base flavor.
- Add a nutty crunch: Sprinkle chopped pistachios or hazelnuts between layers.
- Make it boozy: Add a splash of coffee liqueur to the whipped cream or pudding.
- Citrus twist: Mix in a little orange zest to the ricotta layer for a fresh take.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Prepare the crust and press into a lined 8×8-inch pan. Chill.
- Whisk pudding mix with milk and let it thicken.
- Heat cream and pour over chocolate chips to make ganache. Cool. Make espresso whipped cream and set aside 1/3 for topping.
- Beat cream cheese, ricotta, powdered sugar, vanilla, and salt until fluffy. Fold in espresso whipped cream and mini chips.
- Layer the cream cheese mixture, pudding, ganache, and remaining whipped cream. Chill for at least 4 hours or overnight.
- Top with chocolate chips, slice, and serve!
Expert Tips
- Let the ganache cool to room temp before layering so it doesn’t melt the pudding.
- Use high-quality ricotta for the creamiest texture.
- Make clean cuts by wiping your knife between slices.
- Chill overnight for the best structure and flavor.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, just make sure it’s thick enough to hold its shape in the layers.
Absolutely. The espresso just enhances the chocolate flavors, but you can leave it out.
It’s best enjoyed fresh, but you can freeze it without the whipped cream topping. Thaw overnight in the fridge before serving.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Cannoli Delight
Equipment
- 8×8 baking pan
- parchment paper
- medium bowls
- Whisk
- Saucepan
- electric mixer with whisk attachment
Ingredients
Crust
- 1 ½ cups chocolate cookie crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 8 tablespoons butter melted
Pudding Layer
- 3 ounces instant chocolate pudding mix
- 1 ½ cups cold milk
Cream cheese layer
- ⅓ cup heavy cream
- ⅓ cup semisweet chocolate chips
- 1 ½ cups cold heavy cream
- 1 tablespoon instant espresso powder
- ¼ cup powdered sugar
- 8 ounces cream cheese at room temperature
- 1 cup whole-milk ricotta cheese
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup miniature chocolate chips
Instructions
- Line an 8×8-inch baking pan with 2 sheets of parchment paper, crossing them to form a sling with overhang on all sides.
- In a medium bowl, combine cookie crumbs, sugar, and salt. Stir in melted butter until fully combined. Press evenly into the bottom of the prepared pan. Chill while making the filling.
- Whisk pudding mix with cold milk in a bowl until smooth and starting to thicken, about 2 minutes. Set aside to thicken further.
- Heat 1/3 cup cream until just simmering, then pour over the chocolate chips. Let sit for 1 minute, then stir until smooth. Let cool to room temperature but still pourable.
- In a stand mixer with a whisk attachment or use a hand mixer, beat heavy cream, espresso powder, and powdered sugar on high until stiff peaks form. Transfer 2/3 of the whipped cream to another bowl (you’ll reserve 1/3 for topping).
- In the same mixer bowl (no need to clean), beat the cream cheese, ricotta, powdered sugar, vanilla, and salt until very light and fluffy, about 3 minutes. Fold in 2/3 of the espresso whipped cream and 1/2 cup mini chocolate chips until just combined.
- Spread the cream cheese mixture over the chilled crust.
- Carefully spread the chocolate pudding over the cream cheese layer.
- Spread the cooled ganache over the pudding.
- Top with the remaining espresso whipped cream and smooth evenly.
- Cover and refrigerate for at least 4 hours or overnight.
- Sprinkle the remaining 1/4 cup mini chocolate chips on top.
- Use the parchment sling to lift out the dessert and place on a cutting board. Cut into 12 squares, wiping the knife clean between cuts.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
