Easy No Bake Cannoli Cups

These no bake cannoli cups are one of my favorite easy desserts for holidays, parties, and showers because they give you all the flavor of a classic cannoli in a make-ahead dessert cup.

If you love cannolis but hate when the shells turn soggy, crack, or crumble everywhere, these mini cannoli dessert cups solve that problem beautifully. Instead of filling fragile shells at the last minute, you layer creamy cannoli filling with crushed cannoli chips in individual cups. They look pretty, they travel well, and if you use dessert cups with lids, they are so easy to store in the fridge and bring to a party.

These are perfect for Christmas, Easter, Mother’s Day, Valentine’s Day, Thanksgiving, New Year’s Eve, graduation parties, baby showers, bridal showers, brunches, and summer get-togethers. They feel special enough for a holiday dessert table, but they are simple enough to make anytime a cannoli craving hits.

The filling for these cups is inspired by traditional cannoli flavors, with strained ricotta, vanilla, cinnamon, and a little lemon zest for brightness. Finished with mini chocolate chips and a dusting of powdered sugar, they are creamy, crunchy, and such a fun twist on an Italian bakery favorite.

Why you’ll love these no bake cannoli cups

• They solve the soggy cannoli shell problem
• They are easier to serve than traditional cannolis
• They can be made ahead
• They store well in dessert cups with lids
• They travel well for holidays, potlucks, and parties
• They are perfect for individual servings
• They look fancy, but they are actually very easy

Ingredient notes

Whole milk ricotta – Straining the ricotta is important so the filling is thick, creamy, and pipeable.

Heavy cream – Whipping the cream helps make the filling light and fluffy.

Powdered sugar – Sweetens the filling without making it grainy.

Vanilla extract – Adds classic cannoli flavor.

Ground cinnamon – Just a little gives the filling that warm bakery-style taste.

Lemon zest – Optional, but it brightens the filling beautifully.

Cannoli chips – These give you that classic cannoli crunch without having to fry or fill pastry shells.

Mini chocolate chips – A must for that classic cannoli flavor.

Equipment you may want

• dessert cups with lids
• piping tool
• disposable piping bags
• Hand mixer or stand mixer
• microplane for lemon zest
• Mixing bowls
• mini chocolate chips
• cannoli chips

No Bake Cannoli Cups

Ingredients

For the filling:

• 16 ounces ricotta cheese, strained for at least 30 minutes
• 1/3 cup heavy cream, chilled
• 1/2 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• zest of 1 lemon, optional

For the cups:

• 1 package cannoli chips, crumbled into large crumbs
• 8 whole cannoli chips, for topping
• 8 tablespoons mini chocolate chips, divided
• confectioners’ sugar, for dusting

Instructions

1. Strain the ricotta.
   Place the ricotta in a fine mesh strainer or cheesecloth-lined sieve and let it strain for at least 30 minutes to remove excess moisture.
2. Whip the cream.
   In a chilled bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form, about 2 to 3 minutes.
3. Add the sugar.
   Beat in the confectioners’ sugar until combined.
4. Mix the ricotta filling.
   In a separate bowl, stir together the strained ricotta, vanilla extract, cinnamon, and lemon zest, if using, until smooth.
5. Fold together.
   Gently fold the whipped cream mixture into the ricotta mixture until fully combined. Refrigerate for 30 minutes.
6. Prepare the piping bag.
   Transfer the filling to a piping tool, piping bag, or zip-top bag with the corner cut off.
7. Assemble the cups.
   Spoon about 1 1/2 tablespoons of crushed cannoli chips into the bottom of each of 8 dessert cups.
8. Add the first layer of filling.
   Pipe the filling into each cup until about halfway full.
9. Add the middle layer.
   Top each cup with another 1 1/2 tablespoons crushed cannoli chips and about 1 tablespoon mini chocolate chips.
10. Finish the cups.
    Pipe more filling on top, then finish with about 1 more tablespoon mini chocolate chips per cup.
11. Garnish.
    Dust with confectioners’ sugar and top each cup with a whole cannoli chip.
12. Chill or serve.
    Serve right away, or place lids on the dessert cups and refrigerate until ready to serve.

Notes

• Straining the ricotta is the key to a thick filling that holds its shape.
• A piping bag makes these cups look bakery-pretty, but a zip-top bag works just fine.
• For the best texture, assemble these the same day or within about 24 hours of serving so the crumbs stay crisper. That texture note is a practical quality recommendation; the safety guidance below is separate.
• Lemon zest is optional, but it adds a fresh flavor that balances the sweetness.

Storage

Store the cannoli cups covered in the refrigerator. Because they contain ricotta, whipped cream, and are a prepared dairy-based dessert, the safest guideline is to refrigerate promptly and keep leftovers for 3 to 4 days. Perishable foods should not sit out longer than 2 hours, or 1 hour if it is over 90°F.

For best texture, they are usually nicest within the first 1 to 2 days, since the crunchy layers will gradually soften as they sit. That texture change is a quality issue rather than a food safety one.

Make-ahead tips

You can make the filling ahead and keep it refrigerated, then assemble the cups later. Or you can fully assemble the cups, cover them with lids, and refrigerate until serving. They are ideal for:

• holiday dessert tables
• Easter brunch
• Mother’s Day brunch
• Christmas dessert platters
• Valentine’s dessert boards
• New Year’s Eve parties
• baby showers
• bridal showers
• graduation parties
• birthday parties
• potlucks

FAQ section

Can I make cannoli cups ahead of time?

Yes. These are a great make-ahead dessert cup because the filling can be made in advance and the cups can be stored covered in the fridge.

How long do cannoli cups last in the fridge?

For food safety, keep them refrigerated and enjoy within 3 to 4 days. For the best crunchy texture, they are best sooner.

Do cannoli cups get soggy?

They will soften over time, but they are much easier to manage than traditional filled cannoli shells, which can become soggy or crack quickly.

What cups should I use for dessert cups?

Clear dessert cups with lids are perfect because they make these easy to store, stack, and transport.

Can I use a zip-lock bag instead of a piping bag?

Yes. A zip-lock bag with the corner snipped works perfectly.

Whether you need an easy holiday dessert, a fun Italian-inspired no bake dessert, or a make-ahead dessert cup for a party, these no bake cannoli cups are such a good one to keep in your back pocket. They have all the flavors of a classic cannoli without the stress of filling delicate shells, and they are perfect for everything from Christmas and Easter to baby showers and summer parties.

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